Real quick, I could have sworn I’ve seen this on ChefSteps, but maybe not. Anyway my plan would be to buy a chuck roast, pre-sear, sous vide at 56C for 18 hours, cut into steaks, sear in a pan, and serve. I could also take some of the sous vide cooked chuck steaks and vacuum seal and freeze. Then defrost and sear later.
Seems like a cheap way to have a few good steaks on hand. Any of my thinking way off?
Side note: tried looking for the 72hr short rib recipe from the Joule app and they’ve updated it all to a 24 hr. recipe with different times for different results. Kinda weird. Guess they are trying to simplify thing and cap everything at 24 hours? Luckily a google search turns up the temp and time.
