Would you sous vide this? (A5 Wagyu)

Bought a 2.2 pound A5 Wagyu NY from Costco today. It’s about 2-2.5 inches think.

I was thinking about SV this at 137 for x amount of time, put in ice water for 5-10 mins, then searing 90 seconds a side in its own fat. I know it’s not necessary from a tenderness standpoint but I figured it would do an amazing job at getting an even cook inside.

I’ve reversed seared a wagyu strip this big before in the oven and it was the best thing I’ve ever had in my life. Just curious whether anyone else has SV’d a thick cut of Wagyu before?

Bought a 2.2 pound A5 Wagyu NY from Costco today. It’s about 2-2.5 inches think.

I was thinking about SV this at 137 for x amount of time, put in ice water for 5-10 mins, then searing 90 seconds a side in its own fat. I know it’s not necessary from a tenderness standpoint but I figured it would do an amazing job at getting an even cook inside.

I’ve reversed seared a wagyu strip this big before in the oven and it was the best thing I’ve ever had in my life. Just curious whether anyone else has SV’d a thick cut of Wagyu before?