I REGRET never trying this before. I was Blown Away by Results 🔥 Modified Reverse Sear Chuck Steak

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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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27 сен 2024

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Комментарии : 274

@maryblanscet3867 6 месяцев назад

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.

@ralphknowsfood 6 месяцев назад

This sounds really different and interesting. Are you starting out with a raw chuck or a precooked one for this?

@artcook1976 21 день назад

Sounds good 👍❤

@iwillcya 7 месяцев назад

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

@ralphknowsfood 7 месяцев назад

Oh man, this sounds good. You have me thinking about making it again.

@vonheise 6 месяцев назад

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.

@melvirr1 6 месяцев назад

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!!

@ralphknowsfood 4 месяца назад

@@vonheise Sounds like a good way of doing it.

@johndemore6402 4 месяца назад

That was poetry dude

@edg5218 6 месяцев назад

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.

@ralphknowsfood 6 месяцев назад

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.

@edg5218 6 месяцев назад

@@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.

@ralphknowsfood 6 месяцев назад

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.

@rolltideroll68 2 месяца назад

Yes, sous vide!

@goliathonscave9834 Месяц назад

@@ralphknowsfood For Kosher salt, 1 teaspoon a pound, for table salt, use half the salt.

@kevinoneill41 11 дней назад

Set the oven to 205F salt and bring the roast to room temp. About an hour put the prob in the center of the roast. Set the prob to 115 this could take up to two hours. But the nice thing about probs. You can have the information sent to your phone or an alarm on your counter. The slow cooking time is the way to go on these tough cuts of meat😊👍🍷

@paulredinger5830 Год назад

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! 🤷🏼‍♂️

@ralphknowsfood Год назад

That's how Gunner is with Whipped Cream. He's a "crack head" for whipped cream.

@DanielJohnson-ec8rk 3 месяца назад

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

@McBernes 9 месяцев назад

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.

@ralphknowsfood 8 месяцев назад

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.

@toddinthemiddle 8 месяцев назад

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 😗

@ralphknowsfood 8 месяцев назад

@@toddinthemiddle I agree, the price of food has sky rocketed.

@martyconroy3786 6 месяцев назад

@@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. 😂

@NinoNlkkl Месяц назад

No wonder it's hard to find them, because you butchers cut them out and buy them as Chuck steak.

@paulredinger5830 Год назад

I reckon was just saying, “hey dad, I’ll have mine rare with a sear please.” Great video brother, as usual. 👍

@rjones3296 Год назад

Yup...he loved it. I cubed it up so he could enjoy it over several days.

@sandhill9313 5 месяцев назад

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.

@Glen.Black. 6 месяцев назад

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.

@ralphknowsfood 6 месяцев назад

Hey glen, thanks for the great suggestions. I am always looking for ideas.

@Glen.Black. 6 месяцев назад

@@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.

@ralphknowsfood 6 месяцев назад

Thanks Glen.

@Glen.Black. 6 месяцев назад

@@ralphknowsfood 😃

@davidrandall4001 6 месяцев назад

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.

@ralphknowsfood 4 месяца назад

When I was younger, and didn't have much money, I used to buy a rolled roast and cut it into steaks.

@grassroot011 Месяц назад

As ranchers say it still has the bawl in it,, Whew.

@Charlie_Crown Год назад

Great alternative, value for money 👌

@ralphknowsfood Год назад

Thanks for watching and thanks for the comment

@azycray4801 5 месяцев назад

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.

@ralphknowsfood 3 месяца назад

Your method sounds awesome. I have never done sous vide, I am going to have to buy a setup.

@TOSStarTrek 2 месяца назад

It is all about cooking it right.

@ralphknowsfood 2 месяца назад

I agree.

@henkhessel3651 6 месяцев назад

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.

@ralphknowsfood 4 месяца назад

Good comment. I love Ghee.

@colonelfustercluck486 2 месяца назад

even Ghee has the buttery flavour anyway.

@FrankGutowski-ls8jt 4 месяца назад

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.

@danpowell5286 8 месяцев назад

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.

@ralphknowsfood 8 месяцев назад

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

@bradborland1762 6 месяцев назад

How long do you leave it in the refrigerator before cooking?

@ralphknowsfood 4 месяца назад

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.

@Carnivore1959 2 месяца назад

You didn't seem blown away 😅. But....I have done this method as well and it's good. Nothing beats a ribeye!

@ralphknowsfood Месяц назад

It's hard to beat a good Ribeye or NY Strip

@MelaniaT-r6m 6 месяцев назад

I love your kitchen! So handsome!

@ralphknowsfood 4 месяца назад

Thank you. I love it too.

@theresam567 3 месяца назад

Beautiful.😋❤

@ralphknowsfood 2 месяца назад

Thanks, and thanks for watching.

@stoveguy2133 Месяц назад

A roast can be a steak but a steak can’t be a roast.

@pabeader1941 4 месяца назад

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.

@ralphknowsfood 3 месяца назад

1.7 pounds for a light lunch, you must be doing Carnivore. I hope this can help add variety to your recipes.

@ctbram0627 5 месяцев назад

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.

@ralphknowsfood 3 месяца назад

this sounds interesting.

@lylemorton8641 6 месяцев назад

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.

@Koji-888 6 месяцев назад

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. 🤷🏻‍♀️

@ralphknowsfood 4 месяца назад

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.

@mjuberian 3 месяца назад

So good he gave it to the dog

@TinMan0555 5 месяцев назад

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. 🫡

@lindap.p.1337 5 месяцев назад

Do I need to know which way to cut it for tenderness? I am ketovore and omad.

@TinMan0555 5 месяцев назад

@@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. 🙂

@colonelfustercluck486 2 месяца назад

@@lindap.p.1337 across the grain, at the serving level. Depending on what you are cooking, you may prepare a large chunk of meat with the grain, so that to serve it, you have to cut across the grain for serving. This eliminates the possibility of long stringy meat fibre.... everything is cut short within the cut of meat / steak. Across grain cutting reduces the chance of toughness, and if it's a little tough, at least it not unmanageable.

@ringaleavo 5 месяцев назад

The first 4" of the chuck is the same as the rib roast which is what it's cut from.

@CookingGrillingwithKarl 9 месяцев назад

Great recipe

@ralphknowsfood 9 месяцев назад

Thank You.

@vonheise 6 месяцев назад

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.

@ralphknowsfood 4 месяца назад

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.

@vonheise 4 месяца назад

@@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.

@aprilgaudenti257 6 месяцев назад

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!!!

@ralphknowsfood 6 месяцев назад

That's really interesting April. I would love to see that process. That sounds like something that would make a great show.

@chaosplan 3 месяца назад

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.

@ralphknowsfood 2 месяца назад

@@chaosplan I have seen this done, but have never tried it myself. I'm not too sure I want to be putting my food directly on the coals.

@jochildress5003 Месяц назад

I don’t have one of those thermometers and I’d like an estimate for how long it stays in the oven, either when to check or total so I can know when to check it with my thermometer.

@ralphknowsfood Месяц назад

@@jochildress5003 I would start checking it around 30 minutes

@beno.9958 4 месяца назад

I think Gunner would have preferred his raw.

@kimfroman2023 4 дня назад

Mattress Mac!!

@trkddy 2 месяца назад

Is it high in protein ?

@ralphknowsfood 2 месяца назад

Yes it is.

@gtravel7721 15 дней назад

Dry ager for 21 days .... then it is great.

@ralphknowsfood 15 дней назад

@@gtravel7721 I've looked into ways to do that at home. If I find a way to get that done, I know it will be worth a show. Have you had success doing this. Please let me know what you're doing. Thanks.

@philliprude5997 7 месяцев назад

Awesome

@ralphknowsfood 7 месяцев назад

Thanks for the comment Phillip.

@MJDP1840 6 месяцев назад

I had a norwegian elghound named Gunnar. He also loved steak!

@johnsposato5632 6 месяцев назад

Dogs - carnivores. Your hitting that dog's sweet spot with the steak. Gotta admit, if you offer me steak, I come a runnin'! Lol

@ralphknowsfood 6 месяцев назад

Wow, and I thought my Gunner was big. Those are beautiful dogs.

@mrfin 4 месяца назад

@@ralphknowsfoodWhat breed is Gunnar? He’s huge!

@ralphknowsfood 3 месяца назад

@@mrfin He is an American Bull Dog, but he thinks he's an American Lap Dog.

@sybilreneemcgowan1472 7 месяцев назад

Love the concept but I don’t think Gunner needs the salt!!

@ralphknowsfood 7 месяцев назад

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.

@troywallace322 Год назад

Chuck or oysterblade . Cook it like a normal steak. I believe it is pretty good

@mericanwit 3 месяца назад

Gunner gonna grub good👍

@ralphknowsfood 2 месяца назад

Yes he did.

@harryjohnson2207 Год назад

THERE MAY BE SOME EXTRA THUMBS UP BY GUNNER...HE HAS A PAW YOU KNOW..!

@ralphknowsfood Год назад

Gunner agrees

@mikehammers4800 Год назад

“About 118 degrees “ lol so specifically to be about

@susans7091 4 месяца назад

Give Gunners to him raw and unsalted. It is more nutritious.

@silentbutdeadly7032 5 месяцев назад

Have you tried souvide steak, then sear with butter?

@ralphknowsfood 3 месяца назад

I have tried a variety of methods, but not sous vide yet.

@cashmason374 Месяц назад

What? Gunnar doesn't get butter on his steak?😀

@jayhell53 Год назад

See if he likes it it's a dog it's a stake of course😂😂 just found your channe. very informative

@ralphknowsfood Год назад

Thanks for watching. Your right, I haven't found anything he hasn't liked. lol

@geraldandres2224 6 месяцев назад

How about some videos on sous vide cooking.

@ralphknowsfood 6 месяцев назад

Good suggestion Gerald, I'll have to work on that.

@carolmoilanen4530 6 месяцев назад

I always buy chuck roasts and steaks

@ralphknowsfood 6 месяцев назад

Hello Carol. Chuck roasts and steaks represent a great value.

@saltybildo9448 5 месяцев назад

👍 damn it i gotta go get a roast xmon

@rodneymckinnon9075 6 месяцев назад

Blood dripping bro !🤢

@jeffrowlette Год назад

My freakin mouth is watering!

@ralphknowsfood Год назад

Thank You!

@trex7168 6 месяцев назад

Gunner wants some more

@ralphknowsfood 4 месяца назад

Gunner always wants more. lol

@paulyosef7550 6 месяцев назад

Steak? Go Brandon😆

@brianbassett4379 5 месяцев назад

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.

@colonelfustercluck486 2 месяца назад

yeah, you should ask for your money back......

@tomsommer54 4 месяца назад

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.

@kennethavesato3883 4 месяца назад

Is this guy a Marine he calls his dog gunner I'm met the last Gunner in the service back in 79 ,80 perhaps 😊

@ralphknowsfood 3 месяца назад

I was a Marine. My son has been a Marine for the last 16 years. My brother was a Marine and landed on the beach with the first group of Marines in Viet Nam. My grandfather was a Marine back when Teddy Roosevelt was still President Semper Fi

@deannaduncan1775 3 месяца назад

Dang the luck where do you live at me prices are that much

@Cyberdactyl 5 месяцев назад

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.

@stephangauthier911 5 месяцев назад

I've tried 275. Too fast for me. 115 is also high. I like them deep red. It wasnt tender tho.

@colonelfustercluck486 2 месяца назад

if you want it really tender... well you mentioned that 115 (Fahrenheit? like a very hot day) is too high. I would suggest cook it at that temperature for a long time, then brown (Grill it) it, if you have to... but a health risk at that temp.. Also the way you do the final slicing for service affect tenderness and ease of digestion.... for plating / eating, have meat cut across the grain. Personally 115F is way to low and risky. I would at least cook it about 210F (almost boiling) to soften it and cook it (low and slow), then brown/grill it. Perverse Sear.

@OneWildTurkey Год назад

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.

@trebledog 4 месяца назад

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.

@philchristensen2787 4 месяца назад

Not so much. I like hearing how others think about cooking.

@Luna579 5 месяцев назад

gunner is a big puppy dog

@ralphknowsfood 3 месяца назад

Yes he is, and he thinks he's a lap dog too.

@merryhunt9153 3 месяца назад

That doesn't look like any chuck roast or chuck steak I have ever seen. What is it really?

@ralphknowsfood 2 месяца назад

Really a chuck roast

@gladegoodrich2297 3 месяца назад

Gunner didn't get butter.😥

@michellemeuleman385 5 месяцев назад

Oh man it’s raw ..

@ralphknowsfood 3 месяца назад

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.

@jennifergriffith4919 6 месяцев назад

Why did you only baste one of the meats with butter and no the other? That doesn't make sense

@ralphknowsfood 6 месяцев назад

The small piece of meat was for Gunner, my dog. He was just as excited without the butter.

@gregzeigler3850 3 месяца назад

I don't like my beef being able to MOO!

@cramkisson9709 6 месяцев назад

Still look tough to me.

@ralphknowsfood 6 месяцев назад

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.

@janiemcmurtry1626 5 месяцев назад

To pink for me

@RedRisotto 6 месяцев назад

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.

@drewnicest4319 5 месяцев назад

Dog is pretty tender I hear

@drewnicest4319 5 месяцев назад

Dog is really tender I hear

@craigtorgerson9531 5 месяцев назад

I just cannot fathom how people cooked meal before a thermometer was invented...they were just lucky, I guess...smdh

@Rvictorbravo 4 месяца назад

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

@claudiaoctavia6340 3 месяца назад

camera is making everything look grey. Maxes the raw meat looked badly oxidized.

@ralphknowsfood 2 месяца назад

I'll have to work on my camera skills.

@49mellen 8 месяцев назад

Liver steaks are nice and tender…

@ackack612 3 месяца назад

Do you really think this is a meal you should be eating...(ever again)? EEE GADS

@georgehermans2187 6 месяцев назад

Good video, but you should never give your dog salted meat!

@daleanderson3811 3 месяца назад

That piece you cut looks like it is still in the pasture eating grass. meat should be dead when you eat it and that meat was still breathing

@cgsews 5 месяцев назад

Why would you put salt on Gunner's meat. probably not good for dogs.

@laurakrajnikburick2731 4 месяца назад

Be careful with salting meat for a dog. Salt is not a friend of them

@ralphknowsfood 3 месяца назад

Usually, the only "human" food he gets are whipped cream and the occasional sample bite when I do a show. When he has been sick, he gets bland food consisting of plain chicken breast, sweet potatoes and bananas.

@aloisiodias569 5 месяцев назад

WHY waist the fat ??? make NO sense

@ralphknowsfood 3 месяца назад

You make a good point. I generally don't save the fat from the meat, however, I do save all of my bacon drippings.

@Rusty6507 3 месяца назад

Nope…

@Sungodv Месяц назад

this vid brought to you by Biden-Harris.....eat meat, not wheat

@ActivateMission2ThisTimeline 4 месяца назад

Please consider ketogenic or carnivore diet. You could drop some weight with no real effort. Regards.

@ralphknowsfood 3 месяца назад

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.

@chaosplan 3 месяца назад

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.

@dannyc9784 3 месяца назад

Thanks for the video. Please go on the carnivore diet so you can get healthy.

@ralphknowsfood 2 месяца назад

I am thinking about doing it.

@dannyc9784 2 месяца назад

@@ralphknowsfood I pray that you do. The carnivore diet saved my life. I reversed so many ailments, but the most amazing thing is, I am no longer in any pain. I had such agonizing arthritis which has completely vanished. Try it for 30 days just fatty meat fish & eggs and plenty of salt. Weather the 2 week storm that sucks, but has to happen as you go from sugar burning to fat burning (ketosis). You won't regret it. Watch some Dr Chaffee video's if you want more info. IMO he has the best info out there on this way of living/thriving!

@ralphknowsfood 2 месяца назад

@@dannyc9784 I promise I will give it a try.

@dannyc9784 2 месяца назад

@@ralphknowsfood I pray you, do and heal!

@jasondukala8536 6 месяцев назад

A dog will eat its own shit 😮

@colonelfustercluck486 2 месяца назад

with salt

@tombutt6889 11 месяцев назад

Great video but not enough screen time for gunner.

@ralphknowsfood 11 месяцев назад

I think Gunner agrees with you. I thank you, and Gunner thanks you for watching.

@rocket4602 Год назад

GUNNER.....the luckiest dog in all of dogdom!! Subscribed, liked.

@joeymartoni 4 месяца назад

I've been doing chuck steak in the airfryer, it's done in no time and is delicious every time.

@LilyWillow22 4 месяца назад

How long & what temp? Do you turn it over?

@joeymartoni 4 месяца назад

@@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.

@ralphknowsfood 3 месяца назад

I'll have to give this a try. I think my son told me he'd tried it, but he over cooked it. He did it too long.

@joeymartoni 3 месяца назад

@@ralphknowsfood recently been air frying one-inch-thick steaks and they are better done at a lower temp for longer. But a lot depends on the size and volume of the air fryer. I'm using the Ninja Foodi Smart XL Grill & Air Fryer - AG551

@whatthehell2592 2 месяца назад

I’ve been air frying my steak for awhile, Do it at high for 14 minutes, 7 a side. Comes out more on the medium well side but don’t need to sear it after.

@joeblowjohnny2297 5 месяцев назад

Gunner is very lucky to have you Mr. Ralph ! 😊😊😊

@ralphknowsfood 3 месяца назад

Thank You. Gunner tends to be very spoiled.

@lindaloranger2998 5 месяцев назад

I put my kosher salt in a spice bottle with large holes. It shakes out evenly over the meat.

@ralphknowsfood 4 месяца назад

I love that idea.

@a.scotth.9955 Месяц назад

Looks like the thickest chuck roast I ever saw!! I have to think this was a special cut by the butcher, not your normal cut chuck roast.

@ralphknowsfood Месяц назад

@a.scotth.9955 I can't remember where I bought it, but it was just from the refrigerated case, not a butcher special cut. But yes, it does look extra thick.

@azsheri8 3 месяца назад

May I suggest you not use a plastic cutting board? Actual plastic particles in your food is toxic!

@mikerudd4943 2 месяца назад

Micro plastics for sure

@wallybeep 2 месяца назад

You use what you want, and I’ll use what I want. Keep out of our lives and focus upon yours.

@DaBurghSteelers Месяц назад

He eats raw meat 🤢 Who cares 😂

@josephteper Месяц назад

Good catch! Thanks for the tip. Plastics have PFAFF which lowers testosterone.

@letitiaroark6878 29 дней назад

What is your suggestion

@t-rozbenouameur5304 7 месяцев назад

Id just give Gunter the meat raw. He doesnt care..

@lisacee3237 6 месяцев назад

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!

@ralphknowsfood 6 месяцев назад

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.

@mre.8886 Месяц назад

You didn’t mention the TIME you put the steak in the oven for.

@ralphknowsfood Месяц назад

@mre.8886 I wouldn't base it on time, I would base it on temperature. Because they are all different sized cuts and people vary on how well they want them done, it's better to base it on temperature. I use a probe thermometer, but you can also use an inexpensive instant thermometer. You just have to check it more often.

@paulditzen2708 6 месяцев назад

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??

@ralphknowsfood 6 месяцев назад

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.

@paulditzen2708 6 месяцев назад

@@ralphknowsfood But what temp represents half cooked??

@ralphknowsfood 6 месяцев назад

@@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.