Mark In The Pit
Knows what a fatty is.
https://youtu.be/ZmV-CLR1RMQ
72 Hour Sous Vide Top Round Steak
Ingredients:
Top Round Steak
Salt
Pepper
Garlic
Balsamic Reduction:
2 Mushrooms
1 Thick Slice Of Onion
2 Tbsp Balsamic Vinager
2 Tbsp White Wine
1 Tbsp Butter
Method:
Salt and pepper the top round steak. Crush the garlic and place on the top round steak. Place in bag and sous vide for 72 hours @ 140°F. When finished sous viding remove from bag and pat dry. Heat up the grill good and hot for a quick sear. While waiting for the grill to heat up prep the balsamic reduction. Slice the mushrooms and onion, toss them in a pan with balsamic vinegar and white wine. Once the balsamic and white wine reduces by half toss in the butter. Once the butter is fully melted you're ready to go. Once the grill is hot sear the top round steak on all sides. Turning about once every two minutes. Once you have a nice sear top with balsamic reduction and enjoy.
Notes:
This had a really great, soft, tender, moist, roast beefy type texture. Not exactly like roast beef. To me it's still kind of weird compared to other methods of preparation but the flavor and softness turned out exceptional. I have read of others comparing it to the tenderness of high end cuts of meat but it's nothing close to that. It tastes more like a piece of really soft roast beefy type meat that has been slow cooking for about three days. Very tasty.
72 Hour Sous Vide Top Round Steak
Ingredients:
Top Round Steak
Salt
Pepper
Garlic
Balsamic Reduction:
2 Mushrooms
1 Thick Slice Of Onion
2 Tbsp Balsamic Vinager
2 Tbsp White Wine
1 Tbsp Butter
Method:
Salt and pepper the top round steak. Crush the garlic and place on the top round steak. Place in bag and sous vide for 72 hours @ 140°F. When finished sous viding remove from bag and pat dry. Heat up the grill good and hot for a quick sear. While waiting for the grill to heat up prep the balsamic reduction. Slice the mushrooms and onion, toss them in a pan with balsamic vinegar and white wine. Once the balsamic and white wine reduces by half toss in the butter. Once the butter is fully melted you're ready to go. Once the grill is hot sear the top round steak on all sides. Turning about once every two minutes. Once you have a nice sear top with balsamic reduction and enjoy.
Notes:
This had a really great, soft, tender, moist, roast beefy type texture. Not exactly like roast beef. To me it's still kind of weird compared to other methods of preparation but the flavor and softness turned out exceptional. I have read of others comparing it to the tenderness of high end cuts of meat but it's nothing close to that. It tastes more like a piece of really soft roast beefy type meat that has been slow cooking for about three days. Very tasty.
. Not sure if I've got weak teeth or lazy jaw, I just don't care for chewing too hard. What temp did you run at for the 8 hours? I'm still playing around with this and am trying to dial it in some what. If I could go higher for less time to get the same result that would in my mind be more efficient. I get impatient on those really long soaks lols.
