chuck eye steak on scallion pancake

Sous vide a chuck eye steak for 14 hours at 152.5 degrees.

Seasoned in salt, sugar, pepper, msg, + other seasoning. When I put it in the plastic bag I decided I wanted to add some color + give it some braising affect so I added about a tbsp full of a mixture of dark soy, fish sauce, oyster sauce, and sesame oil to the zip block before putting it in the bath.

Result was great. It was tender, fat melted, and flavor was as if it was braised. Part of me wanted to go the 130ish route but I just didn’t have 24 hours to make sure the fat/connective tissue rendered like advised online.