Add olive oil to cast-iron pan on high heat on a grill or over a campfire and add onions, peppers, garlic, and a pinch of salt and pepper. Sauté for 4 to 5 minutes until vegetables are caramelized and tender.

Add cherry tomatoes and sauté an additional 2 minutes until tomatoes are slightly blistered.

Add beef stock, sauté, and reduce by half in volume; about 45 seconds. Add butter, remove from heat, toss until pan sauce emulsifies, and season to taste with salt and pepper.

Thaw steaks in refrigerator overnight, then remove, pat dry with paper towels, liberally season on both sides with salt, pepper, and 1/2 tablespoon of cumin, and bring to room temperature on counter for 20 to 25 minutes.

Set sous vide hot-water bath to 125 degrees.

Place seasoned steaks, thyme, rosemary, and garlic cloves in a vacuum-sealed or Ziploc bag and cook in hot-water bath for 1 hour.

Remove steaks from bag, add grapeseed oil to a cast-iron pan on high heat on a grill or over a campfire, and sear on one side for about 45 seconds until a nice crust has formed. Then add butter, flip steaks, butter baste, and cook for another 45 seconds. Remove from heat and rest steaks for 6 to 8 minutes before slicing and topping with cherry-tomato sauté.

Add heavy cream to a saucepan on high heat on a grill or over a campfire and bring to a boil.

Add cotija cheese, cream cheese, salt, pepper, and garlic powder, whisk until well incorporated, and simmer for about 2 minutes until it has a sauce-like consistency. Cover and keep warm.

Season potatoes with half of dry seasonings.

Add grapeseed oil to large cast-iron pan on high heat on a grill or over a campfire, fry potato slices 2 to 3 minutes on one side until golden brown and crispy. Flip potatoes, season with remaining dry seasonings, and fry an additional 2 to 3 minutes.

Drain potatoes on paper towel-lined plate.

Plating: Spread a generous dollop of whipped cotija cheese on the bottom of a plate, top with crispy potatoes, and garnish with chopped cilantro.