Sous vide chuck steak: the foolproof way to achieve succulent perfection just like at your favorite steakhouse, for a fraction of the cost. Seal in flavor, tenderness, and simplicity with this recipe.
Are you craving a mouthwatering steak that is tender, juicy, and full of flavor? This Sous vide chuck steak recipe is an easy, foolproof way to achieve steakhouse-quality results at home. With a simple setup, you’ll enjoy tender, flavorful steak that’s cooked to perfection.
Ingredients
- ▢ 2 lbs Chuck eye steaks 2 steaks
- ▢ 4 tbsp Garlic confit or 6 garlic cloves, smashed
- ▢ 1 tsp Kosher salt
- ▢ 1/2 tsp freshly ground black pepper
- ▢ 1/2 tsp Ancho Chili Powder
- ▢ 1 tsp Espresso powder
- ▢ 1 tbsp Jack Daniel’s Steak rub
- ▢ 2 tbsp Umami compound butter or garlic compound butter
Instructions
Prep the steaks
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Prep your water bath and the sous vide immersion circulator to 115 to 120 degrees. See our note below about desired internal temp for your personal preference.
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Remove the steaks from their package and pat them dry. Shape the chuck eye steaks into even circular steaks and secure with butcher’s twine.
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Transfer the steaks to a vacuum seal bag and add the garlic over each.
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Seal the bags.
Cook the steaks:
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Carefully lower the sealed bags into the preheated water bath, making sure no water seeps into the bags.
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Allow the steaks to cook in the water bath for 2 to 4 hours.
Sear the steaks:
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Using tongs, lift the steaks out of the bath, and remove them from the bags. Discard the bags and the garlic.
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Pat the steaks dry.
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Season the steaks with the salt.
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Combine the black pepper, ancho chili powder, espresso powder and steak rub in a small bowl.
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Liberally coat both sides of the steaks with the spice blend.
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Preheat a large cast iron skillet over medium high heat until just smoking.
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Place the steaks into the dry pan and sear for 60 to 90 seconds per side to form a good crust.
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Flip and repeat on the other side.
Serve:
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Immediately remove the steaks fromt he pan and transfer to a clean cutting board.
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Place a slice of compound butter over each steak and tent with foil to rest for 10 minutes.
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When ready to serve, remove the kitchen twine and using a sharp knife, slice the steaks into thin strips against the grain.
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Serve immediately.
Nutrition
Serving: 1g | Calories: 507kcal | Carbohydrates: 4g | Protein: 43g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 154mg | Sodium: 741mg | Potassium: 832mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 5mg
