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.”
@suecouture9237
3 ай бұрын
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.
@tommackay7433
3 ай бұрын
Sorry!
@halmetzger8429
3 ай бұрын
That was funny for sure but …I believe we all knew what you meant 😂 I’ve been making this for over 50years now and great on a smoker grill! Alabama 🇺🇸🇺🇸
@_carnivore_joe1520
3 ай бұрын
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!
@roberttamm131
3 ай бұрын
Considering almost all meat is not graded by USDA, which cares, honestly. Just look at the marbling. You don't need the government to tell you if the steak looks good or not!
@paulharbron8439
3 ай бұрын
I'll listen to any retired man who is fully dressed before 5am
@tommackay7433
3 ай бұрын
I never understood why anybody would get up before 10 am if they didn’t have to.
@utopianseeker5493
3 ай бұрын
Lmao... Good one.
@kzZnAT0r
3 ай бұрын
😂❤
@bannedtwice7767
2 ай бұрын
@@tommackay7433it's called not being lazy.
@amritabhattacharyya4882
2 ай бұрын
😉😊
@brookefarrell4001
Жыл бұрын
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.
@akontarini
5 ай бұрын
thank you!
@rxonmymind8362
5 ай бұрын
I second the Thanks!
@commentatron
5 ай бұрын
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.
@cherylgabriel9551
5 ай бұрын
Mo comment
@cherylgabriel9551
5 ай бұрын
No cm,my
@Sungodv
3 ай бұрын
glad to hear you are eating the proper human diet....five years in for me. Back to my waist size and weight I was in High School. It has cured all my ailments/medical probs so I am drug free. Just hitting retirement too
@kzZnAT0r
3 ай бұрын
❤😊❤
@amritabhattacharyya4882
2 ай бұрын
😊😊
@williammartinez9906
Ай бұрын
I'm 58 here been on carnivore 2 years and yep back to my highschool weight of 165. Arthritis gone, high BP gone, not going back.
@WhatDadIsUpTo
4 ай бұрын
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.
@WhatDadIsUpTo
3 ай бұрын
@@SouthWestIron Boooooring!
@devaapurna608
3 ай бұрын
Thanks for the Sun oven tip. Going to investigate it for my own carnivore healings cancer journey.👌💖
@sarimento1
3 ай бұрын
Thx! Which meat slicing machine??
@WhatDadIsUpTo
3 ай бұрын
@sarimento1 Anescva from Amazon. I have a $5,000 Commercial Hobart as well, but the little one from Amazon works equally as well, is FAR LESS dangerous and easier to clean. I recommend that little Amazon one.
@alert1006
2 ай бұрын
So you slice it before cooking it? which helps with chewing. Thank you.
@pastortodd1964
Ай бұрын
Just picked up half a beef from my friend who is a rancher and cooking a chuck roast for dinner. Semi-retired pastor here. Life and God are good!
@thelthrythquezada8397
Ай бұрын
God IS so good. Amen Pastor, see you in eternity.
@joevideo5672
3 ай бұрын
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.🙂
@kzZnAT0r
3 ай бұрын
😊😊
@amritabhattacharyya4882
2 ай бұрын
🙂🙂
@honestly8015
4 ай бұрын
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.
@catieevelen2563
4 ай бұрын
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?
@tomorrowhowever7488
4 ай бұрын
Not good for med. RARE.
@RushWorkingMan
4 ай бұрын
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?
@akontarini
4 ай бұрын
🤗😗🙂
@preechr
4 ай бұрын
@@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.
@janicew6222
2 ай бұрын
We raise grass-fed, grass-finished beef. You cooked that piece of meat to perfection.. Most people cook their meat too done and this will result in a very tough piece of meat. We like medium-rare to medium, nothing more done. Excellent job!
@amritabhattacharyya4882
2 ай бұрын
☺
@rl4499
2 ай бұрын
I had purchased a roast like yours and needed to know how to make it tender. Didn't know they are tough. I have one of those tenderizer devises and poked holes all over. I salted both sides with pepper and a little cumin and put it in my vacuum chamber 2 times and sealed it in. Put in the refrigerator 5 hours then wrapped it in foil with some sliced onion. I cooked it in my foodi with the temp probe set to medium. This came out sooo tender, it melted in your mouth and was full of flavor. I'm going to use my electric slicer to make deli roast beef. I make a broth, dip the meat in it and put it on a French roll. Man is it good!!
@amritabhattacharyya4882
2 ай бұрын
😋😋😋
@fretless05
5 ай бұрын
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.
@johnhamilton6661
4 ай бұрын
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.
@fretless05
4 ай бұрын
@@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.
@joey8567
4 ай бұрын
Now you're getting it.
@amritabhattacharyya4882
2 ай бұрын
😋
@gadame
5 ай бұрын
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.
@TheNewRetiredMe
5 ай бұрын
Very happy to hear it!!
@roberthoug7864
3 ай бұрын
Over $7 a pound for Chuck Steaker on here chuck roast a few pennies less a pound eagle eagle
@amritabhattacharyya4882
2 ай бұрын
🙂🙂
@mariaolker
10 ай бұрын
I like to cook chuck roast in the crock pot. It comes out so tender. I brown it first on the stove.
@jamesdjesse
3 ай бұрын
I do it in the crockpot also, but I have not Browned it first. I will give that a try.
@cindyleastorch194
3 ай бұрын
Do you add anything besides the meat? Any liquid? If so how much? Thx
@mariaolker
3 ай бұрын
@@cindyleastorch194 I do. I add 1 to 3 cups of water, depending on how much gravy I want. I also add French onion soup mix packet and a can of cream of mushroom. You can also make your own cream of mushroom soup to go in it.
@HappyGuy11
2 ай бұрын
I like cooking in a crock pot or Dutch oven, too, but that is "braising" which yields a completely different taste and texture to a medium rare steak.
@jilleisenberg2532
2 ай бұрын
Ditto😊
@DungThai84
3 ай бұрын
I have learned how to cook a chuck roast to taste like a ribeye, thank you good sir. You got a new subscriber
@amritabhattacharyya4882
2 ай бұрын
🤩
@GiovannaSessantaSei
Жыл бұрын
Enjoyed the thoughtfully presented step-by-step instructions, and the comparisons of the two cuts. 🥩🥩 Thank you!
@amritabhattacharyya4882
2 ай бұрын
😊😊
@patrickdouglas8577
Жыл бұрын
I am a widow and I find it interesting to view retirement from a man’s POV.
@HappyGuy11
2 ай бұрын
I'm a man who originally retired at 58. My routine was to get up early, walk to the beach, fish in the surf, walk home, eat fish for lunch, take a nap, grill a steak and some vegetables, watch a movie, and go to bed early. I did it for three days, before getting bored and taking the next job I was offered. Seven years later I was definitely more ready for retirement.
@amritabhattacharyya4882
2 ай бұрын
😊😊
@kristiflores9758
Жыл бұрын
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.
@akontarini
Жыл бұрын
Costco is the carnivores best friend! I am going for lamb but beef, some form of it is a good buy
@lindab4152
Жыл бұрын
Great tip on the corn holders! Thanks!!
@amritabhattacharyya4882
2 ай бұрын
🙂🙂
@lanamoore3001
Жыл бұрын
I have fond memoerirs of my uncle marinading a chuck roast and then cooking it on the grill. Best meat ever!!!
@amritabhattacharyya4882
2 ай бұрын
😊😊
@johnsklar8744
5 ай бұрын
I did this exact technique 55 years ago when chuck steak was 19 cents a pound. Everyone loved it. Try a little tarragon.
@amritabhattacharyya4882
2 ай бұрын
🤩
@maxbang1813
2 ай бұрын
Your tips are absolutely fantastic. Thank you!
@amritabhattacharyya4882
2 ай бұрын
😊😊
@forced4motorsports
4 ай бұрын
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
@haroldbrooks4235
3 ай бұрын
I know, sadly we can’t never catch a break. I’m so glad my late girlfriend bought me some Chuck Steaks by accident thinking that she was going to surprise me with some Ribeye steaks. One of the best tasting mistakes ever. Thank you Honey R.I.P.❤
@jilleisenberg2532
2 ай бұрын
@@haroldbrooks4235❤
@amritabhattacharyya4882
2 ай бұрын
😊
@kansaswildcat
3 ай бұрын
FYI, the meat pokey tenderizer thingy is called a Jaccard. Great Vid. I will confirm Sous Vide is foolproof and can turn cheaper cuts of meat into ribeye and filet quality tenderness. I dry brine all of cuts of meat including chicken wings.
@meagankrepela-brunnerkrepe9031
2 ай бұрын
Does it have to be kosher salt? Can it be plain salt like Redmonds to brine? Lol
@edcastillo4456
3 ай бұрын
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.
@siege919
3 ай бұрын
I honestly don't understand people who pay full price for meat. Or many other things for that matter.
@tadvanallen
4 ай бұрын
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...
@amritabhattacharyya4882
2 ай бұрын
🤗
@nicholasnguyen6973
2 ай бұрын
Awesome instructional video and tips! I'm going to try this next week! I look forward to more cooking videos from you.
@amritabhattacharyya4882
2 ай бұрын
🙂🙂
@dorism.9475
Жыл бұрын
Oh my goodness I’m hungry now! You did a great job with your instructions!
@akontarini
5 ай бұрын
😋
@amritabhattacharyya4882
2 ай бұрын
😋
@richards.4116
3 ай бұрын
In Texas, tie it up with string, smoke low and slow. Comes out tender and is similar to smoking a brisket.
@raymondlanier1112
4 ай бұрын
being a carnavoire for about 9 months now i buy alot of chuck roast and do this .absolutley delicious
@amritabhattacharyya4882
2 ай бұрын
😊😊
@judypeterson803
Жыл бұрын
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)
@IMOO1896
Жыл бұрын
If you know how to cook, even the cheaper cuts are delicious.
@ellenw391
Жыл бұрын
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!
@judypeterson803
Жыл бұрын
@@ellenw391 I agree about the butter!! The seasoning I use on all meat is Lovely Seasoning by Chef Stuart O'Keefe
@kzZnAT0r
11 ай бұрын
💚💚💚
@openstenosis
4 ай бұрын
@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.
@karenbeardwilson
3 ай бұрын
I am gonna like this - love taste chuck roast and rib eye favorite. Can’t afford 22.00 10 ounce ribeye but 2 pound chuck roast doable but I never was shown this- Great, can’t wait. My dad used to grill chuck steak slow, long time on oak wood fire - delicious. I am retired, can’t gather the oak, chop make a pit for one woman, by a woman. I get this, in the oven, woman can cook oven, iron skillets - Searing perfect. 👍🏻♥️🇺🇸✝️🕊️
@amritabhattacharyya4882
2 ай бұрын
😋
@memyselfcomments
19 күн бұрын
i made a chuck roast out of this world! really the closest to a ribeye you can get. My mom thought it was ribeye! the secret is a sous vide. I salted the chuck, placed it in a ziplock bag, sous vide the chuck steak at 135f (i like medium rare) for 24-48 hrs (mine was approx 24hrs for about a 300g steak, you can leave it longer as its impossible to over cook with a sous vide.) then i placed it on a plate with a paper towel and dabbed it with a paper towel to dry it a bit before frying. Fried it with butter (can use tallow, ghee, lard.. whatever you like) in a skillet on medium high heat just to get it seared to my liking, done! most delicious and TENDER steak ever! the sous vide is what makes this tender like a ribeye!
@scotts.2887
2 ай бұрын
Thank for the tip. I enjoyed the video and will give this a try.
@HumbleVoyager
Жыл бұрын
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!!
@amritabhattacharyya4882
2 ай бұрын
😋
@TheWoodburningWarrior
Жыл бұрын
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
@akontarini
6 ай бұрын
only people that have dogs eating the right foods understand that. I do :)
@amritabhattacharyya4882
2 ай бұрын
cool!
@MK-jc9ov
Жыл бұрын
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.
@akontarini
Жыл бұрын
will try as well....
@STLeGray
Жыл бұрын
I like that this cut provides the desired thickness. Tim, you've won me over with this technique. Coffee and shopping first thing tomorrow!
@amritabhattacharyya4882
2 ай бұрын
🙂🤗
@Salamattder
2 ай бұрын
Nice tips. I cut mine in half then make 3 steaks out of each half. Then slow smoke those on the Weber. Always comes out tender.
@miriamcedillo4431
Ай бұрын
I've actually just cooked a whole chuck roast, about the same size as you had, totally in a skillet, and it turned out good! I just stabbed the heck out of the chuck roast, numerous times with a fork. Seasoned it a little with Mortan's Steak Seasoning, both sides (no string needed); fried in a skillet (in butter) on MEDIUM-LOW, for about 20-30 minutes a side, and when it looked good, just plated it and ate! It was Medium-Rare, which is how I like it, and it was DELICIOUS! Budget Tip (because we're both Seniors on fixed incomes): Though I too occasionally 'splurge' and buy a grass-fed Angus Steak from my local Sprouts, and the price is about right, $20-$28/pound, I sometimes 'troll' the local, inexpensive 'Big Box' Grocery Store's 'Budget' or 'Day Old' section at the Meat Counter (my 'go-to' is Smith's Grocery, but I think they're only in NM). That section is usually at the very end of the refrigerated self-serve section, where the store butcher puts all the day-old and about-to-be-expired meats, with a marked-down price (usually a good deal off). THAT'S where I got the chuck roast mentioned above. It was such a good deal, but I didn't feel like heating up the kitchen by roasting in the oven, so I just decided to experiment and see if I could cook it on the stove top...and it worked! Bon Apetite Everyone!😋
@benthere8051
4 ай бұрын
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.
@debrajones7349
Жыл бұрын
Thanks! This carnivore here will for sure try this!
@amritabhattacharyya4882
2 ай бұрын
😉😊
@tearose3763
5 ай бұрын
Loved your video, we raise our own beef and frequently cook chuck roasts like ribeye. Falls apart, so flavorful too. Thank you!
@RedBud315
2 ай бұрын
Not many people have to feed their food before they season and cook it.
@coderlicious6565
2 ай бұрын
I'm going to put the brakes on my air fryer for my chuck boneless steaks, and move to doing this. Probably use my toaster oven, though, til the end of the summer. Thank you for this.
@natalieg9640
2 ай бұрын
Thanks Tim !!!!
@sunnykat2762
Жыл бұрын
Tim I am also on the carnivore lifestyle and it helped me heal so much!
@amritabhattacharyya4882
2 ай бұрын
😊😊
@commentatron
5 ай бұрын
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!
@underthedrone2735
15 күн бұрын
I agree. It just takes a little more planning ahead of time. Sometimes I'll have one cut of meat in the Sous Vide tub for X amount of hours then when it's done I put another in that might take 24 hours so I'm ready for the next day or three.
@tracy8836
4 ай бұрын
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.
@John--qh9xl
10 ай бұрын
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. ☺
@suecouture9237
3 ай бұрын
I cook chuck roast in the crockpot. Tender and delicious with minimal effort
@tammyreed8233
2 ай бұрын
I will definitely be trying this!
@mattcarpenter8689
3 ай бұрын
Great video please keep them coming. Thanks for sharing 👍🏼
@PhilThach
Жыл бұрын
Looks delicious! KZitem Channel Number 3, "Tim's Kitchen" !! I think the cooking videos are my favorites.
@TheNewRetiredMe
Жыл бұрын
😂
@robstrck8
Жыл бұрын
Came here to comment on your most recent video because comments were turned off? Congrats on your first pay out from KZitem and I’m happy for you 😊 I learned a lot from the video on how KZitem works. Here’s to continued success for you.
@mjm-7418
Жыл бұрын
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!
@akontarini
5 ай бұрын
💚@@mjm-7418
@ringaleavo
4 ай бұрын
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
@amritabhattacharyya4882
2 ай бұрын
😊😊
@leannac2743
Жыл бұрын
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
@akontarini
5 ай бұрын
😋
@GosiaDaydreamer
4 ай бұрын
Same here 👍
@denisewittman975
4 ай бұрын
I needed to hear this! Stopped buying ribeyes. Thanks for this alternative
@gregfisher216
10 ай бұрын
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 !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
@chudleyflusher7132
4 ай бұрын
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.
@oldfilmguy9413
5 ай бұрын
Very nice presentation- calm, relaxed, thorough. For a little added tenderness after cooking, cutting against the grain at an angle helps even more. Cheers!
@peggysu52
Жыл бұрын
I do have one of those tenderizers, works much better than the fork.
@Kiki-wi7px
Жыл бұрын
Where did you "find" it ?
@akontarini
Жыл бұрын
@@Kiki-wi7px in every kitchen or chef's store...funny thing I found mine at TJMax....just keep looking
@jaskeda
5 ай бұрын
I have the same one from Amazon but after using 5 times; it is broke
@13Voodoobilly69
4 ай бұрын
@@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.
@mattshanks2604
11 күн бұрын
That looked delicious! Thanks for sharing
@akontarini
Жыл бұрын
😮 little extra work did not kill anyone...yet😅 I actually like this recipe
@susanbertrand8620
Жыл бұрын
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.
@akontarini
Жыл бұрын
not really carnivore but yum!
@janelleespinosa6247
Жыл бұрын
That looked amazing, perfectly done for me. A really good idea!
@along5925
4 ай бұрын
Looks great... I'll try it! Thank you.
@don_kandon6006
Ай бұрын
A 2lbs meal like that at restaurant would cost a fortune. I personally cook the same, 275f in the owen for 18-20minutes at mid rack for the 1-1.5lbs of piece. Then 45 sec each side on hot pan, plus few seconds all the corners (all that seared fat... yummy). I do brine for 24 hours in the fridge on the rack for air flow. Take it out for 30 minutes before cooking. I do not rest it, i eat right away, due to a fact it was cooked slowly. I own apartment in spain, stopped going to restaurants as they serve 0.75 lbs for 20-30 euros. I buy 1lbs ribeyes for like 7-12 euros and cook it myself.
@tanyawatkins7206
4 ай бұрын
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! 👍🏼
@susaneclark
Ай бұрын
I would suggest sous vide for maybe 4-5 hours at 130°. Then slice it and sear it. Sous vide time may need to be adjusted in the future. I have not yet done a chuck roast. I did a ribeye for 2-1/2 hours yesterday with a quick sear and it was totally amazing!
@user-ds1by6rr6v
4 ай бұрын
This video reminded me to pull out a steak and prep for tomorrow's dinner. Thanks
@theinvisibleman2709
3 ай бұрын
I also use a meat tenderizing waffle hammer. Works way better.. just a tip for you my friend. I smack it till the meat is nice and soft then Brine just as you instructed also.. work fantastic. The chuck is a really good meal.
@bobshirley6995
Ай бұрын
I found that putting salt on the roast before cooking dries it out. Since I love garlic, I just put slivers of whole garlic into slits poked in the fat and meat of the roast to taste and then sear the roast and cook as you choose.
@joeo7257
Ай бұрын
I'm going to do that. It will sure save some money. When I'm ready to sear the outside of a steak, I've found it handy to add olive oil to the butter to keep the butter from burning. Ideally scorch it in beef allow. Oh baby that's good. When you bring the internal temp. to 110F, it's going to be awesome. The tallow crisps the outer surface. Ohhh! Now I'm Hungry!
@tayte2007
4 ай бұрын
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.
@zackbunch4268
Жыл бұрын
Definitely putting a chuck roast on the next grocery order.
@TheNewRetiredMe
Жыл бұрын
Let me know how it goes!
@akontarini
Жыл бұрын
🎉🎉🎉 in any case variety is good
@SuzesCarnivoreLifeAfterBypass
Жыл бұрын
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.
@tommycontino3879
3 ай бұрын
Just would like to update. Just purchased some chuck, and it was $9.99 a pound. Price has almost doubled since you made the video.😮 Must say it came out 😋 Delicious
@TheNewRetiredMe
3 ай бұрын
Well, keep in mind I buy most of my beef when it is almost to its sell by date and marked down drastically. :). I’m so glad it turned out alright for you!
@Silverbacked_Gorilla
3 ай бұрын
Love your video. One small tip I found when tieing up twine around meat is, you know how you cross over the ends just like the start of tieing your shoelaces right (As you did) Make cross over an extra time before tieing off the last knot. It will prevent slack happening in the tension you have pulled it together at. Think of it as someone standing there with an extra finger to hold things in place while you tie off the last knot. Many chefs use this technique for roasting meats in the oven.
@TheNewRetiredMe
3 ай бұрын
Thank you!
@Momtocam1997
Ай бұрын
A local grocer marks down meats daily, so I’m in there often to take advantage..a local butcher supplies meats to this grocer. Great quality meats. Recently picked up 2 Tbones for 8.00…have found similar prices on ribeyes too.
@rgvtexas8391
Жыл бұрын
FYI grass fed beef fat is yellow. Grain fed beef fat is white. Choose wisely.
@jlynnc9559
4 ай бұрын
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.
@davidsiemens7359
2 ай бұрын
Not necessarily true. Old milk cows, called button heifers have yellow fat and are not particularly tasty beef. Grass fed is certainly tastier, but may be tougher than grain fed/finished beef.
@cathiemcginnis3997
3 ай бұрын
Love your videos! Every week I will ask the butcher to cut a 3" chuck roast into 2 steaks and cook them like I would a ribeye. They turn out amazing! Also, try and find a market that cuts a chuck eye steak. It's like $3.99 or 4.99 a lb. Taste is delicious and very much like a ribeye.
@brendacollins345
4 ай бұрын
Thank you!!! I look forward to trying this!!! 💪🏼💪🏼CARNIVORE LIFE!!🥳
@suestephan3255
3 ай бұрын
Oh thank you for this. Takes a little time but worth it so plan accordingly right. You are doing a service for the members who are on a tight budget. Will do this next time.👍
@yeahweburnstuff
Жыл бұрын
Thank you! This is perfect for me.
@kamrantehran8968
4 ай бұрын
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.
@maryeliason1504
3 ай бұрын
I know a woman who cooked it in an electric fry pan wrapped in foil for a couple of hours. Could cut with a fork & it was delicious.
@tamarabaug8366
3 ай бұрын
Thank you fellow Tennessean.
@neilmichaels1761
4 ай бұрын
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.
@CrawfordGSmith
Ай бұрын
Great video, thank you, sir!
@soulscry
2 ай бұрын
Thank you. We were thinking the same thing about the cost and how to cook and enjoy a cheaper piece of meat yet process and cook it like a rib eye steak...I know someone who swears by flank steak too. I will try it. I like your simple dry brine method for beef btw its brilliant!
@Boddah.
4 ай бұрын
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.
@LiaS-k2p
4 ай бұрын
It looks really good. Im definetly going to try this as i am a huge steak lover, my favorite is tbone, i live you cooked the chuck rare, thats how i like it. And like you, i cant afford a nice tbone everyday. I used to eat chuck steak when i was a kid and yes it can be tough but tasty. Thank you
@douglasalcorn8627
3 ай бұрын
Appreciate your channel and content. When the kids were little i used roast regularly for chicken fried steak using seasoning and cuber running meat through twice then refrigerator for 24hrs then flour and fry.
@Yeshuareigns1234
Жыл бұрын
Thank you for sharing! Maybe 🤔 I’ll be able to have steak more often. On my list to try!
@HAL-dm1eh
4 ай бұрын
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! 👍
@stevenstrother672
4 ай бұрын
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.
@bruceweirich3733
2 ай бұрын
Great sense of humor and excellent information.
@tpcdelisle
5 ай бұрын
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. 👍
@jeaniechampagne8831
3 ай бұрын
Growing up we always had chuck roast on Sunday, of course back then I didn't know the name of it. You brought back memories. It was delicious! Definitely going to try it your way.
@johnleden1909
5 ай бұрын
I was raised on chuck steak under the broiler then browned in the fry pan. That's tasty eating. Thanks Tim!
@Muffin-q3o
Жыл бұрын
As soon as this heat wave ends, I'm trying this!
@LynetteP150
8 ай бұрын
Love it! We are keto empty nesters and I’m going to try this for sure!
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