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I have the Anova and the steaks 2.5″ thick I do not season them in the bag. I do them for 4.5-5 hours at 131º dry them extra good with paper towels. I give them a quick rub with grape seed oil or any high smoke point oil then season usually just with salt and pepper, salt, pepper, garlic or the Meat Church Holy Cow rub.
Then I put a table spoon of grape seed oil in the pan and a pat of butter till its starts to smoke (the butter helps it brown better and adds that browned butter flavor) and sear them about 45 seconds per side, flipping 2 or 3 times during the 1.5 total minutes and I also sear the edges quick and serve.