The usual procedure is to rinse the cut, pat it dry, annoint it with olive oil, add light salt, pepper and herbs to taste such as rosemary, sage or thyme. Put it into a bag, suck and seal it.
|New York Strip||2 steaks||129°||1 - 2 hours|
|Prime rib||3lbs||132°||6 hours|
|Chuck roast||5lbs||135°||30 hours*|
* The point here is to reach gelatinization (reduction to collagen) by using low (135°) heat over a long period of time versus high (190°) over a short time (pot roast in a hot oven). This way, you have a red cut of meat (think medium-rare steak) that's tender, juicy and far less expensive than a proper steak:
Be very careful using the liquid left over after your meat has cooked in its bag. You'll be tempted to make gravy from it and that is a good thing, but you should know that it will very likely be too salty by far. Adjust accordingly; your mileage may vary.