Cooking Chuck Roast Like a Steak | Reverse Seared Chuck Roast
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- Опубліковано 21 вер 2024
- Cooking Chuck Roast Like a Steak | How to Reverse Sear a Steak on the Grill
Today we are going to be #cookingchuckroastlikeasteak, we will be #grillingchuckroaststeak. With this inexpensive #chuckroast, we'll show you #howtoreversesearasteakon grill. #howtocooksteakoncharcoalgrill
#shorts
Thats the inflation steak baby
🤣🤣🤣🤣 No lies detected there.
Using a piece of wood to diffuse the heat from the fire is genius and yet such common sense.
It really does the trick Kyle, thanks so much for watching.
I accidentally bought a roast instead of a steak and needed to know how I could do this 😂 thank you!
Well that is awesome Savannah, be sure to let us know how it turned out. Thanks for watching.
literally same thing happened to me lol
Time/temps please that looks so good!!
How did they end up? Taste like a rib eye?
Just cooked one Sunday, I might stop buying actual steaks it was soooo good 😂
Shout out to TEXAS! I miss you HEB, dearly . 🤠
HEB is the best!
Ain’t nothing to do in Hurst Euless Bedford
The taste was very good! It was a bit tough in a few spots. Next time I’ll do a longer cook at a bit lower temp. Thank you for putting me on the path with this cut! Definitely one worth perfecting!!
I agree with a part that chews like a average ribeye while other parts have more chew Cookepi. Thanks for watching.
Wow. That’s clever and looks delicious. I’ll have to give it a try
You're going to love it.
Perfect, was trying to find a better option than a pot roast.
Thanks for watching, here are the details if you're interested.
ua-cam.com/video/eQoxTfzc5aM/v-deo.htmlsi=p39fn9jgKJuIobup
I already know this would be just phenomenal. It may not look as pretty on a plate as a Ribeye, but it will taste just as good if not even better. I often buy Chuck Eye roasts, let them dry brine with salt for 2-3 days, and then cut unreal steaks out of it. A+
Dry brining is definitely an effective technique Dogspark. Thanks for watching.
@@mamaandpapajoe Thank you for all your responses to these comments. You seem like a very nice person and a master of meat.
OMG that's what I wanted to know
MY LATEST REGRET: Not seeing this method before spending nearly $38 on an identical 3.92 lb cut at Publix a few days ago that ultimately became the 'Dutch oven disappointment' 😢😢😢
There will always be another Zane and you're going to love it. Thanks for watching.
That looks incredible. Seems like a nice alternative to ribeyes without breaking the bank
We agree Smirking, thanks very much for watching.
@@mamaandpapajoe I just made one tonight. People told me it would be too tough, but I disagree. It was delicious. I slow cooked it in the oven to temp and seared it on the grill.
Poor mans ribeye !! Nice work !
@@smirking8457
Hello, how possible it that you slow cooked it in the oven and still getting Medium rare temperature??
@@jad2290Best way I found is to tie the steak, probe the middle with a thermometer, and oven bake or smoke to about 115-120 degrees. Pull steak and sear in cast iron or over fire to develop crust. Rest for at least 10 minutes and enjoy a perfect medium rare.😉
So cook in oven, finish warming in grill, then put directly on coals
Bring to temp in oven (120-125) then sear on HOT COALS to desired finish temp.
Looks absolutely delicious 😋
Thanks for watching Todd.
Perfectly cooked!! Nice
Thanks for watching Chris, Chuck roast can't be beat!
You’d probably need a long time during the low heat portion of cooking for it to come out tender I bet. Traditional steaks like ribeye or NY strip are naturally tender, but chuck has a lot of connective tissue that typically benefits from a braise.
It's a very versatile cut Cuthip, not many folks cook it this way. Thanks for watching.
I love the way chuck roast tastes as a steak! When making pot roast, I always trim a little off and quickly pan-sear it to nibble on. lol
It's such a versatile cut Sydney, and soooo flavorful.
dang, looks good. I like that coal box too...whats the rub?
Thanks Walter, course cracked pepper followed by Uncle Chris Gourmet Steak Seasoning.
Looks beautiful, what was that wood piece for? Divert geat for a more indirect cooking method? I keep gettin chuck roasts that are oddly chewy like the fibers havent properly broken down or somethin? Do tri-tip n top round sirloin awesome but oddly those chucks are just kickin my ass 😂.
Thanks for watching Jordan. Yes, the wood is there to block the direct heat. This method really works will but the Chuck roast has to be well above average in terms of marbling.
Made this the other day. The only other thing I added was celery. Followed the recipe except for that. It was fantastic.
That's awesome to hear John, take care!
@@mamaandpapajoe I should be thanking you.
Did you find the recipe written anywhere? I want to make chuckroast for my dad because he likes steak but chuckroast is way way cheaper where I live. Except I never made it before 😬
@@winterfoxx6363 Just watch the video and stop it and write down what they say to do. It's extremely easy.
We need the instructions! I just bought some and want to cook it on my traeger.
Low smoke at 225-250 until it reaches about 130 degrees, let it rest while you get the grill or a cast iron pan HOT. Sear the steak to your desired finish temp.
ua-cam.com/video/eQoxTfzc5aM/v-deo.htmlsi=DQorT5Sf0_-0LU34
Every 2 weeks or so il buy. Chuck roast and a pack of hard wood smoked bacon and make a home made fire smoked chili..... il never use hamburger agian in my chili. Lol
I have always been a fan of a chunky meaty chili so never ground beef. Always chuck or brisket.
Looks real tender!
Thanks for watching Craig.
Holy shit balls that looks good
🤣🤣🤣 Thanks a lot FVine!
Every since I was a little man my grandmother always used a crockpot... years later my mom used a pressure cooker... Now I'm raising my own family I'm about to throw one on the pit and see how it turns out 😊
Hope you enjoy Tonyn Cuck is a great cut!
Just did pressure cooker then air fryer, tasted great!
That looks amazing
Thanks a lot Tank! We appreciate you watching.
Chuck roast is 2 really tender steaks combined, a Denver and chuck eye which both are really close/touching the ribeye section of a cow. I prefer to separate the 2 steaks before cooking it
Good info Chala, thanks for watching.
Looks delicious I did a reverse sear Chuck after seeing the long video of this. (I think it was from you guys) btw if those are nitrile gloves those suckers are flammable. I learned that the hard way one time.
Thanks for the info TJ, we appreciate you watching.
That outside look good as hell
Thanks for watching.
Love the shots. 🎉
We appreciate you watching Rollins!
Family what greens you got ontop to garnish? Looks incredible 💪looks smacking
Great question Westful. Is a combination of a dry Chimichurri mix and butter! So delicious. Check out the link.
alfrugoni.com/collections/seasonings-and-food/products/chimichurri-combo-1
@mamaandpapajoe thanks yall I appreciate you. !
Looks delicious 😋 😋
Thank you for watching Gwen, have a happy New year.
Looks great, what's the internal temperature??
Thanks for watching Artcien. It average 130F across the roast. Here is the full video.
ua-cam.com/video/eQoxTfzc5aM/v-deo.htmlsi=Mp5SaQfg7eSNlyAR
Looks delicious.
Thank you very much! 😋
You definitely did your thing on that
Much appreciated Mr Burton, it's such an awesome cut.
With low and slow
Anything is possible guys 🙏🏾👌🏾🍖
I totally agree. Thanks for stopping by.
@@mamaandpapajoe thank you for the tips
Steaks are not cooked low and slow….
@@michaelbatson5989 facts
@@michaelbatson5989reverse sear…
Call me crazy but this looks amazing
Well I agree with you Crazy! 🤣🤣 Thanks for watching.
Looks perfect
Thanks Brat. It's such a versatile cut of meat..... especially if it's well marbled.
Great video, steak looks amazing 🔥definitely gonna try this. Love that cutting board 💯
Thanks Venomm.... Chuck roast is so versatile. A gentleman out of Ohio makes these boards.
Brilliant technique! I've been doing the lazy version of just cooking a HEB roast on mesquite pellets to ~140.. they come out good, but oh man not as nice as yours! you cut it right too, How do you beat that for the $15??
It's such a versatile cut Dave, most people only do pot roast. Thanks for watching.
This doesn’t mean anything without list of
Rub seasonings. Looks delish. How many minutes each side?
Yeah! It's a short! Here's a link to the full video with that info!
ua-cam.com/video/eQoxTfzc5aM/v-deo.html
i bought chuck steaks from publix and cooked high and fast like any other steak and they were good. Not as chewy as i thought they would be and nice beefy flavor.
It's such a versatile cut Miami, you can't beat the flavor!
Thanks 🙏
Thank you very much for watching Artcien.
Did one on the griddle. TOO GOOD!! Guess the price will go up on these next.
🤣🤣 Joining the high priced ranks like Oxtails.
@@mamaandpapajoe right! I used to be able to buy a whole pack on base for $20 back in the day. Now, that same pack would cost me almost $200. That's crazy!
What a marvelous sight😋😋
Thanks Don, a really versatile cut of meat.
Chuck is THE alternative to ribeye.
The flavor and fattiness is similar since its part of the same muscle group.
Make sure to slow cook for 3+ hours, then sear off.
Or just make a bomb braise with rice, mashed potatoes, or a pasta.
That sounds great Tenekai! Thanks so much for watching.
Did you just smoke that while reverse searing? 🤯
I smoked it before searing Prince. Here is the full video if you're interested.
ua-cam.com/video/eQoxTfzc5aM/v-deo.htmlsi=7wcqeJnuzK6ciG9a
This looks like it turned out pretty good. I've used chuck for burnt ends but that it. I also saw your full video you made about 5 months ago doing a full smoke on a chuck. After doing both, do you prefer reverse searing and eating like a steak/TriTip or full smoke and like a brisket? Thanks! (Followed) 👍
It's so flavorful when smoked, even more so than a brisket!
@@mamaandpapajoe thanks buddy I'll have to try! ✌️
I’m also one of the people who accidentally bought a roast instead of a steak and this gives me hope.. I really didn’t want stew. Thanks for this.
You're going to love this Iamher! Chuck is such a versatile cut of meat.
Soak this overnight in jack Daniels
That sounds interesting Chris!
Honestly high end meat so good
So true! You can't beat quality meat JV!
Perfectly done
Thanks very much Earl, the versatility of a nicely marbled chuck roast is endless.
Poor mans brisket lol I love them.
Thanks for watching J!
I do this a good bit they r so good
So true! Thanks for watching.
Hey what’s the song in the back ground you playing I appreciate the recipe cooking it rn
It's a song in the YT Library by Anno Domini Beats called "Like that". Thanks for watching Mark.
I recently switched over to chuck for steaks. Steak prices are getting ridiculous.
Same. Cook them right its nearly as good as a ribeye
So are Chuck roasts now. Went up $2/lb in the last week at my store.
So perfect so good...
It's a really flavorful and versatile cut of meat. Thanks for watching.
How is it tender?
Like an average ribeye.
The Art Of The Smoke !! 🔥
Thanks Charlie!
Slow and low, salt it ahead time and don't stop it at temp over cook...
Sounds like a plan David, thanks a lot.
Surprisingly good marbling
Thanks Benjamin, if you want to treat it like a steak, the marbling is a must.
Where is the recipe? That steak looks vert tasty,!
Thanks for watching Jhobbs.
ua-cam.com/video/eQoxTfzc5aM/v-deo.htmlsi=YJsKCGmk5l6cw3mv
This is 🔥
Much appreciated Matthew, merry Christmas.
perfect!!💯❤
Thank you so much Maria!
Just give me that whole thing and a bottle of red wine
🤣🤣🤣🤣Giddyup!
red wine is great
Oh hell yeah!!!
Thanks Edwards.
is that charcoal basket homemade?
No, it's called the Smokenator. amzn.to/3t3BWUh
Wouldn’t a rare chuck roast be insane tough? This was low and slow but I didn’t think collagen broke down at temps so low that it stays rare.
It has to be a roast with enough marbling Baka. A well marbled roast will rival a basic ribeye in texture and with. more flavor. Here's a video of a different chuck. ua-cam.com/video/FFEV24BKXrg/v-deo.html
most of the time rare is very tender compared to well done...same way with hamburger...
What temp do you target for the smoke?
My Weber does not have a thermometer but 225-250 would be great. I use about 17 briquettes.
Thank you, crazy fast reply:) God bless! Cooking one now:)
Please let me know how it turns out.
Good job
Thanks for watching, we appreciate you.
i had this exact same idea
Ho for it Blulu, you're going to love it!
what are you getting the internal temp to my guy?
Here is the full video Paul. I take them to 128.
ua-cam.com/video/eQoxTfzc5aM/v-deo.html
Mouth watering 😦
Thanks very much!
Half of me wants more people to know how good it is, but the selfish half doesn’t want the price to go up
😂😂😂 I agree, the powers that be are marking everything up.
Doing this RIGHT NOW... FOR THE 4TH ! PRECHAAAAAATE
Giddyup! Holla when you are finished!
How was it dawg ? Looks fire
A chew like an average ribeye with triple the flavor Julio, have a merry Christmas.
I’ll be making this then merry Christmas man
Bravo 👏
Thanks for watching Philip.
Damn that's good
Thanks very much for watching.
nice job
Much appreciated Anthony, thanks.
Is it tender or rough?
Not tough at all. There are about 5 different muscles in a Chuck roast. Some chew like a basic ribeye, others like a flat iron steak. Just have to get the right one.
I’m guilty of doing this. All for me.
😂😂 I know the feeling Myco!!
How was it? I’d like to try this, but I’m afraid it would be chewy.
You're going to love it Greg! It helps to well marbled. You're going bto have a few different textures in the different muscles. One of them compares very well to a ribeye texture.
Not chewy at all, it's butter soft when finished.
Yessir!
Tried out chuck roast as a steak today. Def wouldn't try again. I had an AMAZING medium rare on it but it was tough and regardless how much salt I added, it just tasted bland.
Sorry to hear that Battlefront.
Ummm. Sir. Sir 😂
.
Who told you to do that?! Come here…give me that piece with a lil fat on it 😊
🤣🤣🤣 One of the best bites on that cut DJC! A really versatile cut man. Thanks
Should’ve put it in a pressure cooker after. Make some shredded beef.
That's an idea.
WOW!
Thanks a lot Ron!
Sous vide for 12 hours then grill.
Thanks, I've done that too. Works great Carlos.
Pull temp??
Pulled at 128-130. Here is the detailed video.
ua-cam.com/video/eQoxTfzc5aM/v-deo.htmlsi=VG-4D87kn3f8ohEq
Looks delicious.
Thanks
Dude! you didn't even provide ingredients.
🤣🤣 Here is the full video with all the details.
ua-cam.com/video/eQoxTfzc5aM/v-deo.htmlsi=DoZe9f6mlW-qvxDl
@@mamaandpapajoehello I can't click on this link.
Yummy
Thanks for watching Ctya!
Damn, lol, these roast be small nowadays can mistake it for a steak lol, looks good though.
I f you want to cook one like a steak, it should be smaller Sven. Thanks for watching.
Looks like it might be from the chuck eye end , which is the most tender park of the chuck roast
Yessir, a few other folks have said the same thing Michael. Thanks for watching.
Hat to be like a tire… I thought you had to cook those for at least two hours
You thought wrong. Check out done comments.
I remember when i was a young lad and i used that you cant handle the truth line on my parents when they asked me for the truth. Yeah bad idea...
I've had plenty!
I’m hungry now boy
Thanks for watching Joy.
I started freestyling for no reason
🤣🤣🤣🤣 Too funny Lucas! Thanks for watching.
How would you do it in the oven?
Can definitely be done. Put your oven on 225 and slow cook/warm up the roast until it reaches 115-120 degrees. You can then put the oven on broil or heat up a cast iron pan with some high temp oil and blast the roast flipping every 30 seconds until your desired temperature is reached. Warning.... this method does create some smoke so your alarms may start screaming.
@@mamaandpapajoe if u get this I’m cooking one now so how long do I cook it it’s a small one Thank u ❤
Sorry I did not see this in time Andrea. It would have been based on the thickness.
It's rawwwww
K
Chuck is good eating. Just season it well and add some butter and rosemary. Poor man’s steak.
Absolutely correct Johnathan, I love it.
Beautiful brother
Thanks very much Bruce, we appreciate you watching.
Is it tough meat?
It wasn't tough. It had a chew comparable to an average ribeye. Here is the full video.
ua-cam.com/video/eQoxTfzc5aM/v-deo.htmlsi=-Qt6x8backKl2Ybr