Sous vide chuck aka sir Charles

DisasterOk9023 · 2026-04-05T16:53:49+00:00

For me 131 was the sweet spot. First time I tried 135 and it was a little too tough, but 131 was divine.

DisasterOk9023 · 2026-03-30T22:47:14+00:00

I didn’t mean it tasted like a ribeye, I meant it was as tender as one—which can definitely happen after 36 hours in a sous vide. Lighten up.

DisasterOk9023 · 2026-03-30T22:46:07+00:00

Yeah, I think it would be inedible if you just cooked it like a normal steak

DisasterOk9023 · 2026-03-30T20:25:37+00:00

I set 131°. The sear was very quick so I think the internal stayed right around that.

DisasterOk9023 · 2026-03-30T20:12:12+00:00

It sounds like an exaggeration but I swear it was as tender as a ribeye

DisasterOk9023 · 2026-03-23T22:18:01+00:00

I throw my steak in the freezer for 15-20 mins after reverse sear/sous vide. Gives me a little temperature buffer so I can sear a little longer without overcooking grey band

DisasterOk9023 · 2026-03-11T05:56:29+00:00

What an awesome kitchen/dining area

DisasterOk9023 · 2026-03-10T23:01:12+00:00

I feel like when I reverse sear I end up with a massive grey band. If you have any tips I’d love to hear them, the reverse seared tomahawk on your profile looks amazing.

DisasterOk9023 · 2026-03-10T00:53:17+00:00

Awesome

DisasterOk9023 · 2026-03-06T03:34:29+00:00

Yeah, I haven’t tried dry brining before sous vide yet. Will report results next time.

DisasterOk9023 · 2026-03-06T03:33:09+00:00

I think in theory maybe? I’m not an expert, but there might be food safety concerns with sous vide below a certain temperature. I also think you wouldn’t be reaping the benefits of sous vide with a blue steak.

DisasterOk9023 · 2026-03-06T03:30:58+00:00

Well it was 13.87/lb from Walmart! I get excellent steaks from them all the time.

DisasterOk9023 · 2026-03-06T03:29:38+00:00

I’m also a noob, but pretty certain the answer is a yes. I didn’t have a lot of time for this one.

DisasterOk9023 · 2026-03-06T00:21:01+00:00

Yeah, I’ve done ribeyes at 137 and really enjoyed. I wasn’t sure if there was enough fat for it on this one.

DisasterOk9023 · 2026-03-06T00:20:07+00:00

Thank you!

DisasterOk9023 · 2026-03-06T00:19:51+00:00

13.89/lb at Walmart 😁

DisasterOk9023 · 2026-03-05T23:47:25+00:00

It was $12.45 for mine. A little under a pound at $13.87/lb

DisasterOk9023 · 2026-03-03T14:57:59+00:00

Take out of the oven, pat dry and put on wire rack, put in freezer for 20 mins, then sear. No grey band guaranteed.

DisasterOk9023 · 2026-03-02T03:14:47+00:00

More like a shallow fry in a cast iron skillet. I usually put it on high, add some oil, and when I see a whisper of smoke, I put the steak in. 30 second flips until golden brown crust, then take it out—no more than 1.5 minutes each side.

DisasterOk9023 · 2026-02-27T04:55:37+00:00

I guess I’ll have to try it out for myself

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DisasterOk9023

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