Liberally season the steak with salt. Place the steak and 1 tbsp of butter in a vacuum-sealed bag. Place the bag in a hot water bath at 135 degrees Fahrenheit for 1 hour and 15 minutes.
In a pan set to medium-high heat, add the butter, garlic, and thyme. Remove the steak from the vacuum-sealed bag and sear each side in the butter mixture until golden brown. About 2-3 minutes per side.
Let the steak rest for about 3 minutes. Slice against the grain and top with salt and fresh-cracked black pepper.