135.5° for 28 hours, dried and rested for ~30 minutes while a cast iron was preheating in the oven at 500°. Seared for 1.5-2 min per side on stove at medium high heat. Can't believe what a good deal for the flavor this was. Thanks for all the tips on this r/sousvide!
by thatguyonthecouch
2 Comments
Any seasoning in the bag?
Sometimes I miss the obvious joke, but are you saying that this was a chuck roast?