Angus flap meat temperature and time ?

In the Sous Vide Recipes Forum
Hi, as title says:

How long would you sous vide some Angus flap meat (the whole flap meat, not cut into portions) and would it still be approx 56-59 celcius for medium rare ?

And would you need to add butter/oil to the it before vacuum sealing it - or is it best to "just" use some salt/pepper.

Thanks !

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