So I got a late start on these because I was putting up a Pergola for the back patio since the house I am renting does not have a patio cover...
So here is how they looked after 13 hours at 131F last night when I got home. I pulled them out then popped them in the fridge for today's cook...
Today I removed them from the bag and patted them dry...
Then I hit them with some Double-Secret Steak Rub...
Then a two minute sear(1 minute per side) in the Uuni...
Sliced across the grain like butter...
Plated...
These steaks are normally very tough but the 13 hours in the Sous Vide bath from frozen made them fork tender and so tasty!