So I got a Top Round roast with the plan to sous vide it. There is a pronounced separation between two muscles. I separated the two and was left with a traditional top round roast along with a top cap steak.
Does anyone have any luck or tips cooking the top cap as a steak? I'm dry brining it as we speak but other than that I was going to cook it like a flank steak and assume it was going to be a bit tougher.
Open to suggestions if anyone has experience. If not, I'll let you know how it comes out.
Does anyone have any luck or tips cooking the top cap as a steak? I'm dry brining it as we speak but other than that I was going to cook it like a flank steak and assume it was going to be a bit tougher.
Open to suggestions if anyone has experience. If not, I'll let you know how it comes out.
Comment