This, if you want to season a steak during the process, use thyme and rosemary rolled up in a clear plastic wrap, set in the bag, Vacuum seal, water bath, take out and dry between a couple paper towels before searing. using any direct seasoning in the sous vide process concentrate that flavor at the point of contact with the meat, the plastic wrap allows the flavor to be added but requires the juice to circulate through the bag and not directly on the meat. Plus the dryer it is before sear, the better the crust.

Great point. Do season with herbs during the sous vide process if you have them.