The best way to cook this?

Salt and pepper. Cast iron and olive oil. Turn only once. I prefer to baste with butter and garlic. Cook to desired doneness. Let rest with a dollop of calabrian chili butter on top. If im not feeling into calabrian chili, caper butter is good too.

Sous vide it

And this does nothing. You won't get any smoke flavor over 110 degrees. Transferring just means you are reheating already cooked meat and making it tougher. Go to bed asshole.

>cook it
>faggot

How do you do your sear it?

brb, gotta get my churn and truffle press

>smoke flavor
>smoked meat @ 200-220 degrees
get fucked homo

Have a hand torch. Great for getting a sear on it no matter how you cook it.

Classic

>sear with hydrocarbon fumes

Gordon Ramsey would eat your fucking face.