How to Cook a Cheap Chuck Steak That's Better Than a Ribeye

All you need is 24 hands-free hours to sous vide this hardworking cut, and you can turn the cheapest of meats into a five-star surprise fit for any dinner guest. Seriously, no one but you will know the difference between a prized cut and this sous vide delight. Finish this faux ribeye on the grill for a perfectly crispy char, and you’ve got yourself a meal to remember.

[iAmWorldsDestroyerOfDeath]

John Wick is a great steak grilling instructor

[pressthejkey]

This video convinced me to get a sous vide. The first thing I tried was a chuck tender roast, 24 hours at 131F as another commenter suggested, seasoned like in the video. It came out as tender as a ribeye but the most unexpected part was how much of the rosemary flavor was absorbed into the meat... it was amazing, I've been cooking my steaks with rosemary since I started and they never had this much flavor.

[BrotherAllisWell]

I just tried this approach for the first time yesterday. I was so impressed I had to come to Youtube to see if anyone else had done it. Glad to see I'm not alone. I only sous vides'd for 13 hours. Next time I'll go the whole 24.

It was AMAZING. Something about the chuck roast. Such a great steak when you cook it right. One of my favorites!

[maximilianadair]

I have made this 5 times. Seriously the best steak tutorial I have seen because the cut is cost effective. This is seriously the best value recipe I have ever stumbled across. With traditional chimichurri.... My Gads!

[woolval]

Two years late to this, but I did it! Set my sous vide Sunday to 131 for 24 hours, grilled the steak over charcoal on my Weber kettle last night. It was excellent!! Surprisingly tender and the flavor was great. LOL, gotta trust Grant! This is definitely a keeper, I'll do it again.

[briannettles]

I have been cooking chuck steaks several times this summer! It is great! I pre-salt mine the night before so I get a nice salt brine. The next day, I add my spice blend of choice and put it in an outdoor smoker until the chuck reaches 125-130 degrees F. After that, I take it out and put it in a vacuum sealable bag, seal it, and place it in a sous vide for 24 hours at 135 degrees. After that, I remove it from the bag, dry it off, add a new coating of spice blend, and cook it over high heat on a grill, until the outside has a nice crust! It is so good and so tender!

[richardbernard]

I watched this video and was inspired to sous vide me a chuck roast.
It was AMAZING and delicious.
It was pink on the inside, tender, intensely flavorful, totally delicious, and did not come off like a chuck at all.
BRAVO

[fglend]

This is actually an old chef steps recipe, and it’s absolutely phenomenal! A chuck cooked this way has the most incredible flavor. It’s not quite as tender as a rib eye, but it’s very close. But for the price you pay for chuck compared to rib eye, I’d much rather have the chuck. You have to try it.

[analyst]

Epic. I was skeptical right up until the first flip on the grill. When I saw how good that crust was coming, I was a believer. We used olive oil, rosemary, salt and pepper in the sous vide bag, and did about 28 hours at 134 because my wife was worried about it coming in underdone; however, it was still really tender and juicy -- one of the best looking steaks I've ever made.

[vegasrenie]

I’ve done the same thing with a chuck roast/steak. And I had guests over and NOBODY believed that it was chuck because it was tender and rare. Absolutely the most wonderful steak ever and at a cost that my wallet loves. And, by the way, I have the same stove except 30”!

[Zojirushi..]

I learned about souls vide years ago on chefsteps. I bought a Sansair which fell apart. I bought Joule a year later and now I cook all large protein and prawns soups vide. Once you get the hang of it it’s super easy and consistent. Invest in a vacuum sealer too imo.

[TheBeefTrain]

I've watched this channel for years but this is the video that finally convinced me to buy a Joule. You've won.

[bryanchalker]

Got the Joule and cooked this as my first dish. Was incredible. Garlic, butter, fresh rosemary, and homemade smoked salt was perfect. Thanks for the inspiration.

[LDBoone]

Been using chuck roast for years. Halve it, split those halves. You'll end up with 4 nice, thick steaks for roughly $10-$12. It's not ribeye but it is a great steak

[psychoanalyst]

OMG ! ❤Loved watching this video. You make cooking fun! Never tried sous vide cooking. I’m sure going to try it now. Thanks for inspiring me :)

[mattm]

Love seeing tips and vids on these cheaper cuts. The ones people are more likely to buy due to cost.

[lol]

With steak prices jumping through the roof we will definitely need these tips for cheaper cuts!(ribeye is 14.99 /lbs at my local Walmart right now)

[peachmelba]

I do this cut w/o the sous vide*, but in its place I do a 48hr dry brine in the fridge. Comes out perfect on the grill, or on a cast iron.
* let's not forget that Breville, which owns Polyscience Culinary, also owns ChefSteps, and Joule, so the "need" for a Joule is the point of the video.

[aarondramitinos]

Great video. No nonsense, straight to the point and loved him in all the john wick movies.

[padders]

Looks amazingly delicious! Thanks for the great tips! 🙂😋