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,

Grochow

Related Links:

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

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