Season: Season the T-bone generously on all sides with Lane’s Cowboy Butter.

Sous Vide: Vacuum seal the steak and place into a sous vide bath set to 54°C. Cook for 2 hours for a perfect medium-rare edge-to-edge.

Dry & Sear: Remove the steak from the bag and pat completely dry.

Heat a pan over high heat with beef tallow. Sear the steak for 60–90 seconds per side until a deep crust forms.

Rest: Remove from the pan and rest for 5–10 minutes to allow the juices to settle.

Serve: Slice against the grain and serve immediately.