Season thawed New York strip on all surfaces with salt and pepper, place in heavy-duty resealable bag. Add thyme, rosemary, parsley, garlic, and olive oil to bag, remove all air, and seal.

Set up sous vide according to manufacturer’s instructions and set temperature to 125°F for rare or 135°F for medium. Place sealed bag in water, making sure it is completely submerged.

Sous vide meat for 3 - 4 hours.

Preheat a large cast iron or heavy skillet or your grill to medium-high. Remove New York strip from bag and pat dry with a paper towel. Place steak fat-side down in skillet or on grill. Sear all sides until well browned. Remove from heat and let rest for 10 minutes, then slice and serve.