Well I must say that I have never had a steak this tender before in all my life. It was so tender that it was confusing my brain as I ate it. And it was impossibly rich, with no sauce whatsoever. This very well may be the most extreme steak anyone could ever have. For real.
Let us start by observing perfection. The fat and marbling on this chuck roast is simply awe inspiring. It looks like Wagyu, and tastes just as nice. Except that 5lbs of roast cost $12. Gotta be a catch, right? Well as you probably know, chuck is an exceedingly tough cut of meat that needs a lot of tlc to become tender, and that usually means braised and well done.
The power of sous vide allows us to gently coax those connective tissues apart over the course of 3 full days at a mere 131 degrees medium rare. What emerges is well beyond filet mignon in tenderness, richer than ribeye, and beefier than NY Strip.
After 3 days under water, I cut one of the roasts in half lengthwise to grill as a steak. I used a glaze of Jim Beam, maple syrup, and rice vinegar for a grand total post-sear of about 1 minute per side on a 700 degree grill.
A bite of this is something you can’t even imagine unless you try it. There is so much fat in this cut that it tastes like it’s been slathered in butter as-is.
It’s a shame that for a cook this long, you definitely need a dedicated sous vide setup. If you don’t have one, be nice to someone who does – this one is a true show stopper that you should try at once.