Go to the Recipe: Ultimate Grilled Chuck Steak
Ah man sorry Jean! I'm surprised to hear that it was that chewy. That only explanation that I can think of is the temperature. 131 °F is my recommended temperature for sous vide chuck steak. Though 128 °F is two degrees lower it will take many hours longer to achieve the same results. If you're wanting a more tender steak I would even try going as high as 135 °F, it will still be nice and pink. I would also double check that your sous vide device is running at the right temperature. Set the temp, wait for it to come up and insert a thermometer in the water.
Fibrous ! SV 28 hours @ 128 °F. Even though I removed and trimmed as much connective tissue as possible before and after searing over a charcoal chimney, about 80% of the bites were still chewy and stringy.
Thanks, guys!
Hey!
Here's a video that illustrates how to pair your Joule with Breville+.Here's a webpage that explains everything about the migration from the legacy Joule app to Breville+.
If you're still having issues, please reach out to our support team.
Hope this helps!
I had planned on making this dish but since you changed everything to Breville, I can't get my Joule to work now because I have no idea how to "pair" Joule with Breville. I am not happy with your changes!
And what happens if we have a restaurant and we want to prepare all the steaks and during work we have to grill them? We obviously store them but how do we manage them during the pass?
I'm no expert here but one needs to cook at around 129F or above if cooking for longer than 4 hours, for food safety purposes. Anaerobic baddies can go to town if below that temperature.
If you want to cook at 120F it needs to be for less than 4 hours and not necessarily for tenderization purposes. Consider your food to having never left the "Danger Zone" for its cook process.
If I wanted to cook at an even lower temperature to preserve more of the red color internally what time/temp would you reccommend ? 120 for 36 hrs?
Hi. We do a porkneck/shoulder steak 24h 57C in our restaurant. Whole neck 2-3kg, cook 24h, then cool it down, cut into 8-10 steaks and sear upon order. Does this recipe apply to the entire chuck roll? Are all the muscles in the 5-7kg chuck roll suitable for the 24h 55C cooking? I sure hope so, it'd be good for portioning for the restaurant. If not, what would be the name of the sub primal chuck cut that's good for this time/temp and portioning?
There’s a technique you guys showcased to get sous vide-like results in the oven with chicken. Can something similar be achieved with a chuck roast?
Hello Joshua. Even for a smaller chuck steak you don't necessarily need to adjust the cook time. Once the steak reaches core temp (the temperature the water bath is set to) it will begin to tenderize over the extended cook time. If anything you can shave off about 1 hour from the total cook time if your steak is much thinner. But we recommend cooking for the full 24hrs.
How do you adjust time for smaller steaks?
This is not a new chefsteps technique. I got this from them years ago and it's by far my favorite thing to cook when it comes to steak. Amazing stuff.
You do not need to modify the recipe if you swap out the tough cuts of meats. Chuck steak has more fat content than the top round but thickness and cooking times and temps will all be approximate.
Hello, and thank you so much for this recipe. Is there a way to modify this so I can use it for a top round london broil roast? Chuck roast is like $30+ at the moment vs $14 for the top round 😭
https://www.chefsteps.com/activities/grilled-dips-spreads-sauces
Where are the instructions for how to make the sauce sidetrack in the recipe?
1.5 pounds is my guess.
Anybody know how many oz that chuck steak weighs? Looks just shy of 2 lbs.? Thanks!
Hi, does anyone feel like sous vide beef loses that beef flavor that you would get from a traditional preparation? I only have this problem when it comes to beef.
I love this recipe! So easy and chuck steak cost lots less than ribeye! After it cooled down I froze for 2 months then brought back to room temp and seared on blazing hot charcoal grill…. Chuck steak on the right, lamb chops in the middle with homemade tzatziki sauce and New York steak on the left…. Thank you Grant!!!
It is just a basic one that Nick loves to make. I believe the recipe went out in an old email. Let me see if I can track it down for you.
@Kyl Haselbauer was this the mustard green chimichurri, or did i miss this recipe?
My people go bonkers for that sauce. They'd bathe in it if they could.
Thank you @Kyl Haselbauer !
All the time! For me I personally always cook my sv steaks the day before, cool them, and grill or sear them from cold. And just let the cooking temp warm them through.
I love this recipe! Turns out great every time! Has anyone had success cooking the steak in the bath then searing 1+ days later? Thanks in advance!
That does sound interesting. My only thought would be since this chuck steak is such a long cook, I would do the overnight rest in the fridge, then scrape and remove all of the goodies before the long 24 hour cook. The liquid shio koji has live enzymes that will break down the surface of the meat and most likely leave you with a smearable pasty surface.
Let us know how it turns out if you try it.
Excellent. We prefer a bit more rare, so we set the temp at 128 for 24 hours, seared over ripping hot charcoal. Turned out very nice - more flavor than Ribeye, and quite tender. Make some Chimichurri for it, there are a lot of twists on how to make that - try some that seem good to you. Another sauce you could give a try is here. It is shockingly good!
Could you do this with the faux dry age technique with liquid koji, blue cheese and fish sauce?
Not gonna lie.... we were really skeptical but tried this. OMG! Really delicious (and we typically splurge for the prime bone-in ribeye, if we're going to do steak). Minimalist salt & pepper seasoning on Costco chuck roast, 131 degrees for 22 hours - absolutely unbelievably yummy
Adding oil will steal a little flavor from the meat, but it will also make for more flavorful bag juices that we're assuming you're not just throwing away They just posted a video on how to make a bag sauce and it's definitely worth a look. It will also help distribute the flavors from the aromatics throughout the bag better.
To recap, we're stealing flavor from the meat to flavor the meat.
I think it is a Sunterra Santa Maria grill https://www.sunterraoutdoor.com/our-store/santa-maria-30-no-cart-3601-30ssi-1
What kind of grill is Grant messing around with—that custom?
Curious why you put oil in the bag in this recipe. J. Kenji Lopez-Alt over at Serious Eats a few years ago found that oil in the bag diluted flavors. Have you run your own tests and found the opposite? If you haven't run them yourself, do you know of any? Here's the link to Kenji's post: https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
He writes: "It dilutes flavor. Fat-soluble flavor compounds dissolve in the melted butter or oil and end up going down the drain later. Similarly, flavors extracted from aromatics end up diluted. For best results, place your seasoned steak in a bag with no added fats."
I made this for our first Family dinner in over a year... for Father's day. Turned out delicious and everyone totally loved it.
Thanks Grant!
Costco chucks (roasts) currently in the Joule pot 131F for 36 hours due to thickness. Can't wait until this evening!
EDIT: banged up a chimichurri-like sauce for dipping and what a great accompaniment for that phenomenal Chuck.
Dipping the bag into boiling water for a few seconds before the water bath is usually enough
a grocery store here (HEB) has waygu chuck roasts for a great price; would you sous vide for less time than regular beef?
WOW!!! Looking forward for that one. You know they say there are as many versions of chimichurri as people making "asado" in Argentina. Now we will have one more!!! Thanks for the reply.
I’ve usually done 48 hours for
Chuck / short ribs. How much difference is there only going 24 ?
Also is there any extra steps we should take from a food safety POV?
Their chimichurri recipe is on the way
The activity for the chimichurri is on its way, should be a couple of weeks.
Nice post. Is that Chimichurri on the side?? Looks very good. Any chances to get a Chefsteps recipe for that??
I actually appreciate some of these old recipes being reposted. There are so many recipes I forget about the oldies but goodies.
I might try this with my least favourite cut, sirloin tip. I like the idea of being able to make steaks out of normally tougher parts as they usually have a beefier taste. Is there any cut you'd recommend not using this method for or using a higher temp or will this work with any tough cut of meat?
What is the good looking tapenade on the video and the photo above? I have searched this site but cannot find anything similar. Thank you.
Could this be done at a temp of 155 F? I know it won't be that medium rare look/feel. But wondering if that could be an in between medium rare steak like and fully braised like. Thanks!
Looks like it’s no longer available from the MOMA store. Here’s another source: https://www.shopdecor.com/catalog/product/view/id/7223?___store=us_en
https://www.remodelista.com/products/massimo-castagna-glass-pot/
@Lorraine Esterling what is that beautiful clear pot in your photos!
Finally watched with sound - thank you. What is the dip you served with the steak?
