Sous Vide Is this the correct meat for a Sir Charles Roast. And is the cut shown in photo 2 the correct cut? I’m from a not so-English speaking country. October 10, 2024
Sous Vide I never thought I’d cook a better steak in the sous vide than a ribeye. I was wrong. I did my first Sir Charles and hands down, it was the best steak I’ve ever made. 135º for 33 hours, ice bath, cast iron sear for two minutes a side. Like buttaaaah. October 10, 2024
