Chuck Roast Steaks are considered very cheap and tough steaks to eat. I don't think you should sleep on these steaks. They are very good and when it's cooked the right way these steaks are amazing!!!
These can be a great, low-cost alternative (often less than $5/lb on special) I look for well-marbled (butcher said it is often a sign that it was taken closer to the rib-end) chuck roast or steak then hit it with the jaccard (or fork...fun for kids), sprinkle a little bit of fave steak seasoning (or your T-Chachere's), coat with a generous slather of mayo/mustard (50/50) and let hang out in the fridge at least overnight. Slow roast/smoke at 225-250* until that 110-115* 'rare,' then sear until it gets to that med-rare. Then slice across grain for pretty tender results. Definitely less cost than a ribeye.
Nice video. Chuck is very flavorful despite sometimes being tough. I think you cooked it to the perfect temperature. Watch for Chuck eye steak if you ever see them. They grill up nicely. If cut correctly they come form the chuck that is close to the rib eye. Roasted and sliced thin is another good way to have chuck roast.
I have a chuck in the fridge dry brining and boi o boi is it dripping water. Can't wait after about a 24 - 48 hour period of dry brine. Might do a reverse sear on charcoal.
Try Adding seasoning 2 to 6 hours before you cook. It will soak in and flavor more than just tje crust, and the brineing action will add a little tenderness and juices. Looks good though nice reminder that a basic steak cooked on gas without any extra fuss can be good too..I still prefer a waygu ribeye...but can afford an Angus chuck alot more often..
I'd do it for 24. And salt draws out the moisture but then puts it back in the meat, so a dry marinade for 24 hours the seasonings will be drawn into the meat with the salt. Way better flavor.
Chuck is most of the time pretty tough if not cooked low and slow. I'm sure the chuck is tasty but I imagine it's rather chewy. I prefer cooking them on the grill like brisket low and slow for 4-5 hours. They turn out like pulled pork.
Must get it tender 1st out of the box. That is always the key, to a good steak👉👉 Chuck Roast you only got about 45 min to get the steak flavors out of it 🥩🥩 or, it will start getting a ROAST BEEF TASTE > the way i do that is GET IT TENDERZIED 1ST, Then pat dry oil it and salt and pepper only all it need while grill, 30 min heavy smoking, Flame broil to your likeness, Pull it off let it rest cover with you other rubs you like while its resting and melting down into the meat. About 45 min. then it ready to eat
for 12 minutes that is about as good as u can expect, the end result actually looks really good at the end when he cuts it. I've heard 2 hours I've heard 4 hours I've heard 5 hours and everything else in-between but from a budget stand-point wouldn't you just be better off getting a tri-tip roast at that point? I meant if your talking about burning off 1/5th a tank of propane bc its chuck steak and takes that many hours to get it as tender as you want it, it seems like it would just be better of and more money saved to just pay the $5 or $6 more for a tri-tip roast to begin with. So I guess it would depend on what your goal is here.... if you happen to specifically LIKE the flavor/taste of chuck and price doesn't matter, then I could understand the cook for hours idea...... But for a lot of folks, they get chuck steak because its cheaper per pound, but if u gonna burn through 8 times the propane to cook the damn thing then you defeat the purpose of buying a "budget" steak to begin with.
Perhaps making a lesser-cut taste expensive is a badge of honor for a pitmaster. Once could, in theory, slow-roast in a crock-pot or oven inside, then sear off on any kind of hot fire. Propane refills are what, less than 20 bucks.?.? You go do you. Live and let live.
Was the meat tough? I thought with a tough cut of meat like that you are supposed to cook it low and slow (indirect heat) to break down the connective tissue and to make it tender. Most other vids show the heat on one side of the grill and the chuck on the other and they cook it for hours. Thanks
I bought some Angus steaks from Sams and it actually looked like chucks. I think it was actually. When I grilled it I followed more of a traditional steak time for medium/ medium/rare and it was good but too chewy for me. I still ate it though. So today I looked at some in IGA and thought to myself I want to cook some again and gotta have a game plan for how I want to do it to achieve a better overall result
YOU'RE A COOL DUDE, THAT'S EXACTLY WHAT I AM COOKING TODAY ON 4TH OF JULY 2021 IN PITTSBURGH- PA -USA... I'M MARINATING MY CHUCK FOR 2 HOURS, THEN BEAT THE SHITZ OUT OF THAT MEAT TO TENDERIZE IT.... GOOD JOB ! GREAT VIDEO ! THANKS !
Dude you wear gloves and touch the raw meat then keep the gloves on and touch the seasoning the grill and everything else with the gloves on that handled the raw meet. Learn about cross contamination
