Australian wagyu hanger

1) Marinade a few hours with salt, pickled shallot & habanada, garlic, neutral oil.
2) Remove marinade and sous vide (128f / 2H)
3) Remove from bag, pat dry and put in freezer for 15min
4) Sear in ripping hot cast iron – remove from pan once seared.
5) As steak rests – add used marinade, sousvide bag juices, and brandy to pan and reduce while scraping up fond.
6) turn off heat and finish with a knob of butter