NRM Chuck Roast Cooked Like a Ribeye
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- Опубликовано: 21 авг 2023
- You may have seen my original RibEye video ( • NRM Cooking the Perfec... ) already. I absolutely LOVE a ribeye steak. But it can be expensive. Especially on a retiree's income.
Enter the Chuck Roast. At less than $6 per pound, you can cook this just like you do a steak. And it turns out pretty darn good!
Find me everywhere I am on the Internet here: timchilders.bio.link.
I started this channel in order to document life as it gets lived. It's about where I live, how I live, where I travel, why I travel, and so much more. Eclectic is a good word for the content to be found here. I hope you will come along for the ride!
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 new 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.
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.👌💖
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.🙂
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
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
I have learned how to cook a chuck roast to taste like a ribeye, thank you good sir. You got a new subscriber
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.
I am a widow and I find it interesting to view retirement from a man’s POV.
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.
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?
🤗😗🙂
@@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 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!!
I have fond memoerirs of my uncle marinading a chuck roast and then cooking it on the grill. Best meat ever!!!
Enjoyed the thoughtfully presented step-by-step instructions, and the comparisons of the two cuts. 🥩🥩 Thank you!
I cook chuck roast in the crockpot. Tender and delicious with minimal effort
being a carnavoire for about 9 months now i buy alot of chuck roast and do this .absolutley delicious
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...
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
Tim I am also on the carnivore lifestyle and it helped me heal so much!
Oh my goodness I’m hungry now! You did a great job with your instructions!
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Thanks! This carnivore here will for sure try this!
I like that this cut provides the desired thickness. Tim, you've won me over with this technique. Coffee and shopping first thing tomorrow!
I do this but I also add baking soda as part of the dry rub, it's it's own special sort of tenderizer
I did this exact technique 55 years ago when chuck steak was 19 cents a pound. Everyone loved it. Try a little tarragon.
Loved your video, we raise our own beef and frequently cook chuck roasts like ribeye. Falls apart, so flavorful too. Thank you!
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.
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.❤
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 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 :)
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....
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
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!!
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.
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!
Great video please keep them coming. Thanks for sharing 👍🏼
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. ☺
Thanks for the video, Tim. Going to give your method a try!
😮 little extra work did not kill anyone...yet😅 I actually like this recipe
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.
Looks delicious! RUclips Channel Number 3, "Tim's Kitchen" !! I think the cooking videos are my favorites.
😂
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!
💚@@mjm-7418
I needed to hear this! Stopped buying ribeyes. Thanks for this alternative
That looked amazing, perfectly done for me. A really good idea!
Looks great... I'll try it! Thank you.
Looks delicious. Thanks for the great tips.
Thank you for easy directions. Something I can follow!
The "spikes" as you call them is an implement called a "Jacquard", used by many restaurants to tenderize meats of all types. I have the one with 45 individual blades which, if you get too carried away can make hamburger out of a good steak. They're available on Amazon at varied prices but the 45 blade one works great. Can take a london broil to a tender new level.
Thank you! This is perfect for me.
Looks amazing! I'm carnivore too! You are doing retirement well!💓
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.
Thank you I can't wait to try it.
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.
Thanks for sharing this video. This just popped up, really enjoyed it and will try it.
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
Very nice presentation- calm, relaxed, thorough. For a little added tenderness after cooking, cutting against the grain at an angle helps even more. Cheers!
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.
I definitely will give this a try. Thanks.
Thank you for sharing! Maybe 🤔 I’ll be able to have steak more often. On my list to try!
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.
This video reminded me to pull out a steak and prep for tomorrow's dinner. Thanks
I am going to try that this week!
Great ideas thx for sharing!
Excellent videography as well as editing (speaking) and thankyou for sharing.😊😊😊
Gonna try this method for sure. I often choose a London Broil and it turns out so good. Looking forward to seeing more of you- I only discovered your channel this morning. ☺️😋
Nice work!
Love it! We are keto empty nesters and I’m going to try this for sure!
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!
Looks delicious!
As soon as this heat wave ends, I'm trying this!
I think it’s a great idea. Thanks for sharing.😊
Super! Thanks for sharing.
😊
Thank you fellow Tennessean.
Great video! One thing though. I recently watched a chef on here prove that resting the meat is a myth. He gave scientific proof of it. So just enjoy the steak off the pan! 👍
Thank you for sharing
Thanks for walking us through that! I will try it 👍🦖😉
Great! I do enjoy the chuck eye steak. Will try this 😊
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!
Soooo good!! Thanks
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 👍
Hi Tim, I love beef on the grill just like you did it. I eat meat in general maybe once twice a week tops, but watching you prepare it and eat it made my mouth water. Lol. I'm sure you enjoyed eating it. Good for you.
Oh that looks great! I have one of those tools and will try a dry brine. Thank you.
Definitely putting a chuck roast on the next grocery order.
Let me know how it goes!
🎉🎉🎉 in any case variety is good
Thank you!!! I look forward to trying this!!! 💪🏼💪🏼CARNIVORE LIFE!!🥳
If you want it to be medium rare. Reverse sear oven temp at 220F and take it out when internal temp reaches 115F to 120F.
Thank you for making this video because I have a chuck roast that I'm thawing out and looking for a way to cook it besides making a beef stew or pot roast. Now I just need to get some twine to tie around it. Great video!
Man you are easy to watch and relate with. Keep it up brutha
Thank you for this video Sir
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.👍
Thanks for the info 😊
Looks soooo delicious!
Nice video. Thank you
I was raised on chuck steak under the broiler then browned in the fry pan. That's tasty eating. Thanks Tim!
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.
Thank you Tim! It looked delicious. Best of luck with diet 👍🏼
I will try that for sure.
oh, I've gotta try that.
DELICIOUS! Thank you dear sir. i am so going to do this!!!!!!!!
That looks delicious ❤
I’m definitely going to try this! 😊
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Interesting info on preparing a chuck steak. Thanks! Looked delicious!
made me hungry...
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