I broke down a chuck roast into a Denver steak and two what I believe are chuckeye steaks. I’m wondering if 12hours at 132 is too long??
by FrnklnvillesRevenge
17 Comments
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tihspeed71
Can’t wait to find out
J-dubya19
I don’t think so. Obviously not the exact same cook, but I do whole chucks for 24-48hrs
tritiumhl
Probably depends what you’re going for? I did sous vide everything’s birria 24hrs @185 and it turned out great. So no, you aren’t going too long. But if you’re wanting something more steak-y my gut says that is probably too long.
Also, you could research for us! I’d be interested in the outcome if you do.
Ok_Two_2604
What texture do you want?
drsoos1973
Time does not matter, temp matters. I did a 24 hours prime rib but shit happened and it went 37 hours. Didn’t change anything. go with a lower number, like 131 for steak, sear it well when removed and your good.
Comfortable-Heat1709
Yes that’s too long if it’s steak. All the moisture will get pulled out.
Reminator
I do chuck steaks for 24 hours. Comes out like rib eyes. I haven’t tried 12 hours, but I’ve seen recipes for this so it’s probably alright.
AaronAAaronsonIII
Yes, but that’s subjective. You might discover the best steaks you’ve ever had.
PauseNational1380
I am very curious on how this turns out
pabl083
Uh I would do those for maybe 2-3 hours at 125
a_fortysix_and_2
I think you’ll be fine. It may be a bit more roast-y than steak-y. But should still be tasty
Own-Lemon8708
Nope works great! Give it a try at least once for yourself
krispykrunchy420
I’ve did 1” ribeyes for 15 hours at 130, with a good sear they’ve always came out perfect
ChrisFraunmunt
lowkey I don’t think it is too long. in my experience, if it becomes “too tender” that usually means the steak was already from a very tender cow. I’d go for it for the novelty of it, because I know it will be very tasty nonetheless
realsadboihours
If you want mush lmao
serres53
I do strip steaks at 132F for 2 hours and they come out perfect. 12 hours sounds excessive to me and I would worry that the meat gets mushy…
17 Comments
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Can’t wait to find out
I don’t think so. Obviously not the exact same cook, but I do whole chucks for 24-48hrs
Probably depends what you’re going for? I did sous vide everything’s birria 24hrs @185 and it turned out great. So no, you aren’t going too long. But if you’re wanting something more steak-y my gut says that is probably too long.
Also, you could research for us! I’d be interested in the outcome if you do.
What texture do you want?
Time does not matter, temp matters. I did a 24 hours prime rib but shit happened and it went 37 hours. Didn’t change anything. go with a lower number, like 131 for steak, sear it well when removed and your good.
Yes that’s too long if it’s steak. All the moisture will get pulled out.
I do chuck steaks for 24 hours. Comes out like rib eyes. I haven’t tried 12 hours, but I’ve seen recipes for this so it’s probably alright.
Yes, but that’s subjective. You might discover the best steaks you’ve ever had.
I am very curious on how this turns out
Uh I would do those for maybe 2-3 hours at 125
I think you’ll be fine. It may be a bit more roast-y than steak-y. But should still be tasty
Nope works great! Give it a try at least once for yourself
I’ve did 1” ribeyes for 15 hours at 130, with a good sear they’ve always came out perfect
lowkey I don’t think it is too long. in my experience, if it becomes “too tender” that usually means the steak was already from a very tender cow. I’d go for it for the novelty of it, because I know it will be very tasty nonetheless
If you want mush lmao
I do strip steaks at 132F for 2 hours and they come out perfect. 12 hours sounds excessive to me and I would worry that the meat gets mushy…