Season the steaks with salt and pepper.

Place the steaks in a vacuum bag, leaving a slight gap between them.

Seal the bag using a vacuum sealer.

Place the bag in the water bath and let your tournedos cook for 2 hours at 57 degrees Celsius (135 degrees Fahrenheit).

Thoroughly dry the steaks with a clean dish towel or paper towel.

Sear them at very high heat for 30 - 45 seconds on each side until they just develop a crust. Remember they are already fully cooked, so they should only lightly "kiss" the pan. I usually sear in ghee, but you can also use a mixture of butter and oil.

The steaks are ready to serve immediately.

Enjoy your meal!