He even butchers his own meat…with a pencil…WITH A F***ING PENCIL. Police knock on his door: “You, uh, cooking again John?” “No, just sorting some things out in the kitchen.” Welcome to Grilling With BabaYaga.
This video convinced me to get a sous vide. The first thing I tried was a chuck tender roast, 24 hours at 131F as another commenter suggested, seasoned like in the video. It came out as tender as a ribeye but the most unexpected part was how much of the rosemary flavor was absorbed into the meat... it was amazing, I've been cooking my steaks with rosemary since I started and they never had this much flavor.
I can't stand rosemary. 😝 It's not needed. I'm a Sugar Free, Carb Free, Plant Free, Grain Free, Seed Oil Free Carnivore! 🥩🐟🧈🥓🥚🍳🧂💦 Animal Based All the way!
I just tried this approach for the first time yesterday. I was so impressed I had to come to RUclips to see if anyone else had done it. Glad to see I'm not alone. I only sous vides'd for 13 hours. Next time I'll go the whole 24. It was AMAZING. Something about the chuck roast. Such a great steak when you cook it right. One of my favorites!
Two years late to this, but I did it! Set my sous vide Sunday to 131 for 24 hours, grilled the steak over charcoal on my Weber kettle last night. It was excellent!! Surprisingly tender and the flavor was great. LOL, gotta trust Grant! This is definitely a keeper, I'll do it again.
I have made this 5 times. Seriously the best steak tutorial I have seen because the cut is cost effective. This is seriously the best value recipe I have ever stumbled across. With traditional chimichurri.... My Gads!
This is a Chuck Eye and from what I've noticed is that because it has become more popular cut that it is NOT as cheap as it once was when it was little known. Once paid $3.99lbs is now as much as $11.lbs.
@@MrDlv1969 I live in Canada and bought a steak that could feed two men for under $8.00. All beef has really sky rocketed in price (as it should due to the negative third party effects). A single rib eye of ewuivelant size would be $20-25
I have been cooking chuck steaks several times this summer! It is great! I pre-salt mine the night before so I get a nice salt brine. The next day, I add my spice blend of choice and put it in an outdoor smoker until the chuck reaches 125-130 degrees F. After that, I take it out and put it in a vacuum sealable bag, seal it, and place it in a sous vide for 24 hours at 135 degrees. After that, I remove it from the bag, dry it off, add a new coating of spice blend, and cook it over high heat on a grill, until the outside has a nice crust! It is so good and so tender!
I watched this video and was inspired to sous vide me a chuck roast. It was AMAZING and delicious. It was pink on the inside, tender, intensely flavorful, totally delicious, and did not come off like a chuck at all. BRAVO
This is actually an old chef steps recipe, and it’s absolutely phenomenal! A chuck cooked this way has the most incredible flavor. It’s not quite as tender as a rib eye, but it’s very close. But for the price you pay for chuck compared to rib eye, I’d much rather have the chuck. You have to try it.
@@jaysantos536 its gotten pricier lately tbh. It depends. If I go to a good butcher it could be 6-8 bucks a pound. If I go cheaper at a general super market I could probably get it from 4-5.
@@jaysantos536 Ribeye on sale in my area is usually at it’s lowest at $9.99, though more often it’s around $13. Chuck is around 7-9 normally, on sale for $5.99 on occasion.
Epic. I was skeptical right up until the first flip on the grill. When I saw how good that crust was coming, I was a believer. We used olive oil, rosemary, salt and pepper in the sous vide bag, and did about 28 hours at 134 because my wife was worried about it coming in underdone; however, it was still really tender and juicy -- one of the best looking steaks I've ever made.
@@universalcollective427 Excellent! The flavor was good on its own but we also paired it with chimichurri and A1 sauces (both homemade versions) to keep it interesting. We ended up snacking on it all night long.
@@analyst12If a steak is so good and delicious, there's no need for chimichurri and A1 steak sauce. 😝 I'm a Sugar Free, Carb Free, Plant Free, Grain Free, Seed Oil Free Carnivore! 🥩🐟🧈🥓🥚🍳🧂💦 Animal Based All the way!
I’ve done the same thing with a chuck roast/steak. And I had guests over and NOBODY believed that it was chuck because it was tender and rare. Absolutely the most wonderful steak ever and at a cost that my wallet loves. And, by the way, I have the same stove except 30”!
I learned about souls vide years ago on chefsteps. I bought a Sansair which fell apart. I bought Joule a year later and now I cook all large protein and prawns soups vide. Once you get the hang of it it’s super easy and consistent. Invest in a vacuum sealer too imo.
Plus one on the sealer. zip locks leak. Also great amounts of water evaporate quickly. If you put the little floaty ping pong balls on top, it slow down some. I come home from work and could hear the pump cavitating once. You have to monitor the thing or you run out of water. My tap water comes out and 145 degrees and I keep system topped up with it.
I do this cut w/o the sous vide*, but in its place I do a 48hr dry brine in the fridge. Comes out perfect on the grill, or on a cast iron. * let's not forget that Breville, which owns Polyscience Culinary, also owns ChefSteps, and Joule, so the "need" for a Joule is the point of the video.
@peachmelba1000 Thank you for that dry brine in the fridge tip!! I was wondering what to do if I didn't have a sous vide or joule, and I just looked up videos on how to dry brine with salt ^_^ I'll try dry brining a chuck eye or chuck roast for 48hrs after my next grocery store trip! 🥩😋💡🎓
@@peachmelba1000 I do love pink in the middle! Or even red for past ribeyes I've grilled or pan seared... I specifically searched RUclips for videos on how to make a chuck steak taste as good as a ribeye because ribeye is the only cut I've been able to get tasting delicious with my limited cooking skills and only a stovetop and oven available for cooking meat. lol
Being born and raised in Iowa, polled Hereford is probably the best beef. The Black Angus would be close. You don't have to do much seasoning for good steak! Salt and pepper and real butter. That's it.
Did a chuck roast this week, 140F for 23 hours, then torch-blasted. It cut like a steak, but the flavor and bite...omg. If you love meat and haven't tried Sous Vide, you are missing out. Invest the relatively small amount of money in the equipment, you will have zero regrets. I only recently discovered it and I feel like I missed out for years.
Been using chuck roast for years. Halve it, split those halves. You'll end up with 4 nice, thick steaks for roughly $10-$12. It's not ribeye but it is a great steak
@Yeah Same here in NW Indiana. Cheapest good one inch thick ribeyes are sold at Aldi and were $10 lb for many years till 2021 and are now $14 lb. Though I've seen cheaper ribeyes elsewhere but they are sliced way too thin. Chuck roasts are under $5 lb though at Aldi. I'm going to have to buy a device like this and give it a try. Seems too good to be true : )
My butcher knows I'm dirt bag poor so when I told him I wanted to start eating lots of red meat he told me to get the chuck steak. Best advice and THE best cut of beef for the price. Plenty of fat too which is neccessary in the Carnivore Diet. Just as tender as any Sirloin or prime cut even fried.
@@Nel33147 If you have a costco membership you can get vacuum sealed bags of chuck steak for 4.50lb, which is the cheapest price I've found for any beef that isn't pre-ground. You just have to ask the butcher behind the window
@@Nel33147 ya or in my case get back to it. Have become more and more impoverished since 2020(like most of us)and the great commie coup that nobody realizes took place.
In Mexico the chuck eye is called aguja norteña is a super popular cut to grill, great flavor and great price. We Northen Mexicans do huge grill parties so we grill several types of steaks (skirt/arrachera, ribeye, chuck eye/ agujas norteñas and picaña) so you could mix some expensive and other cheaper and more people could try diferentes type at the party.
I pull apart a chuck roast. Put into zip lock. Each day I bring out a pound or so. I use a cheap 48 blade mechanical meat tenderizer. I don't do too much tenderizing, but I do both sides. Then I pan cook extra hot both sides to medium rare. I eat it right after that with juices flowing. Bigger fat pieces get cooked separately like bacon. Yes, this is a confessional. Haha. I season with salt only. It's primal and amazing.
I tried this and it worked SO well. Better on the eye than the strip. The strip was still pretty chewy. Made great sandwiches the next day. I think next time I'll find some chuck-eye steaks to really compete with a ribeye.
never heard of a chuck steak but a i have a chuck roast! when i was a kid my dad would buy chuck roasts and cook them on the pit like a steak and omg they were so good. great video.
All of my favorite seasoning and I just bought a huge chuck. I love rosemary, bay leaves and any aromatic green seasoning. I don't have any slow cookers, and I have to use a cast iron grill skillet as I live in a small apartment. I do make a lot of smoke but it's worth it. This is the recipe I was looking for. YUM I hope mine turns out well 😅
Got the Joule and cooked this as my first dish. Was incredible. Garlic, butter, fresh rosemary, and homemade smoked salt was perfect. Thanks for the inspiration.
Update: my Joule died after 8 months. I have a double blinking lights and tried multiple ways to clean the prop and insides, using various methods the support at ChefSteps provided. Nothing worked. It's just dead. Advice...keep your receipt! Mine was a gift with no receipt.
Try what I've been doing for decades: Marinate steak in a mixture of 1/2 soy sauce & 1/2 lemon (or, even better, lime) juice for at least 24 hours for each 1" of total thickness. Some onion puree, juice or powder can be added. The salt content of the soy sauce is important, but to cut it down a bit use dark soy...or use a mixture of equal parts of the soy, juice & white wine. Cook (soux vide or bake) to one less degree of internal doneness than final desired (...ie: bake to rare if medium rare if final desired degree of doneness) and then sear outside on a grill untill a few degrees lower internal temp than wanted when done, as temp will rise that much over a 5 minute rest time. Brush with a blend of butter (or vegan butter) & garlic. Serve & enjoy! While not as tender as a rib steak, the overall flavor of a chuck steak cooked this way will actually be better, as long as not cooked beyond medium.
You really should pat dry the surface of the meat before grilling or searing. If the meat is all wet and soggy it’s just going to boil when it hits the grill or pan or broiler. This will further cook the meat instead of just creating a thin crust.
--- cooks, like artists & writers & music continue to learn their whole life...it's creativity & genius to be curious...if one thinks he's learned already all there is, then nothing else is learned...guess you are just still very young & smug & srlf-limiting...good luck
I'm sure he did dry it off. They always do in their other sous vide videos. You're absolutely right that failing to dry off risks "steaming" rather than "searing" and the Chef Steps crew would agree. The snarky replies you've received here are ridiculous.
We love chuck roast, chuck steak, ground chuck so much that we call chuck, “Our friend, Chuck”. It’s so good. Terrific flavor provided by terrific marbling. It’s the bomb.
Whether sousvide or grilling or cast pan, take your steak to 129°f (then finish the sear if sousvide) and let rest 7-8 minutes under cover (pot lid, foil cloche, etc.) while it comes to temp (about 134°f final) and relaxes a bit, sucking the juices back in. Perfection. Note that, although you can leave sousvide going at temp indefinitely, don't do it with a quality piece of meat like ribeye or Porterhouse. Long times in the sousvide will start breaking down the meat and making it "mushy," try not to leave it in longer than necessary, a couple hours or just long enough to get to temp. The Chuck takes more time but 24hrs is a looong time. I've found that seasoning usually is best left until the sear but you can use thyme and a little butter to add flavor... It doesn't take much. He's talking about Chuck steak but, there's one step closer, a chuck eye steak. Although Chuck eye has a bit more gristle as it's from just a bit further down the cut, it's also great tasting, juicy, about 1/3rd the cost and I can find it on sale, frequently. It's absolutely one of my favorite cuts and I know a couple stores the have it regularly and at a good price, even while beef is stupidly expensive. If you're near an "Ingalls" market, check their meat case. And it's great to use for street tacos, etc. as well, just be aware they're not individually the largest steak. Theg usually come in a two or three pack.
You don't need rest when sous vide. Main reason is because with usual techniques you need your whole steak to even out after being exposed to hot surface for like 10 minutes. With reverse and especially sous vide you can carve right from grill/pan. Also this steak is too long in sous vide. It's already mushy, i'd say 12 hours is enough.
@@vrnvorona That's not true. Say what you will, "need" is a relative term. I've used S.V. many times. It's to the right temp but it's being held *at* temp with heat. If you bring them out, let them rest out of the package until they cool down some (which is the whole point), they *will* relax and, when you sear them, they won't get too high above desired temp. If you haven't tried this method, yourself then, don't tell me what won't work or why or theories. Sometimes, things "just are." 😉 As for time in water, you're correct. Too long might not "over cook" the meat from a technical point but, the longer it's at temp, the more time it has for the enzymes to do their thing and the musher it gets. Happy new year...
boomer t,are you American?,god!,you certainly no your stuff!!,ps,only just seen vid,would you recommend buying one?….kind regards,Derek(from across the pond)……
@@derekparker8469 I'm American and Canadian. Thanks... Nothing personal but your comment is kind of choppy (lose all the commas, not needed and by no i presume you meant "know") but, as to your question about buying one, absolutely. They're not that expensive (Annova 900/$100-ish) and very easy to use, nothing scary at all. Read the instructions, look up a few recipes on RUclips and you're off to the races. You can do anything with them from steaks to fish to eggs. You'll love it.
Popped in cuz of Just Another Cooking Show (mentioned channel in stovetop Mac episode). These guys are the new culinary breath of fresh air I needed for the summer months. If this steak vid is the norm, I think I’m gonna like it here. 😋😋
Heavily seasoned for 36 hours @131 is my jam. No seasoning on the cook. Then finished off with an ice bath (a must) and seared in my skillet. Toss a little Worchester on there and let is sit a bit before cutting. Chimichurri is friend with this. Enjoy! I'll have to try the bay leaf next time. Thanks and enjoy!
I prefer 129 degrees. If you're cooking it that long medium-rare becomes more medium in taste and medium becomes more well done in taste, so a lower temperature goes a long way here. Ofc to preference.
Imma listen to John Wick on this one, except I'm gonna try 138F for 24hrs. I've NEVER tried Sous Vide in my life at 62, but I just love to cook. I'll sear these 2 Beef Chuck Steaks on my Blackstone Griddle and dump some garlic butter over them before coming off. Can't wait till tomorrow. My Wife is waiting with baited breath as well. Thx for the vid Sir, and best to you.
I just made this for the second time. First time around I hit 136 degrees and it was great. This time I set it to 131 as recommended on the Joule app. and it was tough, tough, tough. You need a slightly higher temp to melt the fat and connective tissue.
It’s such overkill by a mile to weigh your salt or mess with percentages. At a certain point your wasting salt because it’s not adding to a better cure/seasoning, but even if you su vide it in an actual brine it’s not going to be over seasoned once you grill it. Don’t waste your time measuring
Chuck steak/roasts are excellent. Use them for my hamburgers, stewmeat and steak. Such flavor! Juicy and cuts "like butta" when cooked right. Great value.
our local mom and pop grocer always has chuck steak and ribeyes. i had never seen a chuck eye steak til moving here, noticed it looked similar to ribeye, usually at $5 or $7 per pound instead of $12 to $16 per pound for ribeyes. so i bought some and grilled them. just as good as a ribeye, never have bought ribeyes again.
Already did my grocery shopping for the week, but this weekend, I will be trying this. If it works, I will be a believer of the chuck. Normally I just chuck the chuck in a crock pot for shredded taco meat.
Using that for tacos sounds good, I like to use the shredded meat & sauteed onions to make beef sandwiches. I make a nice brown horseradish gravy to put over the meat. It's absolutely delicious. 🌴😎🌴FL
@@sdla690 Turned out good. I wouldn't say it is better than a rib eye, but I would say on par with a rib eye. Definitely need to give it a 2nd attempt to get the seasoning down. Didn't have enough pepper. Also, next time I'll just buy a chuck roast and cut it into steaks, so I can have thicker steaks :O
This looked interesting so I gave it a try. I couldn't find a thick chuck steak so I went with a thin chuck roast, about 2 inches thick. Covered with salt and pepper then bagged it with crushed garlic, rosemary, olive oil, Italian parsley, and thyme. Sous vide at 132F for 26 hours. Unbagged and dried off the surface. I was shocked at how tender it was just coming out of the bag. I also tried the "sauce" listed here but that totally failed. Grilled the steak to a nice crust like in the video. RESULTS: Amazing texture. A bit of chew but incredibly tender. Even as thick as this was. Large fatty pockets, because it's a chuck roast, but also very lean pockets. The negative was there wasn't much flavor. A good hit of smoke from the grill and a bit of meaty taste, but just kind of bland. Also no notes of the aromatics it was cooked with. My suggestion will be to heavily salt and pepper, maybe some garlic powder, and dry brine it in the fridge for 12 hours, then bag and sous vide. This will allow the salt to carry through the meat. I'm going to take my roast, cut into cubes and toss in a ziplock bag with a good dose of kosher salt. Let sit for 24 hours and see how the taste goes. Verdict on a thicker cut: Cooking method: Solid A - great way to cook this and would be great to do for parties. Only takes a few minutes of grilling and you can feed a crowd. Sauce: D - really didn't come out as presented. Taste: Solid C - this includes mouthfeel. Amazing texture. But really lacking in flavor. I need to do some tweaking.
@@BradiKal61 you can do thick cuts of ribeye or new york in low smoker/oven and then sear, almost the same. But yeah, 24 hours is only possible with sous vide.
Sous vide also makes some killer steaks. Yeah the whole point of a steak is a piece of meat that has little to no connective tissue that can be cooked quickly. But sous vide will give you edge to edge perfect medium rare, make it even more tender, and allow for you to have a better crust as searing is done to your personal liking. Plus there’s no chance of cooking it wrong and you can prep many steaks in one bath and forget it.
I make a jalapeno garlic Sause with cilantro . You fry the jalapeno and garlic in olive oil put it in the blender and add fresh cilantro salt to taste then blend it . That`s what I use on my steaks .
Matrix Steak. Lol, I am Matrix Generation, but I see John Wick's comments below. I've been doing reverse-seared chuck steaks for a long time. There is a sweet spot for this. Overcooked chuck can lead to chewy steak, whereas undercooked can also lead to hard steak. Once you master timing, this is as good, if not better, than a rib eye.
Loving how both ChefSteps and Adam Ragusea coincidentally came out with videos on chuck steaks a few hours apart, both touching on different methods to tenderise the meat and sear it at the end.
Chucks purpose is to make pot roast and gravy with mashed taters. Sear the chuck until it has carmelized deeply. Put in electric oven at 200 overnight. Pull meat out of pot in morning pour juices into a separator and deglaze the roasting pan. Reduce and thicken the mixture with corn starch. You can add all the thyme and others herbs when you have it in the oven at 200 overnight. The deeper you scorch the chuck the better. Instead of mashed spuds , rice is the next best thing. Not knocking sous vide, but that is my only use for chuck.
When did I last see cheap “Chuck steak? I buy ribeyes on sale for $5.99 lb. I smoke Chuck roasts and then cube it. It becomes poor man’s burnt ends! Great video!
Where can you get ribeyes for sale for 5.99 a lb I'm in Alabama and haven't seen those prices for at least 8 or 9 years. They just went on sale for 8.99 lb for the family pack this week, prices have been so high I'm jealous :P
My father owned his own Meat Market we could eat any cut of meat we wanted we always took home the chuck steaks it's only a couple of at the very end of the rib very tasty
I just take it straight out of the fridge, tap it with a mallet on both sides, salt and pepper, and fry it for 3 or 4 minutes per side. done. delicious!! and that's the cheap walmart chuck steaks. Little things but all I can afford. they come 2 to a pack for 10 bucks. (ish)
Did my chuck roast (2" thick) for 24 hours at 130.5 degrees, coarse salt and pepper in the bag, then basted with sesame oil/teriyaki/ Lee & Perrin on the charcoal grill. WOW!!!!! Cannot believe how tender and the texture was as good as a $75 Prime steak in a fine steakhouse.
Set charcoal in a pile, I use lump mesquite charcoal and after raging fire, Spread out evenly. The objective is to char not slow smoke it. Keep rotating on one side for 1-2 minutes per side, depending on the flames. Sorry for the delayed replies, As far as measuring, a steakhouse cook goes by feel and does not reach for measuring cups and spoons. Open your palm and drop your favorite seasoning in it with a see what a teaspoon, tablespoon, etc. looks like, pinches same thing. You will be close enough and never measure again with spoons. Observe your customers eating your food. If they are gagging….. you used too much 🤢
Looks amazing. My only concern with sous vide is the food contact with plastic while heated for such a long period of time. Anyone have any definitive research info on that?
Plastic on food is Absolutely Toxic. Similar to Teflon. Not sure about wax or butcher paper. Soy residue at the least. Seems like butcher paper has plastic elements as well.
Generally, you need to Sous Vide at ten degrees (F) below you desired end temperature… So, if he wanted medium rare (130), he should have done the Sous Vide at around 120F… Remember, time, temperature, and pressure are the factors needed to determine the meat (altitude literally makes a difference)… Personally, I always do the water bath at about 120 and then grill or pan fry longer to reach desired temperature (less risk of over cooking)…
I remember the first time I bought a chuck eye whole and it was like I was in this secret society of beefeaters like all the butchers would nod their head in unison and wink at me and now with social media it feels like everyone wants to buy chuck eyes and now it feels like they’re more expensive bc now the market knows what people are using it for!
It used to be a “butchers cut” until Delmonico’s made it popular. Now it’s pricey, especially if trimmed and sold as Chuck Filet (usually only found at legit butchers, who only use the fifth rib portion for the steak). I’m with you…buy the entire chuck eye roll and trim it myself, and get a few good meals from it.
there is only one thing better than this , you as a man knows what I'm talking about !!! lol . all though the other thing is always raw !!! lol . the other thing could be served as dessert after eating this awesome steak !!! LOL ..... great job my brother !!!
This is looking sooooo gooooood! Unbelievable! The kitchen looks amazing, the outside grill area looks amazing, the steak looks amazing, the sauce looks amazing, the handsome man looks amazing! I love it! 👍🏿👍🏿👍🏿
@@TipeONegatyve great. I still have a few issues, but through trial and error I am figuring things out. I feel better than ever. Lost a bunch of weight, my blood pressure, which has always been slightly high (135/90) has dropped to 122/72, and believe it or not, I've gained some muscle mass (nothing worth bragging about) without working out. Along with several other noticeable benefits. If you are going to start this diet, and I think you should, just don't fall into the trap of being dogmatic. Yes, it is a carnivore diet, but don't let that stop you from eating non-carnivore foods if they help you. Carbs aren't evil, but they are tricky.
You can also go wherever you buy your steaks and ask them to hold any Chuck Eye Steaks the cut for you. And with Chuck Eyes there's no need for the Sous vide. Just cook them to medium at most. 4-5 minutes a side let it sit for 5 minutes done.
I've tried this recipe several times now and have blind tested it on 10 people. 7 people prefer this over the ribeye I was shocked. Here's to hoping chuck prices don't increase.
John Wick is a great steak grilling instructor
😂😂🏆
🤣
i was thinking the exact same thing. this looks like John Wick! and he explains well , like a regular guy. finally!
Yeah, this guy sort of looks like him.
I will still take a prime ribeye...
He even butchers his own meat…with a pencil…WITH A F***ING PENCIL.
Police knock on his door: “You, uh, cooking again John?”
“No, just sorting some things out in the kitchen.”
Welcome to Grilling With BabaYaga.
This video convinced me to get a sous vide. The first thing I tried was a chuck tender roast, 24 hours at 131F as another commenter suggested, seasoned like in the video. It came out as tender as a ribeye but the most unexpected part was how much of the rosemary flavor was absorbed into the meat... it was amazing, I've been cooking my steaks with rosemary since I started and they never had this much flavor.
I like fresh basil on steaks and rosemary on lamb.
Rosemary is definitely your friend.
I can't stand rosemary. 😝 It's not needed.
I'm a Sugar Free, Carb Free, Plant Free, Grain Free, Seed Oil Free Carnivore! 🥩🐟🧈🥓🥚🍳🧂💦 Animal Based All the way!
@@1Hope4Allif you're eating steak. You aren't grass or grain free. 😂
What is sous vide?
I just tried this approach for the first time yesterday. I was so impressed I had to come to RUclips to see if anyone else had done it. Glad to see I'm not alone. I only sous vides'd for 13 hours. Next time I'll go the whole 24.
It was AMAZING. Something about the chuck roast. Such a great steak when you cook it right. One of my favorites!
I do mine for 30. Personal preference on texture. Med rare still delicious
Two years late to this, but I did it! Set my sous vide Sunday to 131 for 24 hours, grilled the steak over charcoal on my Weber kettle last night. It was excellent!! Surprisingly tender and the flavor was great. LOL, gotta trust Grant! This is definitely a keeper, I'll do it again.
I have made this 5 times. Seriously the best steak tutorial I have seen because the cut is cost effective. This is seriously the best value recipe I have ever stumbled across. With traditional chimichurri.... My Gads!
Do I ask for chuck steak at the butcher?
@@hwanjung8230 yes, they cut it from a Chuck roast.
@@maximilianadair3237 thank you!
This is a Chuck Eye and from what I've noticed is that because it has become more popular cut that it is NOT as cheap as it once was when it was little known. Once paid $3.99lbs is now as much as $11.lbs.
@@MrDlv1969 I live in Canada and bought a steak that could feed two men for under $8.00. All beef has really sky rocketed in price (as it should due to the negative third party effects). A single rib eye of ewuivelant size would be $20-25
I have been cooking chuck steaks several times this summer! It is great! I pre-salt mine the night before so I get a nice salt brine. The next day, I add my spice blend of choice and put it in an outdoor smoker until the chuck reaches 125-130 degrees F. After that, I take it out and put it in a vacuum sealable bag, seal it, and place it in a sous vide for 24 hours at 135 degrees. After that, I remove it from the bag, dry it off, add a new coating of spice blend, and cook it over high heat on a grill, until the outside has a nice crust! It is so good and so tender!
I watched this video and was inspired to sous vide me a chuck roast.
It was AMAZING and delicious.
It was pink on the inside, tender, intensely flavorful, totally delicious, and did not come off like a chuck at all.
BRAVO
This is actually an old chef steps recipe, and it’s absolutely phenomenal! A chuck cooked this way has the most incredible flavor. It’s not quite as tender as a rib eye, but it’s very close. But for the price you pay for chuck compared to rib eye, I’d much rather have the chuck. You have to try it.
ruclips.net/video/qQhVMNflbE8/видео.html
How much do you pay for chuck steak?
@@jaysantos536 its gotten pricier lately tbh. It depends. If I go to a good butcher it could be 6-8 bucks a pound. If I go cheaper at a general super market I could probably get it from 4-5.
@@jaysantos536 Ribeye on sale in my area is usually at it’s lowest at $9.99, though more often it’s around $13. Chuck is around 7-9 normally, on sale for $5.99 on occasion.
@@jaysantos536 Where did I say the word butcher?
Epic. I was skeptical right up until the first flip on the grill. When I saw how good that crust was coming, I was a believer. We used olive oil, rosemary, salt and pepper in the sous vide bag, and did about 28 hours at 134 because my wife was worried about it coming in underdone; however, it was still really tender and juicy -- one of the best looking steaks I've ever made.
yeah, but how did it taste?
@@universalcollective427 Excellent! The flavor was good on its own but we also paired it with chimichurri and A1 sauces (both homemade versions) to keep it interesting. We ended up snacking on it all night long.
@@analyst12If a steak is so good and delicious, there's no need for chimichurri and A1 steak sauce. 😝
I'm a Sugar Free, Carb Free, Plant Free, Grain Free, Seed Oil Free Carnivore! 🥩🐟🧈🥓🥚🍳🧂💦 Animal Based All the way!
@@1Hope4AllI agree! But I've got kids and a wife with less refined meat palettes. :D
I’ve done the same thing with a chuck roast/steak. And I had guests over and NOBODY believed that it was chuck because it was tender and rare. Absolutely the most wonderful steak ever and at a cost that my wallet loves. And, by the way, I have the same stove except 30”!
What kind of stove is it??
@@sjackson9264 BlueStar. American made in PA. Expensive, but I found mine in the back room of the clearance warehouse.
Thank you for sharing that information....❤❤❤
I learned about souls vide years ago on chefsteps. I bought a Sansair which fell apart. I bought Joule a year later and now I cook all large protein and prawns soups vide. Once you get the hang of it it’s super easy and consistent. Invest in a vacuum sealer too imo.
should we also invest in a rice cooker and vacuum flask?
@@d8J47QpR I did
Plus one on the sealer. zip locks leak. Also great amounts of water evaporate quickly. If you put the little floaty ping pong balls on top, it slow down some. I come home from work and could hear the pump cavitating once. You have to monitor the thing or you run out of water. My tap water comes out and 145 degrees and I keep system topped up with it.
Zojirushi- could you please tell me where you bought your Joule?
I do this cut w/o the sous vide*, but in its place I do a 48hr dry brine in the fridge. Comes out perfect on the grill, or on a cast iron.
* let's not forget that Breville, which owns Polyscience Culinary, also owns ChefSteps, and Joule, so the "need" for a Joule is the point of the video.
AND WE WOULD'VE GOT AWAY WITH IT TOO IF IT WASN'T FOR YOU MEDDLING KIDS!
Ah, good point. Dry brine is excellent also.
@peachmelba1000 Thank you for that dry brine in the fridge tip!! I was wondering what to do if I didn't have a sous vide or joule, and I just looked up videos on how to dry brine with salt ^_^ I'll try dry brining a chuck eye or chuck roast for 48hrs after my next grocery store trip! 🥩😋💡🎓
@@skyline1544 just don't go past medium rare, unless you just hate any kind of pink
@@peachmelba1000 I do love pink in the middle! Or even red for past ribeyes I've grilled or pan seared... I specifically searched RUclips for videos on how to make a chuck steak taste as good as a ribeye because ribeye is the only cut I've been able to get tasting delicious with my limited cooking skills and only a stovetop and oven available for cooking meat. lol
Being born and raised in Iowa, polled Hereford is probably the best beef. The Black Angus would be close. You don't have to do much seasoning for good steak! Salt and pepper and real butter. That's it.
My two favourite beef breeds.
Great cattle to work with.
Jim I got a million dollars that says you can't tell the difference between a polled Hereford steak and any other steak in the world
@@justinsane7128 Grain fed or grass?
@@jimsheldon3788 I feed my cow all the clippings from our Pot farm. I am curious how the meat will taste,
@@conniealldis never had GANJA tainted cow, how is it?
Did a chuck roast this week, 140F for 23 hours, then torch-blasted. It cut like a steak, but the flavor and bite...omg. If you love meat and haven't tried Sous Vide, you are missing out. Invest the relatively small amount of money in the equipment, you will have zero regrets. I only recently discovered it and I feel like I missed out for years.
Been using chuck roast for years. Halve it, split those halves. You'll end up with 4 nice, thick steaks for roughly $10-$12. It's not ribeye but it is a great steak
Yeah, wonder if I should’ve done this. Mine really swelled up to nearly 3+” thick. Was more like a good medium-rare roast rather than steak.
With steak prices jumping through the roof we will definitely need these tips for cheaper cuts!(ribeye is 14.99 /lbs at my local Walmart right now)
Are you in USA?
ruclips.net/video/qQhVMNflbE8/видео.html
AAA Ribeye 2 weeks back was $26 canadian ,now $37 kg @ COSTCO BUSINESS CENTER.
F**k wal mart
@Yeah Same here in NW Indiana. Cheapest good one inch thick ribeyes are sold at Aldi and were $10 lb for many years till 2021 and are now $14 lb. Though I've seen cheaper ribeyes elsewhere but they are sliced way too thin. Chuck roasts are under $5 lb though at Aldi. I'm going to have to buy a device like this and give it a try. Seems too good to be true : )
My butcher knows I'm dirt bag poor so when I told him I wanted to start eating lots of red meat he told me to get the chuck steak. Best advice and THE best cut of beef for the price. Plenty of fat too which is neccessary in the Carnivore Diet. Just as tender as any Sirloin or prime cut even fried.
I’m dirt poor too.
Thanks for the info on the steak , it really helps.
Hope we can both get at least to lower middle class.
@@Nel33147 If you have a costco membership you can get vacuum sealed bags of chuck steak for 4.50lb, which is the cheapest price I've found for any beef that isn't pre-ground. You just have to ask the butcher behind the window
It’s unmatched
@@Nel33147 ya or in my case get back to it. Have become more and more impoverished since 2020(like most of us)and the great commie coup that nobody realizes took place.
@@zzx5575yes! Ask them for a case of Chuck Roll. Itll be a box of about 3 Chuck rolls 25lbs each.
Find a Chuck Eye and grill that. You can thank me later. It’s the rib-eye of Chuck and is amazing and holds flavor well.
Obviously that’s gonna grill well it’s a steak.
In Mexico the chuck eye is called aguja norteña is a super popular cut to grill, great flavor and great price.
We Northen Mexicans do huge grill parties so we grill several types of steaks (skirt/arrachera, ribeye, chuck eye/ agujas norteñas and picaña) so you could mix some expensive and other cheaper and more people could try diferentes type at the party.
@@EnriqueHernandez-cw3vf I await my invitation. ¡Viva Mexico!
@@muzaaaaak me too me too!
Chuck eyes are awesome and at my local butcher shop easily half the price!
Great video. No nonsense, straight to the point and loved him in all the john wick movies.
I pull apart a chuck roast. Put into zip lock. Each day I bring out a pound or so. I use a cheap 48 blade mechanical meat tenderizer. I don't do too much tenderizing, but I do both sides. Then I pan cook extra hot both sides to medium rare. I eat it right after that with juices flowing. Bigger fat pieces get cooked separately like bacon. Yes, this is a confessional. Haha. I season with salt only. It's primal and amazing.
I tried this and it worked SO well. Better on the eye than the strip. The strip was still pretty chewy. Made great sandwiches the next day. I think next time I'll find some chuck-eye steaks to really compete with a ribeye.
Lately I've purchased more chuck than ribeye due to high cost of meat. It's nice and juicy. A real delight!
I've watched this channel for years but this is the video that finally convinced me to buy a Joule. You've won.
never heard of a chuck steak but a i have a chuck roast! when i was a kid my dad would buy chuck roasts and cook them on the pit like a steak and omg they were so good. great video.
All of my favorite seasoning and I just bought a huge chuck. I love rosemary, bay leaves and any aromatic green seasoning. I don't have any slow cookers, and I have to use a cast iron grill skillet as I live in a small apartment. I do make a lot of smoke but it's worth it. This is the recipe I was looking for. YUM
I hope mine turns out well 😅
How did it go? I use a cast iron skillet for cooking ribeyes, but I'm new to the sous vide method...Did you enjoy your chuck?
Got the Joule and cooked this as my first dish. Was incredible. Garlic, butter, fresh rosemary, and homemade smoked salt was perfect. Thanks for the inspiration.
Thanks for posting your results! I'm bout to invest in a Joule, good to hear your experience 👍😊....Cannot wait!
did u also cook it for 24 hours?
@@TheTradertrainee yep
@@bryanchalker Mine is on the way, it'll be here in a few days!
Update: my Joule died after 8 months. I have a double blinking lights and tried multiple ways to clean the prop and insides, using various methods the support at ChefSteps provided. Nothing worked. It's just dead. Advice...keep your receipt! Mine was a gift with no receipt.
I have done this a few times but I typically do it for 48 hours, more tender and it comes out great
Agreed. I like in the 36-48hr range.
Love seeing tips and vids on these cheaper cuts. The ones people are more likely to buy due to cost.
What, cook for 24 hours….joke!
Bro I’m from the future…it only got worse
6:33 If you just add pink salt, butter, and tallow into the bag before cooking, then that juice *is* flavorful! No need to alter perfection!
Try what I've been doing for decades: Marinate steak in a mixture of 1/2 soy sauce & 1/2 lemon (or, even better, lime) juice for at least 24 hours for each 1" of total thickness. Some onion puree, juice or powder can be added. The salt content of the soy sauce is important, but to cut it down a bit use dark soy...or use a mixture of equal parts of the soy, juice & white wine. Cook (soux vide or bake) to one less degree of internal doneness than final desired (...ie: bake to rare if medium rare if final desired degree of doneness) and then sear outside on a grill untill a few degrees lower internal temp than wanted when done, as temp will rise that much over a 5 minute rest time. Brush with a blend of butter (or vegan butter) & garlic. Serve & enjoy! While not as tender as a rib steak, the overall flavor of a chuck steak cooked this way will actually be better, as long as not cooked beyond medium.
You really should pat dry the surface of the meat before grilling or searing. If the meat is all wet and soggy it’s just going to boil when it hits the grill or pan or broiler. This will further cook the meat instead of just creating a thin crust.
Your really giving advice to people whose whole career is cooking
Like he said, you have to have a hot grill, it will take care of the extra moisture....
--- cooks, like artists & writers & music continue to learn their whole life...it's creativity & genius to be curious...if one thinks he's learned already all there is, then nothing else is learned...guess you are just still very young & smug & srlf-limiting...good luck
Did you see his crust tho,
I'm sure he did dry it off. They always do in their other sous vide videos. You're absolutely right that failing to dry off risks "steaming" rather than "searing" and the Chef Steps crew would agree. The snarky replies you've received here are ridiculous.
I cook chuck steak in bacon grease for about 90 seconds on each side then eat it. Yummy 😋
Pitboss. 225 degrees. Pull them at 110. Turn pitboss up to 500. Open the sear grate and sear them to 130-135. Absolutely phenomenal
See my marinating suggestion somewhere among these comments. Result after grilling will be even better.
And this way you don’t have to cook your meat in a poisonous plastic bag for 24 hours.
I don't know what looks better, that steak or the chef! Wowza...
Great video! Anyone know what type of grill that is?
Just made this…cannot stop eating. Not as tender, but the flavor is bomb
We love chuck roast, chuck steak, ground chuck so much that we call chuck, “Our friend, Chuck”. It’s so good. Terrific flavor provided by terrific marbling. It’s the bomb.
Whether sousvide or grilling or cast pan, take your steak to 129°f (then finish the sear if sousvide) and let rest 7-8 minutes under cover (pot lid, foil cloche, etc.) while it comes to temp (about 134°f final) and relaxes a bit, sucking the juices back in. Perfection. Note that, although you can leave sousvide going at temp indefinitely, don't do it with a quality piece of meat like ribeye or Porterhouse. Long times in the sousvide will start breaking down the meat and making it "mushy," try not to leave it in longer than necessary, a couple hours or just long enough to get to temp. The Chuck takes more time but 24hrs is a looong time.
I've found that seasoning usually is best left until the sear but you can use thyme and a little butter to add flavor... It doesn't take much.
He's talking about Chuck steak but, there's one step closer, a chuck eye steak.
Although Chuck eye has a bit more gristle as it's from just a bit further down the cut, it's also great tasting, juicy, about 1/3rd the cost and I can find it on sale, frequently.
It's absolutely one of my favorite cuts and I know a couple stores the have it regularly and at a good price, even while beef is stupidly expensive. If you're near an "Ingalls" market, check their meat case. And it's great to use for street tacos, etc. as well, just be aware they're not individually the largest steak. Theg usually come in a two or three pack.
You don't need rest when sous vide. Main reason is because with usual techniques you need your whole steak to even out after being exposed to hot surface for like 10 minutes. With reverse and especially sous vide you can carve right from grill/pan.
Also this steak is too long in sous vide. It's already mushy, i'd say 12 hours is enough.
@@vrnvorona
That's not true. Say what you will, "need" is a relative term. I've used S.V. many times. It's to the right temp but it's being held *at* temp with heat. If you bring them out, let them rest out of the package until they cool down some (which is the whole point), they *will* relax and, when you sear them, they won't get too high above desired temp.
If you haven't tried this method, yourself then, don't tell me what won't work or why or theories. Sometimes, things "just are." 😉
As for time in water, you're correct. Too long might not "over cook" the meat from a technical point but, the longer it's at temp, the more time it has for the enzymes to do their thing and the musher it gets.
Happy new year...
Great info. Please make a Chuck-vide tutorial!
boomer t,are you American?,god!,you certainly no your stuff!!,ps,only just seen vid,would you recommend buying one?….kind regards,Derek(from across the pond)……
@@derekparker8469
I'm American and Canadian. Thanks...
Nothing personal but your comment is kind of choppy (lose all the commas, not needed and by no i presume you meant "know") but, as to your question about buying one, absolutely.
They're not that expensive (Annova 900/$100-ish) and very easy to use, nothing scary at all. Read the instructions, look up a few recipes on RUclips and you're off to the races. You can do anything with them from steaks to fish to eggs. You'll love it.
How does one achieve having a home this quaint, clean, and aesthetically pleasing?
And apparently in California. Start saving your pennies now.
Popped in cuz of Just Another Cooking Show (mentioned channel in stovetop Mac episode). These guys are the new culinary breath of fresh air I needed for the summer months. If this steak vid is the norm, I think I’m gonna like it here. 😋😋
Heavily seasoned for 36 hours @131 is my jam. No seasoning on the cook. Then finished off with an ice bath (a must) and seared in my skillet. Toss a little Worchester on there and let is sit a bit before cutting. Chimichurri is friend with this. Enjoy! I'll have to try the bay leaf next time. Thanks and enjoy!
I prefer 129 degrees. If you're cooking it that long medium-rare becomes more medium in taste and medium becomes more well done in taste, so a lower temperature goes a long way here. Ofc to preference.
Sounds delicious
What does the ice bath do?
@@Alexander-qy7yz lower the temp a bit so your flawless medium rare steak doesn't become medium/medium well after searing
Sous vide for at least 20 hours then sear in hot cast iron. That's my way.
Boom!
Wow, this looks so delicious! Really makes me hungry, why did I have to watch this at 11 pm? xD
Yea, I'm watching it at 9 am and now I want steak for breakfast!
What do you deglaze the sauce with? Thanks for the vid!
Looks amazingly delicious! Thanks for the great tips! 🙂😋
Been doing chuck steaks sous vide for years and it's as good as any prime rib that I have tasted. Outstanding!
So can you use regular zip loc bags? I'd love to try this but don't want to spring for a food saver.
Does it really need to be on sous vide for 24 hours ? For medium rare ?
@@joeochoa4030 Yes, it has to break down the collegen sp? in the chuck steak for it to be tender. Like slow cooking a pot roast only medium rare.
@@joeochoa4030 Depending on the size, I have gone up to 48 hours with no negative effects.
Imma listen to John Wick on this one, except I'm gonna try 138F for 24hrs. I've NEVER tried Sous Vide in my life at 62, but I just love to cook. I'll sear these 2 Beef Chuck Steaks on my Blackstone Griddle and dump some garlic butter over them before coming off. Can't wait till tomorrow. My Wife is waiting with baited breath as well. Thx for the vid Sir, and best to you.
You hear it all the time in other videos but 9:45 is probably the explanation and demo on RUclips about cutting against the grain for steak
OMG ! ❤Loved watching this video. You make cooking fun! Never tried sous vide cooking. I’m sure going to try it now. Thanks for inspiring me :)
I just made this for the second time. First time around I hit 136 degrees and it was great. This time I set it to 131 as recommended on the Joule app. and it was tough, tough, tough. You need a slightly higher temp to melt the fat and connective tissue.
Great recipe! You are the best! Can you please tell me where I can buy the joule sous vide container you are using? It looks really nice
His sous vide bag seasonings:
- 2% salt at the end. 1% to start. 8g.
- pepper
- bay leaf
- rosemary
- smashed garlics
- olive oil/butter
It’s such overkill by a mile to weigh your salt or mess with percentages. At a certain point your wasting salt because it’s not adding to a better cure/seasoning, but even if you su vide it in an actual brine it’s not going to be over seasoned once you grill it. Don’t waste your time measuring
Oh you watched the same video too?
@@Panellll recap for people who may not want to do so.
Chuck steak/roasts are excellent. Use them for my hamburgers, stewmeat and steak. Such flavor! Juicy and cuts "like butta" when cooked right. Great value.
our local mom and pop grocer always has chuck steak and ribeyes. i had never seen a chuck eye steak til moving here, noticed it looked similar to ribeye, usually at $5 or $7 per pound instead of $12 to $16 per pound for ribeyes. so i bought some and grilled them. just as good as a ribeye, never have bought ribeyes again.
Who makes, those iron/steel grate segments shown, placed so closely together, atop your grill?
How long do you place on the grill?
And what did you deglaze with to make the sauce?
Already did my grocery shopping for the week, but this weekend, I will be trying this. If it works, I will be a believer of the chuck. Normally I just chuck the chuck in a crock pot for shredded taco meat.
Using that for tacos sounds good, I like to use the shredded meat & sauteed onions to make beef sandwiches. I make a nice brown horseradish gravy to put over the meat. It's absolutely delicious. 🌴😎🌴FL
Did you chuck turn out great taste?? Just curious, thanks
@@sdla690 Won't know until this monday after my work week is over.
been doing chuck steaks in my sous vide for a few years, he is right.
mastering eggs in sous vide is the real challenge.
@@sdla690 Turned out good. I wouldn't say it is better than a rib eye, but I would say on par with a rib eye.
Definitely need to give it a 2nd attempt to get the seasoning down. Didn't have enough pepper. Also, next time I'll just buy a chuck roast and cut it into steaks, so I can have thicker steaks :O
This looked interesting so I gave it a try. I couldn't find a thick chuck steak so I went with a thin chuck roast, about 2 inches thick. Covered with salt and pepper then bagged it with crushed garlic, rosemary, olive oil, Italian parsley, and thyme. Sous vide at 132F for 26 hours. Unbagged and dried off the surface. I was shocked at how tender it was just coming out of the bag. I also tried the "sauce" listed here but that totally failed.
Grilled the steak to a nice crust like in the video.
RESULTS: Amazing texture. A bit of chew but incredibly tender. Even as thick as this was. Large fatty pockets, because it's a chuck roast, but also very lean pockets.
The negative was there wasn't much flavor. A good hit of smoke from the grill and a bit of meaty taste, but just kind of bland. Also no notes of the aromatics it was cooked with. My suggestion will be to heavily salt and pepper, maybe some garlic powder, and dry brine it in the fridge for 12 hours, then bag and sous vide. This will allow the salt to carry through the meat. I'm going to take my roast, cut into cubes and toss in a ziplock bag with a good dose of kosher salt. Let sit for 24 hours and see how the taste goes.
Verdict on a thicker cut:
Cooking method: Solid A - great way to cook this and would be great to do for parties. Only takes a few minutes of grilling and you can feed a crowd.
Sauce: D - really didn't come out as presented.
Taste: Solid C - this includes mouthfeel. Amazing texture. But really lacking in flavor. I need to do some tweaking.
I have never found a chuck eye this big
The chuck steaks this big are sold as roasts most places.
I've thought the sous vide thing was just a boogie way of cooking that I found unnecessary for steaks.... Until now. Dammit. Now I want one.
Yes you do. they dont help much for thin steaks, but for THICK steaks they are almost a necessity
@@BradiKal61 you can do thick cuts of ribeye or new york in low smoker/oven and then sear, almost the same. But yeah, 24 hours is only possible with sous vide.
Sous vide also makes some killer steaks. Yeah the whole point of a steak is a piece of meat that has little to no connective tissue that can be cooked quickly. But sous vide will give you edge to edge perfect medium rare, make it even more tender, and allow for you to have a better crust as searing is done to your personal liking. Plus there’s no chance of cooking it wrong and you can prep many steaks in one bath and forget it.
Bougie, boogie is a dance.
I make a jalapeno garlic Sause with cilantro . You fry the jalapeno and garlic in olive oil put it in the blender and add fresh cilantro salt to taste then blend it . That`s what I use on my steaks .
Matrix Steak. Lol, I am Matrix Generation, but I see John Wick's comments below. I've been doing reverse-seared chuck steaks for a long time. There is a sweet spot for this. Overcooked chuck can lead to chewy steak, whereas undercooked can also lead to hard steak. Once you master timing, this is as good, if not better, than a rib eye.
Matrix Steak ! That gave me a chuckle
this dude is on another level,over the top
Loving how both ChefSteps and Adam Ragusea coincidentally came out with videos on chuck steaks a few hours apart, both touching on different methods to tenderise the meat and sear it at the end.
Could you tell me which of Adam Ragusea's videos you're referring to? thanks :)
@@Alexander-qy7yz ruclips.net/video/ioGbDtIyq-Q/видео.html
This! Just a few hours apart
@@Endruu thank you!
I have grilled this particular cut before, is it good, absolutely. But to say it's better than a ribeye, I wouldn't go that far.
Chucks purpose is to make pot roast and gravy with mashed taters. Sear the chuck until it has carmelized deeply. Put in electric oven at 200 overnight. Pull meat out of pot in morning pour juices into a separator and deglaze the roasting pan. Reduce and thicken the mixture with corn starch. You can add all the thyme and others herbs when you have it in the oven at 200 overnight. The deeper you scorch the chuck the better. Instead of mashed spuds , rice is the next best thing. Not knocking sous vide, but that is my only use for chuck.
Did you sous vide it? Because that's kind of the point
Thanks for the video on how to do chuck steak, how would you do cross rib steaks(1.5" thick), is it not a little more tender cut? thanks.
Coming soon!
@@chefsteps okay, thanks.
Can you give us more info on the grill you used?
When did I last see cheap “Chuck steak? I buy ribeyes on sale for $5.99 lb. I smoke Chuck roasts and then cube it. It becomes poor man’s burnt ends! Great video!
Where can you get ribeyes for sale for 5.99 a lb
I'm in Alabama and haven't seen those prices for at least 8 or 9 years.
They just went on sale for 8.99 lb for the family pack this week, prices have been so high
I'm jealous :P
@@Lettuce-and-Tomatoes
In Chicago we used to have prices like that about 4 months ago, now even a chuck roast is 5.99 a pound.
My father owned his own Meat Market we could eat any cut of meat we wanted we always took home the chuck steaks it's only a couple of at the very end of the rib very tasty
What is the difference between check steak and chuck eye steak ?
I've read alot about no garlic in sou vide. I love that you did that because I like it too.
What’s the problem with garlic in Sous Vide cooking?
It can sometimes turn green from a harmless bacteria. It turns people off but it's not dangerous.
@@BlueDrumSteam I've read that it becomes bitter. But in my experience, it's fine.
It's very dangerous as it promotes botulism toxins from cooking it at low temperature in a non-oxygenated environment
Thank you for sharing.You have a great toutorial here. I don’t have a grill .. Ok to use a torch to sear ??
I just take it straight out of the fridge, tap it with a mallet on both sides, salt and pepper, and fry it for 3 or 4 minutes per side. done. delicious!! and that's the cheap walmart chuck steaks. Little things but all I can afford. they come 2 to a pack for 10 bucks. (ish)
You cooked this perfectly. Better than any other RUclips video on sous vide chuck. Bravo.
Did my chuck roast (2" thick) for 24 hours at 130.5 degrees, coarse salt and pepper in the bag, then basted with sesame oil/teriyaki/ Lee & Perrin on the charcoal grill. WOW!!!!! Cannot believe how tender and the texture was as good as a $75 Prime steak in a fine steakhouse.
Howd you set up your charcoal for that cook?
Did you put any olive oil in the bag, or did you just go dry? I am doing a 7 lb Chuck roast this weekend and would like some coaching
@@swsmbc i never put oil or butter in the bag when I do sous vide, I don’t see the point
True chefs NEVER measure anything ….. not necessary
Set charcoal in a pile, I use lump mesquite charcoal and after raging fire, Spread out evenly. The objective is to char not slow smoke it. Keep rotating on one side for 1-2 minutes per side, depending on the flames.
Sorry for the delayed replies, As far as measuring, a steakhouse cook goes by feel and does not reach for measuring cups and spoons. Open your palm and drop your favorite seasoning in it with a see what a teaspoon, tablespoon, etc. looks like, pinches same thing. You will be close enough and never measure again with spoons. Observe your customers eating your food. If they are gagging….. you used too much 🤢
Looks amazing. My only concern with sous vide is the food contact with plastic while heated for such a long period of time. Anyone have any definitive research info on that?
Plastic on food is Absolutely Toxic. Similar to Teflon. Not sure about wax or butcher paper. Soy residue at the least. Seems like butcher paper has plastic elements as well.
The bags are food grade bpa free polyurethane
You could eat the bag and there would be no risk of toxicity
@@leeobrien9672 100% true. Hundreds of tests on youtube to prove it as well.
May I ask, what is the temperature of the water in the container wher you placed the plastic bag with the steak?
Generally, you need to Sous Vide at ten degrees (F) below you desired end temperature… So, if he wanted medium rare (130), he should have done the Sous Vide at around 120F… Remember, time, temperature, and pressure are the factors needed to determine the meat (altitude literally makes a difference)… Personally, I always do the water bath at about 120 and then grill or pan fry longer to reach desired temperature (less risk of over cooking)…
Thank you. I need to do my homework.
Can I use a crockpot on low? Or is it to high?
How can i get your grill. it looks amazing
I was going to skip right over this video, but when I saw "Clickbait Keanu" in the thumbnail. I just couldn't resist.
That looks amazing. . . Never thought about doing this. I always take a chuck steak and do it like a roast in beef gravy.
I remember the first time I bought a chuck eye whole and it was like I was in this secret society of beefeaters like all the butchers would nod their head in unison and wink at me and now with social media it feels like everyone wants to buy chuck eyes and now it feels like they’re more expensive bc now the market knows what people are using it for!
It used to be a “butchers cut” until Delmonico’s made it popular. Now it’s pricey, especially if trimmed and sold as Chuck Filet (usually only found at legit butchers, who only use the fifth rib portion for the steak). I’m with you…buy the entire chuck eye roll and trim it myself, and get a few good meals from it.
there is only one thing better than this , you as a man knows what I'm talking about !!! lol . all though the other thing is always raw !!! lol . the other thing could be served as dessert after eating this awesome steak !!! LOL ..... great job my brother !!!
What did you deglaze with? How long per side for seer?
This is looking sooooo gooooood!
Unbelievable!
The kitchen looks amazing, the outside grill area looks amazing, the steak looks amazing, the sauce looks amazing, the handsome man looks amazing!
I love it! 👍🏿👍🏿👍🏿
😁
News to me. I've been grilling, broiling, frying chuck steaks for my entire life, and they are always delish!
I have been doing the same thing, I love chuck steak, love the flavor and now my step sons do as well.
That is a very nice grill what brand is it and were to buy one
Did you have to monitor the 135f water for evaporation?
Looks TOTALLY delicious!
Question - cooking in plastic....has anyone tested to see if the plastic leaches into the food?
Depends on the plastic if using plastic use heat resistant
@@fleuttre4510 ANY BPH free plastic is fine and will not transfer any off-taste.
That looks great. Do that method with a center cut chuck eye. It's called a poor man's ribeye for a reason.
Why you call it a center cut though)
@@bekchanovj that is what is on the label at one of the grocery stores i frequent. It's an awesome cut of steak regardless of what we call it.
thank you guys for sticking with cooking delicious red meat
This guy's personality is adorable and very knowledgeable. I was totally getting Keanu Reeves vibes, too. I like how silly he is.
He is kind of a man-child, isn't he?
this makes sense! we like to use ground chuck for burgers so why not for steaks??
I need to try this. The carnivore diet gets expensive eating nothing but ribeyes.
Hows the diet going for you? I was thinking about starting it.
@@TipeONegatyve great. I still have a few issues, but through trial and error I am figuring things out.
I feel better than ever. Lost a bunch of weight, my blood pressure, which has always been slightly high (135/90) has dropped to 122/72, and believe it or not, I've gained some muscle mass (nothing worth bragging about) without working out. Along with several other noticeable benefits.
If you are going to start this diet, and I think you should, just don't fall into the trap of being dogmatic. Yes, it is a carnivore diet, but don't let that stop you from eating non-carnivore foods if they help you. Carbs aren't evil, but they are tricky.
You can also go wherever you buy your steaks and ask them to hold any Chuck Eye Steaks the cut for you. And with Chuck Eyes there's no need for the Sous vide. Just cook them to medium at most. 4-5 minutes a side let it sit for 5 minutes done.
I absolutely LOVE watching Grant! Love my Joule too!
I’m doing this chuck steak tomorrow…perfect for my carnivore way of eating!
LL-could you please let me know where to buy Joule?
Glad to see this becoming common nowdays. I have been smoking and reverse searing chuck steaks for a long time. So damn good at a great price point👍👍
If price is the issue, I’d rather eat a smaller steak that’s not spent 24hrs in a 131f infusion of ziploc poisons
I've tried this recipe several times now and have blind tested it on 10 people. 7 people prefer this over the ribeye I was shocked. Here's to hoping chuck prices don't increase.
@@SMDAHL it's not poisonous its food grade polyurethane
@@SMDAHL The cow has ingested more toxins which are present on the meat you eat than the bags will ever contribute!
Great video.
1 question, would it be fine to refigerate in the bag after the 24hour cook? Then flash on a hot grill when wanted?
Cheers
Are you using the Joule stainless steel or polycarbonate model? Which is best to keep from rusting? Please help.
My local butcher offers a "chuckeye" steak. We grill theme as usual and they are tender and delicious.
Chuck eye used to be cheap and seemingly under the radar.
I miss those days.
At alot of regular stores if they have chuck steak on sale they usually cut two chuck eyes every primal
Yes...I love chuck eye! Po man's ribeye!
Chuck is what's known as The Butchers steak some of them are pretty ugly comes from the end of the rib on the best steaks on the cow
@@edwardhettiger4623 I've always referred to them as rib eye's ugly cousin
The Chuck Steak was one of the first things I cocked with Joule 3 years ago. It is so awesome! You are awesome!
When I tell people they’re eating Chuck steak I get that deer in the headlight look. A great cheap, forgotten cut..
It ain't cheap anymore.
"Deer" in the headlight. Now curious about that tough venison.
Bull!🐂
@@johnmarks227 you aren’t kidding!!
@chefsteps - what kind of grill is that monstrous work of art?
@chefsteps what was that sauce that was used for dipping???
Duuuude don't give away the secret, the price is gonna go up
Thats what happened with flank steak 🥩
@@BradiKal61 It’s pretty much every cut of meat these days, flank, skirt, brisket, etc. etc.
This is how lobsters went from prison food to warden food