• Start by checking your meat for any large fat lumps and trim them off. If you want to help yourself, score the fat in the way you want to carve the roast afterwards. It's a bit easier to see the meat fibers while the meat is still raw.
• Season the veal culotte with salt and pepper on both sides.
• Place the meat in a vacuum bag and vacuum seal it.
• Pour warm water into your sous vide machine (to shorten the heating time) and set the temperature to 55.5 degrees Celsius (41 degrees Fahrenheit).
• Place the meat in the water bath and let it cook for 5 hours. If you're uncertain about the quality of your veal culotte, for example if you found it in the supermarket's cold counter, give it an extra hour.
• Take the meat out of the water bath and cut open the bag.
• Pour off the liquid and save it preferably for a good sauce.
• Pat the meat dry, either with a clean tea towel or a piece of kitchen paper.
• Now the meat needs a crust, and you can achieve that using various methods:

Grill pan/frying pan with ghee:

• Heat the pan to full blast. When it's smoking hot, add ghee to the pan, and sear the meat for 30 seconds on each side.

Grill pan/frying pan with oil/butter:

• Heat the pan to full blast. When it's smoking hot, add oil to the pan. When the meat is placed on the pan, add butter. Let the meat sear for 30 seconds on each side.

Grill:

• The grill should be as hot as possible. Place the meat fat side down and sear it first for 30 seconds on one side followed by 30 seconds on the other side.

Blowtorch:

• Place the meat in an ovenproof dish or on a plate and hold the blowtorch 10 centimeters away from the meat. When the meat starts to get a crust, move the blowtorch until the entire surface has a crust. The advantage of using a blowtorch is that you can get a crust everywhere, unlike when using a grill/pan.

Serving

• Carve the meat into thin slices as directed and sprinkle a good flake salt on top.