Start by setting your sous vide to 56 degrees Celsius (133 degrees Fahrenheit).

Season the meat with salt and pepper.

Vacuum seal the meat.

Cook the meat for 2 hours.

Take it out of the water and remove it from the vacuum bag.

Pat the meat dry on both sides (with a clean tea towel or kitchen paper).

The meat is fully cooked and ready to be eaten, but it needs to be browned.

This meat is full of delicious marbling, so it does not require added butter/ghee/oil to fry it.

I prefer one of the following three methods (you can certainly use a regular frying pan and fry the meat for 30-60 seconds on each side):

BlowtorchFull power and give the meat 30-60 sec. on each side.GrillAgain, full power on the grill and give the meat 30-60 sec. on each side. Cast Iron PanFry the meat on a scorching hot pan for 30-60 sec. on each side.

Slice the meat into thin strips along the grain and serve immediately.