The Affordable Steak That's Tastier Than Ribeye

[@davidlazerz8564]

Nearly every "luxury" food began as cheap "peasant" food until smart cooks found a way to prepare it well and presented it as a novelty to the rich. Lobster. Caviar. Kale. Oysters. Sushi. The list goes on and on. Turns out there is so much cheap food that can be amazing if you take the time to learn how to prepare it well.

[@tom_o_bedlam]

I forget where I read this, but leeks used to be called “Asperge du Pauvre” (“Asparagus of the poor”) in France. I just paid $7 for 3 of them 😂

[@Falcnuts]

bro who's your kale guy it's still like 1.99

[@Europhile]

Excellent video. No superfluous music or over fussy techniques and clear directions

[@troystallard6895]

I bought a 'chuck eye' steak at a Stater Bros the other day, because it was cheap. Seared it all around in a smoking-hot cast iron skillet, then turned the heat down to low and flipped it multiple times until it was done, adding salt and pepper along the way. It took a while... Towards the end I added some butter to the pan while I continued the flipping. It was perfectly tender and juicy at 132 degrees in the middle, and one of the tastiest steaks I've ever eaten.

[@konumusic]

Chuck eye is not regular chuck steak. I’m not sure why he lumped them all together. Chuck eye is one of my favorites and needs no tenderizing as I’m sure you experienced. If you find em, buy em as they are fantastic 🙏🏽🤙🏽

[@tractioncontroloff9796]

Chuck eye is the best cut to cost ratio! Not many people know about Chuck eye

[@cookbar55]

Excellent professional video thanks very useful. I’m looking for ways to tenderise tough steak because I’m retired and can’t afford tender steak prices so I will try your technique.

[@BenGoshawk]

Glad it was helpful!

[@smoath]

Brilliant! I'm definitely gonna try this, thanks 👍🏻(btw it's not blood coming out the cured meat. It's purge - water coloured by proteins)

[@bloodbucket2847]

Yep myoglobin

[@basvannoort4289]

great video! is this method preferable over cutting the steak in 4/6 pieces?

[@BenGoshawk]

Thanks! I like cooking a larger piece because smaller ones will cook a lot quicker so you won't end up with meat that's as tender. If you have the time and your oven goes low enough then 90-100c for 2-3 hours will be more tender again. 👍

[@johemavila7119]

The quality of these videos are so well done, been binging for a while lmao

[@BenGoshawk]

Glad you like them!

[@gscop1683]

Really Happy I found Your channel....for knife sharpening And Cooking !

[@WMK4757]

nice

[@thebstar1681]

this channel is amazing found it last christmas for roast pork and it turned out great just like he showed, the way everythings presented and formatted is great would love to see this channel thrive it has alot of potential, keen for future vids

[@BenGoshawk]

Thanks, I appreciate that! Plenty more videos to come, I'm doing a lot of behind the scenes work at the mo to get the channel into motion

[@gsdbellaoneone9325]

@@BenGoshawk I can't find this roast park recipe on your channel - I need it please!

[@iaio85]

Keep up the great work Ben! Your style reminds of Ethan Chlebowski, you deserve so much more attention! I would have loved to see what for example Baking Soda plus starch coating would have done to it (Asian cooking and velveting tricks). And maybe for the next video, something about MSG? Differences in taste where and how it's used and how does Dimsimlim's YumYum compare to it (roasted MSG or so).

[@BenGoshawk]

Thank you!

[@UNIONFEATURES]

This channel is excellent.

[@alancharles6789]

Ribeye is my favourite usually. I’m on the lookout now for a blade or chuck! Superb looking dish! Proper meat!

[@davidr521]

Love a chuck steak! I dry-brine anything that's not nailed down. Some things I've picked up over time regarding same: 1. Use larger-crystal (aka "kosher") salt. Table salt has unnecessary additives and may be too fine to not to use too much of. 2. I've found that leaving the meat in the fridge uncovered is usually better. A dry exterior is the enemy of a good crust; leaving it uncovered still allows the salt to do its thing via osmosis, but since a fridge's main jobs are to a) lower temps, and b) remove moisture, leaving it uncovered helps it dry adequately.

[@jten6632]

Fantastic Chef, really practical. Level of detail is excellent!

[@f.f6319]

Earned a subscribe bro. Solid techniques and explanations, thanks.

[@BenGoshawk]

Thanks, I appreciate it!

[@ianguarneschelli2082]

I’m only 2:30 in and this video is so good. Thanks so much !!!!! 🙏🏻💪🏻

[@twopoolpeople]

Really good video - to the point! I'm watching this at 8am and now dying for MEAT!!!!!

[@originaldcjensen]

I've been using chuck all my life. It is also good ground.

[@philsmycrevice]

I do pretty much the same on my Weber but low n slow without using the jaccard. I just make a charcoal snake (like a slow fuse) with some added wood chunks. Lazily easy & tasty but nothing to do if you're in a rush.

[@TIFFandDRETV]

Excellent video. Thanks

[@twincams350]

When you jicard the meat, you are driving any surface pathogens that may be present into the interior, where they will survive unless you cook the steak well-done. I would suggest performing the dry brining BEFORE you jicard. The salt will kill the surface pathogens before they get pushed into the interior

[@jeremiahbullfrog9288]

Great tip thanks

[@zeltwood...]

Good to know

[@thebubbacontinuum2645]

All the flavor is in the pathogens.

[@Ge1Ri4]

Well, he said you want the salt to penetrate the meat. How is that going to happen?

[@twincams350]

If you jicard AFTER dry brining, you will actually push more salt into the meat. That gives you even better penetration than if you jicard before the dry brine.

[@jackcullen69]

Good stuff. Liked and subscribed

[@DrMontague]

It's also commonly referred to as a braising steak here in the UK,

[@kineticfractal6804]

You are on your way to be a really big channel! Such interesting, informative content...💛

[@zincfive]

Excellent presentation..

[@draganjagodic4056]

Gladly subscribed Sir. Thank You for all the good advice.

[@joniangelsrreal6262]

Excellent video… easy to incorporate in yr own kitchen…😊

[@currentfaves65]

4:50 Cook 30 minutes at 250F(based on the guage we saw) then check internal tempurature.

[@Vietcookin]

You did a great job, I will follow you soon

[@horustwohawks]

Thank you B.G.!

[@MysteryMan159]

Can you use the oven broiler instead of the pan? I have no ventilation in my kitchen so I like to minimize smoke entering my kitchen

[@BintyMcFrazzles]

I've always said that there isn't such as thing as a bad cut of meat, it's how it's cooked. I also like your technique for moving the steak every 30 secs as I do the same with steak (albeit 20 secs). This looks amazing. My favourite cut is sirloin, medium rare. Forgive my scepticism, but after cooking braising steak for 30 years, I can't see how it can be cooked pink and be tender. I'm not saying you're wrong, it's just going against everything I've learned. Don't get me wrong, I am very curious and will be trying it! Thanks.

[@Steve-s4b]

This cut also does wonderfully in a sous vide.

[@theresajopson4157]

I tried that for 24 hours and it did nothing for tenderness or flavor. I was so disappointed for the time it took. I love my sous vide too.

[@justaguy6100]

If you get a choice chuck, it's very nicely marbled. I love this cut of beef.

[@someguy-k2h]

Ok, you got my subscription with this. I think this is genius. It takes a while, but 99% can be done ahead of time.

[@PrimeMatt]

It's not blood on the tray, it's water and protein.

[@cliveadams7629]

Now I'm soooo hungry!

[@nirname-r4y]

What is the temperature inside AFTER the steak has rested for 10 minutes?

[@JohnLRice]

Excellently produced video and great tips! 👌 But, most of the time I'm too lazy to do all of that and would likely just toss it straight into the crockpot for 8 to 10 hours! 🤭

[@JohanLarssonKiruna]

8:18 - how is it possible to _see_ how tender a piece of meat is?

[@kmoecub]

The tightness and size of the muscle fibers tell the tale.

[@morningmystfarm2017]

Ok! Now I'm hungry!!!

[@MichaelHughes124]

Why would you cover it in the fridge? Defeats the point of dry brining and you can see how damp the surface still is. Dry brining over night uncovered, you’ll have a dry surface. Just keep your fridge clean.

[@nicwolf1370]

One problem I have with this vid is the idea that a 1kg steak feeds any more than one person. I'm hungry.

[@marcjames3487]

Great to see the perfect way ......... but personally, cooking for one, I just slather with salt, Garlic and Rosemary then tenderise the hell out of it with a steak hammer, leave it 12 hours and cook it like a regular steak. The steak bashing is therapeutic too. Chuck steak doesn't taste like a rib eye, it's like bread compared to cake, but it's just as satisfying.

[@Im_No_Expert_72]

Lot of work. I tossed the same cut of meat in an instant pot pressure cooker for an hour and 45 minutes with a cup and a half of beef broth and comes out exquisite

[@TMANDAMAN]

Hi! Was wondering what frying pan do you use? Is it made in?

[@Sarcas666]

Came here to ask that :) Also looking for that long grater thing I saw in one of your vids… somewhere…

[@FamilyManMoving]

Works great on low heat grill/smoker, as well. I'd aim for at least 2 inches/5 cm if you have the choice. Let sit on the counter for an hour. Any less and the center is undone and risks the outside going grey waiting for the middle.

[@sevenismy]

I think the foils stops the dry bringing from being more effective

[@john6502]

Foils?

[@palpytine]

Of course... if you have a sous vide, just use that. It's easier and more consistent

[@RghHgr]

Subscribed!

[@frogandspanner]

6:05 A skillet is a three-legged pan used for cooking over a fire. I inherited 3 cast iron ones from my great grandparents. I wish Yanks would stop calling frying pans _skillets_ .

[@FrancisGalton117]

You can do all that or you can simply liberally apply Adolph’s Meat Tenderizer to both sides of the steak 30 minutes before you cook. Then, just before cooking, dab it with paper towels to remove moisture. Season as desired and then cook.

[@maxineb9598]

Good if you live in a country where you can buy it. Not everyone who watches is American.

[@angelbear_og]

@@maxineb9598 And not everyone wants to add a bunch of nonsense to their food. The active ingredient is Bromelain. Just put some fresh pineapple juice on the meat if you're going that route.

[@FrancisGalton117]

@@angelbear_og Actually, there are three active ingredients: salt, sugar and bromelain. Each performs a different function. If you just use pineapple you’re going to wind up with off-tasting mush. Just ask Guga. I’ll stick with Adolph’s Meat Tenderizer.

[@angelbear_og]

@@FrancisGalton117 You can add salt, and pineapple juice contains sugar. By doing it yourself you can avoid all the nonsense garbage chemicals (refined sugars, corn starch, whatever else is used for "shelf stabilization"). You can also use JUST SALT as shown in this vidya. Happy New Year!

[@frankmiller7721]

I just bought and cooked one.

[@byteme9718]

No need to cover it in the fridge, just leave it open. You need a temperature probe, left inserted, with a cable and external monitor (about £15) so you can see what's happening and set an alarm.

[@gsdbellaoneone9325]

Could you please explain why/how salting tenderises the meat - I would imagine salt would cause dryness, particularly on the surface.

[@joelspaulding5964]

Salt interacts with the proteins, disrupting their structure. And, yes- the outside is dried out, as it should be for a good crust and browning action.

[@rtcoleman3626]

I love Chuck steak

[@LeonRamkumar]

Is that a Jean-Luc Jicard?

[@horustwohawks]

I am going to try out using the large flaky salt, I think its kosher salt, and then during pat down I believe remaining salt can be wiped away. I leave the meat laying on the pan during the standing period so fluids running out can be soaked back up by the meat, like I do with "regular" steaks ...so I am uncertain how this standing method on the rack may differ ...is it for this type~cut of meat, or what? Alternatively, I will salt, then rub the whole thing down with favorite herbs and spices, and u=then also employ a pre-browning in a stovetop pan method ...but before the bake. I have not tried the after-the-bake method shown here.

[@TheNoeticSkeptic702]

My dad would cook roasts cut two inches thick on the BBQ grill. I did not know what a real steak was until I joined the Army.

[@nathanshackelford7812]

It's way better in a slow cooker melting the collagen into gelatin. That's what this cut is for in my opinion.

[@fallingleaveskungfu]

45 minutes in a pressure cooker and then reverse sear in the pan. You don't get the nice medium rare, but for when you're in a hurry, it'll get the job done and be nice and tender.

[@nirname-r4y]

Butter is not for crust it is for the flavor

[@charjl96]

That's the one I usually buy

[@hux2000]

I would definitely go for higher heat at the end. There's practically no maillard-reaction tastiness on the crust of that steak.

[@muskerp]

the big question is where can you buy it, its not in supermarkets

[@Ge1Ri4]

That's where I buy mine. What country/region are you in?

[@joelspaulding5964]

If in the USA, available everywhere

[@paul756uk2]

I buy 32 day aged whole rib eyes from a wholesalers, cut them up, vacuum seal and freeze them. After defrosting and leaving out of the fridge for an hour or so i put them in the oven which has a steam and sous vide facility at around 50c for an hour then finish them off in a skillet in butter. What I would really like is an otto Wilde infrared grill which can sear up to 800c to get a really good crust on it but they're a bit expensive.

[@ChickpeaMilkshake]

The chuckeye steak in Texas is the same price as bone-in ribeye.

[@nirname-r4y]

The best way to measure salt is not visually, it's by its weight.

[@debrucey]

Can't find this anywhere near me

[@Maj9183]

I usually burry my steak in salt for the dry brine, just need to wash it real good after otherwise it will be so salty!

[@Maj9183]

Also if you are burying it just 5 or 10 minutes is good, 15 max!

[@th6252]

Great method for cooking chuck roast like a steak. The only pushback I’ll give is on the wasted time of tempering the meat out of the fridge. It’s been proven time and again that it accomplishes nothing. Countless cooks have shown on a good size cut of beef, the temperature will only raise roughly 1-2F in a span of 2 hours. Everything else looks fantastic.

[@gregevigan]

you're a prime cut sir

[@evgeniakotsifos7878]

Baking soda for me only, guarantee results every time

[@rgeorge9260]

I'll go you one better: you sous vide a chuck steak for 24 hours at 130 degrees, and then finish it on the grill to get char / grill marks (about 2 min a side). The slice it thinly across the grain, and you'll have an incredible "steak"! Chuck NEEDS to be done low and slow, or it will NOT be anywhere near as tender as a ribeye. The intramuscular fat / fiber in the meat needs time to break down. You can NOT cook a chuck roast quickly, and have it be tender. Having said that, I have NEVER tried dry brining a chuck steak, to see if THAT would make a difference in tenderizing the meat, relatively quickly. I'll give this method a try, to see what happens! Always willing to learn new tips / tricks!

[@Kensdisguise]

Damn...I really wanted this to be true. I followed your video instructions exactly, and this was a fail. My wife and I love, and buy Rib-Eye every trip to Costco, and always have some in the freezer. This wasn't even close to "Tastier Then Ribeye"...!

[@tor-Norge]

Note, Costco use mechanical tenderizers on their fillets, ribeye and other meats. Why their meats are so tender.

[@Kensdisguise]

@@tor-Norge Yes, they do, and that's one of the reasons I was so disappointed. The meat was tough, but most importantly, it was NOT tastier than Rib-Eye, as the title says. It was not a total loss though. We used the 2lb. piece of meat in a stew that slow cooked for 12 hours and it was fabulous.

[@dperreno]

I'm just curious. I've always cooked my steaks on a grill. I've never cooked a steak in a pan. I've been cooking steaks this way all my life and I'm 65. Anyone else? I might try this and just substitute the grill for that final sear.

[@rjohnson5120]

We were the same way. Then my wife started searing hot and fast in a cast iron pan for a minute or two on each side (500-550 F deg is my guess) to get a quick char then the whole pan into the oven at 225-250. Monitor temp till 128-130 and yank it out. Gorgeous pink med rare. However the sear can be smokey. 😂 still awesome though

[@dsonyay]

Pro tip- don’t use a rubber band for trussing

[@CC-nt4zi]

Don’t your steak get cold when you rest it?

[@stronzer59]

slow cooking sorts out any level of chewing meat, crocpots are awesome for this task.

[@gabrielpowers766]

You could just get a rib eye or make a roast with the tough meat.

[@ohger1]

That's actually NOT blood on the tray - it's myoglobin. I use a digital remote thermometer to track the temp instead of having to pull the meat out of the oven to check temp. Oh, and that hack Ramsey should watch this - maybe he can learn something..

[@ianguarneschelli2082]

That price difference is… CRAZY.

[@nieczerwony]

Man I live in Ireland which has one of best beef in the world, and I have never seen rib eye for €50😅.

[@zlonewolf]

$14 for a chuck steak and $50 for ribeye? In the USA at Walmart the Ribeye is $14/lb and the chuck is $3/lb. At local meat markets ribeye is even cheaper at $9.99 or less.

[@Mario-s1c2o]

He called the juices, blood

[@greglegakis4177]

I'm sure the steak is delicious but this is like a 15-hour process if not more. I guess if it lasts for 5 meals and then maybe it's worth it. Now we need a video on what's the best way to reheat it

[@johngrabowski5259]

I’ve been a family butcher for the past 50 years, put that piece of meat in a casserole or slow cooker you’ll be so much happier with the result. Trust me!!

[@glenesis]

Not well known? Its very common. Its sold as a chuck roast. We stew it.

[@liamo6889]

Answer to thumbnail: cook it

[@ginny3219]

Chuck is $6.50 a lb and rib eye goes on sale for $6.99.

[@peterdurand3098]

Cooking the meat sous vide instead of the oven is SO much easier and foolproof.

[@BenGoshawk]

It is a great method but it takes so long

[@luis2262]

@@BenGoshawkWell, you are brining it for 24 hours with this method so I guess sous vide would still be a better alternative.

[@goldenarm2007]

​@@luis2262 If you use a jaccard type tenderizer then you can skip the dry brining step and still have a very tender steak in a fraction of the time. I love sous vide but prefer reverse searing for the steak cuts because it imparts more flavor. However you can jaccard, then add marinade and cook sous vide. Delicious!

[@luis2262]

@@goldenarm2007 Never tried one but I will after your recommendation, thanks bro

[@kevinslominack97]

No

[@Bellabaddi]

Tip: when trussing, use a surgical knot

[@coljaschoppe8670]

Die Chinesen benutzen Natriumhydrogencarbonat das macht das Fleisch zarter. Einfach zusammen mit dem Salz auftragen.

[@SteveGrin]

Unfortunately, chuck steaks are no longer 1/4 the price of ribeye. Those ship has sailed where I live.

[@mattsnookman34224]

Costco has a whole chuck roll for under 5 bucks a lb. I just bought 2

[@pandamakeuppics7772]

I can't find any beef that is cheap

[@3rdjrh]

Did he the chuck is not so well known??

[@michaelfoort2592]

Chuck used to be cheap but no more

[@Moonshine54321]

No. Just ask your butcher for Chuck Eye steaks. Half the price of Ribeye’s, and cut from the same eye muscle. Ribeyes are cut from the 12 through 6 th rib, Chuck Eye’s are cut from the 5 the rib. IDENTICAL to the 6 the rib Ribeye steaks. $7.99 lb.

[@Brandon-yq1tm]

Thst's literally what he used in the video. Did you even watch it?

[@gregstephens2339]

Jacquard knives are cheap, and they work much better than a fork

[@angelbear_og]

Use it if you have it. Don't know if you were listening, but he said he was using a fork to show that you didn't need to get a special tool. Regardless of "cheap" not everyone has room for an item they'll use twice a year. EVERYONE has at least one fork.