It's a classic chuck steak recipe for a rich meat flavor devotees. After 30 hours of slow cooking using sous vide method, you'll make it soft without turning it into a stew.
Ingredients
Serves: –+
- Chuck steak 800 gr
- Salt and black pepper to your liking
- Salad oil 2 tbsp
- Butter 30 gr
- Sauce infredients:
- Red wine 100 ml
- Butter 100 gr
- Garlic 2 cloves
- Thyme 4 sprigs
- Salt to your liking
Method
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Wash and dry the chuck steak. Get rid of membranes if necessary.
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Preheat a frying pan, add a spoonful of salad oil and butter, let the butter melt and dip the steak into it.
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Fry the steak for one minute on each side, season with salt and spices.
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Put the steak in a vacuum bag and vacuumize it. Cook in a sous vide cooker for about 30 hours at 55 degrees.
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After that, the steak can be finished immediately or chilled in an ice water and freezed. If you choose the latter, warm it up at 55 degrees for 30 minutes before finishing cooking it later.
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To finish the recipe, you need to pull the steak out of the bag and pat it dry with a paper towel. Fry in the pan on both sides and take it out to a warm place. Let the steak rest aside while preparing the sauce.
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Reduce the heat. Add finely chopped garlic and thyme leaves in the pan. Fry this mixture stirring occasionally.
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Draw the cooking liquid from the bag into the frying pan through a strainer. Boil it, add wine and boil again.
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Boil down the sauce in the pan for 5 minutes. At this moment, it must have been boiled down in half. Remove it from the heat and emulsify with cold diced butter.
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Strain the sauce, add salt and sugar if necessary.
