Sous vide is a cooking technique that involves vacuum-sealing food in a bag and cooking it in a precisely regulated water bath. This low-temperature, long-time cooking method produces results that are impossible to achieve through any other cooking method. Sous vide at medium rare temp and slightly seasoned with Himalayan pink salt and freshly ground pepper. You can add salt and pepper while eating if needed. Just thaw at room temperature for at least 2 hours before cooking. Pat dry, make sure steak is dry to get a nice crust when cooking. Either grill or sear in cast iron pan. Searing takes 1 minutes each side on high fire and pan preheated for at least 3 minutes on high flame. Grill takes around 2 to 3 minutes each side. Make sure to preheat your grill for at least 5 minutes.