MelloBoy said:How did the chuck steak turn out? I've found that using oil/butter as a "marinade" of sorts seems to pull the flavor out of the meat itself...ie. fat soluble tastes end up in the butter rather than remaining in the meat itself. I end up with highly aromatic butter mixed with a little bit of the meat juices, but the meat I've found tastes a little more bland.
Looks great, though
To be honest I didn't notice too much loss in flavor, also I only immersed it at 120F so it wasn't all that hot, it was more of a way to let it get even more tender. Also that is the beauty of cooking chuck steak sous vide.
Because it is a tough cut its often braised, therefore the flavor will leech into the braising liquid, makes for great stews but the mat becomes flavorless and just takes on the flavor of the braising liquid. With sous vide there is minimal loss of flavor because we are cooking it for long periods at low temperatures and we are using minimal cooking liquid, thus the meat will only cook in its own juices. The chuck steak I cooked (remember this is American style wagyu the difference in marbling can be night and day) was ultra tender but had that great flavor you get from chuck.
