Place each steak into its own vacuum bag with butter, olive oil and rosemary. Vacuum seal the bags.

Place all steaks in a large pot, bucket, or even cooler. Fill up with water and place your sous vide machine and set the temperature to 120 degrees.

Cook at least 1 hour, but you can go as far as 3 hours. The meat will stay rare at 120.

Get a cast iron skillet, or blackstone as hot as you can. I turn the blackstone all the way up and let it heat up for 10-15 minutes.

Place the steaks on and sear each side for 2 minutes, no longer!

Alternatlively, you could use a gas or charcoal BBQ and sear the steak in the open flame.

Rest the steaks for a minimum of 10 minutes.

Enjoy!