Did a 24 hour one a few months back, but it was still tough (same temp), but when I saw this marbled masterpiece, I knew it would be my redemption!
Sealed it with just kosher salt and pepper. 133 degrees for 36 hours. Let it sit out for 30 minutes to dry and saved bag juices (boiled it before adding some stock to make an au jus, as it didn’t smell amazing straight from the bag). Wide piece, so I used my larger, thick bottomed stainless steel pan to sear instead of my cast iron. Probably let it get too hot since my Avocado Oil smoked up, but health risks aside, it browned amazing in 30 seconds a side.
Grain ran every which way, but it didn’t matter; Every bite I took was tender, even if I sliced it in the wrong direction. Also moist (you can see the glistening pieces in the last pic). I sliced most of it thin as I planned to make sandwiches, but I cut a few thick bites and no joke, it was ribeye tender (always thought that was hyperbole).
Will definitely do again, as it’s less than half the cost of a traditional steak and possibly better (much beefier flavor, which I loved). Open to any critiques or suggestions from the experts. Other than that, I just wanted to show off!
by DiscoingGD
5 Comments
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Looks incredible. Going to try this!
Why so long? Was it frozen? I’m thinking about doing the same, but for 12 hours. I wonder if there’s a major difference
I do this too and call it poor mans prime rib, but I do 134F for 24-30hrs I try not to go over 30 and never past 36hrs as in my experience that is right where it starts getting too tender and more mushy and unpleasant mouth feel. But you are a degree lower so that might make a large difference. Yours looks good to me, but the proof is in the eating!
these are great with just salt however I uaually also toss in a sprig of rosemary and sometimes a couple sprigs of thyme in the bag to sous vide its flavor deep into the roast.
I also pour out the juices and make a pan sauce out of it and some red wine, fresh cracked black pepper, and finished by emulsifying in some butter, and use that to top the sliced roast.
If you’re going to do like a 2.5 inch steak of chuck (2 lbs ish) vs a 5-6 lb chuck roast, are you still doing 133 for 36 hours for both?