Don't Buy Expensive Ribeye Steaks! Buy This Instead! | As Good As Ribeye?

[@The_Monkey_King]

One thing I really appreciate with Greg’s content is that he builds complete recipes with ingredients, not pre-made stuff.

[@leedoss6905]

@@The_Monkey_King yeah like I almost can't stand the ones that have their pre made seasoning as an ingredient. 10 dollars for ingredients that cost 2 dollars. The video turns into an advertisement.

[@peterdoe2617]

This is so helpful for me! I'm german. And the steak cuts are a science of their own. I.e.: rumpsteak is one of the most expensive cuts, here. Rumpsteak in the US is a cheap cut. A completely different cut! Just goes by exactly the same name. Mind-boggling! Yeah: thanks again, Greg!

[@ChuckDeCarlo]

The "Chuck" Eye gets my vote (obviously)... Thanks for the "Beef Tips" (lol) !! 🥩💁‍♂️

[@BBQPITDOG]

Hey Greg this is absolutely the best video I've seen of yours over the years. The 2 cuts are point on. I've loved chuck eye steaks for years. Your demonstration of how you grilled them to perfection was great. Sliced up and so juicy and cooked to perfection was awesome! Fantastic video Bud!!

[@konumusic]

Chuck eye is fantastic. First time I bought one I thought the butcher made a mistake because of the price. It wasn’t a mistake. It’s excellent 💪🏽🔥🤙🏽

[@kevinlott9626]

They looks absolutely spot on for my taste..! Great tutorial, Greg.

[@movzhepok3997]

It's always fascinating to see the difference in treating the meat from other cultures ! I rarely ate steaks cooked like that. When it comes to grilling steaks where I am (Europe) it's usually very fast and very hot. Our steaks usually looks like something a lot of people would call raw - I love it as long as it's warm in the center but cold middle is a no go. And damn do your steaks look fantastic ! The juices are kept locked in, it seems very tender. The dry brine is something I always do, key for perfect seasoning IMO. Another amazing video Greg, thanks a lot !

[@ronaldyeater3322]

Sup Greg, the guy we used to buy slabs or half steer.. saved us the chuck eye or rolls, we were only able to get our own Denver(usually hacked it lil)when bought while half. Can't anymore lol, no butchers or connections anymore on east coast RI 😰, it's insane. Reverse sear only way I can eat any steak still. Perfect. I'm glad you did this video for regions that have butchers still also. I can't do much anymore but I've learned can put small grate on chimney starter for that last sear, fast, but it's only lil steak lol. Great cook both👍🏼, Hope you and family well. Tyvm tc There's major more than ribeye last heard? It's insane. Remember skirt steak they couldn't give away, now$ lol

[@The_Original_Big_Daddy]

Remember when Brisket was dirt cheap? Then all of a sudden it became super popular and the price skyrocketed. I fear the same thing is going to happen with the Denver and Chuck steaks.

[@coach2208]

Everything sky rocket when The democrats took office, period.

[@obsever97]

Biden nomics.

[@oyeahisbest123]

already happened

[@ffs6158]

there is no dirt cheap cut, even crap like oxtails and shins are ridiculous.

[@inmyopinion651]

Same with cow tails

[@garryhammond3117]

Thanks Greg - It's so cool to see these "shape shift" over the intense heat of the fire, viewing at a sped-up speed - Cheers! I'd pick the chuckeye for the win too - fat = flavor. 🙂

[@davidmann9467]

Saving money AND eating steak? Be still, my beating heart.

[@johnsmith-sv1vr]

😂

[@BallisticBBQ]

My feelings exactly! Thank you, David!

[@michaelbaumgardner2530]

I've never had the Denver cut,however I love some chuckeye and reverse seer is the olny way I do steaks...Great Cook

[@paulb2741]

Another great video. I can’t wait to give those steaks a try. I just got some tri tip steaks on sale. I marinated them in soy sauce with garlic. I did the reverse seer on them. Turned out so juicy and tender. Thanks for the great videos.

[@leedoss6905]

I've known about these for years but the stores here have caught on and jacked the price up.

[@mucky6734]

Thanks for letting us know

[@patrickhenry2845]

Yep, especially at Walmart Stores.

[@dj007twk]

exactly used to be and to get beef bones no problem we need local owners of stores again

[@chrissilkwood5439]

same thing with skirt steak... it was unknown and cheap, and then when people caught on, they jacked up the price.

[@cheshirecat6518]

Just like with marrow bones and oxtail! 🤬

[@MSD-c2g]

Don’t forget the flat iron or the baseball cut!

[@MetzgerFamilyFarms]

The Chuck Eye, Teres Major, Denver stakes and Flat Iron are extra cuts I always encourage our Freezer Beef buyers to save. Fantastic tender and way too good to just grind into burger. Nice job Greg.

[@konumusic]

Flat iron 😋

[@aldolajak1267]

I always keep some rendered beef tallow on hand to use instead of other oils.

[@petegregory517]

I'm a bacon grease fanatic, use it a lot.

[@freesoul3371]

I paid $5.97 for Ribeye roast. 🥩I debone and save the ribs which are excellent alone. I cut them in 2” thick. I cast iron pan sear boneless steaks in olive oil and butter or beef tallow. I like the boneless for pan searing as they cook evenly and bone in for the BBQ where I can grill and indirect heat and off heat for the part away from the bone. I just buy ribeye and Tri Tip. Chuck Roast too for crock pot for burritos or grinding into burger meat.

[@dwaynewladyka577]

A good crust on the steaks. Nice colour on the inside. A good butcher is very helpful. Cheers, Greg! 👍🏻👍🏻✌️

[@twl10101]

I don't know about the Denver steak, but the Chuck Eye steak is not much cheaper than the Angus Ribeye cut of the same thickness per lb at Walmart, $13.47lb for the Chuck Eye and $14.97lb for the ribeye. Also, the total size of the Chuck Eye cut is about half the size as the Ribeye. It is a lot cheaper per package, but you get half as much steak. As for the flavor, the Chuck Eye does taste the same to me and is normally more tender.

[@LordViaagra59]

Yep. I didn't find that much difference either, word's out, not so cheap anymore

[@stephenlansdowne3239]

My Walmart is 11.97 for ribeye

[@bobnomura2068]

I just BBQ'd a ribeye choice grade today (2 inch thick) to a medium and it was pretty tough. It came from a local grocery chain. Now Costco ribeye was much more tender. and Costo filet mignon is extremely tender. I've never seen chuck eye or Denver cuts in CA.

[@tmcge3325]

Skirt Steak and Flat Iron and a few others are much cheaper and just as good....all about the preparation and cooking.

[@toddshook1765]

Thanks for sharing about these other lesser know cuts. Some make better barbecue. Just ordered your sauce book. Look forward to trying it out.

[@mikebentley4129]

You impressed me. Going to give it a try. Thank you.

[@timraber6575]

I am amazed the grate is so clean. I cook on my Weber kettle grill several times per week and it’s difficult to get all of the burnt sauce off. I usually get my grill very hot on each cook. I do love a good chuck eye steak. My wife love a thin sliced ribeye sandwich. Walmart has started carrying thin cut ribeye meat. It’s not cheap, but usually makes about six to eight sandwiches. With a good bun, dill pickle slices, it delicious.

[@ding174]

I use a painters tool for my grill grates. Sometimes letting the crud cool and harden makes it easier to scrape off.

[@toddhupp]

do you bring higher temp up front for well done?

[@Lettuce-and-Tomatoes]

I’ve had both cuts, but I wouldn’t give more than four a pound for them because that’s what chuck roasts / shoulders cost on special in Texas. To get the Denver steak, I have to cut it from the shoulder myself, but it’s not too difficult. To get the chuck eye, I have to ask the butcher because I think they take this cut home themselves. We’re lucky here because USDA select ribeye on special is 5.00 (every 4 - 6 weeks). Apparently, this is the trade off for having awful weather from May through September. 🥵

[@sheldor5312]

I got to know my butcher…true, true about them taking them for themselves. We get along well so he’ll hook me up.

[@sandhill9313]

I have an excellent local butcher that introduced me to Denver steaks a couple of years ago. Unfortunately, Denver from my butcher is more expensive than rib eye from Kroger or Safeway when they have it on sale, and Denver is never available from the groceries.

[@robertchaffee5662]

Perfectly done! How much cheaper are those cuts?

[@tgwoolshire]

No substitute for prime ribeye. Prime sirloin marinated with crushed pineapple to tenderize if you want to try something different on a budget.

[@orion9147]

Greg, please do the chuck roll breakdown video. So much bang for the buck.

[@jstar1000]

I'm a ribeye guy, not going to stop buying them ever!

[@ggarciacota]

Awesome video!! 🤤 thank you!

[@Vtang01]

You can also buy a cryo of the Denver aka chuck short ribs. But it might be a gamble when it comes to marbling. Just remove a little of the bone felt and sometimes they have another muscle on top.

[@danafloyd1695]

Hey I looked it up and the guy is legit on the price. His method of cooking is interesting.

[@David-burrito]

Your steaks were purchased where? Also, Costco Business Center usually has whole chuck roll, along with some USDA Prime chuck rib plates, last time I bought some they were 6 bucks and change per pound.

[@prestonthompson9848]

So how do you cook to medium well? Everybody don't eat a red center cut.

[@15MileMedia]

I enjoy a chuck eye cut when I can fine one? They are bought up quickly.

[@Jacklewis1026]

Chuck eye steak is my go to absolutely delicious .. I do this cut Sous Vide for the best outcome

[@rwefree9469]

He’s right about the Terres Major. Delicious cut that I can get without going to a butcher but people have now found it and the price has gone up. The same will happen to these two cuts. The best/worst example of the price rise in meat is chicken wings. When I was younger, 40+ years ago, I had very little money. I would go to the nearby butcher shop and wings were the cheapest meat there, by far. At the time Buffalo Wings were starting to be served in a few places. Now, Wings are everywhere, I.e. BW3. Now they are more expensive than Boneless Chicken Breasts especially when you consider how much meat you actually get.

[@sandhill9313]

For decades wings were 19 cents and brisket was 89 cents. I think the price rises to what the market can bare more than reflecting supply and demand.

[@rwefree9469]

@@sandhill9313 Are you serious? What the market will bear is connected with supply and demand. If you have one of something and one hundred people want it, don’t you think that that one item will command a higher price than if there were a thousand of the same item?

[@sandhill9313]

@@rwefree9469 The two can and do sometimes change independently, for a generic example look at the price gouging that has happened since covid, the inflated prices are no longer in any way driven by suppy, just by what the pirates can get away with charging 🙂

[@Sally-rl2lf]

Glad I had eaten just before I watched this, otherwise I'd be soon hungry. How many times did you have the steaks over the coals for the reverse sear?😄

[@paulsanders1373]

Interesting info here in your video …..thank you and nicely done!

[@jchambers2045]

I love the chuck eye. When I first started buying them they were like $2 a pound in 2004. They got popular and now the price has gone through the roof like other cheap cuts.

[@DonPandemoniac]

Great preparation, and thanks for the tip!

[@BallisticBBQ]

Thanks for watching, Don! Cheers, brother!

[@latigomorgan]

Those look good! You should try tri-tip steaks. They are loaded with intramuscular fat and cooked right, are nice and tender and juicy as well. I cook them hot and fast, like a ribeye - 3-4 minutes per side, then let rest.

[@garyjennings9458]

Thanks for the explanation of those steaks Greg. And they look delicious!😛

[@jamescereda2628]

Thanks, buddy! Another great video! From Napa California

[@achieve2succeed]

Chuck eye steak was considered throw away meat the butcher sold. Now chuck eye steaks almost cost as much as a ribeye

[@twinheatingairconditioning135]

I like to sear then move to low temp. You have more control on the doneness

[@CW-ez7mn]

Chucks eye and short ribs use to be cheap but now more than double what it was just a few years ago. I had to look for different options since I am keto carnivore.

[@nbholifield]

Thank you for this sir!!! A friend has been telling me about these chuck eye steaks....He swears by them...

[@MeltWithU]

In my area, these steaks are just as expensive as any other. The crazy thing is most the grocery stores around here usually one of them once a week, will put ribeye on sale for $8.99 a pound. When it goes on sale like that, I just buy a bunch of it. The Denver and Chuck are usually anywhere from $13-$17 a pound. I rarely see that on sale. Which is crazy, considering the ribeye seems to always be on sale somewhere. 20 minutes in the air fryer and it is perfect medium rare. With the fat rendered perfectly. A great, quick meal… That costs almost the same as hamburger meat.

[@martyconroy3786]

Been buying chuck eye steaks long before it was trendy. Marinate in Italian dressing? Tender as filet mignon

[@TheNewMediaoftheDawn]

Costco probably has a roll cheap. You can harvest those steaks, then make stew and ground beef with the rest, VERY cheap.

[@WhitCoburn]

Good video. I would love to know how to butcher my own chuck eye in a way that makes it taste like a rib eye for half the price. I'll believe it when I taste it.

[@GuntherVonB]

S&S Grills are awesome! Steaks look fantastic!

[@Mickcotton]

Excellent Steaks 🥩 😎👍✅. Delicious. Thank you so much for all your recipes and lessons. Cheers 🥂

[@bobbicatton]

Gorgeous steaks! I'm on the hunt for the Denver cut👍😊

[@louisevad6091]

Denver reminds me of the cap or picanha steak off the sirloin. I've known about the chuckeye for years I always looks for hit in the Chuck roasts.

[@pyrotarkus]

The Denver cut ! This his a flat iron right ?

[@bigpanik3261]

Couple questions....where do you even get these cuts? I live in Orange COunty CA. The only places that i can even find cuts like this...charge 30 to 100 per pound. Regular grocery stores do not carry these cuts. And when you say half price? WHERE? lol Most grocery stores here are now pricing meat almost all the same. The absolute cheapest cuts are usually 9.99....rib eye and porterhouse usually 13 a pound. The price difference between a crap cut and a good one nowadays is....not much money.

[@rickmartin712]

Both steaks looked great! I like cooking a hanger steak as well, but very hard to find in texas!

[@redstone5149]

Nailed medium rare👍. Looks delicious!

[@whitewolf2727]

Recommend you braise or smoke the Denver steak the porter road guys did that for mad scientist bbq and said it was best braised Great video Greg

[@MrOmarkiam]

Thank you!

[@Xpyburnt_ndz]

MONEY Greg!!! CHOMP!!! GR8 cook! I'll be on the lookout for these cuts!!! ~Chris

[@sungee3333]

Im dumb i guess. But why spin the grate vs just flipping?

[@vansteel393]

The cold grate method of grilling. Many people consider grill marks “burns” and this method will help create even maillard reaction without so many charred grill marks. You spin the cooler side of the grate over the coals and the meat caramelizes before the metal gets too hot to create charred grill marks. While it’s cooking, the other side of the grate is cooling off for the next spin.

[@sungee3333]

@@vansteel393 thanks

[@davidandrews-lq6vy]

Both those steaks could be running around a field again with a little help from a vet . I'm definitely a medium at least man 👍

[@JayDMusic]

Hey Greg, Great cook. I moved to NYC since we last spoke and don't have a grill as I live in Manhattan. Any tips on how to do this without one? Thanks a ton

[@JayDMusic]

@@Max2k2se Yeah, I can definitely "get a little smoke going on" in a highrise Manhattan building. Did you even watch the cook?

[@daphlavor]

You can do it inside, set your oven to 200F, cook to 120F internal, then heat a cast iron skillet, oil the steak and sear.

[@MooseBme]

Cool, THANKS!

[@autummsun]

I always buy skirt teak . Just know how to cook it and it’s better than fillet.

[@opaccessories]

At Costco, choice rib loin 11.99 per pound prime rib loin 13.99 per pound. Cut steaks to your desired thickness. I don’t know how you beat that price and quality.

[@johnlehew8192]

7:13 Please don’t use seed oil on a steak, use clarified butter or regular butter after it’s done. To your health!

[@edzaffina9785]

Was the second flip at 115 or 150 f ?

[@greenpunk4068]

Pretty sure the Tenderloin is located along spine and ribs on the inside, towatd the tail. The Denver is not part of the tenderloin.

[@joshgordon2484]

I've never heard of or seen the Denver cut. HEB?

[@llewdis]

Love to see you play the butcher. :)

[@louisevad6091]

I usually buy the whole Chuck roll and get those steaks and grind the rest

[@UnicornMeat512]

Better than a tenderloin or ribeye, I present the tenderloin and ribeye ends

[@richardjacobs7632]

What about cooking with a convection over?

[@quincee3376]

Thx Greg. Great video.

[@lightfoot413]

only if you like em' rare..still a beautiful cook thanks...

[@mickdog2]

I'd like to see you break down the chuck

[@TheWrenchist]

I buy very nice Tomakawk steaks from Walmart from all places for 15.98 per pound. Great marbling. I have also tried their Denver cut and its was wonderful great marbling but its $13.95 per lb Cant find a real butcher here Gainesville fl

[@gigidygigidy6078]

Our grocery store sells boneless eye of chuck steak, I've been eating that for years. I only get ribeyes when I can afford it.

[@alancoe1002]

Used to buy beef bones for next to nothing. A bag of cut femurs costs 8-10 $ now. Used to be likewise with beef tongue and kidneys.

[@BigLewBBQ]

They look real good.

[@AnthonyDibiaseIdeas]

Thank you.

[@VillageBoatShop-mq7jk]

And now I'm starving! It was nice to see the sns grill. I cook on a Weber kettle and have been eyeing the sns insert. I always regular sear but want to try a reverse now like you showed. Will pick up some wood chunks for it. Great video!

[@kevinsnyder8448]

Nice video bro❤

[@bobboscarato1313]

Chuck steaks are juicy and delicious; problem is you just can't find them anymore!

[@timkline162]

I've tried grilling a chuck steak before or cutting a chuck roast into smaller steaks for grilling, and it tastes good but for me it always comes out a lot tougher. Maybe I'm just doing it wrong

[@tomhighway1952]

If you're getting your meat from a grocery store, that's the reason it's so tough. I don't know why, but for the last several years grocery store beef has been tough as shoe leather. The only way I can get that stuff tender is to beat it with a tenderizer, and then put it in the pressure cooker. We started buying our beef from a local meat shop that sources their beef from local ranchers. The difference in tenderness is unbelievable. If you can find a local butcher like that, try them out. You'll not only get better meat, but you'll help your community by supporting small businesses.

[@timkline162]

@@tomhighway1952 That could be it, I used to get it all from supermarket. Now I go to a local meat market as well, we moved out to the boonies and there's a little shop that stocks meats all from local farms, can't believe how much better it is. I was expecting to me more expensive too, but it's not. I haven't tried a chuck roast steak since though so maybe I'll give it a shot, I usually just use them for crock pot roast.

[@mikebigbeard3156]

Help me out please....what's the difference between a chuck steak and a chuck eye? My butcher is Russian and keeps giving me chuck steaks that are flavorful but tough.

[@ChiIeboy]

Two words: GRILL GRATES

[@barryladen2355]

Yum! 😋

[@jrfly4307]

Looks Scrumshiss 👍🔥💯

[@davesrvchannel4717]

Never once seen a Denver steak in a store or on a menu.

[@richardjacobs7632]

I have never had any luck with Aussie grass fed beef. Anyone have an opinion? Thanks

[@jeffwesthof8018]

Damn it! I have been eating chuck eye forever and hoping the secret did not get out.

[@petarpetkovic7814]

nicely cooked. Guga grill grate technice nice one