NRM Chuck Roast Cooked Like a Ribeye
Вставка
- Опубліковано 21 сер 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!
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 am a widow and I find it interesting to view retirement from a man’s POV.
Thanks! This carnivore here will for sure try this!
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.
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!!
Enjoyed the thoughtfully presented step-by-step instructions, and the comparisons of the two cuts. 🥩🥩 Thank you!
Oh my goodness I’m hungry now! You did a great job with your instructions!
😋
I have fond memoerirs of my uncle marinading a chuck roast and then cooking it on the grill. Best meat ever!!!
Looks delicious! UA-cam Channel Number 3, "Tim's Kitchen" !! I think the cooking videos are my favorites.
😂
😮 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
💚💚💚
Definitely putting a chuck roast on the next grocery order.
Let me know how it goes!
🎉🎉🎉 in any case variety is good
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 !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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. ☺
Tim I am also on the carnivore lifestyle and it helped me heal so much!
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 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 like that this cut provides the desired thickness. Tim, you've won me over with this technique. Coffee and shopping first thing tomorrow!
Very nice presentation- calm, relaxed, thorough. For a little added tenderness after cooking, cutting against the grain at an angle helps even more. Cheers!
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....
Chuck Roast is $ 4.99 at Costco. Thank you for sharing your video
Thank you for sharing
Looks delicious. Thanks for the great tips.
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 :)
Came here to comment on your most recent video because comments were turned off? Congrats on your first pay out from UA-cam and I’m happy for you 😊
I learned a lot from the video on how UA-cam 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
Thank you for easy directions. Something I can follow!
I am going to try that this week!
That looked amazing, perfectly done for me. A really good idea!
Thank you I can't wait to try it.
Thank you! This is perfect for me.
Looks good!
I like to cook chuck roast in the crock pot. It comes out so tender. I brown it first on the stove.
As soon as this heat wave ends, I'm trying this!
Great! I do enjoy the chuck eye steak. Will try this 😊
Thank you for sharing! Maybe 🤔 I’ll be able to have steak more often. On my list to try!
Super! Thanks for sharing.
😊
Will be giving this a try!
me too!
Now i am hungry !!
😂😂😂
Very good video.
Some of the best steaks I have had are from the chuck.
There is a comment below from 'fretless 5' about the location of the chuck on the cow.
When prime rib goes on sale in my area I always get the 'chuck end' of the prime rib.
Has a lot more of the deckle muscle which to my mind is the best part of the prime rib.
The slow cook and then rest and then high sear is the termed the 'reverse sear method'.
It is the only way I cook meat.
Way better than fast sear first.
Dry brine overnight is great - the salt adds flavor all throughout the meat.
I cook a lot mainly because I like to eat well and can't afford to eat at restaurants that can cook better than me.
Cooking is very creative too.😄
😂great instructions
cant wait to try this
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.
I’m definitely going to try this! 😊
😊
Oh that looks great! I have one of those tools and will try a dry brine. Thank you.
Thank you for this video Sir
oh, I've gotta try that.
Looks great!
😋
I think it’s a great idea. Thanks for sharing.😊
Thanks for the info 😊
Excellent videography as well as editing (speaking) and thankyou for sharing.😊😊😊
Interesting info on preparing a chuck steak. Thanks! Looked delicious!
made me hungry...
😋
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!
Loved your video, we raise our own beef and frequently cook chuck roasts like ribeye. Falls apart, so flavorful too. Thank you!
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!
I will try that for sure.
please more tim’s kitchen !!! ❤️
😊anytime...
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.
I'm definitely going to try this method! My husband loves steak. I plan to try this as a surprise for him. Thanks!
😋
Great video!
😊
Almost to 25k! Yay🎉
Love it! We are keto empty nesters and I’m going to try this for sure!
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.
A great way to prepare that I never would have thought of. Thanks for sharing…a new way! xo
😊
Nice!
The only way to roll with a chuck is sous vide. I salt and season it then I do a pre sear on all sides to create some flavor for the long sous vide cook. (28 hours) and then I sear it after the sous vide to get a bit of a crust on it. A perfect medium rare and as tender as a fillet and just bursting with flavor. Nothing equals the sous vide method for a tough but flavorful cut like chuck. People are blown away when they eat it.
Have fun !!
Thank you Tim! It looked delicious. Best of luck with diet 👍🏼
It looks so good 👍.
keep cooking!
I am going to the market today to get one !!!!!
Ummm, looks so good ❤
Funny how I can not be hungry, but watching the end result made my mouth water! I’ve got to try this!
same here!
I am inspired to go full carni again, thanx.
I was raised on chuck steak under the broiler then browned in the fry pan. That's tasty eating. Thanks Tim!
Happy Tuesday Tim! Enjoying your cooking tips today as I am eating my typical breakfast of turkey sausage on toast. I will give this a try for one of our family gatherings. Just wondering if this will cook well on the grill/smoker?
May God bless you in all you do😎
Wanda from the East side of TX
It should do great on the grill or smoker. Just remember to tie it up tight. :)
Mt mouth started watering when you sliced into that thing. Enjoy your retirement and blessings from southwest GA
Now I'm hungry.
😂
Haven't eaten meat for a while, but I've done Chuck Roast sous vide, and it turns out amazingly well! It actually has ruined restaurant steaks for us...
5:50 hope it is ok...love your comeback :)
I love ribeye myself and buy one at Aldi at least once or twice a month. I will have to try your more economical rendition once the temperature in Dallas is below "hot as hell" so I can use the oven.
😊😋
Oh my goodness, he cooks too.😊
😊
looked good
Good video. I have one of those meat tenderizers. I'm going to give it a try on the chuck roast.
I agree chuck roast makes a great substitute for ribeye. I will get a roast and cut it horizontally and cook it like I would a ribeye. Those are my 2 favorite steaks. But I also love flank steak with the little rib tips in it.
Thanks for showing this process! I’m considering trying the carnivore diet, and I’m sure this info will come in handy!
Rib eye is my favorite! I think I need to treat myself to one for dinner tonight!
I'm gonna try this, just pulled it out of the freezer. I usually buy my Angus ribeye roast 20 lbs and cut into steaks at home. I get about 13 or 14 1 1/4" steaks out of a 20 lb roast. Not bad if you can get angus under $10.00/ lb
Never heard of cooking a steak in the oven first. Makes sense, so I'm gonna try it. Thanks.
Second I buy chuck roast off the small end, freeze it so I can cut it, then make steaks and freeze them. I prefer them to rib eyes.
i eat chuck roast cooked as a steak to save money..good video thank you!! i think the piercing tool is helpful thanks for the great tips.
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 love garlic and would also sprinkle garlic powder on steak. Yummy!
If you own a sous vide device, like the Anova you can cut the roast into the shape of a ribeye, season it and place it in a mason jar w/ a garlic-pepper brine and cook it for 24-48 hours at 128-130F, then pat dry and pan sear for 30 seconds each side and you'll have a medium rare roast steak.
Looks great. I love chuck steak. I would like to throw in a vote for beef cheeks! They might not be the cheapest, but they are so rich you don't need very many. Just make sure to have the butcher clean it for you because the membrane is super tough.
😊
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. :(
Sounds great. Remember, tougher meat, cut ACROSS THE GRAIN as you are cutting the longer fibers of the meat.
dah
Needs cooking more for me! Very well done please 🥩
😊 sometimes...😂
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!!
My local grocery recently had Chuck roast on sale, and I stocked up. The only way I’ve known how to cook it is in the crockpot with beef broth (carnivore approved). Thanks for your cooking suggestions. I missed something, when did you oven cook the roast?
In the beginning...he did reverse
That Looked Delicious and your right the Chuck Roast is close to a Rib eye one day when I was Shopping I went by the Meat Counter and they had those marked down as a Managers Special so they looked pretty good so I picked up a pack and Grilled them on my grill and they were Delicious 😋
Looks great. If I might suggest, brine your chuck roast the same, then put it a vacuum bag or just a zip lock bag and use a Sous Vide circulator set to 130-135 degrees and cook for 24-36 hours. After that, take it out, dry the surface and then sear it in your skillet. Now it will be as tender as any ribeye. You can get a Sous vide circulator for $50-100. Works great for all meats. 👍
I will try that.. thanks ! Fello carnivore 😊