Vacuum seal the steaks individually. If you don't have a food saver gizmo yet, use ziplock bags. That works.
Sous vide the steaks for 2 hours at 122F for rare, 128F for medium rare. They will cook a bit more when you sear them.
Season the steaks liberally with salt, pepper, granulated garlic and chili powder.
Heat a heavy frying pan over medium high heat. Film the bottom with olive oil (butter can burn, it's good but it's trickier to do).
Sear the steaks on both sides until brown.
Next sear the edges (you want them to brown up as well). The steaks were cooked through when they hit the pan so you don't need to worry about them being done.
Remove from pan, tent with foil and let rest 5 minutes.