Season the steak and seal it in a vacuum bag: Sprinkle the chuck-eye steak with ½ teaspoon of fine sea salt and 1 teaspoon of fresh ground black pepper. Put the steak in a vacuum bag, and toss in the butter, rosemary, thyme, sage, lemon zest, and garlic cloves. Seal the bag.

Sous Vide the Steak for 24 Hours: Set a sous vide bath to 131°F/55*C for medium-rare. (Use 136°F/58°C for medium, or 141°F/60.5°C for medium-well) Put the bag with the steak into the water bath and cook for 24 hours. (Try to go for at least 12 hours, or up to 48 hours).

Dry the steak: Remove the bag from the sous vide, cut it open, and remove the steak from the bag. Pat the steak dry with paper towels.

Sear the steak: Preheat a grill set as high as possible. (For my Weber Summit, I preheat the grill with all burners set to high for 15 minutes, then turn off half the burners and leave the other half on high. For my Weber Kettle, I light a full chimney of charcoal, then spread it out over ⅓ of the grate, about 3 coals deep, with no coals on the other side to concentrate the heat.) Sear the steak for 4 minutes, flipping every minute; rotate the steak 90 degrees on the second flip to get a crosshatch of grill marks. Set the steak on a cutting board and let it rest for 5 minutes.

Slice and serve: Cut the steak into ½-inch to 1-inch thick slices, depending on how hearty your eaters are. Sprinkle the sliced steak with the coarse salt and coarse ground pepper, then serve and enjoy.