The Affordable Steak That's Tastier Than Ribeye

[@rillloudmother]

Chuck steak and Chuck roasts were/ are a staple of middle-class American home cooked suppers.

[@alireid5874]

They are so expensive now, though 😭

[@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

[@aristotle29]

Actually, you are only half correct about lobster. Yes, it started as poor people food, but the real reason it started becoming popular with rich people is because of mobsters/ex-inmates moving into high-class society during prohibition. Prisoners used to be fed lobsters nearly daily. They were dirt cheap and easy to cook in batches. You could literally pick them up by the truck load when the high tide would bring them in. Prisoners ate so much lobster that they had hunger strikes to get different food. Once those prisoners were released and prohibition made crime incredibly profitable, these criminals were invited to high-class society. They brought with them a taste for lobster.

[@Electrichead64]

@@aristotle29 Not all lobster is the same, and while you and I are probably thinking about the nice tail from a 3lb bug in Maine, a lot of it does have to do with how it is cooked, and then in other parts of the world it can be worse. Warm water lobsters are not a good as cold water lobster. Then there is the psychological component of it. I was in the Army many many years ago and one time we went down to Panama to go through the Jungle school that is no longer there but on the last day they did something nice for the troops. Surf and turf. Steak and lobster. This lobster was horrible. For one I think it was a warm water lobster and for another I think they overcooked it and it had about the consistency of mackerel. It was nearly mush. Now I was from a middle class family in California so I had proper lobster before but most of the rest of the troops, especially the black guys from the south never had lobster in their lives and they were thinking oh this was the greatest thing. I've also had lobster in Cape Town at a nice place and while it was pretty decent lobster, it was also a warm water lobster and not as good as Maine. The BEST I ever had was at the Rainbow in Hollywood, believe it or not. I dont know if its still on the menu or not.

[@aristotle29]

@Electrichead64 I thought overcooked lobster was tough, not mushy. I'm not completely sure, though. I do know that lobster that killed and then refrigerated is pretty bad. This could have been what you had. Honestly, I wouldn't try cooking lobster anyway. So I never looked up these exact details. I've eaten it a few times, and it's good, but I have a lot of moral problems with eating them. I never know if they are killed right before going into the boiling water or just thrown in live. I don't like how one thing that lives for 7 to 9 years is killed and is used to feed maybe 2 or 3 people, sometimes just 1. I also don't like how we are overfishing in general. I understand that our current factory farming situation isn't any better, which is why I try to avoid that as much as I can.

[@Europhile]

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

[@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

[@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!

[@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

[@YeshuaKingMessiah]

Taste like a chuck roast Not steak Very disappointing

[@konumusic]

@ specifically “chuck eye” most definitely tastes like steak.

[@troystallard6895]

Really. What's the difference between the taste of a steak and a roast? Beef tastes like beef... the difference is mostly in the sear of a steak, versus a larger chunk of beef. I think you're being a snob: "if it isn't expensive, it obviously can't taste good." I'm fine with that... the more people there are who think like you, the longer it'll stay affordable.

[@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.

[@redburtley6021]

Yes!

[@Indiodyssey]

That was my first thought, too!

[@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.

[@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 !

[@UNIONFEATURES]

This channel is excellent.

[@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!

[@ianguarneschelli2082]

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

[@originaldcjensen]

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

[@hannesRSA]

Seems very good.. I'm more of a similar cost Rump (where I am) + charcoal grill guy, but it's nice to know of some other techniques and cuts to try sometime. The grate over a tray looks like it has a good effect especially on resting.

[@terafreestone3596]

Thank you for sharing this valuable information with us. 🙏🏼🥩✨

[@juliamarsh2077]

Excellent, thank you. Do you have a video about braising this cut?

[@zendoll1]

Our store has buy one get one with Chuck Roast, and English Roasts. I have a freezer full so I was glad to see this.

[@PeteSammarco-k6s]

Thank you well done

[@billc7211]

Pretty good video. Although it’s not blood that came out while dry brining, it’s water and a protein called myoglobin. Also, using a dedicated jaccard is much faster and more effective. You could buy one easily for the money you saved on the steak.

[@patparker9819]

Ben, thank you! It was so easy to make and was delicious.

[@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!

[@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.

[@alancharles6789]

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

[@YeshuaKingMessiah]

Diff btwn blade steak and chuck?

[@f.f6319]

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

[@BenGoshawk]

Thanks, I appreciate it!

[@vietcookings]

You did a great job, I will follow you soon

[@jackcullen69]

Good stuff. Liked and subscribed

[@jten6632]

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

[@DrMontague]

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

[@TIFFandDRETV]

Excellent video. Thanks

[@twopoolpeople]

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

[@zincfive]

Excellent presentation..

[@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.

[@draganjagodic4056]

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

[@joniangelsrreal6262]

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

[@d9sain]

I followed the instructions and have the most amazing delicious, flavorful and tender chuck roast. It tastes like a filet mignon that would cost four times more in the store and ten times more at a restaurant. Thank you 🙏🏻

[@gary5782]

Awesome. I saw another youtuber cook with a soo vee and it looked similar.

[@horustwohawks]

Thank you B.G.!

[@kineticfractal6804]

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

[@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.

[@currentfaves65]

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

[@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.

[@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! 🤭

[@nicwolf1370]

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

[@YeshuaKingMessiah]

If ur not carni It’ll feed a family with sides

[@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

[@justaguy6100]

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

[@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!

[@YeshuaKingMessiah]

Adolfo’s has MSG Whatever nomenclature they use They’re all excitotoxins Sazón has it too

[@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.

[@YeshuaKingMessiah]

Not at all like ribeye

[@RghHgr]

Subscribed!

[@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.

[@cliveadams7629]

Now I'm soooo hungry!

[@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.

[@morningmystfarm2017]

Ok! Now I'm hungry!!!

[@PrimeMatt]

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

[@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!!

[@palpytine]

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

[@nirname-r4y]

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

[@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.

[@YeshuaKingMessiah]

It’s not Lol

[@sevenismy]

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

[@john6502]

Foils?

[@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

[@billc7211]

Yeah, but that’s not a seared steak, like the ribeye it is compared to.

[@dianeclaycomb8578]

You cooked a roast. 👏,but that is not what this very informative video was about😉 I can’t imagine tossing a chuck roast into the pressure cooker with some beef broth could be “ exquisite”. Maybe with a pre-sear and some actual herbs and spices you could deem it delicious. You cooked it. That is all. Might I suggest expanding your palate as well as your vocabulary

[@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.

[@nowhere982]

Cant afford to put my electric oven on for such a long time!! 20 mins to come to temp plus 1 hr+ might as well bought a ribeye £5.50 for 227g then fry in butter for 5 mins ....done. but still interesting video. Thankfully only have to cater for myself😂

[@DanteVelasquez]

Wow the more you know. With the soaring prices of everything this one is good for the recipe arsenal 🙂

[@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_ .

[@YeshuaKingMessiah]

Skillets have other definitions We call those 3 legged pans *spiders* Fry pan rly is ur gma’s “chicken fryer” The other shallow pans are skillets

[@frankmiller7721]

I just bought and cooked one.

[@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…

[@CarbageMan]

Chuck is the tastier, tougher cut adjacent to the rib. Unfortunately, it's not 1/4 the price here. I can't find it for under 70% the price, on sale, here in the US.* I cook a chuck blade for 24-36 hours at 131ºF. It comes out like a nice ribeye. You can finish it with a weed torch, but I don't even bother to do that. *I can get ribeye on sale from $6-8/lb. Chuck roast is going for $5 or $6 on sale now. 30 years ago, you could get it for under $1/lb, which would be something like $3/lb now. This tells me people have "discovered" chuck, which is something my dad used to complain about. PS: You don't want beef to spend more than two hours between 32ºF and 130ºF to avoid food poisoning. This is why I don't cook fatty beef below 130ºF. If it's fatty, it'll come out the rare side of medium rare at 131ºF.

[@thiagodmxtube]

Pressure cook it for a few minutes then finalize on a hot pan. Work just fine and take less than 30 minutes.

[@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.

[@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.

[@nathanshackelford7812]

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

[@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.

[@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.

[@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!

[@charjl96]

That's the one I usually buy

[@rtcoleman3626]

I love Chuck steak

[@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.

[@TonyPoulter]

The instant pot is amazing. I do a pork fillet by seating it and bring to pressure for 3 minutes and it switches off and a few minutes for the pressure to drop. Done to perfection

[@BobZoom2U]

Leave on the wire rack and sheet pan and sear with a torch. No pan to clean. Way faster. Definitely not as tender as a ribeye unless it's a Select grade ribeye. Chuck roast is best when braised. All that collagen breaks down into a velvety texture.

[@hux2000]

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

[@lgphato2115]

When in doubt. Do and do.

[@BaghaShams]

My only concern is that, the way you've bunched up the steak, some of its surface areas are not getting direct heat. You normally want all surface areas of a steak to get well cooked to kill microbes.

[@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.

[@nirname-r4y]

Butter is not for crust it is for the flavor

[@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

[@Philosophicalpaperti]

Thank for you this. You have a new subscriber. Adding you to my list of trans queens. ❤

[@ChickpeaMilkshake]

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

[@LeonRamkumar]

Is that a Jean-Luc Jicard?

[@LogicalLemurz]

4:01 it’s not blood… it’s myoglobin. Theres rarely any blood in a chuck

[@tasicourtney8117]

I've been doing this for 50 years

[@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.

[@YeshuaKingMessiah]

It doesn’t even taste LIKE ribeye It’s chuck Period I long for ribeye

[@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

[@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!

[@evgeniakotsifos7878]

Baking soda for me only, guarantee results every time

[@admtahoe]

The only people I see that say it is tastier than a Ribeye are those that don't or cant buy ribeye.

[@nirname-r4y]

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

[@cianmoriarty7345]

Here's it like a dollar cheaper per kilo than an actual steak you can fry. Used to be extremely cheap but that went away in about 2016.

[@abfab2517]

in France , this part is as expensive. around 35€ per kilo.

[@gregevigan]

you're a prime cut sir