Print

Sous Vide Chuck Steak

Sous Vide Chuck Steak
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Scale
  • 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

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

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