Ingredients:

1.5inch thick Picanha (280-350g)
Salt

Pepper

Sous Vide
Temperature: 52.5 celsius

Time: 2h15m

Method:

1. Set sous vide to heat up.
2. Sprinkle alot of salt n pepper on steak, vacuum packed.
3. Place beef packet into sous vide container.
4. When time's up, heat up iron cast pan.
   
5. Place the fat on the pan, holding the steak with thong, dispersing the fats out.
6. About 2-3mins, the pan will be full of oil, start to pan fry the steak, each side 20-30sec.
7. Allow the steak to rest 10-15mins before serving.

* Can prepare to sous vide all steaks together. Keep in the freezer when cold.

Bring out one day in advance to the fridge, warm up in sous vide with the same temperature for 20-30mins, then pan seared to serve.