Finally a tasty chuck roast

USDA Prime chuck eye roast (before anyone says that's a ribeye that's also what I said to the butcher at the sole remaining stand alone old school butcher in the area and he said no it's just the first cut of the chuck where it meets the ribeyes). A little over 2lbs at $12/lbs. Pricey in the NYC metro area

24 hr buttermilk soak in a vacuum sealed bag in the refrigerator to try to reduce the minerally taste that I think is what I have not liked about my past attempts.

36 hrs dry brine with Montreal steak seasoning

36 hrs SV at 132f

Sear with A5 wagyu tallow in a ripping hot cast iron skillet.

Next project….beef shanks.