Beef Chuck Steak Sous Vide: Ultimate Guide + 5 Proven Tips

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A bold, juicy beef chuck steak cooked perfectly with sous vide, then seared for a golden crust and incredible tenderness.

Scale

1½– to 2-inch thick chuck eye steak (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 (for sprinkling)

1 teaspoon coarsely ground black pepper (for sprinkling)

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1. Season the chuck steak with fine sea salt and black pepper. Add butter, herbs, lemon zest, and garlic if using. Vacuum seal.

2. Preheat sous vide water bath to 131°F (55°C).

3. Cook steak in sous vide for 24 to 36 hours.

4. Remove steak from bag and pat very dry.

5. Heat grill or skillet until very hot.

6. Sear steak 1 minute per side until browned and crisp.

7. Let rest 5 minutes.

8. Slice across the grain and sprinkle with coarse sea salt and pepper.

9. Serve with your favorite sides.

For medium steak, use 136°F. For medium-well, 141°F.

Cook up to 48 hours for extra tenderness.

Cover your sous vide bath to prevent evaporation during long cooks.

Double-bag if using Ziploc bags for long sous vide times.

Find it online: https://sousviderecipe.com/beef-chuck-steak-sous-vide/