I REGRET never trying this before. I was Blown Away by Results 🔥 Modified Reverse Sear Chuck Steak
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- Опубликовано: 28 авг 2023
- The Reverse Sear Method offers distinct benefits when cooking a chuck roast. This technique involves first slow-roasting the meat at a lower temperature and then searing it at high heat towards the end. When applied to a chuck roast, this method ensures exceptional results.
By slow-roasting initially, the meat cooks evenly from edge to center, resulting in a tender and juicy interior. This is particularly advantageous for a tough cut like chuck roast, as it allows collagen and connective tissues to break down gradually, rendering the meat more tender. The extended cooking time also allows for better flavor penetration and uniform doneness.
Searing the roast at the end creates a delicious crust on the exterior, enhancing texture and flavor. Additionally, this method minimizes the risk of overcooking or uneven cooking, producing a visually appealing and delectable dish. The Reverse Sear Method thus transforms a humble chuck roast into a flavorful, melt-in-your-mouth culinary experience that's sure to impress.
Internal Temperature Chart for Steak
Rare remove from heat @ 118 degrees for final temperature of 120
Medium Rare remove from heat @ 125 for final temp of 130
Medium remove from heat @ 136 degrees for final temperature of 140
Medium Well remove from heat @ 143 degrees for final temp of 150
Well Done remove from heat @ 154 degrees for final temp of 160
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Chuck is my favorite everyday beef. For breakfast, instead of bacon I like to slice a roast into thin, baconlike strips and sear it in butter. So yummy.
This sounds really different and interesting. Are you starting out with a raw chuck or a precooked one for this?
Change you cooking game with any meat would be to put baking soda on your meat for 15 minutes then wash it off pat it dry with a paper towel then make it anyway you want.
My suggestion u go 1 to 2 days in the fridge uncovered with the salt and or what every other spices u like. Then 225 in the oven and u would get an even better result. But the best result is sous vide 24 hrs at 131 then reverse sear.
For me, I find that the steak taste too salty if I season it too far ahead. I generally don't do mine for more than 8 hours, although I know that the longer, the more tender. I love your sous vide and sear method.
@@ralphknowsfood Thanks for replying ! Have u tried coarse kosher salt ? I find that works best, for me anyway. It looks like u would be putting a lot on, But because of the size of it, it doesn't seem to over power.
I do try to use Kosher salt, but I may not have used it on the times I let the meat sit overnight. I guess I might need to give it another try.
I did a version of this tonight Feb 6th Cooked it on a rack placed in a pan uncovered at 275 degrees, pulled it out at 128 degrees internal seared in in a Hot Pan, then put it back in oven until it reached 135 internal, took it out & let it rest for like 8 mins where it ended up at 140 degrees & sliced it open to a perfect medium that looked like a Prime Rib, Man Was It Good! Glad I saw this video, Thks
Oh man, this sounds good. You have me thinking about making it again.
I have done that with a sirloin before, however will do my chuck at 170° over night as it is about 3.5 inches thick.
Have never done this before - about how long does it take in the oven? (I know different sizes will vary, but going for having it done at "dinner time".) Also, when you put back in over to reach 135, is it covered then? Thanks!!
@@vonheise Sounds like a good way of doing it.
That was poetry dude
I've been doing chuck steak in the airfryer, it's done in no time and is delicious every time.
How long & what temp? Do you turn it over?
@@LilyWillow22 180°C/350°F for 20 to 25 minutes. Turn it over once half way through. Play around with it, I like mine well done but not dry. Best to have it at room temperature before you put it in the airfryer.
I taught my dog “you wanna bite” and he knows I’ve got something for him. I say even just bite, and he comes running into the kitchen now. He looks like Scooby doo running from a ghost! Funny as heck! 🤷🏼♂️
That's how Gunner is with Whipped Cream. He's a "crack head" for whipped cream.
Dogs learn one certain word as a command. I had a friend that would ask “Festes, would you rather be dead or be a ni@@er?” Dog would play dead. Would ask “Festes, would you rather be gay or be dead?”. Again dog would play dead. He would just say “dead” with same results
Gunner is very lucky to have you Mr. Ralph ! 😊😊😊
Thank You. Gunner tends to be very spoiled.
I prefer to sous vide tougher cuts of meat. It is a simple, no fuss process and its ability to make tough cuts tender is almost magical.
I reckon was just saying, “hey dad, I’ll have mine rare with a sear please.” Great video brother, as usual. 👍
Yup...he loved it. I cubed it up so he could enjoy it over several days.
Chuck is one of my favorite cuts. And even better is a chuckeye steak if you can find them. I worked in a grocery store meat dept for a few years, when we cut chuck roasts we usually cut the chuckeye out and sold it. Sometimes you can find a chuck roast with the eye still there.
You're right, there are a lot of great cuts out there, but many are very hard to find. Sometimes you have to go early in the day to get them.
Chuck eye is sold at Walmart... for a meager $12.98 a pound.
Only 4 times the price of what it was in the early 2000s 😗
@@toddinthemiddle I agree, the price of food has sky rocketed.
@@toddinthemiddlebecause people discovered a marinated chuck eye steak is as tender as a filet ,but tastier because of the fat.
I remember when they were cheap, too. Used to show people what they were in the store, so, I guess you can blame me some. 😂
Thanks
I’ve been doing the Carnivore Diet for 7 months and discovered chuck roasts a couple of months in. I buy the family packs (usually two roasts) which I slice in half making each into a nice thick “steak”. Sprinkle on my favorite seasoning called “Pluck” patting it onto both sides. Having preheated my air fryer to 400 degrees, I place the steak in for 5 minutes, then flip it and do another 5 minutes. That gets me a very nice rare to medium rare piece of meat which I plate and slather it with butter. Chuck roast has become my go to cut for breakfast and dinner. 🫡
Do I need to know which way to cut it for tenderness? I am ketovore and omad.
@@lindap.p.1337 honestly I don’t pay attention to the grain. My usual procedure is to cook it, put it on a plate, cover it with butter and start eating. I usually consume an entire piece as a meal. I like to eat while the meat is still hot. Sorry I don’t have a better answer. 🙂
Great alternative, value for money 👌
Thanks for watching and thanks for the comment
GUNNER.....the luckiest dog in all of dogdom!! Subscribed, liked.
Beautiful.😋❤
Great recipe
Thank You.
Awesome
Thanks for the comment Phillip.
While you are considering, consider brining that roast in buttermilk for 5 to 7 days, then reverse sear grilling. Then you will have somthing to Celebrate.
Use ghee. You’ll live longer. No need for avocado oil this way. You can add butter for taste at the end, taking care not to burn it.
Good comment. I love Ghee.
Hi Ralph, just read a how to on cutting meat that stated that roasts were family sized and steaks were individual sized. So you can "technically" cut steaks from a roast. Tried it not to long ago with a top shoulder blade and it turned out pretty well. Made about ten steaks with a 3/4" inch cut.
When I was younger, and didn't have much money, I used to buy a rolled roast and cut it into steaks.
It looks tough the way your fork doesn’t want to pull out & the knife took a bit to get through. Looks yummy because you did NOT over cook it (you’re a good man). I like doing chuck steaks (thinner than your roast) in the sous vide & then sear off. It’s tender in some places & chewy in others but delicious!
Thanks for watching Lisa. I have had several people asking about sous vide. I guess I need to plan on doing some of that for the show.
I treated a Chuck similar to this (but not quite) a couple of weeks ago before seeing this video. I liked the look and the taste of the one I did but it was still on the tough side so I’ll try again with your method. Certainly worth the $$$. Go easy on the salt on Gunners portion! Glad I got to see him :) Good job. Subscribed.
I’ve had great results in a slow cooker. Low setting if you have the time.
Brown the 2 sides first. Or not. No biggie. I don’t fool with Instant Pots. 🤷🏻♀️
In this time of inflation, it pays to figure out how we can make the cheaper cuts of meat better. I think my viewers really think that Gunner is the Star of the show, and that's OK by me, he's a pretty good guy.
Thanks for your various videos. I get these for about $3.97/lb, sometimes less and then cut it across the grain as thinly as possible and stir fry it with a little olive oil and some butter, seasoned (as I cook it), with a mix (Pink Himalayan Salt, Garlic Powder, Onion Powder, and Ground Pepper) that I pre-make and put in a large shaker, for all my beef cuts . Actually very tasty, and not tough because it is cut across the grain. Strips are no more than 2" long. I cut the whole roast up at once, and put it in several zip-loc bags with a portion size of what I will use in 1-3 days. One goes in the frig for use, the others go in in the freezer. In order to cut it easily, I partially freeze it on the day I buy it, or remove it from the freezer and let it partially thaw. If you try to cut it raw, you can't get the slices very thin as it is just too floppy. Depending on my mood, I might make a kind of beef stroganoff out of it by simply adding some sour cream, after it's cooked. I eat it just that way, but you could put this over noodles, rice or mashed potatoes and it is very good. The olive oil goes really well with the sour cream. If you use a thickener, although not needed, make sure you put the flour or whatever you use in cool or cold water and stir it, using a very small amount of water. This will keep it from clumping. If you add flour to the hot dish it will clump immediately and there is no turning back.
Hey glen, thanks for the great suggestions. I am always looking for ideas.
@@ralphknowsfoodOf course. Appreciate your videos. After I watched your video, I saw a "grandma" that cooked her roast kind of traditionally but she browned it in pan first, after rubbing a healthy portion of Bouillon "paste" (which I use all the time) on it, instead of salt. There's enough salt in the paste. Kind of interesting twist. Thanks again.
Thanks Glen.
@@ralphknowsfood 😃
1.7 lbs is a light lunch. But I do like the way it turned out. I usually cut the roast in half to get 2 steaks from it. I'm going to try leaving it whole next time. Thanks for video and the idea.
Sadly, chuck costs me about the same at Krogers and Safeway as prime rib, so although I love it chuck is certainly not a bargain cut for me.
I love your kitchen! So handsome!
Thank you. I love it too.
I have a nicely marbled Prime Chuck roast I salted and seasoned with Montreal over night. Then I put it in the smoker for an hour, then put it in a sous vide bath at 134 degrees for 48 hours, around dinner time tonight when it is done. Then I'll sear it over about 1,800 degree searing station on my BBQ and serve. It is so close to a prime rib eye most people would not be able to tell the difference. Granted that prime chuck is hard to find and costs $10 a lb but you can find a great choice sometimes that are very well marbled. The sous vide makes it tender without overcooking. You had a nice cook on the one you did in the video but Chuck is tough and in my experience it is not as tender as a steak unless cooked like a brisket or low and slow like sous vide.
Your method sounds awesome. I have never done sous vide, I am going to have to buy a setup.
A lot of people overlook chucks...same way they overlook flank and skirts
love how you tenderize it with that reverse sear. Pretty much what I’ve done in the traeger. 1.7 lbs, is just about a days meal for a carnivore, which considering your body shape you may ought to investigate carefully.
hahaha Thanks for the comments Dan. You're right, I have put on a lot of weight since starting the channel. I just started getting back into intermittent fasting. ( lost 10 pounds this past week). Hopefully I can stick with it while doing the show. Look for seeing less of me in upcoming videos. lol
Found you scrolling through my carnivore vids. I’m happy to find you and your delicious sounding recipes. Can’t wait to try! Thank you
Hey Toni, I'm glad you found me. I hope you find some good recipes to fit in with carnivore.
@@ralphknowsfood carnivore way of eating attracts some of the nicest people. They are happy because they feel so good and healthy eliminating carbs. No more visceral fat.
Ralph should try it! Imagine having steak or hamburger for every meal!
@@chaosplan I'm tempted.
👍 damn it i gotta go get a roast xmon
I love chuck roast but i hate half done meat which by the way is dangerous to eat because bacteria is easier to attach to it. Thanks for showing how to sear a roast. I didn't know you could even do it. 😊
Thanks for the great comment.
I have seen a version of this where after the dry brine in the fridge for the night, the chuck is then sous vide for 24-35 hrs then seared.
this sounds interesting.
The first 4" of the chuck is the same as the rib roast which is what it's cut from.
I won't feed my dog anything I cook with garlic or onions, there are so many things we eat that dogs can't. Your dog is big enough that the bit of garlic powder you put on won't affect him much. Grapes and raisins are really bad for canines too so if you use A1 sauce or others you might want to look at the ingredients, A1 has raisin puree in it. Like your vids Ralph!
My freakin mouth is watering!
Thank You!
Chuck or oysterblade . Cook it like a normal steak. I believe it is pretty good
I've been marinating cheap beef for years and never knew about this method. Any acidic or fermenting liquid will tenderize meat. I prefer buttermilk or pickle juice, but sometimes use beer or tomato juice.
Thanks for the comment. I too have used pickle juice to marinate, but I find this method easier and quicker.
@@ralphknowsfood Oh, I certainly appreciated learning your method.
How long do you leave it in the refrigerator before cooking?
Depending on how much time I have or whether I remembered to do it, I normally like to leave it in the refrigerator for anywhere from 45 minutes to several hours. If you remember to do it and you plan ahead, you could put it in the refrigerator in the morning before going to work, and have it ready to cook when you got home.
Low and slow is not 275°. Set the oven at desired final internal temp and leave it alone as long as needed to reach that temp.
In your video you said to place the chuck roast in the oven and bring it to 112°. That part I get. What I'm curious is you said halfway through that process flip it over so both sides get equal treatment. My question is how do you know when it's halfway done??
Good question. I was using a probe thermometer that let me know. They come in a variety of price ranges as well as wired and wireless. I think they can really take the process to the next level.
@@ralphknowsfood But what temp represents half cooked??
@@paulditzen2708 Let's say you're looking to pull it out of the oven at an internal temperature of 112 degrees F, and the meat was registering say 58 degrees internal at the start, you might want to consider flipping somewhere around 85 - 90 degrees F. I hope that helps.
Great video and very nice thank you,,, 🎉🎉🎉New Subscriber 🎉🎉🎉
Thanks for watching and for subscribing. I love my subscribers.
Have you tried souvide steak, then sear with butter?
I have tried a variety of methods, but not sous vide yet.
“About 118 degrees “ lol so specifically to be about
Gunner must be humungous
yeah, he's about 100 pounds of lap dog. Or at least he thinks he's a lap dog. lol
I like chuck! It's a good cut. I had some good success the other week with a piece of silverside. NOT super, eat with your gums tender, but certainly NOT inedible. Fried plain, chewey but not hard to eat with great flavour. 2nd tenderised with papain powder, it was a lot better, then 3rd piece sous vide for 2+hrs @ ~70C, then pan seared, was a tad over done for my liking, but was tender enough that the fibre broke down nicely!
MY theory, the tougher, working muscles have the MOST flavour, & the more passive muscles, that are tender, have less/different flavour.
It is always going to BE a trade off between strong beef flavour and ease of chew!
BUT if you're willing to experiment a bit, you CAN kinda have BOTH, within reasonable limits, @ cheaper prices!
Nice 1 Ralph!
Your puppy likes his steak!
MY puppy used to love hers & always got the scraps!
(Now it goes to the magpies outside! ) :o(
Back in the day when a friend and I were starting out living in an apartment we would go to the store and buy a 3.5 pound chuck roast at 0.88¢ per pound and take one of the racks out of the apartment's oven and go to the backwoods lake side area and dig a small hole in the ground and start a fire from tree limb debris lay the grate down and cook the 3.5 pounder chuck roast. I don't recall it ever being really tough. We would put the fire out and return the dirt and it was great. One time we had the park rangers drive by and they would smile and wave.
@@mhammer5 Yep. Well I have SINCE found out that chuck is NOT that tough on its own.
I cooked 1/2 a piece, cut up for a BEEF stir fry, & I cooked the left over bones I couldn't trim!
It was TENDER!
The stir fry bits I did marinate in papain powder & water for a few hrs, then fried them up with sauce, onions, garlic ginger etc.
It was MAGNIFICENT!
Don't let ANY1 tell you chuck is too tough to cook up as steak or stir fry!
Thanks for the great comment. I was really pleased with how well the chuck steak turned out.
@@ralphknowsfood Surprised me as well.
NOWHERE near as 'tough' as some make out!
My dad went through the salting process, then covered it with mustard and laid it directly on hot coals and covered it with more coals. When a perfect temp.he pulled it out of the coals chipped off the crusty mustard, waited 10 minutes and then oh baby!! De-licious!!!
That's really interesting April. I would love to see that process. That sounds like something that would make a great show.
I worked with some South Africans and they told me about their style of grilling that puts meat directly on the coals. I think they call it a “braai”, pronounced like the nickname for Brian.
Is this guy a Marine he calls his dog gunner I'm met the last Gunner in the service back in 79 ,80 perhaps 😊
How about some videos on sous vide cooking.
Good suggestion Gerald, I'll have to work on that.
See if he likes it it's a dog it's a stake of course😂😂 just found your channe. very informative
Thanks for watching. Your right, I haven't found anything he hasn't liked. lol
I had a norwegian elghound named Gunnar.
He also loved steak!
Dogs - carnivores. Your hitting that dog's sweet spot with the steak. Gotta admit, if you offer me steak, I come a runnin'! Lol
Wow, and I thought my Gunner was big. Those are beautiful dogs.
@@ralphknowsfoodWhat breed is Gunnar? He’s huge!
@@mrfin He is an American Bull Dog, but he thinks he's an American Lap Dog.
dog likes chuck alot
I'd like to say it's my cooking, but honestly, Gunner isn't that picky. lol
So, a Chuck roast and shoulder roast is the same? My grocery sells both
Pretty darn close. The shoulder roast tends to be one piece, more like a strip steak, where as a chuck roast is more like 3 pieces held together by fat, more like a rib eye.
Love the concept but I don’t think Gunner needs the salt!!
Gunner enjoys the occasional bite when I do a show, otherwise, he's stuck with just the bland food he normally gets. We normally don't give him table scraps, but he does get whipped cream when I get my cup of coffee. That's his big treat.
When you cut it done the middle, it looked like you didn’t rest it long enough. 30 minute rest time for that size steak. Not bad though.
Is it chewy?
It's never going to be as tender as a good Strip Steak or Ribeye, but it wasn't bad. The seasoning well ahead of time and the low and slow in the oven helped a lot.
Blood dripping bro !🤢
I think Gunner would have preferred his raw.
I saw a video where they cooked it in a oven set at 125° for 24 hours but I cannot find that video now, and don't have that much courage, so will set my oven to it's lowest temperature of 170°. My air fryer will go down to 120° but I will stick with 170 in a full size oven.
I think your on the right track with this. I recently did a video on round steak and started the reverse sear at 225 degrees. By the time i pulled it out of the oven, it was obviously not done, but that gave me plenty of time to put the sear on it without over cooking the inside. Doing it too low will take a really long time, but it does help with keeping it tender.
@@ralphknowsfood I did it overnight which got it a bit overdone, but my wife fears too low a temp. fearing that it will spoil in the process. I dry brine for a day which I believe will remove any viable bacteria.
Give Gunners to him raw. It is more nutritious.
I always buy chuck roasts and steaks
Hello Carol. Chuck roasts and steaks represent a great value.
Sorry forgot to mention, they were cooked on the grill.
Great video but not enough screen time for gunner.
I think Gunner agrees with you. I thank you, and Gunner thanks you for watching.
I put my kosher salt in a spice bottle with large holes. It shakes out evenly over the meat.
I love that idea.
Id just give Gunter the meat raw. He doesnt care..
Gunner wants some more
Gunner always wants more. lol
Steak? Go Brandon😆
Is this a chuck steak or chuck roast?
I think this could qualify as a chuck roast.
THERE MAY BE SOME EXTRA THUMBS UP BY GUNNER...HE HAS A PAW YOU KNOW..!
Gunner agrees
Regardless of being able to dial in the exact internal temperature you want to achieve, a chuck roast is still chewy and more suited to braising. You obviously don't have anything to offer.
I wonder if that chuck had been salted and left overnight in the fridge may have turned out more tender. Maybe mix in a little papain or bromelain with the salt and it should break down the fibers pretty well overnight.
I've tried 275. Too fast for me. 115 is also high. I like them deep red. It wasnt tender tho.
Chuck steak, roast awesome... Not ranch cut
gunner is a big puppy dog
Yes he is, and he thinks he's a lap dog too.
Oh man it’s raw ..
I can understand some people feeling that way. My best friend's wife feels the same way. That's why I now put an internal temperature chart in the description. Thanks for watching.
Gunner got cheated on the butter
Maybe that's what he was trying to tell me.
It looks rubberish when it is cut and the it doesn't want to let go of the fork. 09:49 I'd say it looks like a cheap cut of meat cooked like a steak.
From the Netherlands: If you know your food as good as you claim then I do NOT understand why you don't use FRESH pepper and garlic instead of this supermarket stuff.
Tell ya what... come to the U.S., so i can watch you fail miserably trying to pass a blind taste test differentiating between meals with fresh and not fresh pepper and garlic 😁👌
Why did you only baste one of the meats with butter and no the other? That doesn't make sense
The small piece of meat was for Gunner, my dog. He was just as excited without the butter.
Still look tough to me.
It really wasn't tough, but you're right, it's not going to be as tender as a good strip steak or ribeye. But it will be a lot cheaper.
Liver steaks are nice and tender…
You could trim off the first 40 sec on this video and not lose anything. Like so many of these amateur videos, when time is a premium, they just waste too much time on chitchat when all one is looking for is the core information.
Not so much. I like hearing how others think about cooking.
To pink for me
Curious why you said Garlic Powder and not Garlic Salt. You obviously looked at it and didn’t say Salt. I replayed it, to make sure that I wasn’t wrong, but why not admit that you added Garlic Salt instead of Garlic Powder?
He didn't say garlic salt because he ment garlic powder. Garlic powder is a thing you know.
So you can control the amount an quality of the salt
Please consider ketogenic or carnivore diet. You could drop some weight with no real effort. Regards.
I will consider these alternatives. I have had luck with Intermittent Fasting in the past ( I had lost about 80 pounds at one point ), but it's kind of hard to do while having a cooking channel. I have recently been having some success following the advice of a doctor who specializes in obesity. We'll see how this goes. Maybe if I started another channel about this, I would feel more obligated to follow through. Thanks for the advice.
Go for it! 5 years in, now ketovore and enjoy a huge spectrum of benefits (no more asthma, allergies, eczema, mood, anxiety). Good excuse to get all new clothes.
It looked like you were honking down on chewing gum. Smoke to a higher temp and then sear quickly.... and eat quickly before it all goes to crap. Your dog would be more tender than what you cooked there.
Dog is pretty tender I hear
Dog is really tender I hear
Good video, but you should never give your dog salted meat!
I just cannot fathom how people cooked meal before a thermometer was invented...they were just lucky, I guess...smdh
Meat thermometers have been around a long time, though. My grandmother had one she got in the 20s.
When I didn’t have a thermometer I’d estimate by time and then cut in to see how done. Sloppy, yes, but we ate fine steaks anyway
Be careful with salting meat for a dog. Salt is not a friend of them
Why would you put salt on Gunner's meat. probably not good for dogs.
Pot roast.
I was going to watch your video but you had way too many RUclips commercials in it, including two long ones before the viewer can see EVEN ONE (1) frame of your video. I bailed at this point. RUclips commercials are ruining your videos. Please stop.
I'm sorry this happened to you, but I have no control over the commercials, that's all up to RUclips.
Information are incomplete and the metology is wrong.
May I suggest you not use a plastic cutting board? Actual plastic particles in your food is toxic!
WHY waist the fat ??? make NO sense
You make a good point. I generally don't save the fat from the meat, however, I do save all of my bacon drippings.
A dog will eat its own shit 😮