Blade Steak Recommendations?

(Jane) #1

Bought one to try in my sous vide. We like our steak medium-rarish.

What temp and how long?

(Running from stupidity) #2

@MiKetoAF

(Mike W.) #3

129/2 hours. HOT sear.

(Jane) #4

Thanks!!!

Probably try it for Fri night dinner.

(bulkbiker) #5

Isn’t blade usually quite tough? I’d probably cook for longer… we even do NY strip for 6 hours maybe at 125F to preserve some of the moisture on the meat…

(Jane) #6

I was wondering about that. Not sure, since never bought one. My husband buys nice steaks for the grill but I thought I would try a cheaper cut in the sous vide to see how it compares.

(Jane) #7

Ok I went with 132F (56C) for around 5-6 hours. Didn’t set the timer so not exactly sure.

Doneness was perfect for my liking! Was still a bit tough so next time will sous vide it longer

Seared in homemade ghee and topped with a garlic, Parmesan, basil butter from Kroger that is amazing on steaks and omelettes

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(Running from stupidity) #8

One of the benefits when cooking a lot of stuff sous vide, for sure. No need to be all that time conscious.

(Jane) #9

It is an amazing tool for cooking, that’s for sure!

(Jeff Henderson) #10

What’s a blade steak? Any other names for it or what part of the country you in? I’m a big Sous Vide guy also I’ve had a Joule for awhile

(Jane) #11

Arkansas. I think the label said Chuck Blade Steak. Definitely a cheaper cut of meat.