After my video on how to sous vide chuck steak, I got a lot of requests for something that didn’t require as much equipment. So here’s a guide on how to reverse sear chuck steak, plus a kickass ginger scallion take on a chimichurri sauce. Shoutout to @GoldenGully for the amazing chili oil we made together, it definitely brought this recipe to the next level!

Music: Jam Mayonaise, Rained In by Phorhead

Ingredients

1 Chuck roast - 2 lb
Salt
Pepper
Any dry seasonings you like

Equipment

Meat Thermometer or Probe
Oven

Directions

Preheat your oven to 200ºF (If it can go lower, 185-90ºf is better)

Rub your meat with whatever seasonings you like
Insert probe into the thickest part of your meat if using the kind of probe that you leave in there
Place your meat into the center rack of the oven
If not using the kind of probe that you leave in your meat, check your meat periodically until it reaches 115ºF if you're looking for medium rare.

With an oven 200ºf I would check your meat every 20 minutes or so, checking more quickly as your meat gets warmer. Less if your temps are lower.

Once you've reached 115ºF remove your meat from the oven, it will not need any resting.
Sear your meat on a large pan using a bit of high smokepoint oil and basting with butter if desired.

Slice across the grain and serve with the sauce thats below

This Awesome Sauce

Ingredients
4 cloves garlic
2-3 cups of parsley
3 sprigs of fresh oregano
1/4 cup of ginger scallion oil
1 tbsp of Szechuan chili crisp (add 1/4 tsp Szechuan peppercorn oil if its not that buzzy)
Sploosh of white wine vinegar
1 Italian preserved tomato
1/4 tsp white pepper
Salt

Directions

Paste the cloves of garlic and mince the parsley, tomato, and oregano into the paste with a touch of salt and white pepper

Scrape the paste into a bowl and mix with ginger scallion oil and chili crisp and mix. Serve with the steak above.

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