4–5 pound boneless chuck roast, tied
¼ cup soy sauce
¼ cup Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoon fresh garlic, minced
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch red pepper flakes
2 tablespoons extra virgin olive oil
Vegetable oil to brush steaks before searing
4 tablespoons butter, divided
2 tablespoons flour
½ cup red wine (we used a pino noir)
½ teaspoon gravy seasoning sauce (such as Kitchen Bouquet)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Place roast on its side and cut in half so that each half has a string holding it together.
Place each thick slice into a gallon zip lock bag.
Mix all marinade ingredients – soy sauce, Worcestershire sauce, vinegar, garlic, salt, pepper, pepper flakes and olive oil – and add half to each bag. (I was able to fit both steaks into one, gallon zip lock bag but two is fine).
After an hour, fill a large soup pot with hot tap water and insert Sous Vide stick. Set temperature to 140 degrees F. Cover the top of the pot with foil. It will take about 30 minutes to come up to temperature.
After the 90-minute marinade, discard marinade and pat the steaks dry.
Using a bag sealer, seal each steak in their own bags and place both into the pot of hot water. Cover the pot back with foil and let sit for 12 hours. Place a trivet under the pot so the heat doesn’t damage your counter top.
After 12 hours, remove the bags using tongs, cut the end off each bag and pour the liquid off into a sauce pan and place steaks onto a platter.
Heat grill if using to high. Or heat a cast iron skillet to high. Sear the steaks on either grill or pan by brushing with oil and searing for a few minutes on each side to get a slight crust on the outside. This step is optional since the meat is fully cooked and is more for appearance than anything.
Place a tablespoon of butter on top of each steak to melt into the meat as you finish the gravy.
Add the red wine to the sauce pan with the liquid from the steaks and bring to boiling, skimming off any foam that rises to the top. Lower heat to medium.
Melt 2 tablespoons of butter in a small saute pan over medium heat and add flour. Cook for 3-4 minutes until the raw flour smell is gone then whisk into the hot liquid. Add gravy color, salt and pepper and whisk. Cook until thickened to desired thickness. Strain if necessary and place in a gravy boat.
When ready to serve, with a sharp knife, cut slices from each thick steak against the grain by cutting on a slant and serve with the gravy.
Keywords: Sous Vide Grill-Seared Chuck Steak