Cheap Wagyu steak with me and ChatGPT
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$11/pound for a thick steak-cut Wagyu chuck shoulder roast. My recipe partner and I are trying this. results tomorrow evening. Just liberally salted (and MSG'ed, off-recipe but never a bad idea) and put it in the sous vide.
Got the idea because I saw a suspiciously delicious looking steak-like shoulder roast at HEB, so asked ChatGPT in the store if I could make a steak out of it.
Is it possible to make a steak out of chuck shoulder roast? I am thinking about sous vide for a long time
Yes — it is possible to make a steak-like result from a chuck shoulder roast, and long sous-vide is exactly the right approach. It won’t be identical to ribeye or strip, but you can get something surprisingly close in texture and beefy flavor if you do it right.
Below is the most reliable method.
Why chuck can work (and why it’s tricky)
Chuck shoulder has:
- Excellent beef flavor
- Lots of connective tissue (collagen)
- Multiple muscle groups
Traditional grilling makes it tough. Sous vide lets you:
- Hold it at a temperature where collagen slowly converts to gelatin
- Keep the meat medium-rare to medium instead of shredding like pot roast
This is the same principle used for “Charles roast” (chuck cooked like prime rib).
Best sous-vide strategy (steak-like, not pot roast)
Temperature & time (key decision)
For a steak texture, not braised:
Option A: Medium-rare steak style (most popular)
- 131–135°F (55–57°C)
- 24–36 hours
Option B: Slightly more tender, still sliceable
- 137°F (58°C)
- 24–30 hours
Avoid going much hotter unless you want pot-roast texture.
At ~24+ hours, collagen breaks down without squeezing out moisture.
How to prep it (important)
1. Cut it into steaks if possible
If your roast is thick:
- Slice into 1.5–2 inch thick slabs
- Cut with the grain visible, so you can slice against the grain after cooking
Some chuck roasts contain a shoulder clod or chuck eye — those work especially well.
2. Season simply
Before bagging:
- Salt (½–¾ tsp per pound)
- Black pepper
- Optional: garlic powder or fresh thyme
Do NOT add butter or oil in the bag — it mutes beef flavor.
Vacuum seal (or heavy zip bag + water displacement).
After sous vide: the crucial sear
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Remove from bag
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Pat completely dry (very important)
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Lightly oil the surface
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Sear hard and fast:
- Cast iron, grill, or torch
- 30–45 seconds per side
- Optional: quick butter baste at the end
You’re building crust only — the inside is already perfect.
How close is it to a “real” steak?
Very close to:
- Flat iron
- Chuck eye
- Lower-end ribeye
Not the same as:
- Strip or filet (still more chew)
- Dry-aged beef (unless you go next level)
But the beef flavor is often better than expensive cuts.
Common mistakes to avoid
Too hot (becomes pot roast)- Too short (<12 hrs = still tough)
- Slicing with the grain
- Wet surface before searing
If you want to push it even further
Advanced options:
- Dry brine overnight before bagging
- Enzymatic tenderization (very light pineapple powder — risky)
- Dry-age the chuck in the fridge 7–14 days first
- Finish with compound butter or chimichurri
If you want, tell me:
- The exact cut label on the chuck
- Thickness and weight
- Whether you prefer rare, medium-rare, or medium
I’ll dial the time/temp perfectly for your roast. 🥩
