Tender Chuck Steak (Reverse Sear)

Ingredients

• 1 kg Chuck Steak (At least 3 cm thick, trimmed of excess silverskin)
• 2 Tbsp Kosher Salt (Coarse, for dry brine)
• 2 Tbsp Canola Oil (High smoke‑point neutral oil)
• 2 ft Cotton Kitchen Twine (100 % cotton, food‑safe)
• 2 Tbsp Unsalted Butter (Optional, for pan sauce)
• 2 Garlic Cloves (Minced, optional for pan sauce)
• 1 tsp Fresh Herbs (Thyme or Rosemary) (Optional, for pan sauce)

Instructions

1. Fork‑Tenderize (Jarding)

   Using a kitchen fork, pierce the steak all over from edge to edge, spacing the holes about 1 cm apart. Flip and repeat on the other side. Do not over‑pierce; just enough to break up muscle fibers.

   Time: PT2M

2. Truss the Steak

   Loop 100 % cotton kitchen twine around the steak twice, pulling it snugly to create an even thickness from end to end. Tie a tight knot and trim excess twine.

   Time: PT3M

3. Dry Brine with Salt

   Evenly coat the entire surface of the steak, including edges, with the measured kosher salt. Flip and repeat on the other side.

   Time: PT2M

4. Refrigerate for Dry Brine

   Place the steak on a wire rack set over a tray to catch drips. Cover loosely with plastic wrap and refrigerate for 12–24 hours.

   Time: PT12H

5. Bring to Room Temperature

   Remove the steak from the fridge, pat dry with paper towels, and let it sit uncovered at room temperature for 30–60 minutes.

   Time: PT45M

6. Preheat Oven

   Set the oven to 120 °C (250 °F) and allow it to fully preheat.

   Time: PT10M

   Temperature: 120°C

7. Low‑and‑Slow Roast

   Place the steak on the wire rack inside the roasting tray. Insert the temperature probe into the thickest part. Roast for 45 minutes to 1 ½ hours, checking after the first 30 minutes. Aim for an internal temperature of about 52 °C (125 °F) before searing.

   Time: PT1H

   Temperature: 120°C

8. Heat the Skillet

   While the steak finishes in the oven, heat a heavy skillet over high heat for 3–4 minutes until it’s screaming hot.

   Time: PT5M

9. Sear the Steak

   Add the oil to the hot skillet, then lay the steak in. Press gently to maximize contact. Sear 30 seconds, rotate 90°, press again, sear another 30 seconds. Flip and repeat on the other side. Total sear time about 3–4 minutes.

   Time: PT4M

10. Rest Before Slicing

    Transfer the steak to a cutting board, loosely tent with foil, and let rest for 10 minutes. The internal temperature will rise a few degrees, reaching perfect medium‑rare.

    Time: PT10M

11. Slice and Serve

    Remove the kitchen twine. Slice the steak against the grain, separating the three sections if desired. Serve immediately, optionally with a quick pan sauce made from the fond.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

0 g

Fat

30 g

Fiber

0 g

Ingredient Substitutions

• Instead of Chuck Steak: Flat Iron Steak, Skirt Steak
• Instead of Kosher Salt: Sea Salt
• Instead of Canola Oil: Grapeseed Oil, Avocado Oil
• Instead of Cotton Kitchen Twine: Butcher's twine
• Instead of Unsalted Butter: Ghee
• Instead of Garlic Cloves: Garlic powder

Equipment Needed

• Roasting Tray
• Wire Rack
• Frying Pan / Skillet
• Instant‑Read Temperature Probe
• Kitchen Fork
• Cotton Kitchen Twine
• Paper Towels
• Tongs
• Cutting Board
• Sharp Chef’s Knife

Critical Steps — Do Not Skip

• Fork‑tenderizing (jarding) to break muscle fibers
• Trussing to create even thickness
• Dry brining with kosher salt for 12‑24 hours
• Low‑temperature oven roast (reverse sear)
• High‑heat final sear for crust

Chef Tips from the Video

• Use an instant‑read probe to pull the steak from the oven at 52 °C (125 °F); it will finish to 55‑57 °C (130‑135 °F) during the sear and rest.
• Let the steak rest uncovered; covering traps steam and can soften the crust.
• Slice each of the three sections separately; this makes it easier to remove any remaining gristle.

Troubleshooting

Storage

Refrigerator: Raw, brined steak can be kept refrigerated up to 2 days; cooked steak up to 3 days in an airtight container.

Freezer: Wrap tightly and freeze raw brined steak for up to 2 months. Cooked steak freezes well for 2‑3 months.

Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.

Make-Ahead Tips

• Dry brine the steak up to 24 hours ahead; keep it uncovered in the fridge for a drier surface.
• You can freeze the brined, un‑cooked steak; thaw overnight in the refrigerator before cooking.
• Prepare the pan sauce while the steak rests to save time.