John Wick is a great steak grilling instructor

This video convinced me to get a sous vide. The first thing I tried was a chuck tender roast, 24 hours at 131F as another commenter suggested, seasoned like in the video. It came out as tender as a ribeye but the most unexpected part was how much of the rosemary flavor was absorbed into the meat... it was amazing, I've been cooking my steaks with rosemary since I started and they never had this much flavor.

I just tried this approach for the first time yesterday. I was so impressed I had to come to KZfaq to see if anyone else had done it. Glad to see I'm not alone. I only sous vides'd for 13 hours. Next time I'll go the whole 24. It was AMAZING. Something about the chuck roast. Such a great steak when you cook it right. One of my favorites!

Two years late to this, but I did it! Set my sous vide Sunday to 131 for 24 hours, grilled the steak over charcoal on my Weber kettle last night. It was excellent!! Surprisingly tender and the flavor was great. LOL, gotta trust Grant! This is definitely a keeper, I'll do it again.

I have made this 5 times. Seriously the best steak tutorial I have seen because the cut is cost effective. This is seriously the best value recipe I have ever stumbled across. With traditional chimichurri.... My Gads!

I’ve done the same thing with a chuck roast/steak. And I had guests over and NOBODY believed that it was chuck because it was tender and rare. Absolutely the most wonderful steak ever and at a cost that my wallet loves. And, by the way, I have the same stove except 30”!

I watched this video and was inspired to sous vide me a chuck roast. It was AMAZING and delicious. It was pink on the inside, tender, intensely flavorful, totally delicious, and did not come off like a chuck at all. BRAVO

You cooked this perfectly. Better than any other KZfaq video on sous vide chuck. Bravo.

This is actually an old chef steps recipe, and it’s absolutely phenomenal! A chuck cooked this way has the most incredible flavor. It’s not quite as tender as a rib eye, but it’s very close. But for the price you pay for chuck compared to rib eye, I’d much rather have the chuck. You have to try it.

We love chuck roast, chuck steak, ground chuck so much that we call chuck, “Our friend, Chuck”. It’s so good. Terrific flavor provided by terrific marbling. It’s the bomb.

Pitboss. 225 degrees. Pull them at 110. Turn pitboss up to 500. Open the sear grate and sear them to 130-135. Absolutely phenomenal

Great video. Excellent blend of education, technique, camera work and editing.

Love seeing tips and vids on these cheaper cuts. The ones people are more likely to buy due to cost.

Being born and raised in Iowa, polled Hereford is probably the best beef. The Black Angus would be close. You don't have to do much seasoning for good steak! Salt and pepper and real butter. That's it.

Been using chuck roast for years. Halve it, split those halves. You'll end up with 4 nice, thick steaks for roughly $10-$12. It's not ribeye but it is a great steak

OMG ! ❤Loved watching this video. You make cooking fun! Never tried sous vide cooking. I’m sure going to try it now. Thanks for inspiring me :)

Epic. I was skeptical right up until the first flip on the grill. When I saw how good that crust was coming, I was a believer. We used olive oil, rosemary, salt and pepper in the sous vide bag, and did about 28 hours at 134 because my wife was worried about it coming in underdone; however, it was still really tender and juicy -- one of the best looking steaks I've ever made.

I really loved your kitchen!!!

I just take it straight out of the fridge, tap it with a mallet on both sides, salt and pepper, and fry it for 3 or 4 minutes per side. done. delicious!! and that's the cheap walmart chuck steaks. Little things but all I can afford. they come 2 to a pack for 10 bucks. (ish)

You're a legend for sharing this! Thanks so much! :)

This might be the best grilling video I've ever seen

That looks amazing. . . Never thought about doing this. I always take a chuck steak and do it like a roast in beef gravy.

All of my favorite seasoning and I just bought a huge chuck. I love rosemary, bay leaves and any aromatic green seasoning. I don't have any slow cookers, and I have to use a cast iron grill skillet as I live in a small apartment. I do make a lot of smoke but it's worth it. This is the recipe I was looking for. YUM I hope mine turns out well 😅

Popped in cuz of Just Another Cooking Show (mentioned channel in stovetop Mac episode). These guys are the new culinary breath of fresh air I needed for the summer months. If this steak vid is the norm, I think I’m gonna like it here. 😋😋

I tried this and it worked SO well. Better on the eye than the strip. The strip was still pretty chewy. Made great sandwiches the next day. I think next time I'll find some chuck-eye steaks to really compete with a ribeye.

I learned about souls vide years ago on chefsteps. I bought a Sansair which fell apart. I bought Joule a year later and now I cook all large protein and prawns soups vide. Once you get the hang of it it’s super easy and consistent. Invest in a vacuum sealer too imo.

Yum, I love the way it came out. I. will try this weekend on in my sous vide

My butcher knows I'm dirt bag poor so when I told him I wanted to start eating lots of red meat he told me to get the chuck steak. Best advice and THE best cut of beef for the price. Plenty of fat too which is neccessary in the Carnivore Diet. Just as tender as any Sirloin or prime cut even fried.

this dude is on another level,over the top

With steak prices jumping through the roof we will definitely need these tips for cheaper cuts!(ribeye is 14.99 /lbs at my local Walmart right now)

I have been cooking chuck steaks several times this summer! It is great! I pre-salt mine the night before so I get a nice salt brine. The next day, I add my spice blend of choice and put it in an outdoor smoker until the chuck reaches 125-130 degrees F. After that, I take it out and put it in a vacuum sealable bag, seal it, and place it in a sous vide for 24 hours at 135 degrees. After that, I remove it from the bag, dry it off, add a new coating of spice blend, and cook it over high heat on a grill, until the outside has a nice crust! It is so good and so tender!

Love the Portable Kitchen grill. I grew up, and live, near where those were made. Great video.

Wow, this looks so delicious! Really makes me hungry, why did I have to watch this at 11 pm? xD

I do this pretty frequently. Chuck is superb eating in this form.

Chuck steak/roasts are excellent. Use them for my hamburgers, stewmeat and steak. Such flavor! Juicy and cuts "like butta" when cooked right. Great value.

I do this cut w/o the sous vide*, but in its place I do a 48hr dry brine in the fridge. Comes out perfect on the grill, or on a cast iron. * let's not forget that Breville, which owns Polyscience Culinary, also owns ChefSteps, and Joule, so the "need" for a Joule is the point of the video.

Just made this…cannot stop eating. Not as tender, but the flavor is bomb

Been doing chuck steaks sous vide for years and it's as good as any prime rib that I have tasted. Outstanding!

Did a chuck roast this week, 140F for 23 hours, then torch-blasted. It cut like a steak, but the flavor and bite...omg. If you love meat and haven't tried Sous Vide, you are missing out. Invest the relatively small amount of money in the equipment, you will have zero regrets. I only recently discovered it and I feel like I missed out for years.

this sounds so good i am gonna try this ASAP

Loving how both ChefSteps and Adam Ragusea coincidentally came out with videos on chuck steaks a few hours apart, both touching on different methods to tenderise the meat and sear it at the end.

The Chuck Steak was one of the first things I cocked with Joule 3 years ago. It is so awesome! You are awesome!

Great vid man. Thanks for sharing.

Wow, that was just fabulous. I could almost taste through the video. You are a chef my friend. I love to cook with real wood too, but I have no where near the grill you have. Can you do a video on that bad boy? It looks like something that was from the old west cattle drive days. I bet that is a one of a kind. Thank you for educating me.

I pull apart a chuck roast. Put into zip lock. Each day I bring out a pound or so. I use a cheap 48 blade mechanical meat tenderizer. I don't do too much tenderizing, but I do both sides. Then I pan cook extra hot both sides to medium rare. I eat it right after that with juices flowing. Bigger fat pieces get cooked separately like bacon. Yes, this is a confessional. Haha. I season with salt only. It's primal and amazing.

Got the Joule and cooked this as my first dish. Was incredible. Garlic, butter, fresh rosemary, and homemade smoked salt was perfect. Thanks for the inspiration.

Oh that sounds so yummy! Thank you!

What do you deglaze the sauce with? Thanks for the vid!

By a Happy coincidence, tonight I had a couple of Chuck Eye steaks in the fridge that I had cooked at 129 for four hours last Sunday with a generous dusting of Montreal, I took one out today (Thursday) and put a crust on it with my handy BernzOmatic torch. Sliced on the bias with steamed buttered broccoli and a couple of teaspoons of Joey Chestnut Sriracha Teriyaki (hey, you work with what you have on hand) Yum Yum, others at work were jealous.

Glad to see this becoming common nowdays. I have been smoking and reverse searing chuck steaks for a long time. So damn good at a great price point👍👍

Love the sound effects! The photography is first rate too. Heading out to buy a chuck steak.

Chuck Steak has the most incredible flavor. It fries up really good for CFS and tastes so good.

I absolutely LOVE watching Grant! Love my Joule too! I’m doing this chuck steak tomorrow…perfect for my carnivore way of eating!

I have done this a few times but I typically do it for 48 hours, more tender and it comes out great

I love how expressive he is

Chuck-eye portion is absolutely the most fantastic cut of the Chuck!

This is looking sooooo gooooood! Unbelievable! The kitchen looks amazing, the outside grill area looks amazing, the steak looks amazing, the sauce looks amazing, the handsome man looks amazing! I love it! 👍🏿👍🏿👍🏿

You hear it all the time in other videos but 9:45 is probably the explanation and demo on KZfaq about cutting against the grain for steak

Great recipe! You are the best! Can you please tell me where I can buy the joule sous vide container you are using? It looks really nice

That looks so amazing

Find a Chuck Eye and grill that. You can thank me later. It’s the rib-eye of Chuck and is amazing and holds flavor well.

I've been buying chuck eyes for almost a decade now, it's incredible! So glad to see that you guys also think so highly of chuck!

As a butcher I know the end cut on the chuck is ribeye called chuck eye steaks

Haha I just bought a chuck steak and planned to sous vide it. Glad this video showed up in my suggestions before I cooked it!

Heavily seasoned for 36 hours @131 is my jam. No seasoning on the cook. Then finished off with an ice bath (a must) and seared in my skillet. Toss a little Worchester on there and let is sit a bit before cutting. Chimichurri is friend with this. Enjoy! I'll have to try the bay leaf next time. Thanks and enjoy!

I've watched this channel for years but this is the video that finally convinced me to buy a Joule. You've won.

I've always been a Fan Off Chuck Steak!!! Grilled , done right..... is Great !!!

Awesome tutorial, thank you. The salt seasoning principles you spoke of in minute 3:30, where can I learn more about that?

Whether sousvide or grilling or cast pan, take your steak to 129°f (then finish the sear if sousvide) and let rest 7-8 minutes under cover (pot lid, foil cloche, etc.) while it comes to temp (about 134°f final) and relaxes a bit, sucking the juices back in. Perfection. Note that, although you can leave sousvide going at temp indefinitely, don't do it with a quality piece of meat like ribeye or Porterhouse. Long times in the sousvide will start breaking down the meat and making it "mushy," try not to leave it in longer than necessary, a couple hours or just long enough to get to temp. The Chuck takes more time but 24hrs is a looong time. I've found that seasoning usually is best left until the sear but you can use thyme and a little butter to add flavor... It doesn't take much. He's talking about Chuck steak but, there's one step closer, a chuck eye steak. Although Chuck eye has a bit more gristle as it's from just a bit further down the cut, it's also great tasting, juicy, about 1/3rd the cost and I can find it on sale, frequently. It's absolutely one of my favorite cuts and I know a couple stores the have it regularly and at a good price, even while beef is stupidly expensive. If you're near an "Ingalls" market, check their meat case. And it's great to use for street tacos, etc. as well, just be aware they're not individually the largest steak. Theg usually come in a two or three pack.

Did my chuck roast (2" thick) for 24 hours at 130.5 degrees, coarse salt and pepper in the bag, then basted with sesame oil/teriyaki/ Lee & Perrin on the charcoal grill. WOW!!!!! Cannot believe how tender and the texture was as good as a $75 Prime steak in a fine steakhouse.

LOVE the flavor of chuck, especially Chuck Eye.

I really enjoyed watching. great video

I've read alot about no garlic in sou vide. I love that you did that because I like it too.

Been doing this for years now. Love it. Got a real Keanu Reeves look there. I also have turned a brisket into a Wellington. Super too!

Love your sound effects! I do that... cracking me. But seriously great video and recipe. Thank you.

Is there any machine that you would suggest to do this with? There are a lot of them on Amazon.

I've thought the sous vide thing was just a boogie way of cooking that I found unnecessary for steaks.... Until now. Dammit. Now I want one.

our local mom and pop grocer always has chuck steak and ribeyes. i had never seen a chuck eye steak til moving here, noticed it looked similar to ribeye, usually at $5 or $7 per pound instead of $12 to $16 per pound for ribeyes. so i bought some and grilled them. just as good as a ribeye, never have bought ribeyes again.

never heard of a chuck steak but a i have a chuck roast! when i was a kid my dad would buy chuck roasts and cook them on the pit like a steak and omg they were so good. great video.

Great tip on the sauce!!

This looked interesting so I gave it a try. I couldn't find a thick chuck steak so I went with a thin chuck roast, about 2 inches thick. Covered with salt and pepper then bagged it with crushed garlic, rosemary, olive oil, Italian parsley, and thyme. Sous vide at 132F for 26 hours. Unbagged and dried off the surface. I was shocked at how tender it was just coming out of the bag. I also tried the "sauce" listed here but that totally failed. Grilled the steak to a nice crust like in the video. RESULTS: Amazing texture. A bit of chew but incredibly tender. Even as thick as this was. Large fatty pockets, because it's a chuck roast, but also very lean pockets. The negative was there wasn't much flavor. A good hit of smoke from the grill and a bit of meaty taste, but just kind of bland. Also no notes of the aromatics it was cooked with. My suggestion will be to heavily salt and pepper, maybe some garlic powder, and dry brine it in the fridge for 12 hours, then bag and sous vide. This will allow the salt to carry through the meat. I'm going to take my roast, cut into cubes and toss in a ziplock bag with a good dose of kosher salt. Let sit for 24 hours and see how the taste goes. Verdict on a thicker cut: Cooking method: Solid A - great way to cook this and would be great to do for parties. Only takes a few minutes of grilling and you can feed a crowd. Sauce: D - really didn't come out as presented. Taste: Solid C - this includes mouthfeel. Amazing texture. But really lacking in flavor. I need to do some tweaking.

I remember the first time I bought a chuck eye whole and it was like I was in this secret society of beefeaters like all the butchers would nod their head in unison and wink at me and now with social media it feels like everyone wants to buy chuck eyes and now it feels like they’re more expensive bc now the market knows what people are using it for!

I must say, WOW! What a fabulous way to stretch our budget. Who knew Chuck could really tastes like expensive steak?

Nicely done sir 👏

10:40 I may have watched this moment a few times lmao

Already did my grocery shopping for the week, but this weekend, I will be trying this. If it works, I will be a believer of the chuck. Normally I just chuck the chuck in a crock pot for shredded taco meat.

I cook chuck steak in bacon grease for about 90 seconds on each side then eat it. Yummy 😋

Hey, Keanu, I love your stove and window area. Well done. Gio

When did I last see cheap “Chuck steak? I buy ribeyes on sale for $5.99 lb. I smoke Chuck roasts and then cube it. It becomes poor man’s burnt ends! Great video!

My father owned his own Meat Market we could eat any cut of meat we wanted we always took home the chuck steaks it's only a couple of at the very end of the rib very tasty

Are you using the Joule stainless steel or polycarbonate model? Which is best to keep from rusting? Please help.

Hmmm. I'm going to try this for sure. Very cool.

"Easier to control fire than to start one, that's for sure too" ..... like...... yeah? Im down with that

You really should pat dry the surface of the meat before grilling or searing. If the meat is all wet and soggy it’s just going to boil when it hits the grill or pan or broiler. This will further cook the meat instead of just creating a thin crust.

Who makes, those iron/steel grate segments shown, placed so closely together, atop your grill?

I havent seen chuck steak It looks 😋 Thank you

thank you guys for sticking with cooking delicious red meat

I was going to skip right over this video, but when I saw "Clickbait Keanu" in the thumbnail. I just couldn't resist.

This is new to me, and I have to try it now.

Looks great!