Season the steaks with some salt, pepper, and Arizona Dreaming seasoning before vacuum-sealing them. Store them in the fridge overnight.
The next day, fill and pre-heat your SousVide Supreme to 130°F (for medium-rare steaks). Plop in your steak packets for about 2 hours (the minimal time Douglas Baldwin recommends to pasteurize the meat).
Remove the meat from the bath and dry the meat thoroughly with paper towels. You can save the reserved cooking liquid in the bags as the base for gravies or to flavor sautéed vegetables.
Grill the steaks on your grill over high heat for about 1 minute 30 seconds on each side to get a nice sear. When it’s sliced, the steak is perfectly pink all the way through!