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.
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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
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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/