I like to "Hang" my beef for 24 hours in the fridge before cooking - we dont have good beef here in Thailand so if in US or Europe you probabaly dont need to do this step as butchers already have done it. soooooo Remove beef from packaging and rub with 1/2 Tsp of salt put onto a rack over and backing pan and put into fridge un covered for 24 hours. This will remove any excess water and the salt with soak into the beef for better flavour and texture,

Heat the Bone Marrow ina small bowl or cup until liquid then using a meat suringe inject the meat about 8 - 10 times. Then put into vacuum bag and put the herbs on the top and bottom and seal.

Heat Water Bath to 56c and then cook for 10 hours. let the magic happen :P

Remove from water, open bag and discard the juices - believe me they are NOT worth saving. Pat dry the meat and then in a large frying pan or Skillet heat the butter on high until sizzling then fry off the beef all sides Add the black Pepper. about 2 mins per side and edge.

Put onto Carving board and slice and serve - using Sous Vide no need to rest the meat any longer. Serve with Yorkshire puddings Your favourite potatos and and and - ENJOY :P