Unwrap your cuvette and place it on the cutting board with the fat side up.

Score the fat side with a knife.

Season the cuvette with salt and pepper. Place the meat in a vacuum bag. Vacuum-seal the meat.

Place the bag with the meat in your sous vide at 56 degrees Celsius (133 degrees Fahrenheit).

Let it cook for 6 hours. If you are unsure about the quality of your cuvette, I recommend giving it 8 hours.

Take the meat out of the water bath when the time is up.

Unpack the cuvette from the bag.

Pat the cuvette dry with a clean cloth.

Find your frying pan and place it on the stove.

Turn the stove to the highest heat.

Add ghee to the pan when it's smoking hot. Use a 1:1 mixture of butter and oil if you don't have ghee.

Optionally add fresh rosemary and garlic to the pan.

Place the cuvette with the fat side down on the SCORCHING hot pan and press the roast down with your fingers so the entire surface gets seared. Hold it there for about 20 seconds.

Immediately flip the cuvette to the other side. You don't need to press the roast down here. Let it sit for another 20 seconds.

Then take the cuvette off the pan and place it onto your cutting board.

Carve the cuvette as shown above.

Now sprinkle a bit of flaky salt over the slices. Your fantastic cuvette is now ready to serve.