Sous Vide Center-Cut Chuck Eye Roast

(287)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Although a center-cut chuck eye isn't always the most desirable cut of meat, this recipe (with a little salt and pepper and 24 hours in the Anova Sous Vide Precision Cooker) makes this piece of meat taste more like a rib-eye.
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134°F (57°C).

  • Step 2

    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.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      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.)

    • Step 2

      Transfer steak to a cutting board and let rest for 10 minutes. Slice and serve.

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134 F / 56.7 C Recipe Temp
Recipe Time
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