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

  1. Liberally season the chuck roast with kosher salt

  2. Optionally, you can tie the roast lengthwise with butcher’s twine. This will make it easier to hold.

  3. Place in a food safe bag with garlic and any herbs you’d like.

  4. Seal the bag with a vacuum sealer or using the water displacement method

  5. Prepare a water bath at your desired temperature (refer to chart below)

  6. After the desired amount of time, immediately dunk in ice water and allow to chill for 20 minutes

  7. Heat a heavy bottom skillet over high heat for 5-10 minutes or until ripping hot

  8. Remove the chuck roast from the bag and pat dry on every surface

  9. Add oil to the skillet and add chuck roast

  10. Flip every 30 seconds for a total of 2 minutes (1 minute each side)

  11. Remove the chuck roast and let rest for 15 minutes

  12. Add chuck roast back to the skillet and repeat steps 10 & 11

  13. Reduce heat to medium and add shallots, herbs, garlic, and butter to the pan

  14. Once the butter has stopped bubbling vigorously, add the chuck roast back and baste the steak on each side for about a minute

  15. 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.

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