Set your Sous Vide to 57 degrees Celsius (135 degrees Fahrenheit).

Trim your Secreto, removing silver skin and the worst loose fat, but keep the “fat pockets,” i.e., the fat that almost integrates into the meat. Then it needs to be salted and vacuum-packed. After that, place it in the Sous Vide once it reaches the desired temperature.

After two hours, take it out and pat it dry. You then have three options:

Sear quickly on a blazing hot cast iron pan with ghee, clarified butter, or rapeseed oil - 30 seconds on each side.

Sear quickly on a blazing hot grill, about 30 seconds per side.

Sear quickly with a powerful culinary torch until a satisfactory crust forms.

Serve with classic steakhouse sides, see my suggestions under the description.