Sous Vide Chuck Eye Steak

Step 1

Liberally sprinkle kosher salt all over each side of the steak, so that you can barely see any red. Crank on lots of freshly cracker black pepper as well.

Step 2

Allow steak to sit at room temperature for 30 to 45 minutes.

Step 3

Rub and shake off all the excess salt and pepper.

Step 4

Place into a vacuum sealed bag.

Step 5

Set your sous vide to 138 for right in between medium rare and medium. You can set it to whatever temperature you want depending on how you like your steak.

Step 6

Set the timer for 2 hours

Step 7

Add your steaks. If they float then use a brick or heavy weight to keep the under the water.

Step 8

When the timer goes off, remove the steak. Allow to cool for 5 minutes before removing from the bag.

Step 9

Heat a cast iron pan over medium high heat. Coat with cooking oil.

Step 10

Cook the steak, 1 minute per side or until browned, Flip and repeat.

Step 11

Rest steak for 3-5 minutes before cutting into.