Tried my hand at a 3.5lbs chuck roast. Sous vide at 57C (135 F) for 36 hours. I think I went too much on the sear but besides that very delighted. I attempted for a medium rare but still delicious. Please leave any recommendation/tips/comments below.
by crupman
5 Comments
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Out of curiosity, how did you sear it? Grill, pan, torch? And did you dry it well and let it cool a little before you seared it? Your cook temp would definitely turn out medium rare, but it appears the method of sear overcooked it.
To me it doesn’t look like you overdid the sear as the sear looks good.
Did you, and everyone eating, like it?
* If yes, then fuck it, good job
* If no, then fuck it, try again.
While I agree with your assessment that you over seared, I go 137 and normally get a little more red. I sear with a weed torch, so Hot and Fast.
Also I have found that the redness comes back if you give it a min. I’m always a little disappointed at slicing, then it looks great 2 min later.
Sear looks great, and no grey band, so I don’t know why you think you over did it