Sous Vide Center-Cut Chuck Eye Roast
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 6
2 pounds center-cut chuck eye roast
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 134°F (57°C).
Season the steak with the salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation.
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat very dry with paper towels. Rub with olive oil.
Heat a large skillet over medium-high heat for 3 minutes. Add the steak and sear until well-browned on all sides, about 5 minutes total. (Alternatively, grill steak over high heat.)
Transfer steak to a cutting board and let rest for 10 minutes. Slice and serve.