I came across these the other day scanning for manager specials or sales at the Harris Teeter meat section...full price is way too high there. I instantly recalled
Retired Spook
post about chuck eye and I was intrigued because I've never had one before. Decided to sous vide them.
Vac sealed with simple salt and fresh ground peppercorn melange. Ran them at 130 for 2 hours and 45 minutes.
Into the CI on the gasser for a minute or so on each side.
These took a quick rest on the stove top.
Apparently I took zero cut or plate pics, my bad. However, I did slice some this morning for the dogs and a few quick tacos to start the day.
All in all an awesome tender beefy tasting cut. I don't know if the SV made a difference in texture as I've never cooked them before, but I will be doing this again and again. Thanks for looking!
Retired Spook
post about chuck eye and I was intrigued because I've never had one before. Decided to sous vide them.
Vac sealed with simple salt and fresh ground peppercorn melange. Ran them at 130 for 2 hours and 45 minutes.
Into the CI on the gasser for a minute or so on each side.
These took a quick rest on the stove top.
Apparently I took zero cut or plate pics, my bad. However, I did slice some this morning for the dogs and a few quick tacos to start the day.
All in all an awesome tender beefy tasting cut. I don't know if the SV made a difference in texture as I've never cooked them before, but I will be doing this again and again. Thanks for looking!
