NRM Chuck Roast Cooked Like a Ribeye
Vložit
- čas přidán 21. 08. 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!
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.
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.🙂
I like to cook chuck roast in the crock pot. It comes out so tender. I brown it first on the stove.
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 cook chuck roast in the crockpot. Tender and delicious with minimal effort
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! 👍🏼
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
Thank you fellow Tennessean.
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 am a widow and I find it interesting to view retirement from a man’s POV.
Great video please keep them coming. Thanks for sharing 👍🏼
I have fond memoerirs of my uncle marinading a chuck roast and then cooking it on the grill. Best meat ever!!!
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 :)
Loved your video, we raise our own beef and frequently cook chuck roasts like ribeye. Falls apart, so flavorful too. Thank you!
I did this exact technique 55 years ago when chuck steak was 19 cents a pound. Everyone loved it. Try a little tarragon.
Enjoyed the thoughtfully presented step-by-step instructions, and the comparisons of the two cuts. 🥩🥩 Thank you!
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...
Oh my goodness I’m hungry now! You did a great job with your instructions!
😋
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!!
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 have learned how to cook a chuck roast to taste like a ribeye, thank you good sir. You got a new subscriber
Looks delicious! CZcams Channel Number 3, "Tim's Kitchen" !! I think the cooking videos are my favorites.
😂
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
💚💚💚
@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.
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!!
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 needed to hear this! Stopped buying ribeyes. Thanks for this alternative
Add salt and cornstarch to brine. I’m going to Academy to get that tenderizer tool. Thanks!
I like that this cut provides the desired thickness. Tim, you've won me over with this technique. Coffee and shopping first thing tomorrow!
Thanks! This carnivore here will for sure try this!
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....
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.
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!
Came here to comment on your most recent video because comments were turned off? Congrats on your first pay out from CZcams and I’m happy for you 😊
I learned a lot from the video on how CZcams 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
😮 little extra work did not kill anyone...yet😅 I actually like this recipe
Thank you for a great idea! I've always wondered why roasts couldn't be cooked as a steak. Now I know!
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.
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.
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.
Definitely putting a chuck roast on the next grocery order.
Let me know how it goes!
🎉🎉🎉 in any case variety is good
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! 👍
Tim I am also on the carnivore lifestyle and it helped me heal so much!
This video reminded me to pull out a steak and prep for tomorrow's dinner. Thanks
Man you are easy to watch and relate with. Keep it up brutha
There is another way you could tenderize cheap cuts of meat without punching holes or using a ton of salt. Set your cut of meat on a plate such as you did and pour 100% lime juice over the meat so there is a small amount on the bottom of the plate. after about 15/20 minutes turn the meat over and repeat. Do this for at least an hour and a half flipping every 15/20 min. You can see and feel the connective tissue break down. When you have achieved your desired tenderness simply drain off the lime juice and pat dry. Then season and cook as you would normally do. The meat will NOT taste like lime juice and will melt in your mouth. Been using this method for years and have tenderized some pretty tough cuts of meat. Works with pork as well
I am going to find a tenderizer. I didn't even know they existed. My son and I eat a chuck roast every day. I cut it up in large pieces and put them in the fridge now that the weather is getting warm. Better than a salad.
Very nice presentation- calm, relaxed, thorough. For a little added tenderness after cooking, cutting against the grain at an angle helps even more. Cheers!
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.
Looks great... I'll try it! Thank you.
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!
Rib eye is my favorite! I think I need to treat myself to one for dinner tonight!
You can buy ribeye loin and cut your own steaks for about half price
This is an excellent way to make hockey pucks. The ONLY way to cook such a tough piece of meat is low and slow, period.
I definitely will give this a try. Thanks.
Thank you for easy directions. Something I can follow!
Nicely done. Ground beef is even cheaper and even more tender. I know it's not as satisfying as a steak but it's still great and serves the same purpose.
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
😋
Same here 👍
Looks delicious. Thanks for the great tips.
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.
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
Thanks for sharing this video. This just popped up, really enjoyed it and will try it.
That looked amazing, perfectly done for me. A really good idea!
Looks delicious!
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
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.
Thank you I can't wait to try it.
Thank you for sharing! Maybe 🤔 I’ll be able to have steak more often. On my list to try!
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
Thanks for walking us through that! I will try it 👍🦖😉
Thank you! This is perfect for me.
Thanks for the info 😊
Thank you for sharing
DELICIOUS! Thank you dear sir. i am so going to do this!!!!!!!!
Thank you!!! I look forward to trying this!!! 💪🏼💪🏼CARNIVORE LIFE!!🥳
Excellent videography as well as editing (speaking) and thankyou for sharing.😊😊😊
Have fun !!
Looks soooo delicious!
I think it’s a great idea. Thanks for sharing.😊
being a carnavoire for about 9 months now i buy alot of chuck roast and do this .absolutley delicious
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 video. Thank you
Super! Thanks for sharing.
😊
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.
As soon as this heat wave ends, I'm trying this!
I am going to try that this week!
Interesting info on preparing a chuck steak. Thanks! Looked delicious!
made me hungry...
😋
My father would cut grilled London broil on an angle to cut across the fibers making easier to chew. At 11:01 in this video you can see the fibers of this steak are running vertical or perpendicular to the cutting board. the tenderizing tool is not cutting through the muscle fibers but making holes parallel to the fibers. IMHO This will aid in salt and marinade absorption but will not break up the fibers to make a less chewy chuck roast.
The Jaccard meat tenderizer you are demonstrating is more effective on cuts like flank steak, skirt steak or a pork loin roast where the muscle fibers run horizontal when placed on the cutting board. I do like your mission!
Thanks for that info! Very helpful!
Sous vide at 135-140F for 12 hours then pat dry and sear on grill or torch or heat gun or broiler. Super tender. Do all spices before you bag, it marinates while you cook.
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.
This is what I grew up with as a "steak." Dad cooked it on the BBQ. I was probably 20 and in the Army when I had my first actual Ribeye. Before that, I had sirloin steak at Sizzler, but it wasn't a quality steak. It was good, so I didn't miss out on much until I later found out what a good steak could taste like.
Great! I do enjoy the chuck eye steak. Will try this 😊
Chuck steak is underrated. BTW, you can make it tender by using meat tenderizer, or soak it in pineapple paste for an hour.
5:06
"MOO-ve this over here!"
Thank you for this video Sir
I will try that for sure.
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!
That looks delicious ❤
Oh that looks great! I have one of those tools and will try a dry brine. Thank you.