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+ servings

Sous Vide Chuck Eye Steak

How to cook a delicious chuck eye steak with a sous vide cooker. 
Servings 2 people
Author Eric Samuelson


  • 2 Chuck Eye Steaks center cut or center eye
  • 4 tbsp kosher salt
  • 4 tsp freshly cracker black pepper
  • 2 tsp high heat cooking oil for searing


  • Liberally sprinkle kosher salt all over each side of the steak, so that you can barely see any red. Crank on lots of freshly cracker black pepper as well. 
  • Allow steak to sit at room temperature for 30 t0 45 minutes. 
  • Rub and shake off all the excess salt and pepper. 
  • Place into a vacuum sealed bag.
  • Set your sous vide to 138 for right in between medium rare and medium. You can set it to whatever temperature you want depending on how you like your steak. 
  • Set the timer for 1 hour
  • Add your steaks. If they float then use a brick or heavy weight to keep the under the water.
  • When the timer goes off, remove the steak. Allow to cool for 5 minutes before removing from the bag. 
  • Heat a cast iron pan over medium high heat. Coat with cooking oil.
  • Cook the steak, 1 minute per side or until browned, Flip and repeat. 
  • Rest steak for 3-5 minutes before cutting into.