My method

(These are just Chuck eye from Walmart) Dry brine for 24 hours in fridge Vacuum seal in bags Put bags in freezer (just for prepping) Sous vide said bag for 4 hours at 135 When done put in fridge to lower internal temp Get pan ripping hot and add oil (I use algae oil) Sear fat cap first Cook till desired internal temp and crust Season with desired seasoning and add butter if you so wish

This method has worked 4/4 times for me. I’ve yet to try it with a different steak (I’m partial to the price and flavor of this cut). And I know a lot of people have very different views on having the steak get to room temperature but that takes way too long so I put them in the fridge for about 15 mins to bring down the internal to around 80-90. Otherwise this method has yielded profound results and the best crust I have ever put on a steak! Try it out