I had a chuck eye roast from Wegmans that I was dry brining for steaks or a roast in the oven, but ran into some discounted dry aged prime beef at Wegmans on the subsequent visit that I couldn't pass up. I was already dry brining this roast for dinner (~28 hr uncovered total time in the fridge) and I pivoted and threw this roast into a vacuum bag with some Kinders prime rib seasoning on it. This wasn't about technique at all, just trying to make the best of a good deal. My wife is the food safety police and there was no way she was going to let me keep this meat in the fridge for a few more days since beef 2 days in a row was out of the question (in her opinion.) About a week later, I threw the bag directly from the freezer into my preheated sous vide bath at 135.5 F. None of you guys can ever agree on a temp or time so I just decided to set the timer for all day and pulled it out when I got back from work which was around 8 hrs. I briefly patted it dry, wiped off all the Kinders seasoning so it would smoke out my house, put the laziest sear on it in a Made In carbon steel pan with some South Chicago Packing Wagyu tallow, and rested just long enough to finish microwaving my Bob Evans mashed potatoes and canned corn. 15 minute dinner. Wife was happy. No butter, garlic, or raw herbs in the bag. Plenty of leftovers for roast beef sandwiches.
I was worried I would end up with a slight cured flavor, but it honestly was very good. My wife said she appreciated that she liked the change in texture versus a medium rare steak. We buy these chuck eye roasts a lot and have replaced many of our steaks with them because its $8/lb. It is really hard to get a better eating steak at that price whether I am smoking them, grilling, baking, air frying, or sous vide.
FYI I rarely post so I don't know if I did this right. Roast me.
by TheCake_IsA_Lie
1 Comment
I’ve been looking for a good deal on one to thin slice for sandwhiches, i think it would be great for it