ChefSteps Revisited: Chuck Steak That’s Better Than a Ribeye

Five years ago, ChefSteps released “How to Cook a Cheap Chuck Steak That’s Better Than a Ribeye,” introducing viewers to one of our favorite ways to use sous vide: turning inexpensive and tough chuck into an ultra-beefy but super tender steak that rivals the ribeye. For this installment of ChefSteps Revisited, our series looking back at some of our most popular videos in our archive, we’re taking another look at the original video with the benefit of hindsight. We’ll talk about what still holds up, where our thinking has changed, and the techniques and insights we’ve picked up along the way—all while enjoying a healthy dose of nostalgia. In this video, Grant Crilly revisits his original sous vide chuck steak recipe, breaks down the science behind why sous vide works so well for this tough cut, and shares fresh tips and answers to some of the most common questions from viewers over the years. Sign up for a Studio Pass subscription for full access to 1,200-plus recipes developed by expert chefs, plus hundreds of guides, tips, and tricks to help you cook smarter: https://www.chefsteps.com/studiopass Recipe: Ultimate Grilled Chuck Steak: https://www.chefsteps.com/activities/ultimate-grilled-chuck-steak Guide: Decoding Tough and Tender Cuts: https://www.chefsteps.com/activities/decoding-tough-and-tender-cuts Equipment: Buy the Joule® Turbo Sous Vide: https://www.chefsteps.com/en-us/product/bsv600?sku=BSV600PSS1BNA1 Get the best of ChefSteps by signing up for our newsletter: https://www.chefsteps.com/newsletter Follow us: https://www.instagram.com/chefsteps https://www.facebook.com/Chefsteps ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,200 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/