This is what they do with Wagyu steaks. They’re cut thinly and can be just singed with a creme brûlée torch and served. The amount of fat involved is so high that you can serve it damm near raw. Imagine that dripping off your plate and perfectly salted.
Its ok. Remember that cooks are keeping it within safe measures but the flavor is not always what we want. Lots of us here are fine tuned to the smell of steak charring on the grill.(which is just perfect for Grill Hogs) At those temps, fat is carmelizing and creates that sizzle, sous vide concentrates on tender steak with less fat by far.
