Grochow’s Sous Vide Chuck Steak

I recently bought myself a sous vide. It is an amazing bit of kitchen kit and will change your life.

I chose chuck steak for this slow cooked dish because I knew this cut, with its strong connective tissue, would eventually end up melting in your mouth.

You will be:
  1. Preparing everything
  2. Slow cooking the beef
  3. Searing the beef
You will need:
  • Ingredients:
    • Chuck steaks (~1–1.5 inch thick)
    • Salt
    • Coarse black pepper
    • Garlic powder
    • Olive oil
  •  Equipment:
    • a bowl to marinade the beef in
    • a vacuum sealer or several zip lock bags
    • a sous vide
    • a vessel to immerse the steaks and sous vide in (I made a bespoke eski setup)
Preparing everything
  • Generously sprinkle steaks with salt and dry brine in fridge for a few hours
  • Remove steaks from fridge, lather with olive oil and season with black pepper and garlic powder
  • Seal each steak in a separate vacuum sealer bag or use a zip lock bag



Slow cooking the beef
  • Place bags into sous vide at ~55°C (or whatever your final desired doneness is) and cook for ~36 hours
  • *optional step*: remove from bag and smoke steaks at low temperature (so you do not overcook the steak; e.g. 60°C for ~30 min) to give steaks a nice smokey flavour.  Use a thermometer to make sure internal temperature does not creep above your required level of doneness



Searing the beef
  • Remove steaks from bag and sear over high heat until a nice crust has formed (I used my Kamado with GrillGrates but have used a pan on the stovetop and my blowtorch on other occasions)
  • Serve as you please (e.g. with butter sauce/mushroom sauce/surf and turf/steak sandwich/etc.)




Give it a go guys,


Related Links:
  • see all recipes using beef here
  • see all sous vide dishes here
  • see more Grochow magic here

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