I had three 1# chuck steaks that I cut from a large chuck roast and vac packed after a bit of S & P. Last night I started SV'ing them @ 130F for 21 hours. So this evening after quick icing 2 steaks then freezing, I opened up one steak, dried, sliced in half, then dredged in seasoned flour, dipped in farm-fresh egg wash, and finally coated in half panko, half bread crumbs that were seasoned as well. After this coating they rested for 30 minutes. Next up, they were placed in a hot pan with organic lard to brown on both sides.
The steaks were plated with pepper gravy and Italian mixed veggies.
The verdict...very tender, very tasty, and very good! Will definitely be doing this again! Oh also, that pepper gravy is the cat's meow with chicken-fried steak!
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