I am with Bourbon Barrel on this one. I have only had the time to try it a couple of times but man did they turn out really good.
Season with kosher, black pepper and chopped garlic. Sous vide in a vacume bag until 120*
( I like rare), remove, a little EVOO then sear the @#$%^&* out of them to the color you like. Takes time to do it right but it was perfect.