Start by vacuum sealing the meat in a vacuum bag. It is important that the ends are well sealed so that water does not seep into the meat when it is subsequently submerged in the water bath.

Find a suitable container for your water bath - for example, a box or pot - and place a rack at the bottom of the container for the meat to rest on. The rack allows water to circulate optimally around the meat. Place the vacuum-sealed meat on the rack and insert your sous vide stick in the container.

Pour warm water from the tap over the meat until it is about 1 centimeter above the mark on the stick, and the meat is just covered with water.

Set the sous vide stick to 56 degrees Celsius (133 degrees Fahrenheit) and the time to 8 hours. Cover the container/pot to maintain the temperature and prevent the water from evaporating.

After cooking, remove the meat from the water bath and the vacuum bag. Place the meat on a cutting board and pat it dry with either paper towels or a kitchen towel.

Heat a frying pan with butter and sear the meat in the pan until it has a good crust.

Finish cooking the steaks over medium heat; the cooking time depends on whether you prefer your steak pink or well-done. Season the meat with salt and pepper.

Remove the meat from the pan and cut it into slices - remember to cut across the grain.

Serve immediately!