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I learned a lot from this site but most of all i learned how to cook steak

Ingredients

• 2 (1 1/2– to 2-inch-thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450g each), or 4 tenderloin steaks (6 to 8 ounces/170 to 225g each)
• Kosher salt and freshly ground black pepper
• 4 sprigs thyme or rosemary (optional)
• 2 garlic cloves (optional)
• 2 shallots, thinly sliced (optional)
• 2 tablespoons (30ml) vegetable, canola, or rice bran oil (if pan-searing)
• 2 tablespoons (30g) butter (if pan-searing; optional)

Directions

1. Preheat a sous vide cooker to desired final temperature. (See note for temperature and timing charts, or find the same charts here.) Season steaks generously with salt and pepper. Place in sous vide bags along with herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for desired time according to charts.
2. To Finish in a Pan: Turn on your vents and open your windows. Remove steak from water bath and bag and carefully pat dry with paper towels. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet, then place over the hottest burner you have and preheat skillet until it starts to smoke.
3. Gently lay steak in skillet, using your fingers or a set of tongs. If desired, add a tablespoon of butter; for a cleaner-tasting sear, omit the butter at this stage.
4. After 15 to 30 seconds, flip steak so that the second side comes into contact with the pan. Repeat, flipping steak every 15 to 30 seconds, until it has developed a nice brown sear, about 1 1/2 minutes total. If you did not add butter earlier, add butter to skillet about 30 seconds before steak is done for added richness. Serve steak immediately.

From my friends at serious eats. https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Ingredients

1. All-Purpose Flour: 2 and 1/4 cups of flour soaks up enough liquid, allowing us to skip the chilling step completely.
2. Cornstarch: Cornstarch promises an extra soft and thick chocolate chip cookie. 1 and 1/2 teaspoons of cornstarch is plenty to get the job done.
3. Baking Soda: For lift!
4. Salt & Vanilla Extract: For flavor!
5. Softened Butter: This is where the recipes differ. Use softened room temperature butter in these giant chocolate chip cookies, not melted butter. Though we’ll lose a *little* bit of chew, we’re able to skip the cookie dough chilling step. Make sure the room temperature butter is at the correct texture and not melted in the slightest.
6. Brown Sugar: Did you know that using more brown sugar than white granulated sugar promises a chewier chocolate chip cookie? I swear by it! Additionally, the brown sugar provides that classic chocolate chip cookie flavor and moisture.
7. Granulated White Sugar: Granulated white sugar does so much more than sweeten the cookies. It melts inside the cookie dough, which helps the cookies spread. Using both granulated white sugar and brown sugar is imperative because without white sugar, the cookies wouldn’t spread at all.
8. 1 Egg: Adds structure, flavor, and lift.
9. Extra Egg Yolk: The extra egg yolk adds necessary liquid to the cookie dough, as well as added chewiness and richness. You’ll notice these cookies are extra rich, soft, and dense. Guess what? The extra egg yolk is the magic reason why
10. Chocolate Chips: Don’t be shy on the chocolate chips! Use 1 and 1/2 heaping cups.

DIRECTIONS

1. Whisk Dry Ingredients Together
2. Cream Butter & Sugars Together: Make sure you’re using room temperature butter. The ONLY way this recipe works is if the butter is cool to room temperature, not warm or melted in the slightest.
3. Add Egg, Egg Yolk, & Vanilla: Beat in the remaining wet ingredients.
4. Add Dry Ingredients: On a low speed, beat in the dry ingredients and chocolate chips.
5. Measure heaping 1/2 Cup Portions: Each cookie starts with about 6 ounces of cookie dough, which is a heaping 1/2 cup. But there’s no need for a scale or even a measuring cup– as long as you divide the dough into 6 even portions
6. Bake: Bake 2-3 cookies on each baking sheet at a relatively lower oven temperature. 325°F ensures the massive cookies cook evenly, instead of over-browning on the edges and tops. The cookies take around 20-25 minutes.
7. Cool: The giant chocolate chip cookies are extra soft in the centers, so give them 15 minutes to cool and solidify.