Simple 48-hour sous vide with s&p and finish in the broiler for a char (no glaze this time) served with a sherry reduced au jus on the side … AWESOME!!! It really was a hybrid of a nice slow cooked braise and a juicy tender steak, evenly cooked end-to-end (48h@142°)! I highly recommend a sous vide machine. I wouldve taken more pics but damn’it I was hungry!