Sam’s club chuck roast. Take out of package. Kosher salt both sides. Vacuum seal with some butter. Sous vide for 48hr. 56 degrees Celsius (133 F). Aggressively pat dry. Salt and pepper. Sear (this is on my Wolf griddle at 450F.) Great crust. Great texture. Thank you Sir Charles.
by shadyelian
9 Comments
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48 hours well spent. That texture is unreal.
I’m new to this. 48 hours seems like… a lot
Looks a bit more well done than medium rare. 10/10 would eat
A little over done, but good first time.
Post is an hour old and the butter police haven’t shown up yet. What’s happening to this sub?
Looks good. What’s the purpose of salting it twice as opposed to salting it all at the beginning?
I guess the color is off on my phone that looks like medium well.
What benefit do you think butter is providing?