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This ultra tender, melt-in-your-mouth sous vide chuck steak is super easy to make, frugal (one of the cheapest cuts out there) and absolutely perfect for the sous vide!
Imagine taking a cheap cut of meat that is typically tough and not appealing, and making it into a buttery, tender, melt-in-your-mouth delicacy.
Yes, with sous vide, making amazing chuck steak is possible.
It comes out perfect and let me tell you...I hit a home run with the mushroom sauce. I'm not a bragger typically (well, I'm not totally sure if this is true LOL), but this sauce is FIRE.
It's got a secret ingredient that just took it over the edge of deliciousness, especially when served alongside these truffle mashed potatoes.
This steak gets cooked for a really, really long time (36 hours) which is how it gets so ultra tender. Note that most of that is hands-off so you don't need to worry about it.
**check out this guide to the best sous vide steak for in depth tips and tricks.
Jump to:
Why This Recipe Works
- Cooking a cheap cut of meat in the sous vide results in amazingly juicy, tender results for not a lot of money.
- The mushroom sauce is so good you might even pass out. It's that good.
- There are a few different options depending on the way you prefer your meat cooked - it comes out amazing no matter what.
- It basically can't be overcooked. Because it's a tough piece of meat, we cook it for a very long time to get it to perfection.
- Most of the cooking time is hands off, so you can enjoy your life while it cooks away.
- Sous vide allows you to cook meat in advance so it's perfect for parties, gatherings, holidays, etc.
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What is Sous Vide?
Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.
Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.
To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."
What is the Water Displacement Method?
The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).
Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.
Tools Used
You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!
If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Chuck steak is typically taken from a chuck roast and contains a lot of connective tissue which makes it a tougher cut of meat. It must be cooked low and slow to get tender results.
We use chuck roasts in these other recipes:
- Sous vide chuck roast
- Sous vide pot roast
- Sous vide roast beef
- Dutch oven beef stew
- Slow cooker pot roast
This recipe calls for either 1 large chuck steak (I typically find them 1.5 to 2 pounds) or 2 smaller steak if you can find them. If you have to buy a whole roast, you can just cut it in 1 ½ to 2" steaks to cook.
We keep it simple when cooking the actual roast - more flavors are added when we make the mushroom sauce.
For the mushroom sauce, you will need brandy and I think it is very important to the flavor of the sauce. You can substitute sherry if you need to, but brandy makes for the best sauce.
Any sliced mushrooms work - we typically use white or baby bellas.
The secret ingredient to this mushroom sauce is....gochujang! Don't worry, it doesn't come out too spicy, just a tiny bit of spice and amazing umami flavor.
Gochujang is a Korean fermented chili paste that is often use in dishes like gochujang chicken, Tteokbokki, or Rabokki (all so so so so yummy!!).
A touch of cream, and of course the cooking liquid from the sous vide bag bring all the flavor together!
Step By Step Instructions
Heat a sous vide water bath to 130F degrees. This is my preferred temperature, but you can also try these different options depending on your preferences:
| Temperature | Cook Time | Doneness |
| 130F-133F Degrees | 24-48 Hours | Medium rare* (pink, juicy and sliceable) |
| 133F-138F Degrees | 24-48 Hours | Medium (pink in the middle, sliceable) |
| 138F-145F Degrees | 24-48 Hours | Medium well (more like pot roast, falls apart) |
| 145F-155F Degrees | 24-48 Hours | Shreddable (drier consistency) |
Season the steak(s) with salt and pepper and seal them in a vacuum seal bag. You can also dry brine the steak overnight if desired.
Cook for 36 hours in the water bath. Again, I find 36 hours to work the best, but you can cook it anywhere from 24-48 hours.
Remove and place steaks on a plate, reserving the bag sauce to make the mushroom gravy. Thoroughly pat them dry so the outside is very dry.
**if not serving right away, place the bag in an ice bath for 10 minutes after removing from the water bath. Store in the fridge or freezer until ready to use.
Heat oil (one of these oils for searing steaks) in a cast iron skillet over high heat until smoking.
Add the steak and brown for 30-60 seconds on each side. Remove and serve sliced with mushroom gravy.
How to Make Mushroom Gravy
Heat the butter in a skillet and add the shallots, thyme and mushrooms. Sauté about 5-7 minutes, or until mushrooms have lost much of their liquid and pan starts to dry out.
Add the brandy and cook for 3-5 minutes, until most of it has cooked off.
Add all the remaining ingredients (except the heavy cream) and bring to a simmer. Cook for 2-3 minutes.
Add the cream and simmer for about 3-5 minutes, until thickened slightly. If it is still too thin, keep cooking until it is thick enough to coat the back of a spoon.
Add additional salt if needed, then serve over the chuck steak.
Expert Tips
- If the gravy is too thin, continue simmering until it thickens. It should be thick enough to coat the back of a spoon.
- If gravy is too thick, add additional beef stock until you reach your desired consistency. Adjust the seasoning if needed.
- It may be tempting to add butter to the bag when cooking your steak, but butter actually takes flavor away from the meat! It's better to add butter during the searing process.
- Be sure to reserve the cooking liquid from the bag for the mushroom gravy.
- If you're not serving right away, place the bag in an ice bath for 10 minutes after removing from the water bath. Store in the fridge or freezer until ready to use.
- Refer to the temperature chart in the post for additional cooking options.
- If you buy a chuck roast, cut it into 1 ½ to 2" steaks to sous vide.
Serving Options
Guys, there are so many recipes on this site that go just perfectly with steak...but here are some of the reader favorites:
- Parmesan truffle fries
- Sous vide mashed potatoes or sous vide mini potatoes
- Parmesan roasted cauliflower
- Roasted frozen broccoli
- Garlic butter broccoletti
- Oven fried squash
- Scalloped potatoes
- Air fryer frozen french fries
- Any of these side dishes.
Frequently Asked Questions
A sous vide chuck steak will cook anywhere from 24-48 hours for the best results. I find that 36 hours is optimal, but you can tweak it depending on personal preference.
Chuck steak is amazing for sous vide. It is a tougher cut of meat and therefore, requires longer cook times for the connective tissue to cook down and the beef to become tender. Sous vide perfect for this because you can cook it for long periods of time without worry about overcooking or drying out.
The ideal temperature to cook sous vide chuck steak is 130-133F degrees. This gives you a medium rare steak which is ultra tender, juicy and delicious. It can be cooked at higher temperatures for a more pot roast type texture as well.
The best way to make chuck steak tender is to cook it sous vide. It allows you to cook the tough cut for long period of time, allowing the connective tissue to break down so the beef gets really tender without loosing its moisture.
Storage and Reheating Options
This steak can be made in advance and chilled for 5-7 days in the fridge or up to 3 months in the freezer. After removing from the water bath, place the bag directly in an ice bath for 10-15 minutes, then store in the fridge/freezer.
When ready to cook, heat the beef in a water bath at 130F degrees for 15-20 minutes, then complete the recipe per the above instructions.
The leftovers can be stored in a airtight container in the fridge and reheated in the microwave at half power until warmed.
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Recipe
Sous Vide Chuck Steak
Ingredients
- 1 chuck steak about 1 ½ to 2 pounds (can also use 2 smaller steaks)
- 1-2 teaspoons salt depending on size of steak(s)
- ¼ teaspoons black pepper
- 1 tablespoon oil high smoked point for searing
Mushroom Gravy:
- 4 tablespoons unsalted butter
- 1 shallot minced
- 1 sprig fresh thyme
- 8 ounces sliced white mushrooms
- ½ cup brandy
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon black pepper
- 1 tablespoon gochujang
- reserved bag sauce from chuck steak
- ½ cup beef stock
- ½ cup heavy cream
- Salt to taste - I did not need to add any
Instructions
- Heat a sous vide water bath to 130F degrees.
- Season the steak(s) with salt and pepper and seal them in a vacuum seal bag.
- Cook for 36 hours in the water bath.
- Remove and place steaks on a plate, reserving the bag sauce to make the mushroom gravy. Thoroughly pat them dry so the outside is very dry.
- **if not serving right away, place the bag in an ice bath for 10 minutes after removing from the water bath. Store in the fridge or freezer until ready to use.
- Heat oil in a cast iron skillet over high heat until smoking.
- Add the steak and brown for 30-60 seconds on each side. Remove and serve with mushroom gravy.
How to Make Mushroom Gravy
- Heat the butter in a skillet and add the shallots, thyme and mushrooms. Sauté about 5-7 minutes, or until mushrooms have lost much of their liquid and pan starts to dry out.
- Add the brandy and cook for 3-5 minutes, until most of it has cooked off.
- Add all the remaining ingredients (except the heavy cream) and bring to a simmer. Cook for 2-3 minutes.
- Add the cream and simmer for about 3-5 minutes, until thickened slightly. If it is still too thin, keep cooking until it is thick enough to coat the back of a spoon.
- Add additional salt if needed, then serve over chuck steak.
Expert Tips:
- If the gravy is too thin, continue simmering until it thickens. It should be thick enough to coat the back of a spoon.
- If gravy is too thick, add additional beef stock until you reach your desired consistency. Adjust the seasoning if needed.
- It may be tempting to add butter to the bag when cooking your steak, but butter actually takes flavor away from the meat! It's better to add butter during the searing process.
- Be sure to reserve the cooking liquid from the bag for the mushroom gravy.
- If you're not serving right away, place the bag in an ice bath for 10 minutes after removing from the water bath. Store in the fridge or freezer until ready to use.
- Refer to the temperature chart in the post for additional cooking options.
- If you buy a chuck roast, cut it into 1 ½ to 2" steaks to sous vide.
Nutrition
MJ says
Been in the mood for roasts lately but dislike how they always taste like they came from the crock pot and also somehow dry. This recipe is perfection. Chuck roast was so tender and had its own beefy flavor. Love how sous vide allows for reserving the au jus so easily. My husband and I agree it is that mushroom gravy that puts this recipe over the top, thank you!!
Danielle says
I'm so happy you liked it! I agree, sous vide works best for roasts!
sally says
I was skeptical that this would come out tender, but it was perfect! This is my new go to steak because beef has become so expensive!!
Danielle says
That's great to hear!