Ingredients
- 2 pcs. Teres Major
- Spices Salt and pepper
- 5 gram Butter
- 14 gram Oil
Instructions
- Season the meat with a pinch of salt and pepper.
- Vacuum-seal the meat and cook it sous vide/water bath at 54 degrees Celsius (129 degrees Fahrenheit) for 2 hours.
- Remove the meat from the water bath and pat it dry.
- Heat a pan over high heat and when it's hot, add the oil and meat.
- Then add the butter and sear the meat for 15-20 seconds on each side.
- The meat is ready to serve.