The biggest challenge yet for the sous vide machine: could it turn $2.99 pound chuck roast steaks into delicious and tender medium-rare steaks? I bought a couple of big chuck roasts at Costco, cut one of them into quarters, and decided to give it a try. I cooked them for about 20 hours at 138F, turning the temperature down to 135F after 12 hours or so. They came out remarkably tender, but I'll probably cook them a LITTLE bit lower next time. Overall, the experiment was a success. I'm pretty confident that with a little bit of tweaking, a cheap cut of chuck can be every bit as tender as a much more expensive cut of meat when cooked this way.
- Season each steak with garlic powder, salt, and pepper. Seal individually and place in sous vide machine for 18-24 hours.
- Remove from bags, pat dry and sear in hot skillet with olive oil for about 45 seconds per side. Reserve liquids from each bag.
- Pour oil out of skillet and return to heat. Pour in reserved liquid from sous vide bags. Cook for 2-3 minutes, until reduced to a syrupy consistency.
- Spoon liquid over steaks and enjoy!
I served this with quinoa asian slaw, roasted baby yukon gold potatoes, and sourdough bread with roasted garlic. I made the potatoes and garlic in my rotisserie and the total prep time for the entire dinner was about 15 minutes. As I told Sarah, it took longer to serve the food up than it did to prepare it. I love dinners like this.