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

Season the meat with salt and pepper.

Vacuum pack the meat.

Cook the meat for 9 hours.

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

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

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

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

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

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

Serve immediately.