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I put the steak, seasoned with salt and pepper, in a sous vide bath at 132 for 1.5 hours, seared when done.

Pan sauce used the fond from the steak, 1/2 cup merlot, 3/4 cup beef stock, one shallot, 3 tbsp frozen butter, and a sprig of rosemary. Add chopped shallot to the steak pan, deglaze once translucent with the wine, scraping the fond. When reduced, add beef stock and bring to a simmer. Add butter 1tbs at a time, whisking constantly. When reduced add minced rosemary.

Happy to expand on the recipe on request!