Sous vide chuck steak: the foolproof way to achieve succulent perfection just like at your favorite steakhouse, for a fraction of the cost. Seal in flavor, tenderness, and simplicity with this recipe.
Prep your water bath and the sous vide immersion circulator to 115 to 120 degrees. See our note below about desired internal temp for your personal preference.
Remove the steaks from their package and pat them dry. Shape the chuck eye steaks into even circular steaks and secure with butcher's twine.
Transfer the steaks to a vacuum seal bag and add the garlic over each.
Seal the bags.
Cook the steaks:
Carefully lower the sealed bags into the preheated water bath, making sure no water seeps into the bags.
Allow the steaks to cook in the water bath for 2 to 4 hours.
Sear the steaks:
Using tongs, lift the steaks out of the bath, and remove them from the bags. Discard the bags and the garlic.
Pat the steaks dry.
Season the steaks with the salt.
Combine the black pepper, ancho chili powder, espresso powder and steak rub in a small bowl.
Liberally coat both sides of the steaks with the spice blend.
Preheat a large cast iron skillet over medium high heat until just smoking.
Place the steaks into the dry pan and sear for 60 to 90 seconds per side to form a good crust.
Flip and repeat on the other side.
Serve:
Immediately remove the steaks fromt he pan and transfer to a clean cutting board.
Place a slice of compound butter over each steak and tent with foil to rest for 10 minutes.
When ready to serve, remove the kitchen twine and using a sharp knife, slice the steaks into thin strips against the grain.
Serve immediately.
Notes
Adjust the temperature of the water bath to about 5 to 10 degrees less than your desired internal temperature. This will cook the steak to the temp you have selected, and when you finish the steak in a hot cast iron skillet at the end, it will add a few degrees and continue to cook as it rests.
Want to lock in even more flavor? Try charring the steak over a hot charcoal grill for the final crust and flavor of smoking wood.