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Pretty straight up simple video nothing too crazy includes training at home, shopping outside, and making a steak sandwich. Shoutout to my mum for filming – so thanks. Regarding the recipe, see notes below and on my recipe website at www.cedrik-lorenzen.com (includes 180+ recipes).

Recipe:
Rib-eye on the bone (or Choice of Steak):
Ingredients
1.2kg rib-eye on the bone
2-3 springs of herb aromatics (thyme, sage, rosemary)

Process:
Note: I sous vide the steak for 3 hours for a really thick cut (better visual) at 54°C (129.2°F) and then finish it on a charcoal BBQ. You can also finish it in a large skillet, but a charcoal or wood fire gives a better flavour.
For the sous vide technique, you don't need vacuum bags—you can use ziplock bags instead. Place the meat inside, submerge the bag in a pool of water, allowing the air to escape (creating a vacuum) without letting water in, then close the zip. Ensure the zip end remains above water or is clipped to the side to prevent water from entering during cooking.
Place the meat into a vacuum or ziplock bag, add the aromatics, and set the timer for 3 hours at 54°C (129.2°F).

Tangzo:
Ingredients
100g water
30g plain flour

Process:
Mix everything together and place into a small pot over medium heat.
Continuously stir until the mixture thickens into a sticky paste.
Remove from heat and allow to cool.
Continue with the steps below.

Egg wash:
Ingredients
1 egg
A touch of water
Pinch of sea salt

Process:
Add everything together and whisk or blend until smooth.
Cover and refrigerate until needed.

Potato Brioche Buns:
Ingredients
2 eggs
130g water
160g unsalted butter, cubed and cold
8g dry yeast
470g plain flour
65g potato starch
35g skim milk powder
8g salt
85g caster sugar

Process:
In a bowl, combine the dry yeast, water, and skim milk powder, whisking until fully dissolved. Let it sit for 5 minutes.
In a large bowl, mix the flour, potato starch, salt, and caster sugar until combined.
Add the yeast mixture, butter, and eggs to the dry ingredients.
Mix until a smooth dough forms, then continue kneading until it passes the windowpane test (approximately 10–12 minutes on high speed with a stand mixer).
Cover the dough with a towel or cling film and proof for 1.5 hours or until doubled in size.
After proofing, deflate the dough and divide into 8 equal portions (135g each).
Flatten each portion, tuck the edges into the centre, flip over, and roll into tight balls with a taut surface.
Place onto a baking tray lined with parchment paper, tucking them slightly together.
Proof again for 2 hours until doubled in size.
Preheat oven to 165°C (329°F).
Brush with egg wash and bake for 12–18 minutes or until just cooked through.
Remove from the oven and allow to cool.

Bread Glaze Finish (optional):
Ingredients
40g melted butter
Flakey salt for seasoning

Process:
Once the bread is baked, brush it with melted butter.
Season with flaky salt if desired.