Hi all, I’ve been using sous vide for years but never tried a chuck steak. Reading all the comments here about long cooking them made me give it a try. I normally do my steaks at lower temp to ensure the perfect medium rare, but it seems 137F for 36 hours gets a lot of press here so gave that a go.
I found a chuck steak that was in a more roast shape. The plan was to cook and sear it whole then slice in half to share with my wife. Did the whole cook. Decent sear on a very hot pan. A bit of torching of the fatty bits for extra flavour. Steak Diane sauce with mushrooms to go with it. Texture and taste were ok for a very cheap cut but the doneness was a little more towards medium for my liking. See photos. Any info on day, 131F/36h?
by 2HappySundays