Season the topside with salt and pepper. My topside was already wrapped in bacon slices and tied up when I bought it, so I only seasoned the other side.

Vacuum-seal your topside in a vacuum bag.

Place it in the water bath for 36 hours at 60 degrees Celsius (140 degrees Fahrenheit)

Take the topside out of the water bath after the 36 hours are up.

Unpack the topside from the bag and pat it thoroughly dry with a (clean) tea towel. It is important that the topside is dried thoroughly. The reason is that it will make it easier to get a delicious sear.

Place a frying pan on the stove.

Turn the heat to the highest setting.

Add a dollop of homemade ghee to the pan when it is as hot as possible. You can also use a 1:1 mix of oil and butter.

Place the topside on the smoking hot pan

Quick-sear it on each side for around 20 seconds. Remember that it should only get a seared crust, as the meat is already cooked and doesn't need further cooking.

Remove the meat from the pan and slice it. The meat does not need to rest before slicing.

Serve with, for example, mashed potatoes and a rich sauce.