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:
- Preparing everything
- Slow cooking the beef
- Searing the beef
You will need:
- 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)
- 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,
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