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.

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

Dry the meat well on both sides (with a clean tea towel or paper towel).

The meat is 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 for frying.

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

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

Cut the meat across the grain and serve immediately.