Go to the Recipe: Sous Vide Pork Shoulder Chops
I've been loving these chops. I'm wondering if there is a beef equivalent. Is it Chuck eye steaks and if so, where do you cut it from to get the whole muscle group and what would be the sous vide temp and time?
Hah - I made the same mistake but caught it before disaster struck of over-salting!
.05 is 5%. You need to multiply by .005
1416 gram x .05 =70.8 that must be 7 grams not 70 where is my math wrong
outside may be grey but finish completely / sear and slice or slice and sear and I feel you'll be in great shape.
Wouldnt be a bad idea. Just do it and carry on. The additional oil will not hurt anything or hurt itself.
gallon freezer ziplock-style bag? I can source 2 gallon size but gallon is what I use. Freezer bags have more integrity I've noticed
What contributes to sous vide meat colour? I did this on the weekend and after 18hrs at 140F, my collar roast was grey as can be - no pink at all in the cross section.
What is stopping you from just using a boneless pork shoulder?
So glad to hear that!
Love this ultimate series! Thank you!
Hi... got my hands on Berkshire coppa steaks (about 2" thick) & wondering if would still use a 24h cook time (assume temp stays @ 140F), or reduce it down to 2-4h since the meat is already cut into steaks? Ty in advance.
Thank you. I was actually hoping for a less soft texture - not pulled pork - but you answered my question that 24 hours is minimum time recommended. I'll try to be more careful about pulling it out right at 24 hours next time. I was trying to do something similar in the oven using a NYT recipe, but it was hard to retain the juices and I wasn't happy with what was happening when I raised the oven temp to finish. This was much better.
If you want pulled pork style then you would need to increase temperature and extend the cook. The 24 hours is the shortest time recommended unless you increase the temperature. You need to get to core temp and at that thickness it can take some time at such a low temp.
Hi - I just used this time/temp for a 2-1/2 pound shoulder that I used for tacos/leftovers. I cooked the shoulder at 140°F for 24 hours, plus a little more, stuck it in the fridge for 8 hours and then finished it in a 450°F oven for 20 minutes. It came out great, but the texture was a little soft - it wasn't as soft as pulled pork, but you could cut the meat with a spoon. What is the shortest time that you would recommend for this, since it's my understanding that has the biggest effect on texture. Thanks.
I imagine it's much easier to get perfect, evenly sliced thick steaks once you've cooked/chilled the whole shoulder
Great recipe! Cooked a 2 kg iberian pork "aguja" per instructions (@58ºC) One of the best things I've ever cooked.
Does anybody know the size of the sous vide bag Grant uses in the video?
Why is this for 24 hours, while the char siu is for 8 hours?
Why not cut the pork into steaks before you sous vide? I assume you could cook them for fewer hours.
Whenever I make this recipe I sear it without oil. The pork is fatty enough that it doesn't need any extra fat and it crisps up very nicely in a dry pan.
Pork loin is already tender enough that you don't need to cook it that long. I wouldn't cook loin more than a few hours.
Will this work with pork loin?
they are epic. just have to watch for the flare ups
yes they can
Oh man, if you ever get a good answer, please let me know!
Can these be frozen once individually packaged?
Has anyone tried finishing the pork steak on a bbq grill vs hot dry pan? Any tips, concerns, or issues?
When Grant re-posted this entry about 6+ weeks ago I set up a pork sirloin since I did not have a pork shoulder on hand. I finally had a night where I just could not think one more thunk!
Tricolor rotini, pork steaks, carrots from the pressure cooker. Simple. Fast. Flavorful. My 30+ daughter said, “You know mom, I could eat pork chops if they are always that juicy.”
In my house, that is an *incredible* endorsement. Thank you, ChefSteps. My fried is brained and it is time to hit the hay.
Picture is of leftovers (aka, tomorrow’s lunch).
What is the sides(s) shown in photo above? Look like a great combo!
I can see the confusion there Steve, but yes dry pan is recommended.. the fat you are seeing has rendered from the first seared side of the steak. It will cook off a lot of fat.
Step 9 says to sear the steaks in a blazing hot dry skillet. The attendant photo shows a well-oiled, not dry skillet. Photos that conflict with the textual instructions are confusing.
Looks like herbs in the bag.
Hi, why the meat is green in Step 5? Is it normal?
This may be a stupid question, forgive me, I'm working through the sous vide: beyond the basics lessons currently! One of the things I've learned is about adding oil to the bag with a protein so that when vacuum sealing the protein retains it's edges and isn't left with indentations, etc.
With regards this recipe, would it be a good idea to add oil to the bag containing the whole shoulder AND (after the cooking process) to each bag containing individual portions?
Any recommendations for a Pork seasoning blend, I'm looking for something similar to Perry's Steakhouse signature pork chop, I know they smoke it for 6-8 hrs., but I'm looking for a similar spice blend that I can just put on the pork and then baste it or torch it to make things easy.
Pork chop Image for refference,
For this recipe you don’t salt or sear during the initial cooking. I’ve made this several times and I always salt/season the individual steaks after they’ve been reheated and sear before serving.
Hey, I am really excited to try out this recipe! But I was wondering about how long I could store the steak for, in my fridge, if they were vacuum sealed?
You can sous vide from frozen no problem.
very strange this article doesn't mention salt/seasoning. I'm guessing before searing?
Recipe for the stuff underneath it please?
Is there any use for the fatty gel (after the 24 hour cooking)? It's got to have some flavor.
You don't mention heating any oil in the pan you are searing with. Is this just an oversight, or do you just sear without oil?
um, when do you season the steaks?
Can you sous vide from frozen, or do you need to thaw the meat first?
How do you get the same steak-like tender texture in 6-8 or even 14 hours rather than 24 hours. What temperature would be best to cook at?
Thanks. This worked great. Super easy and inexpensive.
