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Sous Vibe Chuck Steak

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    Sous Vibe Chuck Steak

    Just for FYI
    I watched Meathead work with a Sous Vibe (SV) and a Chuck Steak and had to try it. Like most things I do I make it harder then it needs to be.

    2 Chuck Steaks (one Prime & one Choice) 1 1/2 inch thick. The prime is on the right in the pic.
    The Choice got standard rub then vacuum sealed
    The Prime got salt & pepper with fresh thyme and rosemary then vacuum sealed

    Both spent the night in the frig.

    Got them out and back to room temp. Sous Vibe @132 degrees for 24 hours.

    Out to the grill next and a 600 degree cast iron flat top. Got a crust on them then into the pellet smoker using apple pellets for 3 hours @ 200 degrees.

    Took the liquid from the sealed bags and mixed it with some BBQ sauce to make a glaze as they smoked.

    The Wife and a couple of friends said it was GREAT

    Enjoy
    Attached Files

    #2
    Yum!

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      #3
      The pic is 14 hours after being in the frig

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        #4

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          #5
          Nice..

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            #6
            A couple of things here. There's never any need to take meat to room temperature, especially not if you're going to plop them into a Sous Vide, also not if you're going to smoke or grill them. Meat takes on smoke much more readily when it is cold, and develops a better bark. I'm also really curious as to the point of putting it in the smoker for an additional 3 hours after you'd already seared them off. At that point, the IT should have been medium rare or medium. Seems to me you risk over cooking them by doing that.

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              #7
              LOOKS GOOD!!!!

              I have a chuck in the water bath right now. Plan on taking it out after work (36hrs at 135), chill over night, and finish on the smoker tomorrow.

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                #8
                Those look great! I do mine in a similar fashion, but different order. For me it's, smoke, water, sear. It's always fun to see how others get it done.

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