Sous Vide Que Top Round Steak (AKA London Broil)

In this cook I do one of mine and my wife's favorite cuts of beef to sous vide, Top Round! Why is it her favorite? she does not like a lot of fat on her steaks, and top round is pretty cheap. Some grocery stores label this cut "London Broil" even though that is really a cooking preparation and not a cut of beef. Cooking this cut via sous vide lets you make it much more tender while keeping a doneness more in the medium range. Top round is usually a very tough piece of meat and either has to be braised or sliced very thin to be able to eat it, but not when you cook it this way!

Darrin's Steak Rub
1/2 cup kosher salt
1/2 cup coarse ground black pepper
1/4 cup granulated garlic
1/8 cup onion powder
1/4 cup fine ground espresso coffee

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