Back to the Sous Vide and Kitchen Torch!

This was an exercise in significant contrasts! Nearly zero effort to prepare, but over 2 days worth of prep time. Plus, one of the cheapest cuts of beef, yet a result that rivals the best prime (expensive) rib eye!

Truly, this is a testament to the capability and advantages of Sous Vide preparation!

So, just what is wuffy rambling on about? Basically, Vrghr took an inexpensive slab of chuck steak; a cut of meat known for being tough, relegated to stews and chilies. Wuff did minor prep - just sprinkled it with market "Canadian Seasoning" rub, and a couple pats of butter. Then immersed it in a Sous Vide for nearly 3 days!

A brush with a torch, a sprinkle of salt and pepper, and this was one of the best steaks wuff had ever spent money on! Huge, beefy flavor! Rich, succulent, tender, juicy!

The fat and connective tissues of that tough cut just melted into the meat, bathing it in rich flavors.

Wuff's only regret is that Vrghr kept the heat a wee bit too high on the Sous Vide, as wuffy likes his steaks a little more on the rare side, and this was a bit more medium-rare, edging closer to medium, as you can see on the closeup.

Speaking of that, check that closeup of the cut out! Same pink color from edge to edge, with just the barest bit seared on the outside. Most steaks (especially thick ones) have a layer of "well done" around then surface, and graduating to the desired "done-ness" in the middle. Sous Vide means the entire piece of meat is cooked to the identical level. Only the flame of the torch later altered that.

Anyway, this is definitely going to be saving wuffy major bucks! The flavor of top sirloin, T-bone, or Ribeye, with the price of chuck!

Now, the delay could be an issue. However, the Sous Vide session can be done in advance, and the steaks held in freezer or refrigerator, to be finished when desired with a torch or a quick session on a screaming hot grill after being warmed gently in the microwave. It just needs a bit of planning ahead.

Wuff recommends covering the Sous Vide pot with a sheet of foil, to reduce evaporation, and checking it occasionally, topping up with hot water if needed.

Ingredients:
~5 lbs chuck steak
2 Tbs butter
"Montreal" or "Canadian" seasoning
Salt/Pepper to taste

Instructions:
Set Sous Vide for 131-133 degrees (depending on whether you like your steaks more rare, or medium-rare)
Season both sides of the chuck steak with a light sprinkle of the Canadian (Montreal) seasoning
Place steak in a large (1 gal) zip-top bag.
Add 1 Tbs pat of butter to each side
Using the displacement (Archimedes) method, remove air and seal the zip top bag
Cook steak for 60-72 hours (cover container with foil if desired, to reduce evaporation)
Note - if your steak is buoyant and wants to float, you can use a plate or a cooling grid, etc., to weight it down a bit.

When ready to eat, remove the meat from the pouch. Place it on a doubled up paper towel and pat the top dry with another paper towel so everything is nice and dry for the torch.
Remove the meat to a large skillet, oven pan, or other fireproof surface
Sear the surface with a kitchen torch (or you can use a grill or a broiler) until nicely charred on both sides. Slice into desired portions.

There was a nice bit of juice left in the pouch. Vrghr poured that into a small pot and reduced it over high heat until about 1/2 volume. Removed from the heat and whisked in about 2 Tbs of chilled butter. Poured this over the plated steaks - it was magnificent!