Was a bit too infirm. This cut I think will like to be about 135* instead of the 130* I had it at. I was supposed to take it out around 5pm. But work blew up cause a director was having a coronary. Thankfully, Sous Vide meant I could leave it in the bath for another hour. Thank god for temp controlled cooking.
Wish I seared it longer, but I've discovered that my stove top is really fucking inconsistent with temps so I was afraid of overcooking it on the pan like i've done with a few cuts. I need to invest in a laser temp gauge so I know exactly where the pan sits before I drop a slab of meat on it.
I only seared it for 10s a side, with some edge time to get those done.
I'm using a cast iron pan, but part of me wonders if I should buy a pan with a thicker base so it holds more temp and stays steadier.
I have LOTS from that cut now. I picked up a giant slab and all totaled it weighed about 7lbs before i started portioning it out. I seasoned most of the cuts with just salt, pepper, garlic powder. But on a few of them I used different rubs to experiment.