poached it in a 135 degree bath for about an hour. At this point the steak was a perfect medium rare but had no caramelized crust. So I liberally seasoned it with salt and pepper and heated a heavy bottom pan with some olive oil and pork fat. I also threw in a couple cloves of crushed garlic and dried thyme for good measure. Once the pan was very hot, I seared the steak for about 2 minutes a side. I served it with a simple arugula salad and a nice glass of red wine.