Season steaks to taste with salt, pepper and a small amount of garlic powder.
Heat Sous Vide to temperature based on the preference of doneness, from rare, medium-rare or medium. Refer to the chart in directions for temp and time guidelines.
If preference is medium-rare, heat water bath to 130 degrees, and set the timer for one hour.
When water is heated, submerge steaks in plastic storage bag and seal.
While steaks are cooking, prepare garlic butter.
Mix softened butter with minced garlic, a pinch of salt and parsley.
Remove steaks from water bath after one hour.
Heat the cast iron skillet over high heat with 1-2 tablespoon of olive oil. Once the oil is smoking, quickly sear steaks on each side. 30 second to 1 minute per side.
Top steaks with butter compound, let rest and serve.