Mix marinade ingredients in a small bowl. Put steak into vacuum bag or zip lock bag and pour marinade ingredients over. Seal bags. Marinate in the refrigerator for 1 ½ to 2 hours.

Preheat bath to 133 degrees F. Remove bags from refrigerator and place in sous vide bath. Sous vide for 1 ½ to 2 hours.

About a half hour before removing steaks from sous vide, wash potatoes and prick skin with a fork all over. Cook on speed cook for 16 minutes. Open oven and test for doneness, cooking for 2 – 3 more minutes if potatoes are too firm.

Remove steaks from sous vide bags and grill on grill pan on high for about 2 minutes per side, or until nice grill marks form. Let steak rest covered with foil for about 10 minutes, then slice across the grain. Serve with baked potatoes topped with butter, sour cream and chives alongside.