This was incredible! 31 hrs sous vide at 135°. Pulled it out about 40 minutes before dinner, wrapped it in foil and used the ju for a bourbon molasses steak sauce. Seared directly before serving and it was just perfect. So tender. Fat was butter. So tasty. I can't believe that you can get this from a chuck. I don't think that I will tweak the process in any way, in the future.
by makangribe
5 Comments
Nice. Detail the sauce please.
Well done.
31 hours is a long dang time
Try a cold smoke/sear then vac seal it
Looks like a well-marbled chuck. Was it choice or prime?