Trim your bavette if necessary: Remove visible membranes and tendons as well as any excess fat and fat nodules. Season the meat with salt and pepper.

Place the meat in a vacuum bag. Vacuum seal the meat. Place the vacuum-sealed bavette in your sous vide at 56 degrees Celsius (133 degrees Fahrenheit).

Let it sit in the water bath for 2 hours. Remove the meat from your sous vide. Unpack the meat from the bag.

Pat the meat dry with a clean towel or cloth. Place a pan on the stove and heat to maximum heat.

Put a dollop of ghee on the smoking hot pan. Alternatively, you can use a mixture of butter and oil in a 1:1 ratio.

Give the meat a quick sear. We’re talking a maximum of 20 seconds on each side! Remove the meat from the pan and place it on the cutting board.

Slice the bavette as previously instructed.

Finally, sprinkle the slices with flaky salt and serve.