Chuck Steak

I posted this in the Joule forum, so apologies for the double-post. The Joule app has a recipe for the Ultimate Grilled Chuck Steak. It specifies cooking the chuck at 136 degrees for 24 hours to get a medium rare finish. However, the ChefSteps Sous Vide chart says that tough cuts like chuck should be cooked at 149 degrees (16-24 hours) to get a medium rare finish - but I'm not clear whether this is for chuck steak or roast. I was wondering, which is the correct recipe for chuck steaks/ chuck tender steaks? Not having seen the Joule recipe in advance, I currently have a chuck steak and a chuck tender steak (each, approx. an inch thick) that's been immersed for about 13 hours in a 149 degree bath (I've timed Joule for 24 hours). Should I lower the temperature now, or did I successfully ruin my steaks? Thanks so much for your help!

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fisher23

Both will be good. The thing about sous vide is that it is somewhat subjective. I suggest that whatever you do keep a notebook. Sous Vide has a range of temperatures that are good for a particular cut of meat. With a chuck steak/roast I like the higher temperature. It is a more traditional texture for a roast. The 136 F will be a steak like texture, 149 F more tender braised like texture. I hope that helps. You really need to experiment a little and find that sweet spot that you prefer.

Dan_109574

Thanks John. That's a good idea about the notebook! I'll post some pics tonight once I get home.

fisher23

How did it turn out?

Dan_109574

Not bad! I liked how the chuck steak turned out. It was soft but still flavorful and moist. The chuck tender on the other hand was way too dry. The first picture below shows the chuck tender and the 2nd picture shows the steak. I think next time I'll try a lower temp and compare the results. Also I found out this morning that some of the water had evaporated - a good reminder to cover the pan with aluminum foil for thos long sv sessions...