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.
).
Comment