How to Sous Vide a Really Thick Chuck Steak

How to Make a Delicious Sous Vide Really Thick Chuck Steak in Your Instant Pot - https://amzn.to/45yp3PO. Chuck steaks are some of the most flavorful cuts of meat there are, but they can be a bit tricky to cook sometimes. Most times, chuck steaks are used for hamburgers because of the great flavor they have and for pot roasts in a slow cooker or crock pot. But if you want a perfectly cooked, 2-3-inch-thick Chuck Steak, Sous Vide is the way to go. 😊A delicious, tender, perfectly done chuck steak, just like you wanted.

👉See Related Videos:
👍How to Sous Vide a Pork Shoulder Butt Roast, Great for Holidays:
https://youtu.be/zLmJcxtwAAw

👍How to Sous Vide a Thick London Broil Steak:
https://youtu.be/bc-ijBPfOt4

👍How to Sous Vide a Thick Chuck Steak:
https://youtu.be/R5Nq47q3pWg

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⌚Timestamps:
0:00 - Intro How to Sous Vide a Really Thick Chuck Steak.
1:02 - Season the Chuck Steak
1:59 - Bag the Chuck Steak
3:28 - Instant Pot Settings Temperature
4:34 - Instant Pot is Done Cooking
9:06 - Start Searing the Chuck Steak
13:08 - Make the Au Jus
15:20 - Slice it Up and Take a Look, Taste Test

⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 1 2-3 inch Thick Chuck Roast or Steak
• 1 Plastic ZipLock Bag
• Oil for the Pan
• ¼ Cup of Red Wine - for Au Jus
• Butter to Baste Steak
• Garlic Powder
• Salt
• Pepper

👉Cooking Instructions:
• Rinse off your roast or thick chuck steak, pat it dry, add salt, garlic, and whatever seasonings you want, put the steak in a plastic bag, remove all the air from the bag, fill the Instant Pot with water, and submerge the bag under water. Set your Instant Pot to Sous Vide for 20–48 hours. Medium-rare: 130°F to 134°F. When done, remove from the bag, pat dry, add seasonings and sear the steak on all sides in an oiled cast iron skillet with butter to Taste or Desired Doneness. and serve.

Steak Cooking Temperatures:
Rare - 120°F to 129°F. Cooler and bright red center, soft to the touch.
Medium rare - 130°F to 134°F. Warm red center, beginning to firm up with red juices.
Medium - 135°F to 144°F. Warm pink center, brown on the edges, firm with red juices.
Medium well - 145°F to 154°F. Slightly pink center, completely firm with brown juices.
Well done - 155°F to 164°F. Very little to no pink, firm to the touch.

Sous Vide Steak Cooking Times:
Generally speaking, a 1-2 inch thick steak will reach the internal temperature set in 1 hour, but to make it more tender, a 1-4 hour range is more normal, depending on the type of cut of meat. For a chuck roast or thick chuck steak with a lot of connective tissue, a 20–48 hour range is normal.

There you have it: a Delicious Sous Vide, Pan Seared Thick Chuck Steak. 😊Delicious!!

Music:
SONG: You Had To Be
ARTIST: E's Jammy Jams
ALBUM: You Had To Be
LICENSES: YouTube Audio Library

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