I'm looking for steak like consistency. I'll probably also use Alton Brown's beef marinade.
by Morgoroth37
5 Comments
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nlightningm
As many people asked me, do you want more of a firm medium rare steak, or more of a fall-apart texture?
My first time, I did 132 for 24 hours, which was pretty firm and very pink. It was good, but not exactly what I had in mind. Second time, I did 138 for 24 hours. Obviously a little less pink, and a bit softer for sure. Next time, I think I’m going to try something like 140 for 36 hours, I feel like I still haven’t quite hit the combo of tenderness/firmness that I want. I want to keep it pink inside, but I feel like more time would mean I break down the connective tissue more for a more tender result.
The typical braised/crock pot roast texture reminds me too much of the way my mom used to do pot roasts with a pre-made gravy packet that I never really liked (and usually doused in hot sauce to hide the gravy flavor)
Relative_Year4968
“chuck roast”? This sub has never heard of it. If you put those terms in the search engine you would definitely not find dozens of helpful posts and comments.
jh352294
I’m not sure you can change that chuck roast into steak. I’m thinking a steak may give a more steak-like result.
almondbutterbucket
I do mine at 134, for 24-36hrs. Usually 24. Before SV, I cut the steaks (and base the weight on a 2 person meal, like 700g each), season them and seal them individually.
After SV, they go in a bath of cold water and into the fridge.
Whenever I need em, I unpack them, pat them dry!!!! And heat up a skillet with butter or tallow. Toss em in and treat them like you would treat a ribeye.
It will be steak like but possibly with some tough bits. Good luck!
5 Comments
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If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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As many people asked me, do you want more of a firm medium rare steak, or more of a fall-apart texture?
My first time, I did 132 for 24 hours, which was pretty firm and very pink. It was good, but not exactly what I had in mind.
Second time, I did 138 for 24 hours. Obviously a little less pink, and a bit softer for sure.
Next time, I think I’m going to try something like 140 for 36 hours, I feel like I still haven’t quite hit the combo of tenderness/firmness that I want. I want to keep it pink inside, but I feel like more time would mean I break down the connective tissue more for a more tender result.
The typical braised/crock pot roast texture reminds me too much of the way my mom used to do pot roasts with a pre-made gravy packet that I never really liked (and usually doused in hot sauce to hide the gravy flavor)
“chuck roast”? This sub has never heard of it. If you put those terms in the search engine you would definitely not find dozens of helpful posts and comments.
I’m not sure you can change that chuck roast into steak. I’m thinking a steak may give a more steak-like result.
I do mine at 134, for 24-36hrs. Usually 24.
Before SV, I cut the steaks (and base the weight on a 2 person meal, like 700g each), season them and seal them individually.
After SV, they go in a bath of cold water and into the fridge.
Whenever I need em, I unpack them, pat them dry!!!! And heat up a skillet with butter or tallow.
Toss em in and treat them like you would treat a ribeye.
It will be steak like but possibly with some tough bits. Good luck!