Sous Vide Chuck Steak
a premium steak for a less than premium price
ingredients
chuck roast
kosher salt
black pepper
herbs of choice
rosemary
thyme
bay leaf
garlic
butter
shallots
process
Liberally season the chuck roast with kosher salt
Optionally, you can tie the roast lengthwise with butcher’s twine. This will make it easier to hold.
Place in a food safe bag with garlic and any herbs you’d like.
Seal the bag with a vacuum sealer or using the water displacement method
Prepare a water bath at your desired temperature (refer to chart below)
After the desired amount of time, immediately dunk in ice water and allow to chill for 20 minutes
Heat a heavy bottom skillet over high heat for 5-10 minutes or until ripping hot
Remove the chuck roast from the bag and pat dry on every surface
Add oil to the skillet and add chuck roast
Flip every 30 seconds for a total of 2 minutes (1 minute each side)
Remove the chuck roast and let rest for 15 minutes
Add chuck roast back to the skillet and repeat steps 10 & 11
Reduce heat to medium and add shallots, herbs, garlic, and butter to the pan
Once the butter has stopped bubbling vigorously, add the chuck roast back and baste the steak on each side for about a minute
Slice, season with black pepper, and serve
sous vide temp chart
Doneness | Temperature | Time |
---|---|---|
Rare* | 123F | 24-48 hours |
Medium Rare* | 128F | 24-48 hours |
Medium | 131F | 18-48 hours |
Medium Well | 138F | 18-48 hours |
Well Done | 145F+ | 18-48 hours |
*disclaimer
There is always some risk when consuming meat under the FDA recommended 145F. There is some additional risk when cooking below 130F for an extended period of time. Read more about food safety when cooking sous vide here.