The cooking of steak is something easy to do, simply fill your sous vide tank and cook for 55 minutes at 55°C, using a higher temperature than usual in order to render the fat. The key is resting the meat and using some fresh wasabi,  the zing of a water plant makes the difference. And don’t forget the dipping sauce, shoyu, ginger and if you like a touch of garlic,  yet this meat can be eaten as it is.