pork shoulder (or other cheap cut)

immerison circulator (we like the Anova)

Sous vide the pork at 140° for 24h

Submerge bag into an ice bath to completely cool

Cut and portion the cold roast into individual steaks

Seal and save (fridge for 3 days, freezer for longer)

To serve, reheat in bag, sear in sourching hot pan