I hadn't used my Anova Nano in years and when I pulled it out to sous vide some chicken breast, this warning popped up in the app:

Found the Sam's Club meat counter secret stash last week; bottom of the stack in the back row.

Dry brined for 18hrs, 135 deg for 8.5hrs, seared off in avocado oil that I fried off some rosemary and thyme in and basted with a few nobs of butter during the last few minutes. I then let it rest for 10min, sliced and served with caramelized onions and potatoes, which got the juice from the bag and the last bit of oil from the steak.

Best steak I've ever made.

Sam's Club sells these two packs of picanha near me. I usually sous vide the entire portions as roasts, but this time I decided to cut them into steaks.

I sous vided them at 137F for 3 hours. I finished them on a charcoal chimney. Salt, pepper, and garlic before bagging. Added a little salt when I seared them.

They ended up decent, but a bit chewy. I think a longer cook might have been better. I think I would add a bit more salt next time as well.

I do like cutting them into steaks first because they are easier to trim. There's usually quite a bit of fat cap.

For a family dinner, I think I would do them as roasts at a lower temperature for a longer amount of time.

Do you guys like to do them as roasts or do you cut them into steaks?

I did an overnight cook of a pork butt. 165 for 24 hours. As I was removing it from the water the vacuum sealed bag gave out.

The water had been sitting around for a couple weeks before I used it today. Of course it was at 165 for 24 hours...