Large Tough Cuts - Like pork shoulder steaks

Lou_34544

I read the pork shoulder steak recipe and it mentioned some other tough cuts like beef chuck. I would like to portion the chuck into individual portion sizes but was wondering the best way to accomplish this.

Should I pre-portion before cooking like steaks? Should I cook the whole roast, chill, portion, and vac like the chefsteps pork-steak recipe?

My primary concern is how the meat will sear up after the retherm. Anyone doing chuck steaks regularly?

tshewman

Cook the whole roast, chill, portion, and vac like the chefsteps pork-steak recipe. If retherming from frozen AND want the internal sides seared, sear bf resear to protect internal components (shorter sear post cook). So, the sear will be fine, what it does give you access to is the internal side(s) for searing as well.