You know, like a steakhouse steak. Not a ribeye. Not a strip. Certainly not a tenderloin. Not even a sirloin.
Let’s face it: for most folks attending food festivals, they’ve been there and done that.
A sous-vide, reverse-seared Chuck Denver steak topped with a cabernet vinegar.
Not familiar with the Chuck Denver?
Well, perhaps that’s because it’s more commonly titled on menus as a boneless short rib. From a meat science standpoint, the Chuck Denver is known for its robust marbling, but it is also packed with lots of collagen that breaks down best in a low and slow cooking environment.
Traditionally, cuts of meat surrender into that rich, fork-tender braised piece when slowly cooked to an internal temperature of 190-200°F. But because the chefs wanted to mimic something a little more steak-like, these Denvers were sous vide to 131°F, giving them just enough of a bite while breaking down the collagen that is hard to chew.
Once cooked, a quick flash on a raging grill established that beautiful crust, and—voila—steak perfection on a cut not typically associated with such plating.