How to cook chuck steak (sous vide)

I see so many people here cooking with multi-hundred dollar wagyu and that’s fine but there are ways to make humble cuts like Chuck roast ($4-$6/lb here in Michigan) just as enjoyable.
Don’t let wagyu be the second time you wrecked your credit for a dumb piece of meat this year, here's how to make a $30 roast taste just as good.
Music: Magic Paper by Meod
Ingredients
1 chuck roast/steak
Salt and pepper to taste
Your choice of seasonings but go nuts, I like flavors of smoked paprika, white pepper, chipotle, curry, garam masala, vindaloo spice, cajun seasonings, garlic powder, or even fresh herbs and whole spices.
Equipment (All my equipment recs here: a.co/4NXClMN)
Sous vide circulator: $120 - $600
Container to cook in: $0 (use a pot you have or a cooler) - $100
Vacuum Sealer or freezer safe gallon ziplock bags: $19 (for a pack of ziplock bags) // sealers $50 - $380
Black apron by ‪@sad_papi2354‬
Directions
Season your beef to your preference, start with a salt and pepper and work your way up if you like. Maybe add some garlic powder, then some smoked paprika, then go absolutely crazy; live your life.
You may season a steak and then vac seal them to store in the freezer. This is great if you find a bunch of meat on sale or clearance and want to portion them out, season, and store. Cook from frozen without thawing.
Set your circulator to 131º F ( my preference) and put your sealed steak in
Let cook for 24 hours. There's no need to preheat
Remember: if cooking from frozen, don't change a thing.
The next day:
Get a stainless steel pan hot
Put a but of high smoke point oil in and when it's shimmery, and putting off small wisps of white smoke, it's ready.
Sear one side for a minute before flipping. The pan will release your steak when the sear is done.
Sear the other side for a minute, you may butter baste at this point if you wish.
Remove the steak from the pan and allow it to rest (5-7 minutes) before slicing against the grain and serving with a hit of flakey salt or compound butter.
#steak #cooking #sousvide #wagyu #food

[@skhathimthembu591]

I appreciate food that leads with affordability and not pretentious expensive ingredients.

[@subhajitdeysarkar9724]

This is what I love about this channel. Most food related KZbin shorts act as if we have the pantry of MasterChef with Wagyu and truffles just lying around in the household.

[@natplamondon]

Would love to see reverse-seared chuck. I've always understood how this worked for a more expensive steak but wondering how it translates to chuck -I would expect that the lack of moisture in the oven would hinder the tenderizing and collagen breakdown but I'm excited to be proven wrong. Great video

[@sbn1095]

Yes would love to see. Not sure I feel like investing in a sous vide because not sure if I would actually make use of it.

[@jarrincometo7439]

How long would the reverse sear method need to cook for. Cause I know chuck roast are sometime 1.5 in to 2 in thick.

[@MurangShaBu_MahalNaBiGas]

@@jonkung can't wait for chuck reverse sear.

[@therebellion6911]

@@sbn1095 We got the 8 qt instapot that has that feature and its working great and we can cook other ways with it also.

[@ucdbnxt7318]

@@therebellion6911 8qt is limiting. I have an 18qt tub & 48 can Coleman stacker. Anywhere from steaks to full racks of pork ribs... 5 years now... go find an FB group... I am there somewhere.. 😍😍

[@tastemakercc]

Not the wagyu tanghulu 😩😩😂😂😂. I’ve seen that video. Yeah I’m not wasting my money to do that. Great video with the chuck steak! Can’t wait to try

[@tastemakercc]

@@jonkung Lmaoa I just love how you are

[@hajjpodge]

Eating chili oil ramen noodles rn from a shin ramen packet, and I put some jarred pesto sauce from Costco in it because of you. SO GOOD! Thanks for your fusion content! 😍

[@yoopet1993]

wait..what is this secret and where can i learn it? i have to try this..

[@Eddiepajor]

Love this. Especially it being a cut with less fat. Thanks for the cost effective recipe!!

[@jamesreo6699]

I really loved hearing this, I’m so tired of all the A5 Wagyu and Kobe cheesesteaks and other Frankenstein crap where people needlessly flaunt excessive luxury meat. Good on you for showing good food doesn’t need to break the bank 🙏🏻

[@trevinc]

Anyone else just look forward to when Jon takes a bite and has that “OMFG this is delicious. I’m the king” look on his face?!

[@Nobody-md5kt]

This is great stuff. I asked for a sous vide machine for Christmas because of this video. Happy to report that it was delicious. Thanks for this!

[@PankoBreading]

I think chuck is the most underrated cut of beef alongside with hanger steak, beefy flavor, really tender, not that expensive, here in México we have it a lot in carnes asadas, but is more popular as a cut for stews like in Birria (verga ya me dio hambre 😩) Great video as always 💕

[@danniritter892]

What do they call a chuck roast in Mexico? I know basic food words in Spanish but I’m working on a more specific vocabulary.

[@PankoBreading]

Is called Diezmillo!

[@mariapelleya7410]

Y me dio hambre!!!

[@briankronberg]

I love my smoked big chuck steak. I start with meat from Costco, nothing special, a double pack of thick chuck roast. I take them out of the package and dry brine them with 1/2 oz of kosher salt per pound over night. The next day I toss them on the pellet smoker at 200F for 30 minutes to get a little smoke flavor. Then I season them with another 1/2 oz of salt per pound, course black pepper, and light pass of onion powder and garlic powder. I bag them up and put them in the sous vide for 18 hours at 133F. The next day to prep for supper I just fire up the gas grill to as hot as it gets (I have one with a sear burner, but have used the broiler during the winter, either works). While it is heating up I dry the meat to ensure a good sear. Then I sear for about a minute on each side in pretty much a direct flame. Let sit for a couple minutes while setting the table and then slice. When it is cold out (Wisconsin winters) I will sometimes skip the smoker and instead spread Wagyu tallow on the chuck prior to searing. It really helps get a great sear and adds a bit of flavor.

[@sethellis3719]

I love, love, love reverse sear for all sorts of things (thick pork chops, veal chops on the bone are my two favorites). I love your presentation style and think you'd do a great job sharing the technique. I always go back to Serious Eats for a refresh on the technique but seeing you walk through all the ins and outs would be useful, for sure. Thanks for the great videos. xxo

[@brikkijim]

I did my first chuck steak sous vid and I did not know I swear it was a Ribeye. Tender and flavorful.

[@andyallybic]

Dude, bro, whatever you identify as, you are one of my faves. Sure, I see the hours of work you put in. And yes, I have donated to your channel - colour me biased. But keep doing what you are doing because as an untrained, cooking for my often too busy family, you are inspiring. I need, now more than ever to take cheap ( sic unassuming) cuts and make them awesome so my family just has memories of good food. You are making immortal memories for my children. F'ng awesome.

[@imintheraindripdripdrop]

Thank you for cooking for people who can't buy wagyu. The real G's and I appreciate

[@therebellion6911]

We just started doing this recently. First Costco quality was great so far compared to Walmart. If you like little smoke flavor like we do I throw it on the pellet grill at 200 deg for 20 min and then flip for another 20min. As long as you dont get too done you can go longer and then use vide as you describe. Gives more of a smoked brisket taste.

[@hardtruth2039]

I cook these sous vide at 130 for 24-26 hours then smoke an hour and finally a nice sear over rocket hot lump charcoal. One of our favorite steaks, tender and juicy.

[@bladewolf39]

I appreciate this video. I feel like the kobe steak videos are really more of a flex, as with a lot of TikTok cooking videos. Being able to make something amazing out of something cheap and affordable is honestly an underappreciated skillset.

[@yt650]

I sous vide a chuck roast a week ago and I cooked it for 23 hours at 132° F it turned out wonderful. It is amazing how moist and tender it was. Most people have no idea what vide means or ever heard of it. I’m looking for the right chuck roast for the freezer so the next time I decide to do this, I’ll have picked the roast that I want and suits us best.

[@geepagreentea9]

Jon… Many thanks for this vid. This is the true test of any cook/chef. I’m fascinated by cheap cuts/sous vide/pressure cookers. Our grandparents knew how to extract maximum deliciousness from cheap cuts.

[@sahinapalak1044]

Fucking love this guy. Just like he said all these other cooking YT’ers or tiktokers use super expensive ingredients, or methods that take hours of work. Jon is a man of the people!

[@AHG1347]

Chuck is awesome sous vide. I also love breaking down the Sirloin and using the cap. Between that and Brisket are great go-to's in terms of cost when buying in bulk.

[@schnder1]

Excellent video with great, thorough instruction. You have such a gift for teaching. Thank you.

[@ulupoi22]

I always dried off meat before putting it in the frying pan because I don’t want to get hit by spattering oil and water. Now I find out it helps to get a better sear. Thank you for the great tip!

[@ihopethisnameisfree]

I love pot roast, beef daube, and beef bourguignon for similar reasons - cheaper cuts, deep meaty flavor. But some roasts lose consistency and mouthfeel over long cooking following older recipes. Any suggestions?

[@ShovelChef]

I bet Jon has a pot roast video somewhere, but if not, maybe he'll reply and I'll get notified! I don't think I've even heard of beef daube.

[@nah3186]

This is our go to cut of beef as well. Typically we Sous Vide just like you showed and it always turns out awesome. Recently we reverse seared one in our smoker at 140/150-F until it reached an internal temp of 110-F then we finished like you did. It turned out great and added another element of flavor. Honestly you can't go wrong either way. Chuck Roast IMO has way more beef flavor than more expensive steaks cuts. Thanks for sharing, loved it - subscribed. Cheers.

[@Cassandra321]

LOVED THIS! Never thought to sous vide a chuck for 24 hours. THANKS!!!!!

[@kalmage136]

Thank you for listing your specs Chef! A friend was literally just speaking to me about food I mentioned sous vide, and suddenly decided to gift me late birthday money. And now, I have to do research on how to properly do it. And I was just thinking about you & your sous vide video. Thank you again for sharing which one you used! Helps me & saves time on researching on all of these brands.

[@Raventhief20]

Awesome video!! I used to work as a Meat Cutter and we used the chuck roast for Chuck Eye steaks and Short Ribs. A very tasty and underappreciated cut of beef....

[@MrJruhl1]

Love the premise of this video and have been a huge fan of sous vide (and chuck roast steaks!) My preferred method is to buy a deal, season with salt, vacu seal and freeze. Sous vide allows me to cook straight from frozen and using only the salt gives me the flexibility to have it penetrate the meat while not dictate my final product, which I may change the seasoning for based on who I'm cooking it for. After, it's just a matter of thoroughly drying for the sear and seasoning appropriately.

[@ryanbarajas8741]

First 30 seconds in... trueee!!! I love a good cut o' chuck, I've prepared a curry, fajitas, and roasting it with various vegetables. You're going to convince me to obtain a vacuum sealer ..

[@gee_emm]

“Sometimes salt and pepper is not all I want.” Be still my African-living-in-Europe heart! Chef Jon understands! 🙏🏿🖤🥩

[@mico666_..]

good stuffs. going to give this a try!

[@batool.ali110]

Brilliant video Jon 👏🏻👏🏻 Your commentary is amazing!

[@josemartinhalle7923]

My dad always said Chuck was his favorite cut and people were snobs for looking down on it. Thanks for this video and I'm on my way to Costco!

[@mendopolis]

Love the full length cooking videos. This was great!

[@ramonjamon8221]

Thanks for this video. Sous vide is my favorite way to cook Chuck. I've always had a great experience with it

[@Anggea]

Thank you for this video!! Saw it a couple weeks ago, and was able to get some chuck roast on sale recently, and followed your guide this evening for dinner. 🤤🤤 it was amazing and I can’t wait to try it with different seasoning!! I was able to get 10 x 3oz steaks out of a chuck roast…. With sale price it was $1.20CAD per steak - I froze the rest and it will be super easy to cook up. THANK YOU!!!

[@convincedquaker]

Since it's a long cook, cook several at one time then ice bath then freeze. When you're ready to eat, retherm in the SV at 131 for 90 minutes, sear, and serve.

[@Anggea]

@@convincedquaker that is brilliant!!! Thank you!!! I prepped up two more chuck roasts this month for the freezer because it was soooo good. I tried it with some of the fresh ones and it worked wonderfully. Thank you for the tip!! 😊

[@Anggea]

@@convincedquakerupdate. Your suggestion has had a lasting impression on my sous vide cooking. I use your suggested technique on other recipes as well, and silently thank you every time I do a batch pre-cooking, and the later individual reheating. I’ve also told anyone I know that has a sous vide the trick as well, and it’s been adopted by them too. So thank you for sharing your tip!! Hope you always have a cold side to your pillow and hit only green lights when you’re in a hurry. Cheers and thank you!

[@alexiscatherine]

The ending reaction is the confirmation I needed.😁🔥

[@MDigitalProductions]

Lovely video! Also I'm all for seeing you do the reverse sear method

[@Mngjanice]

Yes to the reverse sear video 🙌🏼

[@P41ma1]

I was already subscribed to your channel but this video would make me wanna subscribe again. In my view everyone (lol at least a good amount of people) can cook. However to me it's about being able to make good food. Not making food from good ingredients. Out of all the channels I come across for cooking idk you just come off as the most humble and enjoyable. Can't wait to watch more of your videos and learn more and more about cooking

[@joeysheremeta4771]

This was a darn good tutorial. I loved what you said about liking to elevate cheaper cuts. That’s my style too, and is much more fun in my opinion. Plus I grew up with a farm raised mother. Haha

[@Nullsparta2]

Honestly chuck has always been my favorite cuts for beef maybe it's because it's a cheap so I don't feel bad if I fuck up when experimenting with cooking steak. But yeah chuck has always been my favorite

[@GuntWastelander]

Commenting for that algorithm juice, I love what you do (:

[@kimchikat2169]

Floopy … I learn the best words here! And that salt stone? So pretty!😍

[@kimchikat2169]

I shall use „floopy “ on many occasions as from now!

[@jimmeier547]

Nice video and narration. Nice kitchen as well, I use the same kind of wire-framed shelving for kitchen gear. I only cook steak with the sous vide unit and then do a quick sear. Gives the best results for steak I have ever used. Especially these days as a couple years ago I suffered some nerve damage and have mobility issues with my right side. Not having to stand over the stove or grill for a long time is a benefit for me.

[@HAMpeach]

Video is a vibe, nicely done!

[@chiennylei5957]

I use that cut a lot for Mississippi Roast. Haven’t thought of using it for a regular steak. Thanks

[@FrootNinja]

Doing this in an instant pot duo is amazing, thank you for the video

[@markmarcelo9342]

i love a deep dive into technique! Please do more!

[@mehtou]

I can watch him cook all day

[@Mars-kp8md]

Definitely would love to see that reverse sear method! Any recommendations for broke bitch sous vide equipment that still balances the "won't break way too easily"? Have wanted to get into it for a while. My instant pot duo crisp claims to sous vide but doesn't have water circulation so I am not quite sure how that works (also had a lot of issues trying to get the darn thing to steam dumplings but that's another issue all together, and having to make em gluten free doesn't make it any easier haha) Thanks for always putting out awesome videos! Always gets me hyped to get back in the kitchen!

[@FlandraLabs]

I got an instant pot accu slim sous vide circulator in university as a broke student and it has served me well for the last 4 years and has honestly been one of my best kitchen purchases. I got it basically brand new second hand for about $50

[@Mars-kp8md]

@@FlandraLabs any recommendations on where to find something like that second hand? In person or online! (Thank you so much for the info! ♡)

[@infinitelegends4588]

Here’s a tip if you dont own a vacuum seal but still have a Sous Vide machine: Use the hot water IN the sous vide POT that you’re already heating to seal it using water displacement! Saves time and your sink!

[@Chad-xs2de]

That's what I do.

[@SirWhiteRabbit-gr5so]

I love a great chuck steak or chuck roast.

[@LittlegrowersAba]

Looks incredible

[@kaetren]

Yass Top blade is a little more expensive but is also equally an underrated cut!

[@austinsmith9503]

My fav steak is a chuck eye which is a cut off of the big chuck roast before its cut into smaller roast or steaks.

[@marcb3733]

What? A youtube recipe that I dont need to plan a budget for? Subbed

[@MrTomoshibi]

Just got around to trying this one, seasoned mine with a Peri Peri spice blend and could not be happier.

[@justincosentine2992]

Could you make some full length videos about your secret kitchen you ran it sounds incredibly interesting love your content

[@daviddickson1567]

Thank you for uploading this video clip looks delicious 😋Florida USA 😊Rainbow 🌈Chef 😊🙏🙏👍

[@samaellllllllllllll944]

Looking good as always bro🙏

[@addammadd]

Cooking video with lofi hiphop, bisexual lighting, speed rack, zero postmodern edits… k. I’ll sub.

[@bertjames6612]

Hi chef! I’m really interested about your diet. Lol Maybe can you make a meal plan content? 😊😊 Great video again chef

[@bertjames6612]

@@jonkung wow! You actually replied chef! Thanks so much! 😊 what’s the name of your restaurant? And. Location please lol. Stay safe

[@nateroo]

Just did my first chuck via sous vide and reverse seared.... DEEEELICIOUSly tender!!! Thanx very much for a great demo. Also, love that double salt bowl ... any hints as to where I can shop for something like that! Please? Thanx again!!!!

[@weiqunmi]

Tried it and it turned out great. Thanks !

[@convincedquaker]

Great video! Since Chuck requires a long cook... cook a few at one time. Then, ice bath and freeze for later. When you're ready to eat, retherm in the SV bath at 131° F. for 90 minutes, then sear and serve.

[@katchicks6090]

I going have to try that, so I don't have to plan so far in advance. Thank for the tip

[@thislittlepiggy-bedtime-videos]

Love your kitchen

[@dapurmukbang]

Thanks bro, for receipt steak with low cost 🤩🤩

[@sammyiphone]

Great video! I love your analytical approach to explaining the nuances of cooking technique while keeping the information accessible to cooks of all levels. Very nice production quality as well. Cheers!

[@RippleTKO]

Amazing video Chef, your content is great both in bite sizes and longer form like this!!!

[@zaneh.389]

Definitely want to see the reverse sear method, great video!

[@ladyyyhokage]

i would love to see a reverse-seared chuck. i’m still a beginner cook and as much as i would love to invest in some nice equipment i just can’t afford to. this looks so delicious oh my gosh.

[@dogolaca]

Cooking for One comment: I followed Jon's method until the sous vide cooking was done. Then I cut the big chuck steak into four pieces, each about half a pound. Sealed three of them in separate vacuum bags and put in the freezer. Seared the one for my dinner. Then, when I felt in the mood for steak, pulled a pre-cooked steak from the freezer, popped into the sous vide at 131 degrees F, and brought up to temperature for about two hours, then seared. The first time I did this, the meat was a little less tender than I desired, so for the frozen portions, I cooked at 131 for four hours more.

[@ChefArendale]

I love chuck steak! You nailed this, however, I’m a more of a Sazon and Adobo guy. 👍

[@bodytolson7390]

Cheap beef cuts are my favorite to cook with. Feels like I'm on the good end of a robbery.

[@the1blkman]

Dammit...! You made that look soooooo good! I think i'm gonna do this, luckily I have a Sous vide!!

[@thunderkrux7745]

On your comments about Flakey salt is that texture plays a large part in our enjoyment of food. Like pretzels taste ok with the same amount of salt but in the dough, but it’s even better in big crystals on the outside. Adam Ragusea drives this point home often in his videos. So in short I agree

[@ariaking4870]

yayyy another video that puts me in my happy place :)

[@ThatGirlVick]

Omg this so so helpful and useful and thank you so much.

[@akeemrollins2327]

I LOVE YOUR STUFF!!

[@wonhome2711]

I can't wait to try this!

[@zachzmolik4532]

Looks amazing 🤩 I need to get one of those been wanting one for awhile.

[@tony359]

I thought I was being too paranoid with the cross-contamination thing when handling meat but I see it's not just me. Thanks for the video!

[@mangamaster03]

I just got an Anova precision oven, and I'm going to try its sous vide mode out with this recipe.

[@ceilconstante640]

I'd love to know how to do a reverse sear and going to check if you did make a video on it! That chuck came out beautiful! I have to make the most out of a limited budget and don't care about super expensive cuts.

[@dn7877]

Your kitchen looks interesting. I was peeping your dishes on the shelf while you were searing that roast. I would be ever so grateful if you could tell me where to buy one of those giant tea kettles.

[@teddypreston5525]

Try doing the sear first and then the sous vide second. Also use a string to rap it around the center of the chuck roast while you basted over night for 12 hours or so. For real tuff pieces of meat try using one of those meat punchers. This will get rid of some of the water that the meat contains making it easy and fast to sear in butter before doing the sous vide. See how you like it?

[@ekot0419]

I completely forgot what my Anova can do with lower grade cuts. Thank you for the reminder.

[@Mrking-yn3ly]

Thank you❤

[@BarefootPrudencePursuer]

Thanks, Chef!

[@jjblackhawk1994]

Would absolutely love to see your reverse sear on a chuck steak! I love working with cheaper cuts of beef, personally I love getting whole top sirloins, only way I can get picanha anywhere around me but those steaks are so worth the effort!

[@TheAussiePirate]

excellently done!

[@Cassandra321]

I’m sick of people not understanding salt, it matters, there is a difference. Huge.

[@BrandensOutdoorChannel]

I sous vide almost weekly. It's the best way to get juicy meats every time.

[@patrickbrinkman3717]

Great content, thank you!

[@ddrfan210]

I use a pressure cooker to cook the meat then after it's tender (not super tender like most pressure cookers tend to make most things) I use a the reverse sear.

[@GuyMonroeVoice]

Wonderful! Thank you!

[@Danthecatman92]

Can we get an uncle roger collaboration? Also those forearm muscles while holding the pan .