Chuck Eye Steaks

Hey guys...new to the sous vide world. Have tried a lot of food lately in my set up including chicken, pork, ribeye, vegetables and apples. Someone was telling me you can sous vide the chuck eye steaks from the store and they turn out pretty great. What I can't figure out is temp and time. I know it's a low and slow process but wasn't sure on what settings for a 1" thick cut of it. Thanks for the help

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brian_martin2001

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

This may help. I've never done specifically chuck eye steaks, but i have cooked many chuck put roasts cut into steaks, and i usually do at least 18 hours. The temperature would really btw you desired level of doneness. Good luck

cmdiggs

I read through that but wasn't sure if the long hours still was needed for small steaks like this. I will definitely try it out though. Thanks for the help

Robert_Conn_II_123023

The long hours are required to get the inter muscular fats to render. The meat will be technically done after an hour or so (depending on thickness) but what makes sous vide special (among other things) is that you can render out those fats without overcooking the meat surrounding them. Do yourself a favor...go buy the fattiest chuck roast you can find and cook it for 48-72 hours. Then will know why sous vide is the greatest culinary invention since cooking with fire.

brian_martin2001

You cook it for as long as you do because of the collagen. Chuck, and other really tough cuts of meat have a really high collagen content which needs to be converted to gelatin. At 170°F (i think) is very rapid conversion, but the meat Will dry out quickly due to the protein fibers contacting. When you lower the temperature, the conversion happens, but at a much slower rate. However, by doing it at a lower temperature, the meat stays juicier. I woulda avoid getting a piece that is mostly fat, because while you have some fat rendering, that's not the primary reason too cook tougher pieces of meat this way. I hope that helps.

cmdiggs

thanks guys...will be trying the long cook this weekend.

tshewman

If I recall the enzymes that are activated are activated at low temperatures (~110-122F) so this will depend on the type of collagen (there are many) and the amount of collagen in the cut. The more connectve tissue the more collagen, the less connective tssue, the less collagen (over-simplified).

Cory_S_404974

Old topic, but i'll chime in. 24-48 hour cook times are great for chuck roast and other tough meats, but isn't necessary for chuck eye. Chuck eye is only one rib from ribeye and doesn't need nearly as long to get tender. Cooking it too long will drive juice from the meat into the bag. I do mine for 4-8 hours at 131 and they turn out fantastic.