Go to the Recipe: Ultimate Grilled Chuck Steak
I've read several times not to sous vide cloves of garlic for long term (like your 24 hours). Do you know why this is?
http://sousvideresources.com/2016/07/23/fresh-garlic-in-sous-vide/
What do you think about adding liquid smoke and finishing at 257 in the oven for a few hours like Brisket?
As long as the temperature is at 55C or more, I see no safety issues. The temperature will actually pasteurize the steak (and the garlic) within a couple hours. That being said, at 55C the garlic won't cook thoroughly and may taste harsh. I've added confit of garlic to sous vide steaks, but even then, I find garlic to imposing. I prefer just salt and pepper and maybe a bit of thyme or rosemary.
I thought ChefSteps advocated not salting beef before long cooks as the salt can give the meat a cured texture. Not so?
I think the concern is Clostridia, a family of soil living bacteria that if given an opportunity become pathogens. We've all heard of them: Clostridium botulinum ( botulism ) and Clostridium tetani ( tetanus ) are the ones most folks talk about. They're large bacteria with spores that serve as survival organs. The Clostridia release "endotoxins", toxic waste products that cause the diseases that take their names. They don't cause suppurative or festering disease like most bacterial pathogens do. They get you with toxic excretions.
The thinking is and as far as I know this is another "theoretical threat" that low temp SV of foods contaminated with Clostridia ( just about everything on earth is ) serves as an incubator and causes the bacteria to flourish. There's some problems with this theory. The biggest one is it remains unproven. Although the spores are able to survive very high temperatures the toxins are not. C. botulinm is usually associated with improper pickling ( which provides the low oxygen environment the bacteria thrives in ) and the ingestion of improperly washed vegetables ( Clostridia are soil organisms ). But I guess if we want to expand opportunities for worry warting we can theorize about SV.
I started cooking with circulators around 1975 ( I was shown the technique in a University of Florida cancer research lab by an MD heating is lunch ) . So far I'm still here. Lots of folks are doing the SV thing. They're still here too. And we can all rest knowing that Clostridium botulinum is susceptible to just about every antibiotic on the shelf. As FDR said..the only thing SV'ers have to fear is fear itself.
https://www.chefsteps.com/activities/pretreatments-prior-to-cooking
..."Also, we strongly suggest that you do not include salt, or salt ingredients, prior to the cooking step unless you want the characteristic texture of a lightly brined food.
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Brines
Brining is the process of soaking meat or seafood in salt dissolved into water. Of course, cooks frequently add other flavorful ingredients to a brine, but it's the salt that does the job of enhancing the juiciness of meats and seafood.
For many, but not all, kinds of meats and seafood the ability of a brine to enhance juiciness, bring out flavor, and improve texture is almost magical.
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Cures
When the salinity inside meats or seafood becomes high enough, then the ions from the disolved salt actually unravel proteins in the tissue and cause them to shrink and force water out. This transformation is similar to what happens when we cook meats and seafood with heat. When this occurs because of salt, however, we describe the process as curing."
I just did this last week, it came out perfect. Not too salty, was just nice beefy flavor. Also, don't have a grill so just finished with a cast iron skillet. Texture was fine. One of the best things I've cooked with the joule so far.
Also, cook the meat in a higher temp bath. The 131 degree bath yields a too under done, and therefore tougher cut of beef than the 136 temp.
Update--I wound up cooking this like a brisket (higher sous-vide temp for 36 hours with some salt, pepper and liquid smoke, then brushing with BBQ sauce and finishing in the oven at 257) and it was a monster hit. It's a richer flavor than a traditional brisket, that needed very little additional flavoring. Highly recommended!
I made this recipe the other day and noticed that the liquid left in the bag had a lot of gelatin in it and smelled amazing, if I'd had more time I was going to reduce some red wine with shallots and herbs and add the jelly like cooking liquid to see if I could make an easy demi glacé. Has anyone tried to do this, and if so did it work?
What temp?
Traveled to Cabo with my Joule. Couldn't get a decent wifi connection and frustrated that it had no manual overdrive. Did not work with Bluetooth. Great portable unit with limitations. Want to take it camping but without wifi its usless.
Followed this recipe to the letter yesterday, and while the internal color of the meat was still completely pink, the meat was still tough and chewy.
You could try a personal hot spot on your phone.
This was so delicious -- tasted like a thin prime rib. Cooked at 136 and it was tender and perfectly pink. I didn't feel like bbqing, so just got a nice sear in the cast iron skillet. Made tasty little sliders with the leftovers the next day.
Test
Just tried this, in fact, it's the reason I got a sous vide device, and it came out so well. Chuck roast from Costco tasted just like prime rib (choice)!
I originally thought it also better at a higher temperature but had one overdone. I went back to 131 and just spent a few more minutes on the grill and it was amazing.
One thing is that with all the garlic salt I seasoned, I didn't taste it at all. The bay leaves were the most powerful taste but I wasn't a fan. I still had to salt and pepper after slicing which, to me, isn't a problem.
From now on, this will be my holiday "prime rib" recipe!
Did you cook it in a plastic bag without liquid?
Chuck roast, garlic salt, garlic, bay leaves, a little bit of olive oil but otherwise dry
I made this with a relatively lean, grass-fed frozen chuck steak (2.5 lbs and @ 3" thick). I was delayed in getting it started last night, so it was in the sous vide at 132 F for 20 hours vs. 24 hours. I don't have a grill as an apartment dweller, so convection broiled at 500 F for 3 minutes/side. It turned out great. Mid-rare, very tender. The leftovers, limited as they are, will be great on sandwiches and in salads.
Haven't you heard of survival bias? ;-)
Recipe calls for just some oil rub.
Maybe double the cooking time? There seem to be plenty of reference to going longer online.
I've enjoyed experimenting with my Joule for the past year with delicious results. I regularly make Greek yogurt which I share with my seriously yogurt consuming toddler grandson. I also prepare & freeze batches of various types of protein/vegetables, which I then mix in with quality kibble for my dog. I usually sous vide round steaks on sale but yesterday I started to cook her a chuck steak for 24 hours. Basically, I'm buying meat at $2.99/lb or thereabouts. I just removed the chuck steak (which was also my first Ziplock failure) but even so, at 131 for 24 hours it is gorgeous, rare and as tender as tenderloin but with more flavor. For the dog I add only a small amount of salt and oil and I spend a LONG TIME tasting it before cutting into small pieces for her. Next time I'll be doing one for myself! Thanks to everyone who shares their experiences with sous vide. I wind up reading a ton of comments before feeling comfortable to go forward and personalize the cook to my own tastes.
Supposed to work via BT and Wi-Fi as does ours. We've taken ours camping several times.
Here's a sous vide suggestion. My go-to cooking vessel for my Joule is a cooler designed for a 6 pack of beer or soda. This size is perfect for most items, is insulated and the Joule is easily stood up at the edge with the container lifted slightly to hold the power cord in place. A standard clothespin is attached to the other side of the cooker's handle and can be swung up to grasp the bag holding the item to be cooked. For long cooks, a plastic bag placed over the top of the cooler and bungee corded around the middle of the cooler keeps evaporative losses down. With this contraption, there is no need for a trivet and less water needed to fill up for cooking as you might have with a large dutch oven.
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You can sous-vide your steaks in a cooler... without any immersion circulator. You just need the water to be at 130... and a cooler is very well insulated and it will stay about the same temp for an hour. With my Yeti I usually only check it after 2 hours. within 5 degrees of when I started. "Roughing it" never tasted so good!
chuck steak video sound cut out at 3:44 and never recovered
bummer
;
Lost the sound. I was looking forward to Grant’s witty comments! Sad face.
Sorry about that, Terry. Thanks for the heads-up—we’re looking into it.
Thanks for letting us know, gene. Sorry about the inconvenience—we’re looking into it.
Hope you can get the sound restored. Watched it without sound, but will watch again when Grant can be heard all the way through!
Finally watched with sound - thank you. What is the dip you served with the steak?
@Lorraine Esterling what is that beautiful clear pot in your photos!
https://www.remodelista.com/products/massimo-castagna-glass-pot/
https://www.youtube.com/watch?v=u5wStKEEVBw&t=279s
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
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!
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.
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?
I actually appreciate some of these old recipes being reposted. There are so many recipes I forget about the oldies but goodies.
Nice post. Is that Chimichurri on the side?? Looks very good. Any chances to get a Chefsteps recipe for that??
The activity for the chimichurri is on its way, should be a couple of weeks.
Whatever we use it should be well insulated, like a cooler, and contain just enough water to do the job and no more. Joule is an elegant tool but it is a little guy so care not to over tax it is in order. Ive been through a few Joules but since taking better precaution with them I've made my current few last a long time.
Their chimichurri recipe is on the way
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?
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.
a grocery store here (HEB) has waygu chuck roasts for a great price; would you sous vide for less time than regular beef?
Dipping the bag into boiling water for a few seconds before the water bath is usually enough
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.
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!
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."
What kind of grill is Grant messing around with—that custom?
I think it is a Sunterra Santa Maria grill https://www.sunterraoutdoor.com/our-store/santa-maria-30-no-cart-3601-30ssi-1
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.
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
@Kyl Haselbauer was this the mustard green chimichurri, or did i miss this recipe?
