We cooked the (pre-salted) steaks sous vide, from frozen, for 3 hours. I pulled them from the bags and stood them up, fat side down, in a medium-hot cast iron skillet. The fat slowly rendered and caramelized. When the edge was richly browned, I flipped the steaks in the rendered fat to quickly brown the surfaces. The steaks provide the fat and become more flavorfully cooked in the process.
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