Sous vide chuck steak doneness preferences

[ecully]

I am going to sous vide a chuck steak this weekend. I have dry-brined and bagged the sucker, but am now trying to determine time and temp for the SV. I did one last year and used Joule's recommendation of 24 hours @131. I found it to be a bit tough, although I did like the med rare doneness. So it seems that if I want to still go med rare, the time will need to be increased. Or I could go with a higher temp/doneness. My question is: what are your preferences when it comes to SV'ing chuck steak? BTW, I plan on searing in a cast iron and basting with butter, balsamic, and wine. Thanks!

[bmillin]

IIRC I went 36 hours at the same temp with good results. My second try the SV shut itself off, make sure you have a low temp alert set up

[barelfly]

I’ve gone 48 hours with chuck roasts, with temps about what you are at, really like them that way. It’s been a while since I did the last so I don’t remember exactly, but it was tender. Another cook I need to do again!

but let us know what you end up doing!

[Bob K]

I will just add that if you dry brined you may want to consider smoking or braising this one instead. I discovered after doing it a few times that dry brining (or even salting) before a long stint in the SV bath results in a very firm, cured, dry-ish, almost ham-like texture. I am no scientist but the lack of oxygen due to vacuum seal, combined with the warm temps, seems to accelerate a salt-curing process. Always possible I screwed something up, but I got this result on 3 different cuts over probably a 6-month period before the aha moment.

[Jerod Broussard]

Everything I sous vide gets salted ahead of time. Zero issues, even if the "salt" is Tony Chachere's. Salt doesn't cure unless it's actual curing salt. Lack of oxygen and salt go hand in hand. That's why saltwater has 20% less dissolved oxygen than freshwater.

[Bob K]

I hear you, and as noted, I’m no expert. I do salt steaks, chops, chicken breast, etc. before a 2-4 hour SV. But on the longer immersion times, I believe the ham-like texture is pronounced. (I’m using a joule and tend to run it at 131 for anything over 2-3 hours btw.) Lack of O2 and salt do go hand in hand for sure, but I think adding warm temps to that environment does unfavorable things to protein. I mean everyone knows cold-water lobster is better : )

[DaveD]

Following for my edumacation. I've never made a chuck steak, nor have I SV'd a chuck roast (smoked a fair few though). I'm bound to learn something

[Murdy]

Me too. The way I learned it, chuck was a high-use and therefore tougher muscle, and had to be cooked longer to a higher internal temperature. I think if you said "medium-rare chuck" to my grandmother, she'd have looked at you like you were from outer space. I guess sous vide changes all that, allowing the connective tissue to render at a lower temperature during that long hold. I look forward to trying it (I have a sous vide but have only used it on steaks so far).

[theroc]

+1 to what barelfly said. We like 48 hrs at 131F, then searing

[ecully]

Thanks all. Looks like I'll do 48 @131. I'll let you know how it turns out.

[Jerod Broussard]

Use the squeeze test. Just like probe tender on a brisket, get a feel for things so you can gauge if things might need to go a bit longer.

[Potkettleblack]

Jerod: This is the way. Pinch test it, pinche.

[Troutman]

I think it depends on the cut. 22 hours at 131* is perfect after a 24 hour salting for me. The difference is I always cook prime or Wagyu when I can get it. Longer time, as others have said, should make for a better finish on a tougher cut.

[ecully]

So it turns out that 48 hours at 131 worked out great for the choice chuck from Costco. Quite tender and flavorful. I finished it off in a cast iron pan basting with chocolate balsamic, wine (Cab), and butter. I had painted the meat with some liquid smoke, but didn't really taste it (I went pretty light with it). Also, I took bmillin's advice and dropped a Smoke temp probe to make sure I would know if my Joule misbehaved (it didn't). Thanks for the help!

Here are some shots...

[DaveD]

Wow, that looks fantastic! Really glad it worked out for you.

[barelfly]

Heck yeah! That is excellent!

[Troutman]

Gorgeous finish. I love the way SV gives that edge to edge perfect doneness.

[Troutman]

Awesome medium rare chuckie. Your next challenge, should you choose to accept it Mr. Phelps, is to do a medium rare SV brisket

Next level stuff.....QVQ Brisket

[ecully]

Is that as tender as it looks? And that SV crust to crust strikes again! Beauty!

[Troutman]

It most definitely is. Has the consistency of well rendered chuck. ecully

[fzxdoc]

Your chuck turned out beautifully, ecully . Congrats.

So I'm guessing you'll be using the longer SV time when you do this again? Sounds like 131° for 48 hours beat the pants off your previous 131° for 24 hours. I always double check the Joule recommendations. Don't get me wrong, I'm a huge Joule fan (I have 2 of 'em) but you were wise to start this topic and get more feedback.

That photo of your sliced chuck is beautiful. I like the way you seared it off as well with the chocolate balsamic, cab, and butter. Lots of flavor going onto that surface.

Kathryn

[ecully]

I have the other half of the chuck in the freezer already rubbed up and will cook it the same way. The only thing I might add is some Big Bad Beef Rub after the cook. My one concern is burning the small amount of sugar in the rub during the sear. I also add a small amount of cocoa powder to BBBR.

I usually start with the Joule times/temps as well as Serious Eats; they are generally pretty close. I'm also keeping a document specifically for sous vide recipes/notes.

Thanks for your comments!

[docjsmith]

Beautiful