Preheat the sous vide wand in a large pot of water to 135.  Add all the ingredients except the peanut oil  to the bag, zip it close, and rub the meat through the bag to ensure coverage.

Unzip the bag.  Using displacement, slowly lower the bag into the water bath and clip to the side of the pot when the meat is submerged, leaving the top part of the bag above the water.  Cook for two hours.

Turn the sous vide wand off.  Remove the bag from the pot and then remove the meat from the bag.  Thoroughly pat the meat dry with paper towels and let it rest for about 20 minutes.

In a cast iron skillet on medium high, heat the peanut oil until shimmering.  Sear the meat on both sides for about 15 to 20 minutes total.  Remove the meat from the pan and let it rest for about 10 minutes.  Slice across the grain and serve!