If you adore meat as much as I do, then read on. I purchase a 4cm thick slice of Japanese sirloin and cooked it under vacuum for 45mins at 52℃ degrees.
Then rest the meat and dry the surface and cook it with a gentle heat in order to avoid burning the fat.
I then de-glaze it with mirin/shoyu and finally as a last step I season the meat and let it rest.
I do not season the meat until the last step or you risk burning the seasoning.