Replying to Avatar Avi Burra

Sous vide followed by a sear?
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dr.fred 2y ago

yes sear after in a very hot cast iron to build a crust, but do not burn it.

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Avi Burra 2y ago

110F on the sous vide or lower?

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dr.fred 2y ago

110 is ok, below 130f

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natoshi 2y ago

Well I like medium rare so I do 129 for about an hour. I’ve done a Chuck steak for 24 hours and I’d put it up against a high quality rib eye any day.

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Avi Burra 2y ago

👀

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natoshi 2y ago

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mdubore 2y ago

Chuck is delicious when done right, I like to braise my chucks.. definitely not a lean cut though!