I see so many people here cooking with multi-hundred dollar wagyu and that’s fine but there are ways to make humble cuts like Chuck roast ($4-$6/lb here in Michigan) just as enjoyable.
Don’t let wagyu be the second time you wrecked your credit for a dumb piece of meat this year, here's how to make a $30 roast taste just as good.
Music: Magic Paper by Meod
Ingredients
1 chuck roast/steak
Salt and pepper to taste
Your choice of seasonings but go nuts, I like flavors of smoked paprika, white pepper, chipotle, curry, garam masala, vindaloo spice, cajun seasonings, garlic powder, or even fresh herbs and whole spices.
Equipment (All my equipment recs here: [ Ссылка ])
Sous vide circulator: $120 - $600
Container to cook in: $0 (use a pot you have or a cooler) - $100
Vacuum Sealer or freezer safe gallon ziplock bags: $19 (for a pack of ziplock bags) // sealers $50 - $380
Black apron by @sad_papi2354
Directions
Season your beef to your preference, start with a salt and pepper and work your way up if you like. Maybe add some garlic powder, then some smoked paprika, then go absolutely crazy; live your life.
You may season a steak and then vac seal them to store in the freezer. This is great if you find a bunch of meat on sale or clearance and want to portion them out, season, and store. Cook from frozen without thawing.
Set your circulator to 131º F ( my preference) and put your sealed steak in
Let cook for 24 hours. There's no need to preheat
Remember: if cooking from frozen, don't change a thing.
The next day:
Get a stainless steel pan hot
Put a but of high smoke point oil in and when it's shimmery, and putting off small wisps of white smoke, it's ready.
Sear one side for a minute before flipping. The pan will release your steak when the sear is done.
Sear the other side for a minute, you may butter baste at this point if you wish.
Remove the steak from the pan and allow it to rest (5-7 minutes) before slicing against the grain and serving with a hit of flakey salt or compound butter.
#steak #cooking #sousvide #wagyu #food
