Well, with over 120k views I guess it’s time I finally address the glaring idiocy of my narration in this video. No. There is no such thing as “prime choice”. It was an unfortunate foible while trying to cook and talk at the same time. 😂. My apologies. This cut was simply “choice.”
People are so fussy omg. Not everyone can afford to eat grass fed and finished beef every day. Get what you can afford from a local butcher and do your best.
That was funny for sure but …I believe we all knew what you meant 😂 I’ve been making this for over 50years now and great on a smoker grill! Alabama 🇺🇸🇺🇸
Try sus-vide for 24 hours at 125* then sear on both sides for crust. As you said, it takes some meal prep and planning. But its well worth it. Good luck!
Considering almost all meat is not graded by USDA, which cares, honestly. Just look at the marbling. You don't need the government to tell you if the steak looks good or not!
I'm 66 and I like to cook 6lbs of chuck at a time for 2 people. When reheating the leftovers, I use the tallow to "deep fry" chunks of meat which gives it a brown crispy coating which I now refer to as "meat candy". My mother used to use this cooking method when I was a child for cooking seafood. It works great for leftover meat and I will soon try it for fresh beef.🙂
1. Purchase chuck roast at about 1 1/2 thickness 2. Tenderize the chuck with a piercing tool 3. Generously salt with a kosher salt and pat into the meat 4. Using twine, tie the chuck together. One strand. Circling the outside. 4. Place on a dish in the fridge over night. About 18 to 24 hours? Do NOT cover the chuck 5. Remove the roast from the fridge and allow to stand at room temperature for about 30 minutes to allow it to lose some of its chill. 6. Preheat oven to 250 degrees F 7. Place chuck on a rack in a parchment lined cookie sheet, pepper it a bit if you choose 8. Place in the oven until internal temp reaches reaches 110 degrees F ( takes at least 30 minutes or more) 9. Pull it out and let it rest for about 10 minutes 10. Place in a really hot skillet. Make sure is sizzles. 😄 11. Cook until nice and brown. Flip it and brown the other side. Looks like butter is used in a cast iron skillet. 12. Place chuck on cutting board and let it rest for 10 minutes 13. Remove the string and slice 1/4 to 1/2 slices YUM! Thank you. I am a new subscriber and will be coming back for more of your videos. Love your style and content.
4.a. While cooking meat, poultry have a pail of bleach solution nearby (1 oz. to a gallon of water, per CDC) with a small towel. Before cross-contaminating anything, wipe hands, cutting board etc. as you work. It's dilute enough not to smell, but will stop bacterial growth. 11.a. Make sure you use clarified butter, or ghee if you prefer. The milk protein part of butter separates and burns over 250° 14. If you have an Instant Pot, salt the roast, sear it (grill searing station, cast iron pan or even the Instant Pot). Simple = about 1 cup of beef broth and pressure cook for 70 minutes, and rest for 15 minutes before releasing steam. The result is tender, flavorful and creates a nice au jus. Fancier = add onions and garlic, crushed tomatoes, mild banana peppers, rosemary.
glad to hear you are eating the proper human diet....five years in for me. Back to my waist size and weight I was in High School. It has cured all my ailments/medical probs so I am drug free. Just hitting retirement too
I'm 75 and "can" afford to eat steak at any price, but I choose to cook chuck 'low and slow' in my All American Sun Oven, let it cool overnight in the refrigerator, then cut it into thin slices on my meat slicer machine. The flavor can't be beat and a 3-pound chuck, sliced, lasts me about 3 davs.
@@alert1006 No. I usually marinade it in saltwater, cook it, cool it, then slice it and eat it cold (my favorite) or reheat it and eat it or pair it with scrambled eggs fried in homemade ghee. I eat only meat & eggs.
The chuck roll primal cut is right behind the rib primal on the cow. So, the first couple steaks off the chuck roll section (chuckeye steaks) are about the same as the last ribeye steak from the rib primal. For a far lower price, you can get steaks as nearly as good as ribeyes, you just need to know how to choose the chuckeye steaks. If you have access to a smoker, cooking low and slow in a smoker before you sear can give some great flavor, too! I love chuck; it's flavorful, versatile, and inexpensive.
@@johnhamilton6661 If I'm smoking before searing (reverse sear), I'll smoke it even lower, at 160-180 because I use a pellet smoker and that's where it produces the most smoke. Yes, I will smoke it until it's nearly done, then go for the sear. For us, that's 115-ish, then rest a while before searing on a really hot fire.
We raise grass-fed, grass-finished beef. You cooked that piece of meat to perfection.. Most people cook their meat too done and this will result in a very tough piece of meat. We like medium-rare to medium, nothing more done. Excellent job!
@@cindyleastorch194 I do. I add 1 to 3 cups of water, depending on how much gravy I want. I also add French onion soup mix packet and a can of cream of mushroom. You can also make your own cream of mushroom soup to go in it.
i made a chuck roast out of this world! really the closest to a ribeye you can get. My mom thought it was ribeye! the secret is a sous vide. I salted the chuck, placed it in a ziplock bag, sous vide the chuck steak at 135f (i like medium rare) for 24-48 hrs (mine was approx 24hrs for about a 300g steak, you can leave it longer as its impossible to over cook with a sous vide.) then i placed it on a plate with a paper towel and dabbed it with a paper towel to dry it a bit before frying. Fried it with butter (can use tallow, ghee, lard.. whatever you like) in a skillet on medium high heat just to get it seared to my liking, done! most delicious and TENDER steak ever! the sous vide is what makes this tender like a ribeye!
I had purchased a roast like yours and needed to know how to make it tender. Didn't know they are tough. I have one of those tenderizer devises and poked holes all over. I salted both sides with pepper and a little cumin and put it in my vacuum chamber 2 times and sealed it in. Put in the refrigerator 5 hours then wrapped it in foil with some sliced onion. I cooked it in my foodi with the temp probe set to medium. This came out sooo tender, it melted in your mouth and was full of flavor. I'm going to use my electric slicer to make deli roast beef. I make a broth, dip the meat in it and put it on a French roll. Man is it good!!
Great idea, thanks. I have a hard time figuring out the grain in cuts of meat. You were going to show how to cut against the grain so the chuck steak would be more tender. ☺
I used this recipe this past weekend and the family loved it. I paid $12 for a 2.5 lbs Chuck Steak. It turned out juicy, tender and very flavorful. Thank you! Too bad I can’t post pictures.
Nice work, retired man! Sous vide method works great as well: hands-off ease, precise control of temperature (doneness) and repeatability. If you forget it for an extra hour or so, it doesn't adversely affect the results. Pan sear it and voila! Perfection!
I agree. It just takes a little more planning ahead of time. Sometimes I'll have one cut of meat in the Sous Vide tub for X amount of hours then when it's done I put another in that might take 24 hours so I'm ready for the next day or three.
Came here to comment on your most recent video because comments were turned off? Congrats on your first pay out from RUclips and I’m happy for you 😊 I learned a lot from the video on how RUclips works. Here’s to continued success for you.
I'm a man who originally retired at 58. My routine was to get up early, walk to the beach, fish in the surf, walk home, eat fish for lunch, take a nap, grill a steak and some vegetables, watch a movie, and go to bed early. I did it for three days, before getting bored and taking the next job I was offered. Seven years later I was definitely more ready for retirement.
Tim, I've only watched the first couple of minutes so far, and there may be little chance you'll even see this comment, but. . . Sous Vide is the way to go to tenderize tough cuts of beef. For example, I sous vide chuck roast for 72 hours at 131 degrees. We often then put it in the smoker for a couple of hours on a low smoke. Out of the world. I buy bottom round roasts, or rump roasts, and sous vide them (whole) for 48 hours. Outstanding. I also sometimes take those two roast cuts and cut into 'steaks.' We call them rump steak.Sous vide at 131 for 24 hours up to 36 then toss in a hot skillet with butter and garlic, or on the searing burner on the grill. Not exactly the texture of a ribeye, but far from $22 a pound. Hope you see this and try the sous vide. Also wonderful for chicken and hamburger meat. And pork chops, too. All good carnivore chow.
Couldn’t agree more, Susvide really can up your game cooking and yet still most people I know have no clue what it is. I am going to try your method and finish if off with smoking it. Do you cut away any of the thick hard fat or will it render away?
@@tomorrowhowever7488 you would be surprised. You are talking about meat temperature. 135 degrees is medium rare and I cook chuck roasts like this all the time. Nice and pink. Perfect temp.
I enjoy the chuck for it's really beefy flavor. I've been buying the prime chuck roast, cutting it in half and then cutting each half horizontally to give me 4 thinner steaks. I just salt, sear, rest and eat! Yummy!!
Definitely trying it. I consider myself a steak snob. I only buy the most expensive per pound steaks because I feel like I can't ruin that. I haven't bought the cheaper cuts because I've always felt like even though it's cheaper, it would be a waste of money if it wasn't tender and delicious. You've encouraged me to try the cheaper cut, now that I know how to prepare it. Thanks. (font approval)
Also keep in mind, often the cheaper cuts have less flavor. Tim did a fabulous job on technique prep, so I have nothing to add there. OK one tiny step. I sear first. But then let me give you a few seasoning tips that will enhance the steak flavor, as might be needed. I will often get a pan VERY hot (not burning) with basil oil. I've used truffle oil, garlic oil etc but basil works best imo. You then will sear the steak on each side. From there you can either lower the heat and continue cooking in the pan, or move to the oven. But you are sealing in the juices, giving the steak a nice crust and it just works. And if I can find roasted garlic chips or bits, I press some in at before searing as well. OH and I always used to use McCormick's Grilled Steak tenderizer that the fools stopped making. I still have a full bottle, but I'm trying to find a good alt. I would let it sit about 15 min each side pre-cooking. Post searing or before final cooking, whichever method you want to try, is a good time to LIGHTLY season to just give it a more rounded taste. If you didn't get roasted garlic (look around...you can find in unusual places. I got my last bottle at TJ Maxx lol. Very handy too. But if you don't have, maybe a light sprinkle of garlic powder. Or any of the Grillmaster blends (no matter how u are cooking). Light dash of onion powder. Whatever works for you. Have a light hand...you just want to add a little bit to help the natural flavor, not overpower it! Then, when steak is resting, if you want to kick it up a notch, put a smallish amount of butter on top. It will melt all over and just adds a rich taste. One tip on that, which won't work until next spring...is to buy Ramps when they are in season. Blanch and mix with softened butter. Roll in logs. Then when you make a steak, cut off a round and it's simply heavenly!!!! There are many recipes for flavored steak butters, so check Google. But butter is great even to finish off the "good" cuts!
@ellenw391 “One tiny step” then writes three paragraphs. Searing first then lowering heat on pan will create a dryish gray band. Mr. 5am nailed it with even top to bottom cook.
Cooking food sous vide for 48 hours can make it very tender and flavorful. The low cooking temperature and extended cooking time break down the food's proteins and collagens, resulting in more tender meat without overcooking the outside. I cooked a grass-fed chuck roast for 48 hours and it tasted like prime rib.
FYI, the meat pokey tenderizer thingy is called a Jaccard. Great Vid. I will confirm Sous Vide is foolproof and can turn cheaper cuts of meat into ribeye and filet quality tenderness. I dry brine all of cuts of meat including chicken wings.
@@meagankrepela-brunnerkrepe9031I think people use kosher for 2 reasons: it has no additives (compared to table salt) and it’s easier to see and get it evenly distributed.
Im adding that tool to my list right now! My favourite way to eat steak is to slice it thin and add it to a a simple romaine salad..olive oil and herb dressing...so good! Thanks for sharing this method.
Good morning Tim , I bought a couple of ribeye's the other day for my wife and I 's anniversary. I got at Publix 's in Gulf Shores where we live. It too was 22.45 a pound . Two nice pieces 36.00 bucks !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love your video. One small tip I found when tieing up twine around meat is, you know how you cross over the ends just like the start of tieing your shoelaces right (As you did) Make cross over an extra time before tieing off the last knot. It will prevent slack happening in the tension you have pulled it together at. Think of it as someone standing there with an extra finger to hold things in place while you tie off the last knot. Many chefs use this technique for roasting meats in the oven.
I've been doing this for years as I'm carnivore, but I buy them much bigger and cut them into steaks. The stores have caught on though and it's driven the price of Chuck up doubled in the last 6-8 months. They are even cutting it into steaks themselves and charging ~$9lb
I know, sadly we can’t never catch a break. I’m so glad my late girlfriend bought me some Chuck Steaks by accident thinking that she was going to surprise me with some Ribeye steaks. One of the best tasting mistakes ever. Thank you Honey R.I.P.❤
I thin slice across grain my chuck roast to 1/4 - 1/2" thick.. and season it and let it get room temp.. and hot pan n butter.. super quick n tasty!! Like beef bacon.... it does fall apart.. lol never thought about poking holes.. ill try it next time...
I am gonna like this - love taste chuck roast and rib eye favorite. Can’t afford 22.00 10 ounce ribeye but 2 pound chuck roast doable but I never was shown this- Great, can’t wait. My dad used to grill chuck steak slow, long time on oak wood fire - delicious. I am retired, can’t gather the oak, chop make a pit for one woman, by a woman. I get this, in the oven, woman can cook oven, iron skillets - Searing perfect. 👍🏻♥️🇺🇸✝️🕊️
I came to find that beer, whiskey and maple syrup all work very well for tenderizing any meats or chicken. When I prep a steak now, I love to add say, a brown sugar and whiskey dry rub, and then pour a little maple syrup on top. I will then use the tools to tenderize and drive both the seasoning and the syrup down into the meat. I do like the fact that the syrup burns out when cooking, leaving a great flavor and no actual sugars. If you are doing carnivore there are worlds of things to try! Great video, and best to you.
Get yourself a 6 cubic foot chest freezer for $199 at Home Depot. Then, wait for the ribeyes to go on sale around certain holidays and stock up. In my area in California, I see all the stores put ribeyes on sale for $7.99/lb. during the week of July 4th, Labor Day, Valentine’s Day, etc. While you’re at it, watch the weekly ads for other great sales on other cuts. I see chuck roast on sale often for $3.99/lb. Your area might vary in price. I stock up when I see bone in chicken breast on sale for $1.29/lb. I debone them myself and make stock with the bones. Overall prices have come down a bit from their peak in 21/22, but you have to put the time in to find the sales.
I've been carnivore for a little over two months now and I discovered how delicious these are to make into steaks. I will actually slice it in half and then cut the haves again because I've had gastric bypass so I can't eat very much at one time. My last one I bought I didn't have time to cut it up so I ended up throwing it in the freezer. I took it out today and actually cooked the whole thing as a roast and it turned out delicious. This thing will probably feed me for 2 or 3 days and it was only $17. I'm also retired.
Very nice presentation- calm, relaxed, thorough. For a little added tenderness after cooking, cutting against the grain at an angle helps even more. Cheers!
This was great. But I was so hungry by the end! :) Thank you and congratulations on stepping into the online “influencer” world! It’s not just for young bucks. Great job and I especially like your shirt on the second day! 👍🏼
I've been salting and slow cooking my chuck roast at 275 for 1.25 hours and then letting it rest, and I cutting it like you suggested. I like your technique and will try it tomorrow. Thank you for sharing.
Love your videos! Every week I will ask the butcher to cut a 3" chuck roast into 2 steaks and cook them like I would a ribeye. They turn out amazing! Also, try and find a market that cuts a chuck eye steak. It's like $3.99 or 4.99 a lb. Taste is delicious and very much like a ribeye.
Appreciate your channel and content. When the kids were little i used roast regularly for chicken fried steak using seasoning and cuber running meat through twice then refrigerator for 24hrs then flour and fry.
❤ Thank you for sharing your beautiful fantasy feast. I've forgotten luxuries...... It's been such a long time since I have encountered, significant quantities of well prepared beef. I truly appreciate your input, thank you so very much. God Bless and Keep You and yours, Today Tomorrow and Always.
Not necessarily true. Old milk cows, called button heifers have yellow fat and are not particularly tasty beef. Grass fed is certainly tastier, but may be tougher than grain fed/finished beef.
I just gave my four German Shepherds a raw steak with their breakfast today boy did they love it! It was only eight bucks and I had to dig for it in the meat case but I found it
Interesting. Did you cook the ribeye the same way (oven/stovetop)? I was hoping you would talk about cutting "with the grain." This is a trick I have never figured out.
Oh thank you for this. Takes a little time but worth it so plan accordingly right. You are doing a service for the members who are on a tight budget. Will do this next time.👍
I've actually just cooked a whole chuck roast, about the same size as you had, totally in a skillet, and it turned out good! I just stabbed the heck out of the chuck roast, numerous times with a fork. Seasoned it a little with Mortan's Steak Seasoning, both sides (no string needed); fried in a skillet (in butter) on MEDIUM-LOW, for about 20-30 minutes a side, and when it looked good, just plated it and ate! It was Medium-Rare, which is how I like it, and it was DELICIOUS! Budget Tip (because we're both Seniors on fixed incomes): Though I too occasionally 'splurge' and buy a grass-fed Angus Steak from my local Sprouts, and the price is about right, $20-$28/pound, I sometimes 'troll' the local, inexpensive 'Big Box' Grocery Store's 'Budget' or 'Day Old' section at the Meat Counter (my 'go-to' is Smith's Grocery, but I think they're only in NM). That section is usually at the very end of the refrigerated self-serve section, where the store butcher puts all the day-old and about-to-be-expired meats, with a marked-down price (usually a good deal off). THAT'S where I got the chuck roast mentioned above. It was such a good deal, but I didn't feel like heating up the kitchen by roasting in the oven, so I just decided to experiment and see if I could cook it on the stove top...and it worked! Bon Apetite Everyone!😋
Growing up we always had chuck roast on Sunday, of course back then I didn't know the name of it. You brought back memories. It was delicious! Definitely going to try it your way.
@kimberlyjohnson7961 I just moved from San Jose. Here in East Tennessee, chuck roast is $7.49 at the grocery store. Sam’s is about $5.98/lb. The nearest Costco is 2 hours away. It’s taking some getting used to not having Costco and Trader Joe’s 😢
I've never seen a chuck roast cooked this way. Something to try! I usually sear it first and then throw it in the crockpot with a cup of red wine + seasonings...6-8 hours on low.
Thanks for your video. I’m gonna try. It looks really easy and the steak looks great. Thanks again because now in these hard times when things are so expensive this looks like a way to have a nice piece of meat without going bankrupt.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Well, with over 120k views I guess it’s time I finally address the glaring idiocy of my narration in this video. No. There is no such thing as “prime choice”. It was an unfortunate foible while trying to cook and talk at the same time. 😂. My apologies. This cut was simply “choice.”
People are so fussy omg. Not everyone can afford to eat grass fed and finished beef every day. Get what you can afford from a local butcher and do your best.
Sorry!
That was funny for sure but …I believe we all knew what you meant 😂
I’ve been making this for over 50years now and great on a smoker grill!
Alabama 🇺🇸🇺🇸
Try sus-vide for 24 hours at 125* then sear on both sides for crust. As you said, it takes some meal prep and planning. But its well worth it. Good luck!
Considering almost all meat is not graded by USDA, which cares, honestly. Just look at the marbling. You don't need the government to tell you if the steak looks good or not!
I'll listen to any retired man who is fully dressed before 5am
I never understood why anybody would get up before 10 am if they didn’t have to.
Lmao... Good one.
😂❤
@@tommackay7433it's called not being lazy.
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Just picked up half a beef from my friend who is a rancher and cooking a chuck roast for dinner. Semi-retired pastor here. Life and God are good!
God IS so good. Amen Pastor, see you in eternity.
@@thelthrythquezada8397see ya there, as I like to say.
There is no god.
I'm 66 and I like to cook 6lbs of chuck at a time for 2 people. When reheating the leftovers, I use the tallow to "deep fry" chunks of meat which gives it a brown crispy coating which I now refer to as "meat candy". My mother used to use this cooking method when I was a child for cooking seafood. It works great for leftover meat and I will soon try it for fresh beef.🙂
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Enjoyed the thoughtfully presented step-by-step instructions, and the comparisons of the two cuts. 🥩🥩 Thank you!
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1. Purchase chuck roast at about 1 1/2 thickness
2. Tenderize the chuck with a piercing tool
3. Generously salt with a kosher salt and pat into the meat
4. Using twine, tie the chuck together. One strand. Circling the outside.
4. Place on a dish in the fridge over night. About 18 to 24 hours? Do NOT cover the chuck
5. Remove the roast from the fridge and allow to stand at room temperature for about 30 minutes to allow it to lose some of its chill.
6. Preheat oven to 250 degrees F
7. Place chuck on a rack in a parchment lined cookie sheet, pepper it a bit if you choose
8. Place in the oven until internal temp reaches reaches 110 degrees F ( takes at least 30 minutes or more)
9. Pull it out and let it rest for about 10 minutes
10. Place in a really hot skillet. Make sure is sizzles. 😄
11. Cook until nice and brown. Flip it and brown the other side. Looks like butter is used in a cast iron skillet.
12. Place chuck on cutting board and let it rest for 10 minutes
13. Remove the string and slice 1/4 to 1/2 slices
YUM! Thank you. I am a new subscriber and will be coming back for more of your videos. Love your style and content.
thank you!
I second the Thanks!
4.a. While cooking meat, poultry have a pail of bleach solution nearby (1 oz. to a gallon of water, per CDC) with a small towel. Before cross-contaminating anything, wipe hands, cutting board etc. as you work. It's dilute enough not to smell, but will stop bacterial growth.
11.a. Make sure you use clarified butter, or ghee if you prefer. The milk protein part of butter separates and burns over 250°
14. If you have an Instant Pot, salt the roast, sear it (grill searing station, cast iron pan or even the Instant Pot). Simple = about 1 cup of beef broth and pressure cook for 70 minutes, and rest for 15 minutes before releasing steam. The result is tender, flavorful and creates a nice au jus. Fancier = add onions and garlic, crushed tomatoes, mild banana peppers, rosemary.
Mo comment
No cm,my
glad to hear you are eating the proper human diet....five years in for me. Back to my waist size and weight I was in High School. It has cured all my ailments/medical probs so I am drug free. Just hitting retirement too
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I'm 58 here been on carnivore 2 years and yep back to my highschool weight of 165. Arthritis gone, high BP gone, not going back.
🤗enjoy!
Oh my goodness I’m hungry now! You did a great job with your instructions!
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I'm 75 and "can" afford to eat steak at any price, but I choose to cook chuck 'low and slow' in my All American Sun Oven, let it cool overnight in the refrigerator, then cut it into thin slices on my meat slicer machine. The flavor can't be beat and a 3-pound chuck, sliced, lasts me about 3 davs.
@@SouthWestIron
Boooooring!
Thanks for the Sun oven tip. Going to investigate it for my own carnivore healings cancer journey.👌💖
Thx! Which meat slicing machine??
So you slice it before cooking it? which helps with chewing. Thank you.
@@alert1006
No. I usually marinade it in saltwater, cook it, cool it, then slice it and eat it cold (my favorite) or reheat it and eat it or pair it with scrambled eggs fried in homemade ghee. I eat only meat & eggs.
The chuck roll primal cut is right behind the rib primal on the cow. So, the first couple steaks off the chuck roll section (chuckeye steaks) are about the same as the last ribeye steak from the rib primal. For a far lower price, you can get steaks as nearly as good as ribeyes, you just need to know how to choose the chuckeye steaks. If you have access to a smoker, cooking low and slow in a smoker before you sear can give some great flavor, too! I love chuck; it's flavorful, versatile, and inexpensive.
Would you smoke at 220 until the IT is 110? I often smoke them like a brisket, 220 until 170, wrap and cook until IT 203ish.
@@johnhamilton6661 If I'm smoking before searing (reverse sear), I'll smoke it even lower, at 160-180 because I use a pellet smoker and that's where it produces the most smoke. Yes, I will smoke it until it's nearly done, then go for the sear. For us, that's 115-ish, then rest a while before searing on a really hot fire.
Now you're getting it.
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We raise grass-fed, grass-finished beef. You cooked that piece of meat to perfection.. Most people cook their meat too done and this will result in a very tough piece of meat. We like medium-rare to medium, nothing more done. Excellent job!
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I have fond memoerirs of my uncle marinading a chuck roast and then cooking it on the grill. Best meat ever!!!
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My dad did it too…many fond memories.
you got me in marinate...
@@lanamoore3001 yes it is 💯👎👌👈
I dry brine pork belly slices from Costco the same way & use a corn on the cob holders to make the holes. Already had them & I don't eat corn anymore.
Costco is the carnivores best friend! I am going for lamb but beef, some form of it is a good buy
Great tip on the corn holders! Thanks!!
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I like that this cut provides the desired thickness. Tim, you've won me over with this technique. Coffee and shopping first thing tomorrow!
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I like to cook chuck roast in the crock pot. It comes out so tender. I brown it first on the stove.
I do it in the crockpot also, but I have not Browned it first. I will give that a try.
Do you add anything besides the meat? Any liquid? If so how much? Thx
@@cindyleastorch194 I do. I add 1 to 3 cups of water, depending on how much gravy I want. I also add French onion soup mix packet and a can of cream of mushroom. You can also make your own cream of mushroom soup to go in it.
I like cooking in a crock pot or Dutch oven, too, but that is "braising" which yields a completely different taste and texture to a medium rare steak.
Ditto😊
i made a chuck roast out of this world! really the closest to a ribeye you can get. My mom thought it was ribeye! the secret is a sous vide. I salted the chuck, placed it in a ziplock bag, sous vide the chuck steak at 135f (i like medium rare) for 24-48 hrs (mine was approx 24hrs for about a 300g steak, you can leave it longer as its impossible to over cook with a sous vide.) then i placed it on a plate with a paper towel and dabbed it with a paper towel to dry it a bit before frying. Fried it with butter (can use tallow, ghee, lard.. whatever you like) in a skillet on medium high heat just to get it seared to my liking, done! most delicious and TENDER steak ever! the sous vide is what makes this tender like a ribeye!
I had purchased a roast like yours and needed to know how to make it tender. Didn't know they are tough. I have one of those tenderizer devises and poked holes all over. I salted both sides with pepper and a little cumin and put it in my vacuum chamber 2 times and sealed it in. Put in the refrigerator 5 hours then wrapped it in foil with some sliced onion. I cooked it in my foodi with the temp probe set to medium. This came out sooo tender, it melted in your mouth and was full of flavor. I'm going to use my electric slicer to make deli roast beef. I make a broth, dip the meat in it and put it on a French roll. Man is it good!!
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Steak lover here.
I tried the coffee trick you shared on some steaks last week ... and I absolutely LOVE it.
Thank you so much for sharing, Tim.
will try as well....
Thanks! This carnivore here will for sure try this!
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Great idea, thanks. I have a hard time figuring out the grain in cuts of meat. You were going to show how to cut against the grain so the chuck steak would be more tender. ☺
I used this recipe this past weekend and the family loved it. I paid $12 for a 2.5 lbs Chuck Steak. It turned out juicy, tender and very flavorful. Thank you! Too bad I can’t post pictures.
Very happy to hear it!!
Over $7 a pound for Chuck Steaker on here chuck roast a few pennies less a pound eagle eagle
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Nice work, retired man! Sous vide method works great as well: hands-off ease, precise control of temperature (doneness) and repeatability. If you forget it for an extra hour or so, it doesn't adversely affect the results. Pan sear it and voila! Perfection!
I agree. It just takes a little more planning ahead of time. Sometimes I'll have one cut of meat in the Sous Vide tub for X amount of hours then when it's done I put another in that might take 24 hours so I'm ready for the next day or three.
I have learned how to cook a chuck roast to taste like a ribeye, thank you good sir. You got a new subscriber
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Came here to comment on your most recent video because comments were turned off? Congrats on your first pay out from RUclips and I’m happy for you 😊
I learned a lot from the video on how RUclips works. Here’s to continued success for you.
Ha ha, I was going to comment on his most recent video here, too!
Learned a lot. I’ll be watching his videos at normal speed. And to the end!
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I am a widow and I find it interesting to view retirement from a man’s POV.
I'm a man who originally retired at 58. My routine was to get up early, walk to the beach, fish in the surf, walk home, eat fish for lunch, take a nap, grill a steak and some vegetables, watch a movie, and go to bed early. I did it for three days, before getting bored and taking the next job I was offered. Seven years later I was definitely more ready for retirement.
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really interesting to me as well...
being a carnavoire for about 9 months now i buy alot of chuck roast and do this .absolutley delicious
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I did this exact technique 55 years ago when chuck steak was 19 cents a pound. Everyone loved it. Try a little tarragon.
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I thoroughly enjoyed watching this video. I’m 80, live alone, and love a good steak. Thanks so much!
It’s hard to beat a good steak!
Tim, I've only watched the first couple of minutes so far, and there may be little chance you'll even see this comment, but. . . Sous Vide is the way to go to tenderize tough cuts of beef. For example, I sous vide chuck roast for 72 hours at 131 degrees. We often then put it in the smoker for a couple of hours on a low smoke. Out of the world. I buy bottom round roasts, or rump roasts, and sous vide them (whole) for 48 hours. Outstanding. I also sometimes take those two roast cuts and cut into 'steaks.' We call them rump steak.Sous vide at 131 for 24 hours up to 36 then toss in a hot skillet with butter and garlic, or on the searing burner on the grill. Not exactly the texture of a ribeye, but far from $22 a pound. Hope you see this and try the sous vide. Also wonderful for chicken and hamburger meat. And pork chops, too. All good carnivore chow.
This is how I cook a chuck roast…except I sous vide for 24 hours at 133°. Turns out great! I will have to try the longer time?
Not good for med. RARE.
Couldn’t agree more, Susvide really can up your game cooking and yet still most people I know have no clue what it is. I am going to try your method and finish if off with smoking it. Do you cut away any of the thick hard fat or will it render away?
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@@tomorrowhowever7488 you would be surprised. You are talking about meat temperature. 135 degrees is medium rare and I cook chuck roasts like this all the time. Nice and pink. Perfect temp.
Thank you for sharing your experience! When I try this I'll definitely let you know! Peace and blessings.
Your tips are absolutely fantastic. Thank you!
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I enjoy the chuck for it's really beefy flavor. I've been buying the prime chuck roast, cutting it in half and then cutting each half horizontally to give me 4 thinner steaks. I just salt, sear, rest and eat! Yummy!!
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Definitely trying it. I consider myself a steak snob. I only buy the most expensive per pound steaks because I feel like I can't ruin that. I haven't bought the cheaper cuts because I've always felt like even though it's cheaper, it would be a waste of money if it wasn't tender and delicious. You've encouraged me to try the cheaper cut, now that I know how to prepare it. Thanks. (font approval)
If you know how to cook, even the cheaper cuts are delicious.
Also keep in mind, often the cheaper cuts have less flavor. Tim did a fabulous job on technique prep, so I have nothing to add there. OK one tiny step. I sear first. But then let me give you a few seasoning tips that will enhance the steak flavor, as might be needed. I will often get a pan VERY hot (not burning) with basil oil. I've used truffle oil, garlic oil etc but basil works best imo. You then will sear the steak on each side. From there you can either lower the heat and continue cooking in the pan, or move to the oven. But you are sealing in the juices, giving the steak a nice crust and it just works. And if I can find roasted garlic chips or bits, I press some in at before searing as well. OH and I always used to use McCormick's Grilled Steak tenderizer that the fools stopped making. I still have a full bottle, but I'm trying to find a good alt. I would let it sit about 15 min each side pre-cooking.
Post searing or before final cooking, whichever method you want to try, is a good time to LIGHTLY season to just give it a more rounded taste. If you didn't get roasted garlic (look around...you can find in unusual places. I got my last bottle at TJ Maxx lol. Very handy too. But if you don't have, maybe a light sprinkle of garlic powder. Or any of the Grillmaster blends (no matter how u are cooking). Light dash of onion powder. Whatever works for you. Have a light hand...you just want to add a little bit to help the natural flavor, not overpower it!
Then, when steak is resting, if you want to kick it up a notch, put a smallish amount of butter on top. It will melt all over and just adds a rich taste. One tip on that, which won't work until next spring...is to buy Ramps when they are in season. Blanch and mix with softened butter. Roll in logs. Then when you make a steak, cut off a round and it's simply heavenly!!!! There are many recipes for flavored steak butters, so check Google. But butter is great even to finish off the "good" cuts!
@@ellenw391 I agree about the butter!! The seasoning I use on all meat is Lovely Seasoning by Chef Stuart O'Keefe
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@ellenw391 “One tiny step” then writes three paragraphs. Searing first then lowering heat on pan will create a dryish gray band. Mr. 5am nailed it with even top to bottom cook.
Tim I am also on the carnivore lifestyle and it helped me heal so much!
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Cooking food sous vide for 48 hours can make it very tender and flavorful. The low cooking temperature and extended cooking time break down the food's proteins and collagens, resulting in more tender meat without overcooking the outside. I cooked a grass-fed chuck roast for 48 hours and it tasted like prime rib.
Thanks Tim !!!!
FYI, the meat pokey tenderizer thingy is called a Jaccard. Great Vid. I will confirm Sous Vide is foolproof and can turn cheaper cuts of meat into ribeye and filet quality tenderness. I dry brine all of cuts of meat including chicken wings.
Does it have to be kosher salt? Can it be plain salt like Redmonds to brine? Lol
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think people use kosher for 2 reasons: it has no additives (compared to table salt) and it’s easier to see and get it evenly distributed.
Im adding that tool to my list right now! My favourite way to eat steak is to slice it thin and add it to a a simple romaine salad..olive oil and herb dressing...so good! Thanks for sharing this method.
not really carnivore but yum!
In Texas, tie it up with string, smoke low and slow. Comes out tender and is similar to smoking a brisket.
Good morning Tim , I bought a couple of ribeye's the other day for my wife and I 's anniversary. I got at Publix 's in Gulf Shores where we live. It too was 22.45 a pound . Two nice pieces 36.00 bucks !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Absolutely. They’re price gouging and blaming it on “inflation”.
It’s a winning argument in Florida, where they’re half of the population is demented.
Looks delicious! RUclips Channel Number 3, "Tim's Kitchen" !! I think the cooking videos are my favorites.
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Love your video. One small tip I found when tieing up twine around meat is, you know how you cross over the ends just like the start of tieing your shoelaces right (As you did)
Make cross over an extra time before tieing off the last knot. It will prevent slack happening in the tension you have pulled it together at. Think of it as someone standing there with an extra finger to hold things in place while you tie off the last knot. Many chefs use this technique for roasting meats in the oven.
Thank you!
Loved your video, we raise our own beef and frequently cook chuck roasts like ribeye. Falls apart, so flavorful too. Thank you!
Not many people have to feed their food before they season and cook it.
Great! Thank you for sharing i am doing my Chuck as you instructed tomorrow starting the process now. I will get back with you on how it turns out😊
I've been doing this for years as I'm carnivore, but I buy them much bigger and cut them into steaks. The stores have caught on though and it's driven the price of Chuck up doubled in the last 6-8 months. They are even cutting it into steaks themselves and charging ~$9lb
I know, sadly we can’t never catch a break. I’m so glad my late girlfriend bought me some Chuck Steaks by accident thinking that she was going to surprise me with some Ribeye steaks. One of the best tasting mistakes ever. Thank you Honey R.I.P.❤
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I thin slice across grain my chuck roast to 1/4 - 1/2" thick.. and season it and let it get room temp.. and hot pan n butter.. super quick n tasty!! Like beef bacon.... it does fall apart.. lol never thought about poking holes.. ill try it next time...
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I am gonna like this - love taste chuck roast and rib eye favorite. Can’t afford 22.00 10 ounce ribeye but 2 pound chuck roast doable but I never was shown this- Great, can’t wait. My dad used to grill chuck steak slow, long time on oak wood fire - delicious. I am retired, can’t gather the oak, chop make a pit for one woman, by a woman. I get this, in the oven, woman can cook oven, iron skillets - Searing perfect. 👍🏻♥️🇺🇸✝️🕊️
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That looked amazing, perfectly done for me. A really good idea!
😮 little extra work did not kill anyone...yet😅 I actually like this recipe
Nice tips. I cut mine in half then make 3 steaks out of each half. Then slow smoke those on the Weber. Always comes out tender.
Great video please keep them coming. Thanks for sharing 👍🏼
I'm anxious to try this. I wouldn't have thought to use a chuck roast this way. Thanks for sharing.
I came to find that beer, whiskey and maple syrup all work very well for tenderizing any meats or chicken. When I prep a steak now, I love to add say, a brown sugar and whiskey dry rub, and then pour a little maple syrup on top. I will then use the tools to tenderize and drive both the seasoning and the syrup down into the meat. I do like the fact that the syrup burns out when cooking, leaving a great flavor and no actual sugars. If you are doing carnivore there are worlds of things to try! Great video, and best to you.
Yum! Thanks for the tips.
That looked delicious! Thanks for sharing
I cook chuck roast in the crockpot. Tender and delicious with minimal effort
Thank for the tip. I enjoyed the video and will give this a try.
Get yourself a 6 cubic foot chest freezer for $199 at Home Depot. Then, wait for the ribeyes to go on sale around certain holidays and stock up. In my area in California, I see all the stores put ribeyes on sale for $7.99/lb. during the week of July 4th, Labor Day, Valentine’s Day, etc. While you’re at it, watch the weekly ads for other great sales on other cuts. I see chuck roast on sale often for $3.99/lb. Your area might vary in price. I stock up when I see bone in chicken breast on sale for $1.29/lb. I debone them myself and make stock with the bones. Overall prices have come down a bit from their peak in 21/22, but you have to put the time in to find the sales.
I honestly don't understand people who pay full price for meat. Or many other things for that matter.
The chuck is the next cut next to the rib. The first 3" is darn close to a rib steak, and one of my favorites. Good job
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I needed to hear this! Stopped buying ribeyes. Thanks for this alternative
I've been carnivore for a little over two months now and I discovered how delicious these are to make into steaks. I will actually slice it in half and then cut the haves again because I've had gastric bypass so I can't eat very much at one time. My last one I bought I didn't have time to cut it up so I ended up throwing it in the freezer. I took it out today and actually cooked the whole thing as a roast and it turned out delicious. This thing will probably feed me for 2 or 3 days and it was only $17. I'm also retired.
Very nice presentation- calm, relaxed, thorough. For a little added tenderness after cooking, cutting against the grain at an angle helps even more. Cheers!
Definitely putting a chuck roast on the next grocery order.
Let me know how it goes!
🎉🎉🎉 in any case variety is good
Awesome instructional video and tips! I'm going to try this next week! I look forward to more cooking videos from you.
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This was great. But I was so hungry by the end! :) Thank you and congratulations on stepping into the online “influencer” world! It’s not just for young bucks. Great job and I especially like your shirt on the second day! 👍🏼
I have made this twice now in the same week. It comes out incredible and has solved my problem for how to make cheap red meat taste delicious.
I will definitely be trying this!
Thank you for sharing! Maybe 🤔 I’ll be able to have steak more often. On my list to try!
Thank you! This is perfect for me.
I've been salting and slow cooking my chuck roast at 275 for 1.25 hours and then letting it rest, and I cutting it like you suggested.
I like your technique and will try it tomorrow.
Thank you for sharing.
Yep. I'm Carnivore as well. I purchase Chuck-Eye steaks in bulk from a rancher. Not Ribeye but a very close cousin & more than ½ the cost
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Same here 👍
Love your videos! Every week I will ask the butcher to cut a 3" chuck roast into 2 steaks and cook them like I would a ribeye. They turn out amazing! Also, try and find a market that cuts a chuck eye steak. It's like $3.99 or 4.99 a lb. Taste is delicious and very much like a ribeye.
I am going to try that this week!
Appreciate your channel and content. When the kids were little i used roast regularly for chicken fried steak using seasoning and cuber running meat through twice then refrigerator for 24hrs then flour and fry.
I do have one of those tenderizers, works much better than the fork.
Where did you "find" it ?
@@Kiki-wi7px in every kitchen or chef's store...funny thing I found mine at TJMax....just keep looking
I have the same one from Amazon but after using 5 times; it is broke
@@Kiki-wi7pxit’s called a Jaccard Knife. I bought mine on Amazon and it seems quite heavy duty. Kind of a pain to wash but works great.
❤ Thank you for sharing your beautiful fantasy feast. I've forgotten luxuries...... It's been such a long time since I have encountered, significant quantities of well prepared beef. I truly appreciate your input, thank you so very much. God Bless and Keep You and yours, Today Tomorrow and Always.
FYI grass fed beef fat is yellow. Grain fed beef fat is white. Choose wisely.
I have fat from a grass fed grass fed finished steer. The fat was yellow and some of the fat was white. I wonder if it is where the fat is located.
Not necessarily true. Old milk cows, called button heifers have yellow fat and are not particularly tasty beef. Grass fed is certainly tastier, but may be tougher than grain fed/finished beef.
I was raised on chuck steak under the broiler then browned in the fry pan. That's tasty eating. Thanks Tim!
I just gave my four German Shepherds a raw steak with their breakfast today boy did they love it! It was only eight bucks and I had to dig for it in the meat case but I found it
only people that have dogs eating the right foods understand that. I do :)
cool!
This video reminded me to pull out a steak and prep for tomorrow's dinner. Thanks
Interesting. Did you cook the ribeye the same way (oven/stovetop)? I was hoping you would talk about cutting "with the grain." This is a trick I have never figured out.
Yeah. That's my fault. I forgot to talk about it. :(
Oh thank you for this. Takes a little time but worth it so plan accordingly right. You are doing a service for the members who are on a tight budget. Will do this next time.👍
I’m definitely going to try this! 😊
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I do this but I also add baking soda as part of the dry rub, it's it's own special sort of tenderizer
Not many talk about roast on a meat diet. Much cheaper than buying steaks all the time, if you don't want to eat minced meat so often.
I've actually just cooked a whole chuck roast, about the same size as you had, totally in a skillet, and it turned out good! I just stabbed the heck out of the chuck roast, numerous times with a fork. Seasoned it a little with Mortan's Steak Seasoning, both sides (no string needed); fried in a skillet (in butter) on MEDIUM-LOW, for about 20-30 minutes a side, and when it looked good, just plated it and ate! It was Medium-Rare, which is how I like it, and it was DELICIOUS! Budget Tip (because we're both Seniors on fixed incomes): Though I too occasionally 'splurge' and buy a grass-fed Angus Steak from my local Sprouts, and the price is about right, $20-$28/pound, I sometimes 'troll' the local, inexpensive 'Big Box' Grocery Store's 'Budget' or 'Day Old' section at the Meat Counter (my 'go-to' is Smith's Grocery, but I think they're only in NM). That section is usually at the very end of the refrigerated self-serve section, where the store butcher puts all the day-old and about-to-be-expired meats, with a marked-down price (usually a good deal off). THAT'S where I got the chuck roast mentioned above. It was such a good deal, but I didn't feel like heating up the kitchen by roasting in the oven, so I just decided to experiment and see if I could cook it on the stove top...and it worked! Bon Apetite Everyone!😋
Ummm, looks so good ❤
Thank you. We’ve been on a chuck roast binge as carni’s. At $5/# (on sale) you can’t go wrong.
please more tim’s kitchen !!! ❤️
😊anytime...
Growing up we always had chuck roast on Sunday, of course back then I didn't know the name of it. You brought back memories. It was delicious! Definitely going to try it your way.
Chuck Roast is $ 4.99 at Costco. Thank you for sharing your video
What Costco sells chuck roast for $4.99? Not where I live.
@@Taking_Back_Thyme Costco in Sunnyvale California. We just bought 10 pounds ready to cook for this Holiday weekend!
@kimberlyjohnson7961 I just moved from San Jose. Here in East Tennessee, chuck roast is $7.49 at the grocery store. Sam’s is about $5.98/lb. The nearest Costco is 2 hours away. It’s taking some getting used to not having Costco and Trader Joe’s 😢
@@Taking_Back_Thyme San Jose, Silicon Valley is too expensive. You made the right decision to move out of there.
We think so. It wasn’t easy leaving my family.
Interesting info on preparing a chuck steak. Thanks! Looked delicious!
made me hungry...
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I've never seen a chuck roast cooked this way. Something to try! I usually sear it first and then throw it in the crockpot with a cup of red wine + seasonings...6-8 hours on low.
Great presentation. I'm going to give it a try.
Now i am hungry !!
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Can’t wait to try! I always put a seared chuck in crock pot for the day, but this caught my attention.
Thanks for posting
Sounds great. Remember, tougher meat, cut ACROSS THE GRAIN as you are cutting the longer fibers of the meat.
dah
Thanks for your video. I’m gonna try. It looks really easy and the steak looks great. Thanks again because now in these hard times when things are so expensive this looks like a way to have a nice piece of meat without going bankrupt.
Now I'm hungry.
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Love it! We are keto empty nesters and I’m going to try this for sure!
You can buy ribeye loin and cut your own steaks for about half price