Sous Vide Chuck Steak with Deep Fried Brussels Sprouts

I love ribeye steaks but they are so expensive I tend to only have them as a special treat. Luckily for me, if you sous vide a chuck steak for a few days it comes out tasting almost as good as a ribeye, at only about a third of the cost. For this recipe I serve the chuck steak with a flavorful fresh pesto and crunchy deep fried brussels sprouts.

In order to tenderize the chuck steak enough for it to be enjoyable you need to cook it for at least a day, and sometimes up to three days. I tend to do 2 full days but it will depend on the quality of steak you use. There will still be some fat you need to cut off, but usually not too much. Because I have oil already heated for the brussels sprouts I will usually just deep fry the chuck steak to sear it. I prefer to lightly salt the chuck steak before sous vide it but some people prefer to cook it unsalted.

Brussels sprouts deep fried

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide chuck steak with deep fried brussels sprouts recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Chuck Steak with Deep Fried Brussels Sprouts

  • Published: April 20, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 60 Hours
  • Cooks: 131°F (55°C) for 36 to 60 hours
  • Serves: 4 to 8

Sous Vide Chuck Steak with Deep Fried Brussels Sprouts Ingredients

For the Chuck Steak

2 pounds chuck steak (900g), or chuck roast cut into 1" (25mm) slabs
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
Salt and pepper

For the Pesto

11/2 cups packed fresh basil
1 cup packed fresh parsley
1/4 cup pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated fresh parmesan cheese
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 cup olive oil

For the Brussels Sprouts

1/2 pound brussels sprouts, trimmed and cut in half (240g)
Salt and pepper

To Assemble

Blue cheese, crumbled
Basil leaves
Lemon zest
Lemon juice

Sous Vide Chuck Steak with Deep Fried Brussels Sprouts Instructions

For the Chuck Steak

At least 36 to 60 hours before serving

Preheat a water bath to 131°F (55°C).

Mix together the spices in a bowl. Lightly salt the steak then coat with the spices. Place the steak in a sous vide bag then seal. Cook the steak for 36 to 60 hours.

For the Pesto

At least 20 minutes before serving

Combine all the ingredients into a blender or food processor and process until it forms a smooth paste. This can be done a day or two ahead of time and stored in the refrigerator.

For the Brussels Sprouts

20 minutes before serving

Fill a pot of oil one third to half way full with oil then heat it to 350°F (176°C). Set up a plate with paper towels on it or a cooling rack over a baking sheet.

Add the brussels sprouts to the hot oil, working in batches if necessary to prevent overcrowding. Cook them until golden brown, 2 to 4 minutes. Remove from the heat and place on the cooling rack. Sprinkle with salt and pepper.

To Assemble

Remove the cooked steak from the sous vide bag and pat dry. Lightly salt the outside of the steak then quickly sear it until the meat is just browned. Cut into thick slices.

Place the steak on a plate with the brussels sprouts. Top the brussels sprouts with the blue cheese crumbles. Add a dollop of pesto to the steak then top with the basil leaves and lemon zest. Drizzle some lemon juice over the brussels sprouts then serve.

Modernist Notes

For a fun plating change I like to make browned butter balls to serve on the brussels sprouts. Melt 150 grams butter over medium heat and lightly whisk it as it melts. The butter will begin to foam and once it settles the milk solids will start to brown. Once the butter begins to brown and smell nutty, remove it from the heat. The butter can very quickly go from browned to burned so keep an eye on it.

Let the butter cool slightly then slowly whisk or stir in enough maltodextrin for it to form a thick paste that you can easily form into balls. It usually takes around 70 to 100 grams.

Form the butter paste into small balls about 1/2" (13mm) in diameter. Once made, the butter balls can stay in the fridge for several days.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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