Hey all! Bought a nice 6cm / ~2.3 inch Cote de boeuf and looking for some tips on how to sous vide it and finish it off on the BBQ. My plan: - Sous vide it on 137f for 4 hours - cool down using ice bath and put it in the fridge - sear it off on the BBQ the next day. Some questions: - is 4 hour enough for such a big steak? - should I season (pepper/salt) it before sous vide or before putting it on the BBQ, seeing as I'm preparing it the day before? -