72 Hour Sous Vide Chuck

Well I must say that I have never had a steak this tender before in all my life. It was so tender that it was confusing my brain as I ate it. And it was impossibly rich, with no sauce whatsoever. This very well may be the most extreme steak anyone could ever have. For real.

Let us start by observing perfection. The fat and marbling on this chuck roast is simply awe inspiring. It looks like Wagyu, and tastes just as nice. Except that 5lbs of roast cost $12. Gotta be a catch, right? Well as you probably know, chuck is an exceedingly tough cut of meat that needs a lot of tlc to become tender, and that usually means braised and well done.

The power of sous vide allows us to gently coax those connective tissues apart over the course of 3 full days at a mere 131 degrees medium rare. What emerges is well beyond filet mignon in tenderness, richer than ribeye, and beefier than NY Strip.

After 3 days under water, I cut one of the roasts in half lengthwise to grill as a steak. I used a glaze of Jim Beam, maple syrup, and rice vinegar for a grand total post-sear of about 1 minute per side on a 700 degree grill.

A bite of this is something you can’t even imagine unless you try it. There is so much fat in this cut that it tastes like it’s been slathered in butter as-is.

It’s a shame that for a cook this long, you definitely need a dedicated sous vide setup. If you don’t have one, be nice to someone who does – this one is a true show stopper that you should try at once.

2 comments to 72 Hour Sous Vide Chuck

  • Sam Woolsey

    Looks like a winner! What seasonings did you bag it with?

  • Leigh Jones

    It’s still early in my practice of sous vide cooking, but I have already had the finest chicken I’ve ever made come out of the bath. Four hours at 142 degrees in a store-brand ziplock sandwich bag with a little salt and pepper did the trick.

    But it didn’t take any special sous vide equipment to make this happen. I just baby sat my 7 quart crockpot with an accurate meat thermometer. Along the way I learned that I could keep pretty good temperature control by running on the crockpot’s “warm” setting and propping the lid open a crack with a spoon. My round steak has been at a constant 140 degrees for 24 hours now, and is looking quite stable. If this holds, I expect I’ll have the juiciest medium cooked steak ever made in my kitchen.

    I have a temperature controller for the crockpot on order now, so soon I will have even tighter control of the temperature. For these long cooking times, it doesn’t seem that circulation is needed, I just stir the bath a few times.

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