Post by BBQ Butcher on Aug 27, 2014 8:34:58 GMT -5
I happened to pick up a pack of Beef Chuck Shoulder "Petite" or "Ranch" Steaks (hard to tell the difference between the two!) and seasoned them with kosher salt, black pepper and granulated garlic.
Then they went into the Sous Vide at 138° for seven hours.
All dried off and on their way to the grill
Served with broccoli and a tomato/zucchini salad
Nice pink center
These little steaks are "keepers" and I'll have to keep my eye for them again.