Done plenty of steaks on the sous vide, but my first cheap ass ($12) chuck. We just about 28 hours at 135 (forgot to put it on early enough to get close to 36 lol), and reverse seared.
I can’t argue with the results. Damn that was good.
by thejohnykat
2 Comments
Chuck is one of my favorite cuts to do, I typically go 36 to 48 and love it.
I’ve seen people do a roast, they treat it like a standing rib roast and call it “Prime Fib”
That does look pretty thin for sous vide.
Tasted good? If yes, perfect.