We seasoned the steaks with salt and let them sit on a rack in the refrigerator for 2 days to absorb the salt. We put the steaks into a vacuum bag with smoked soy sauce and butter. We cooked the steaks for 2 hours at 52.5°C. We removed the steaks from the water bath, cut the bag open and poured the contents on to a plate. We let the steaks rest for 15 minutes. I heated the grill as the steaks rested. I grilled the steaks, flipping and dipping them into the meat infused smoked soy sauce butter on the plate. When the exterior was browned we put the steaks back onto the plate, turned them a few times to occupy me as the meat rested again. The result was a juicy, browned, slightly smoked steak with abundant juices to dip and drag them meat through.