Place the culotte on a cutting board with the fat side up.

Score the fat side in a crosshatch pattern with a knife.

Season both sides of the culotte with salt and pepper.

Put the meat in a vacuum bag.

Vacuum seal the bag. Set your sous vide to 56 degrees Celsius (133 degrees Fahrenheit).

Cook the meat for 4 hours if you are dealing with high-quality meat. If not, or if you are unsure about the quality, cook the meat for 6 hours.

Remove the finished meat from your sous vide.

Unpack it from the vacuum bag and pat it dry with a clean kitchen towel.

Place your frying pan on the stove and turn the heat to its highest setting.

Add ghee or a 1:1 mix of oil and butter when the pan is scorching hot.

Place the culotte in the frying pan with the fat side down. Press the culotte slightly into the pan with your fingers so the entire fat side gets a crust. Let it sit for about 20 seconds while you hold the roast down. Immediately flip the culotte with the meat side down. Here, you no longer need to press the roast down into the pan. Let it sear again for about 20 seconds.

Remove the culotte from the pan. Carve it as shown earlier.

Sprinkle flakes of salt and optionally fresh rosemary over the slices. Serve your perfectly cooked culotte steak now!