Chuck Steak Sous Vide
Sous vide is the ultimate cooking hack for a melt-in-your-mouth chuck steak or roast. Cooked to perfection, it cuts like butter.
Calories per serving: 282kcal
Ingredients
- 3 lbs (1.36 kg) Chuck steak
- 1 tablespoon (1 tablespoon) *Magic marinade
- 2 tablespoon (2 tablespoon) *Woody's Cook-in' Sauce
- 1 teaspoon (1 teaspoon) *Olive oil
- 1 tablespoon (1 tablespoon) *Black Magic Seasoning
Instructions
- Mise en Place
- Remove any excess fat from the steak.
- Put the steak in a bag with the Magic Marinade and Woody's Cook-in' Sauce. Massage the bag a little bit so the marinade gets distributed.
- If you are using a vacuum sealer, be sure to put it on extended mode because some of the marinade may be vacuumed out of the bag. Seal the bag and be sure to clean the drip channel well.
- If you are not using a vacuum sealer, try to get as much air out as possible.
- Secure the immersion cooker in a large vessel. A stock pot is a good choice. Put water in the container about halfway up. Put the bag in the container.
- If you vacuum seal the bag, it should automatically go to the bottom of the pot. Otherwise, use your hands and the weight of the water to displace any remaining air in the bag. Use a clip to secure the bag to the pot.
- If your container does not have a top with sous vide cut out, use either a shower cap or foil to seal the pot so the water doesn't evaporate as quickly.
- Set the cooker to your preferred doneness, a minimum of 131 °F (55 °C) for 48 to 72 hours.
- When the roast has completed cooking, remove it from the pot.
- Open the bag and remove the roast from the bag. If you want, you can save the marinade to serve with the steak.
- Using paper towels, blot the steak and remove as much moisture as possible. Generously dust the steak on both sides with Black Magic seasoning.
- Heat a cast iron grill to at least 500 °F (260 °C). Use an infrared cooking thermometer to get the temperature. You can see mine is set at 657. The grill will take a while to get that hot, maybe 5 to 10 minutes.
- When the grill is hot enough, spray olive oil on the grill and put the steak on. Grill it for about 30 seconds per side. If you want cross marks on your steak, give it a half turn at 15 seconds, then flip at 30 seconds, half turn at 45 seconds, and remove it from the grill at 60 seconds.
- Let the steak rest for about 10 minutes before carving it.
- Serve and enjoy!
Notes
Note the amount of sodium is reduced when the steak is removed from the marinade.
Scan for full nutrition info and step-by-step photos.
