Cooking Conch

So I ordered some conch meat for chowder and, while I was at it, ordered conch “steak,” too.

I was thinking that sous vide would be ideal because of the toughness of the meat, but there isn’t a heck of a lot online about cooking conch sous vide. The one thing was someone trying to immitate a Chang dish, at 77-F for 12 hours.

Any thoughts? If I cook more conventionally, will the Jaccard tenderize or tear it to bits?