135 for 24 hours. Ice bath, pat and air dry, cast iron sear. Lazily topped with some salted butter. Served with Asparagus.
Knowing how to do this feels like a cheat code. When chuck is on sale other people are going to make pot roast or whatever, I’m going to make a mondo freakin’ steak.
by zimtastic
1 Comment
highly recommend trying this with a pan sauce! I just use the drippings from the bag (and whatever fat is left in the pan after searing the chuck) and reduce it with red wine. then I usually add a little bit of chicken broth and some umami ingredients and garlic/rosemary aromatics. if you like it a little thicker, whisk corn starch into the broth while it’s cold (before adding to pan).