General Cooking Questions

Chef Jacob, I'd like your recommendation on cooking a chuck roast as a steak. After I break the chuck into individual muscles, I'll remove the fat and sinus, dust with transglutaminaze, reform, wrap in tight shrink, vac bag and sous vide at 129 for 72hrs, chill completely. Finish by salting and sear in screaming carbon Debuyer using your suggested 50:50 clarified butter:canola(I prefer coconut to canola), then pop a hot oven to an internal temp of 125, its the same way I cook bone-on short ribs.