Sous Vide Chuck Steak: Elevate Your Taste Buds

I still remember the first time I tried sous vide cooking. Living in sunny Florida, surrounded by vibrant coastal flavors, I thought I had experienced it all. However, the moment I tasted a sous vide chuck steak, my culinary world expanded. The tender, juicy steak, perfectly seasoned and cooked to perfection, was unlike anything I had ever tasted before.

As a home cook, I love experimenting with flavors and techniques, but sous vide has become a staple in my kitchen. It’s not just a method for restaurants; it’s a game-changer for home cooks too. The sous vide chuck steak is a perfect example of how this technique can elevate even the simplest ingredients into something extraordinary.

The beauty of sous vide is its precision. With the right temperature and time, you can achieve a perfectly cooked steak every time. For me, it’s about more than just cooking—it’s about creating an experience. The sous vide chuck steak is a testament to that, delivering incredible flavor and texture with every bite.

Sous Vide Chuck Steak

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Discover how to perfectly cook a delicious sous vide chuck steak with our step-by-step guide. Elevate your cooking skills and impress your guests!

• Author: Jasmine
• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Sous Vide, Searing
• Cuisine: American

Ingredients

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• 2 lbs (907 g) Beef chuck eye steaks
• 4 tbsp (60 ml) Vegetable oil
• 6 garlic cloves, smashed
• 1 tsp (5 g) Sea salt
• 1/2 tsp (2.5 g) Freshly ground black pepper
• 1/2 tsp (2.5 g) Ancho Chili Powder
• 1 tsp (2 g) Espresso powder
• 1 tbsp (15 ml) Steak rub seasoning
• 2 tbsp (30 ml) Umami compound butter
• 2 tbsp (30 ml) Garlic compound butter

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Instructions

1. Set up your water bath and adjust the sous vide immersion circulator to a temperature between 115 and 120 degrees Fahrenheit. Refer to our note on selecting the internal temperature according to your preference.
2. Take the beef chuck eye steaks out of their packaging and dry them with paper towels. Mold the steaks into uniform circular shapes and secure them with butcher’s twine.
3. Place the steaks in a vacuum seal bag, distributing the smashed garlic cloves over them.
4. Seal the bags securely.
5. Gently submerge the sealed bags into the prepared water bath, ensuring that no water enters the bags.
6. Let the steaks cook in the water bath for a duration of 2 to 4 hours.
7. Using tongs, extract the steaks from the water bath and take them out of the bags, discarding both the bags and the garlic.
8. Blot the steaks dry.
9. Sprinkle the steaks with sea salt.
10. In a small bowl, mix together the freshly ground black pepper, ancho chili powder, espresso powder, and steak rub seasoning.
11. Generously apply the spice mixture to both sides of the steaks.
12. Heat a large cast iron skillet over medium-high heat until it begins to emit smoke.
13. Place the steaks in the dry skillet and sear for 60 to 90 seconds on each side to develop a crust.
14. Turn the steaks over and repeat on the other side.
15. Promptly remove the steaks from the skillet and place them on a clean cutting board.
16. Put a slice of the umami compound butter and garlic compound butter on each steak and cover with foil to let them rest for 10 minutes.
17. When ready to serve, remove the butcher’s twine and slice the steaks into thin pieces against the grain using a sharp knife.
18. Serve right away.

Notes

• Dry the beef chuck eye steaks thoroughly before sealing them in the vacuum bag to prevent excess moisture.
• Adjust salt to taste, considering the salt content in the umami butter and steak rub.
• Let the steaks rest with the compound butters to enhance flavor before slicing and serving.

Nutrition

• Calories: 800
• Fat: 70g
• Protein: 45g

Mastering Sous Vide Chuck Steak

Fundamentals

Understanding the fundamentals of sous vide is essential for achieving the perfect sous vide chuck steak. This method involves vacuum-sealing food in a bag and cooking it to a precise temperature in a water bath. The precise temperature control ensures that the steak is cooked evenly throughout, offering a level of consistency that is hard to achieve with traditional methods.

For sous vide chuck steak, you’ll want to set your water bath to a temperature between 115 and 120 degrees Fahrenheit. This temperature range is ideal for achieving a medium-rare to medium doneness, which is perfect for a juicy and tender steak. Check out this sous vide medium-rare steak guide for more details on temperature settings.

Preparation/setup

Preparation is key to a successful sous vide chuck steak. Start by taking the beef chuck eye steaks out of their packaging and patting them dry with paper towels. Mold them into uniform circular shapes and secure them with butcher’s twine. This ensures even cooking and a beautiful presentation.

Next, place the steaks in a vacuum seal bag and distribute the smashed garlic cloves over them. Vacuum seal the bags securely to prevent water from entering. If you’re new to vacuum sealing, our vacuum-sealed steak cooking time guide offers helpful tips.

Enhancing Flavor with Sous Vide

Technique

The magic of sous vide is in the technique. After sealing your steak, submerge the bags into the water bath, ensuring no water enters the bags. Let the steaks cook for 2 to 4 hours. This extended cooking time allows the tough fibers in the chuck steak to break down, resulting in a tender and flavorful dish.

Once cooked, remove the steaks from the water bath and discard the bags and garlic. Pat the steaks dry and season them with sea salt. Create a spice mixture using freshly ground black pepper, ancho chili powder, espresso powder, and steak rub seasoning. Generously coat both sides of the steak with this mixture for a robust flavor profile.

Tips/tricks

For an impeccable sear, heat a cast iron skillet over medium-high heat until it begins to smoke. Place the steaks in the skillet and sear for 60 to 90 seconds on each side to develop a crust. This quick sear locks in the juices and adds a savory depth to the steak. For more searing techniques, visit our sous vide steak crust guide.

After searing, place a slice of umami compound butter and garlic compound butter on each steak. Cover the steaks with foil and allow them to rest for 10 minutes. This resting period allows the flavors to meld and the juices to redistribute, resulting in a mouthwatering steak.

Perfecting Your Sous Vide Chuck Steak

Perfecting results

Perfecting your sous vide chuck steak involves both precision and creativity. The sous vide method provides the precision needed to cook your steak to perfection, while the seasoning and finishing touches allow you to get creative with flavors. Experiment with different spice blends and compound butters to find your unique flavor combination.

If you encounter any issues, such as a lack of flavor or an uneven cook, troubleshooting these problems can lead to better results. Adjusting the seasoning or cooking time can make a significant difference. Our guide on how to reheat steak using sous vide offers tips for enhancing flavor and texture.

Troubleshooting/variations

Every kitchen presents its own challenges, but with sous vide, most problems have simple solutions. If your steak isn’t as tender as expected, try extending the cooking time. For variations, consider experimenting with different seasoning blends or adding herbs like rosemary or thyme to the vacuum bag for additional flavor.

For those looking for unique methods, the sous vide dishwasher steak trick offers a fun alternative. While unconventional, it shows the versatility of sous vide cooking and how it can adapt to different environments.

Serving and Storing Your Sous Vide Chuck Steak

Serving/presentation

Presentation is the final step in serving a stunning sous vide chuck steak. Remove the butcher’s twine and slice the steaks into thin pieces against the grain using a sharp knife. This not only enhances the tenderness but also creates a visually appealing dish. Arrange the slices on a platter and drizzle with any remaining butter for added richness.

Serve the steak immediately to enjoy its full flavor potential. Whether it’s a family dinner or a special occasion, a beautifully presented sous vide chuck steak is sure to impress. Explore more serving ideas with our guide on how to cook beef chuck steak.

Pairings/storage

Pair your sous vide chuck steak with classic sides like creamy mashed potatoes or a fresh salad. These simple accompaniments allow the steak to shine as the star of the meal. For storage, wrap any leftover steak tightly in plastic wrap and refrigerate for up to three days. When ready to enjoy again, gently reheat using the sous vide method to maintain its tenderness and flavor.

For additional storage tips and ideas, check out our comprehensive guide on beef chuck steak sous vide. Proper storage ensures you can savor the deliciousness of your sous vide chuck steak even after the first meal.

Conclusion

Sous vide chuck steak offers a unique combination of precision and flavor, transforming an ordinary cut of meat into a culinary masterpiece. By mastering the fundamentals and experimenting with flavors, you can achieve a perfect steak every time. This method not only ensures tenderness and juiciness but also allows for creative expression in the kitchen.

Whether you’re a seasoned sous vide enthusiast or a curious home cook, this technique is a valuable addition to your culinary repertoire. Its ability to consistently deliver restaurant-quality results makes it an essential tool for anyone looking to elevate their cooking. So, embrace the sous vide method and enjoy the delicious possibilities it brings to your kitchen.

FAQs – Sous Vide Chuck Steak