Maybe I had too high expectations but this one wasn't as good as I thought it would be.
The price of beef led to me to give this ~3lb Chuck tender a try. Had it in the back at 135⁰f for about 30 hours, then seared it off over the Weber.
The meat itself was very tender which was wonderful. Unfortunately it was a little dry. I've never had chuck tender before so maybe that's the nature of the cut, but it was definitely a steak that lended itself to some kind of sauce.
by everyoneneedsaburn
12 Comments
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That looks like a tri tip. A chuck tender would top out around 1 lb. 135 for 30 hours is def too long for either.
Looks pretty lean. Maybe next time try 133 for 8-10 hours. I did a recent London like that and it came out fantastic.
That doesn’t look like a 135F… maybe it’s just the picture.
135 plus a sear on charcoal probably got it up to 138-140. If I’m going to hard sear something I’m going like 128. I think 6 to 8 hours would have been plenty for this cut.
i have a chuck tender about to come out of the bath. know how long? 60 hrs (at 133). i have tried 48 and it still has too much spring to it.
Mine came out the same way, I agree maybe less time.
time for sandwiches!
I do a lot of chuck roasts (never a chuck tender though), and I have the best luck at 134F for 24hrs (up to 30 is OK). Bear in mind I think my sous vide runs a *little* cooler than its actual display temp, so in all likelihood its probably running at 133F for 24hrs. So thats probably what I would recommend as a starting temp for chuck roasts.
Through repeated efforts I have learned that a key component to best success is a LONG rest after cooking a roast in the sous vide. I leave the roast in the bag let it rest on a cookie sheet on the counter to pull some of the heat out quickly then after 15-20 minutes cooling on the counter I put the whole setup (cookie sheet and all) into my fridge to cool for another 30 minutes or so until the meat is just above room temp. It takes about 2+ hours on the cookie sheet if just left on the counter to cool.
This rest gives it a chance to absorb some of the liquid it lost during the cook and cool to a point that the sear wont overcook it. Then I dump the juices into a pan and use them to make a pan sauce while I heat the grill and sear the roast. Slicing it directly after the sear I have very little leakage of juices out of the meat because of the long rest.
I call it poor man’s prime rib because it comes out super close in texture to a good medium rare prime rib roast.
Looks like it has been said, but that does not have the same amount of fat as a regular chuck. I would slice this thin as possible for sandwiches.
That will make great gravy, spaghetti, soup, taco meat, etc. Anytime I swing wide with something like this, I grind it up and simmer it for an hour or so.
NOT a steak!!