Sous Vide Akaushi (Wagyū) Chuck Eye Steak
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
1 (16-ounce) akaushi chuck eye steak
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
Place the steak in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or vacuum sealer on the dry setting. Place in the water bath and set the timer for 4 hours.
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag, pat dry, and season liberally with salt and pepper. Discard any cooking liquid.
Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the steak and sear until golden brown on both sides, about 5 minutes total.
Let steak rest for 10 minutes. Slice and serve.