Finished it in the grill so I’m gonna say this counts. Picanha!
Started by trimming and scoring the fat, then salt, pepper, and garlic powder. Then into the vacuum bag and sous vide for 4 hours at 135°. Out of the sous vide, into an ice bath for 4 minutes, then into the fridge until time to cook. Out of the fridge, pat dry, then seared on the flat side of the GrillGrates on the Weber.