Cooked sous vide at 137F for 36 hours in a Montreal Steak Rub, seared in cast iron, then finished with composed butter and La Boîte’s Pierre Poivre #5.
Between the spice blend and the meat’s juiciness and tenderness, it kinda reminded me of Montreal smoked meat.
by Article241
2 Comments
It might be your camera but that does not look like wagyu at all.
What is this? I thought a sir Charles was a chuck roast?