I broke down a chuck roast into a Denver steak and two what I believe are chuckeye steaks. I was wondering if 12hours at 132 is too long.
CONCLUSION: 12 hours at 132°F is not too long. The chuck steaks.. steaked-up nicely, no mush involved. They had a nice sear and no chucky flavor. However, there remained a tougher than ribeye chew..as expected. 10/10 will try again! Next time I’ll push it even further like some of you have suggested. 24hrs or 48hrs?? 🤔
by FrnklnvillesRevenge
15 Comments
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48 is my go to for chuck.
Work on that sear a little more. You can see in parts there is a grey band and some are medium well and medium. You sous vide cooked at 132 for medium rare. That means on your sear the steak should not reach a single degree above 132.
We cook chuck quite a bit. Larger cuts, 24 hours. Thinner/smaller cuts 16 hours
i just did close to 48 hours at 130 and it was perfection
Nice job. The people in the previous post who were telling you to do 2 hours at 125 have no idea what they’re doing. 24-36 hours is good for chuck.
Test lots of different times and temps and figure out what works for you. There is no right or wrong answer. I did a NY strip at 140 for 3 hours recently (for science) and it was delicious and still a nice pink color
I did a chuck steak for Christmas dinner at 133 for 30 hours, it was probably around this thick, came out absolutely tender and delicious. There is a lot of flexibility here, do what feels right for you, but you need longer than that for chuck.
24 hours was good for me. Try that first. If you like it, maybe you won’t have to do 48 hours.
I did 30 and then a sear on a bge you’re good!
I have tried 24, 48, and 72 hours for chuck roasts and I prefer 48 the best (24-36 also very good)
Hey, I’m just glad I was wrong about this in your other thread. I was skeptical, but it looks like you crushed it. I’m invested in seeing a 24 hour chuck post now.
This looks tits. I invite a little chew and you killed the sear 🤤
Raise the temp just a little and you’ll render the fat sooo much more. I think you could cut the time in half by raising it 5 degrees, and end up with a much more ribeye like experience.
That said, looks like a great meal!
9
For a chuck ***steak***, 12 hours is typically fine. Chuck roast needs longer just because of how thick the roast is.