Hi there, I'm taking the liberty of joining in. I was wondering why you'd sous-vide the cut at all if you feel you have to sear it at the end? I'd recommend to take the steak out of the fridge in the morning, give it a rub of mustard and leave it to fully take room temp until you're back. Searing for 2 mins on each side and let it rest in aluminium foil for 7 minutes will do the job better than any vacuum procedure which for this cut to me simply doesn't seem in order ' as opposed to tough cuts that you might want to sous-vide seasoned and very lightly salted for the whole day. What do you think? Thanks for reading and greetings from Switzerland.
George
