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

Season the meat with salt and pepper.

Vacuum pack the meat.

Cook the meat for 2 hours.

Remove it from the water and unpack it from the vacuum bag.

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

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

The meat here is full of delicious fat marbling, so it doesn’t need additional butter/ghee/oil for searing.

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

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

Cut the meat across the grain and serve immediately.