A cooking experiment which turned out a fantastic way to prepare a cheap cut of meat. This will be great for a crowd when all you need to do is do a quick sear and serve. The meat came out wonderfully tender and a beefy flavor. This recipe takes into account you already know how to sous vide.
4 – 5 lb boneless chuck steak/roast
Dry Brine
2 Tbl salt
1 Tbl garlic powder
1 Tbl fresh ground black pepper
Sous Vide
2 Tbl olive oil
4 garlic cloves, crushed
a couple sprigs of rosemary, thyme, and Italian parsley
Sous Vide device and sealing bag.
Prepare the roast by seasoning it well with the salt, pepper, and garlic powder. Place on a rack in the refrigerator for several hours to overnight to allow the flavor to penetrate into the meat.
Remove from the refrigerator and prepare the sous vide to 132F for medium rare, or whatever temperature you like.
Place the roast into a sous vide bag and add the Sous Vide ingredients. Seal the bag and place into the water bath. Cook for around 24 hours.
When ready, prepare your grill for a hot sear. Remove the meat from the bag and pat dry with paper towels. Oil the grill and toss on the meat. Give the roast a good sear so the outside is crispy and transfer to a cutting board. The beef doesn’t have to rest as the juices are already spread through the meat and it is already cooked to temperature.
Slice steak and check for seasoning.
