One top-round beef cut coated with a medium homemade jerk marinade, vacuum-sealed, and frozen for sous vide.
Prepare & package
Blend one batch of Homemade Jerk Marinade. Coat the top round evenly, vacuum-seal, and freeze. The standard marinade uses a seeded half Scotch bonnet or habanero so the heat stays comfortable for Melody.
Store & thaw
Keep frozen in the vacuum-sealed marinade package. Thaw fully in the refrigerator before the 4–6 hour sous-vide cook.
Cook or reheat
Sous vide the thawed top round at 131–133°F for 4–6 hours.
Finish & serve
Remove the beef from the bag and scrape away marinade solids likely to burn. Pat extremely dry and chill uncovered for 10–15 minutes if practical. Sear in ripping-hot cast iron with a thin film of neutral oil for approximately 20–30 seconds per side, touching up pale spots only briefly. Rest 2–3 minutes, then slice extremely thin across the grain.