Just finished my first chuck steak reverse seared on cast iron and sous vide at 59°C for 40 hours. This will be incorporated into my meal prep cycle as the flavor is good and the steak was very tender. Seasoned with salt, pepper, and garlic. I will try the next steak at a lower temperature and experiment with what I like best.
by Jool73
2 Comments
Put some chimichurri, arugula and cheese, you have a great steak sandwich!
Dry