Description
Sous Vide Chuck Steak. Twenty-four hours of Sous Vide cooking make chuck steaks as tender as expensive steak cuts.
Ingredients
Scale
- 1½- to 2-inch thick chuck eye steak (or thicker), about 3 pounds
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon butter (optional)
- 1 sprig fresh rosemary (optional)
- 1 sprig fresh thyme (optional)
- 1 sprig fresh sage (optional)
- 1 teaspoon lemon zest (optional)
- 2 cloves garlic, peeled(optional)
- 2 teaspoons coarse sea salt (or Kosher salt, or Flaky salt) for sprinkling
- 1 teaspoon coarsely ground black pepper, for sprinkling
Instructions
- Season the steak and seal it in a vacuum bag: Sprinkle the chuck-eye steak with ½ teaspoon of fine sea salt and 1 teaspoon of fresh ground black pepper. Put the steak in a vacuum bag, and toss in the butter, rosemary, thyme, sage, lemon zest, and garlic cloves. Seal the bag.
- Sous Vide the Steak for 24 Hours: Set a sous vide bath to 131°F/55*C for medium-rare. (Use 136°F/58°C for medium, or 141°F/60.5°C for medium-well) Put the bag with the steak into the water bath and cook for 24 hours. (Try to go for at least 12 hours, or up to 48 hours).
- Dry the steak: Remove the bag from the sous vide, cut it open, and remove the steak from the bag. Pat the steak dry with paper towels.
- Sear the steak: Preheat a grill set as high as possible. (For my Weber Summit, I preheat the grill with all burners set to high for 15 minutes, then turn off half the burners and leave the other half on high. For my Weber Kettle, I light a full chimney of charcoal, then spread it out over ⅓ of the grate, about 3 coals deep, with no coals on the other side to concentrate the heat.) Sear the steak for 4 minutes, flipping every minute; rotate the steak 90 degrees on the second flip to get a crosshatch of grill marks. Set the steak on a cutting board and let it rest for 5 minutes.
- Slice and serve: Cut the steak into ½-inch to 1-inch thick slices, depending on how hearty your eaters are. Sprinkle the sliced steak with the coarse salt and coarse ground pepper, then serve and enjoy.
- Prep Time: 5 minutes
- Cook Time: 24 hours
- Category: Sunday Dinner
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 3 ounce serving
- Calories: 368
- Sugar: 0 g
- Sodium: 366 mg
- Fat: 19.1 g
- Carbohydrates: 0.9 g
- Protein: 48.4 g
- Cholesterol: 157 mg