Are you craving a mouthwatering steak that is tender, juicy, and full of flavor? This Sous vide chuck steak recipe is an easy, foolproof way to achieve steakhouse-quality results at home. With a simple setup, you’ll enjoy tender, flavorful steak that’s cooked to perfection.

Take a cheap cut of meat like the chuck-eye steak and turn it into your favorite steak recipe. How is that even possible? The sous vide machine. It’s the slow cooking method that, combined with a quick sear, turns home cooks into pro chefs. It’s the best way to get the perfect cook every time, and we’re breaking down just how easy this cooking process really is.

🥩 The Cut: What is Chuck Eye Steak?

Also known as the pour man’s ribeye, the chuck eye steak is one of our favorites in the Girl Carnivore Meat Lab. Why? Because it has the bold, beefy flavor, you can only get from the chuck primal. This cut of beef is loaded with marbling, making it rich in flavor. It’s cut from close to where the ribeye is cut from, but it’s often times more budget-friendly. And we bet that if you plated this along sou vide ribeye; you may even like this more because of its beefier flavor.

It’s a great cut for quick cooking methods, like grilling or pan searing, where you can get the perfect outer crust but keep the internal temperature medium-rare to medium for the best bites. Just like the Denver steak, if we see it on the menu, we’re ordering it. And we recommend all steak lovers give this one a go.

We don’t often see chuck eye steaks, also called English steaks, at our local grocery stores, but you could ask the butcher or order it online from one of our favorite places to buy meat online.

Why sous vide?

Sous vide cooking is a method of cooking food in vacuum-sealed bags in a water bath at exact temperatures, ensuring consistent and flawless results. It’s known for its ability to produce perfectly cooked, tender, and flavorful dishes.

Which means, the sous vide method is the ultimate cooking technique for precision cooking. It’s science that you can use in the kitchen to make feeding a crowd easier and more accurate or just to nail a perfect medium-rare steak temperature every single time. It’s a great method for taking tough cuts of meat and making them fork tender, like beef short ribs, or giving you edge-to-edge even results with a bigger cut like prime rib.

We love sous vide with tender cuts like filet mignon or tougher chuck steak because it makes the steak tender and cooked perfectly, breaking down any tough connective tissue while keeping in as much of the signature beefy flavor as possible. The finished steak barely needed a knife; it was so tender.

Ingredients

We love keeping things simple when it comes to steaks, but for this steak, we recreated a version of a Delmonico steak we had at steakhouses years ago.

• Chuck eye steaks
• Garlic confit – though fresh garlic cloves will also work, we find the flavor from garlic confit to be far more intense
• Kosher salt and freshly ground black pepper
• Ancho Chili Powder
• Coffee spice blend – we mix espresso powder with our favorite Jack Daniel’s Steak rub
• Umami compound butter or garlic compound butter

You will also need:

• Vacuum sealer (we use the FoodSaver machine) and sous vide vacuum bag
• sous vide immersion circulator
• bucket

You could shortcut and use ziplock bags, but we find it can be hard to get all the air out. And we don’t trust the seal. If you’re going to be trying this cooking method out, invest in the machine and vacuum seal rolls that you can cut to make the perfect fit for any cut.

How to make chuck steak in the sous vide

Although sous vide steaks sound like they are meant to be served only at the best French restaurants, they are really easy once you’ve done it a time or two. Here’s how simple this sous vide chuck steak recipe is.

• Start by prepping your water bath for 115 to 120 degrees F. Once the water has come to temp, move onto the steaks.
• Remove the chuck steaks from the package and pat them dry with paper towels. Tie them into a nice round shape using butcher’s twine. Add it to a vacuum seal bag with the garlic confit on top and seal the bag.

• Carefully place the bag in the sous vide water bath, making sure there is no water getting into the bag. Then let the sous vide machine work its magic for a cook time of 2 to 4 hours.
• When the steak has cooked through, remove it from the water bath and sous vide bag. Pat it dry and discard the bag. It will be a greyish-brown color. Although its cooked through at this point, searing helps give it a more appealing color and that edge-to-edge crust that makes biting into a steak satisfying.
• Sprinkle the steaks with salt. Then mix the ancho chili powder, espresso powder, and steak seasoning in a small bowl. Liberally coat both sides of the steak.

• Meanwhile, preheat a clean cast iron skillet over medium-high heat until just smoking. Wait until the pan is just smoking, and add the steaks. Sear them in the hot skillet for 2 to 3 minutes until a good sear forms from edge to edge. Using tongs, flip them and sear the other side.
• Remove the steaks from the pan and immediately top with a slice of homemade compound butter, tent loosely with foil, and let the steaks rest for 10 minutes. You could skip the compound butter, but it’s our trick to getting indulgent umami flavor just like your favorite restaurant.
• Finally, remove the kitchen string and slice the tender steak into thin strips against the grain to serve.