THE MOST UNDERRATED CUT OF STEAK THAT WON'T BREAK THE BANK | SAM THE COOKING GUY

Say hello to my dear friend CHUCK! He's incredibly versatile and ranked far too low considering his affordability and delicious taste. Now let's make Breakfast/Lunch/Dinner with him!
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️

[@bobcaldwell5810]

Chuck is so versatile. Make birria tacos. Smoke it for like 13 hours for pulled beef. Pot roast. Deshebrada tacos. A million uses

[@michaelg8927]

@bobcaldwell5810 Do you brine the chuck before you smoke it?

[@outdoorloser4340]

It's one of my favorite cuts. Hopefully it stays cheap 🤞

[@bobcaldwell5810]

@@michaelg8927 I do a dry brine, yes. Then some kind of rub with pepper, garlic, paprika. By the time it's done smoking, it looks like a f--king meteorite, but then you shred it and it's totally gorgeous inside

[@MEF29777]

“Shredded beef” , why mix Spanish with English

[@bobcaldwell5810]

@@MEF29777 Porque no todas hablan español

[@ej9371]

Get thinly sliced chuck steak. Marinate for a few hours with lemon juice, cilantro and sliced onions. Grill the steaks. Then make tacos out of it with corn tortillas, chopped onion, cilantro and salsa👍

[@davidhoover2446]

Chuck has so much flavor!!! So long as you slice it thin and against the grain it’s so delicious. It has more flavor than some more popular cuts. Petite tenders and picanha are also amazing steaks. I also love eye round - slice it thin and it’s also amazing!

[@whitsm1]

I never comment on videos but this is worth a share. One of my absolute favorite things ever is to sous vide a large chuck roast for around 30 hours (dry seasoned in the vacuums sealed bag). Let sit in fridge over night once it’s done. Then cut out 2” or so thick thin steaks and sear off in a hot cast iron on medium while the meat is still cold cold. It gets the crunchiest crust, heats through, renders the fat. It has the flavor of a ribeye and the texture of a filet. Anyone with a sous vide needs to try this.

[@Yomann2005]

What temp for the sous vide? I may need to do this

[@whitsm1]

@@Yomann2005 you can play around with it. 125-135. Just depends on how pink you like it. At that length of time it’s all safe. I like the 130 range because you’re also reheating in the pan so you don’t want to over cook it. Definitely try this out! As far as seasoning I just do a heavy dose of SPG, maybe a little MSG if I’m feeling spry!

[@ThisIsKrisSP]

Would love your advice on which parts of the chuck are what. I made a big old chuck roast in the sous vide and reverse seared recently, some parts were delicious and others not as good. The more tender areas seemed to taste better too. But we were perplexed by the fact that some bites were much better than others.

[@tinahartline1998]

Chuck is amazing so budget friendly. I take chuck steak and put in my crockpot, slow cook all day with onions and bell peppers. Serve as fajitas, its fabulous.❤

[@hardtruth2039]

Sousvide one at 130 for 24-36 hours with salt and pepper. Fantastic tender and juicy steak texture and flavor.

[@akcharlie1960]

Dude, the stroganoff dish. One of your best ever. Cheating with cream of mushroom soup is gold. Let's keep chuck steak/roast an inexpensive secret.

[@Tireesmoke]

with that mushroom sauce instead of soy trya bit of worsticher and tabasco. with beef thyat sauce would also lend itslf to being put over wide gg nooles to create a white stoganoff.

[@kurtkluge1686]

Hey, dudes. I cook roasts with chuck fairly often in my Instantpot. Sear in the pot, remove, add liquid(s), use wooden spoon to remove fond, add back meat plus potatoes, carrots, onions, celery, sometimes mushrooms, other random things in the refrigerator. Cook high for 60-70 minutes. Great roast with veggies every time!

[@anjiharrell6175]

Hey Sam. 👋🏽 I just recently got together with a good friend to try and make a recipe we never made before. Haitian spaghetti. It’s spaghetti with bell peppers and onions. Also, they create a marinade called epis to season it, along with scotch bonnet and Sazón. While the peppers and onions came out absolutely delicious. We had trouble with the sauce. I still think this is a very tasty dish and if anyone could make it properly it would definitely be you.

[@thirstfast1025]

I didn't know they HAD food in Haiti jk

[@obtuseangler768]

​@@thirstfast1025too soon bro. At least we found the teachers pet(OP)😊

[@2200Stinger]

Haitian food? Sounds disgusting.

[@mattball3610]

Amazing and thank you for having the recipes listed again!!!

[@Watson4346]

I love Chuck! I buy it all the time, especially when it's on sale for 5.49lb here in Ohio. Very versatile.

[@neoasura]

Chuck "used" to be cheap, but it's just as expensive as the other cuts of meat now per pound average. Word got out during covid on how to cook chuck, so now it's just as expensive as most cuts of beef.

[@zippocrow]

I still love it, grill, slow cook, seared. Doesn't matter juicy flavor and works for almost anything.

[@bikeny]

Yeah, when he said $9 per pound, I was thinking, hmm, that's cheap? That being said, the recipes all look great.

[@thomasyoung5452]

Gave me a great idea. When I make beef stock I pick the meat off the oxtail and shank when it’s done and make a killer vegetable beef soup. Unfortunately that uses up a good bit of the stock I just made, but now I’m gonna use that beef in a brandy mushroom cream pasta sauce. Nice!

[@dondunning5296]

Cooking Guy Bingo. Start selling the cards. 😂 My wife and I watch every video. We always guess how many times Sam will burn himself per video. You're teaching me how to cook. So far so good. Keep up the great work

[@jeffccan4464]

I do a reverse sear on a chuck roast, and it turns out great. My wife and kids can’t get enough of it.

[@dugjay]

My mom makes beef and dumplings with a chuck roast. I may have to give this a shot.

[@johnfrei9057]

Chuck has become a good friend since January 2021.

[@bonckers]

These chuck steak recipes sound delicious ♥️♥️I am making them tonight & tomorrow ! Thanks Sam!!😋🤗❤️

[@bakesfff6003]

You guys inspire me so much, thank you. Have watched your episodes for years. Inspired, I feel it's time for a career change. Thanks effers!!!

[@cherylhughes2988]

Chuck is one of my favorite cuts. Marinade that and grill it, sear it and roast it, whatever. It's delicious. Like sirlion, it tastes like what meat is supposed to taste like.

[@dwaynegift1708]

Wife and I ate dinner at NNT today. Your Korean beef taco was out of this world. Also ate the Baja fish taco was very good.

[@kurtnagel7462]

“Chuck you” max @ 9:59 jajaja finally dad beat your butt Maxy. Priceless !!!

[@JimH13164]

Chuck steak has been my go to grilled steak since I retired six years ago and am on a limited income. Can’t go wrong!😊

[@Hartagold1956]

Looks great! Mix with a fork, trust me, it's way better than a spoon.

[@uliseshernandez5325]

They used that cut in Mexico for carne asada

[@randomname6710]

Sous Vide changes the game, literally a cheat code, makes this seem mayyyybe better than a ribeye.

[@foxfire1112]

I've only roasted chuck, this is making me want to try the steaks

[@jamesmccollom7246]

Why don't you just throw your fries in boiling water. then dry and fry. I still prefer breaded/seasoned fries Also I'd only par cook my noodles and finish cooking them in my sauce. Allowing it to soak up more and sticks better.

[@mikechun4734]

24 hrs in the instant pot sous vide @ 131 degrees…a splash of Worcestershire, liquid smoke, soy sauce, a couple cloves of garlic and a bay leaf…finish it on the grill = delicious and tender

[@trainier]

Remember, "perfectly" has a t in it! Chuck is one of my favorite parts of the cow, no doubt. Hard to beat steak and eggs too. Yummy as always guys!

[@jamesthomas4080]

Always check your local grocery store's weekly ad flyer (I get mine in my Wednesday mail). My Safeway routinely (every few weeks) has Chuck on sale for $5/lb, $4lb, or as it was a week ago, $3/lb (I bought 15lbs!). I've made good use of the roasts I just got, they have been smoked, made into chile colorado, and made into pasta Genovese. The last one probably will be beef bourguignon.

[@permanentfitness1919]

chuck is also great done with a reverse sear and served sliced up topped with chimichurri

[@glenhalstead2301]

About how long do you let it sit after seasoning it?

[@richknudsen5781]

I use to buy Chuck but now even that is a luxury cut I can't afford anymore. FJB all and Happy Raman thanksgiving everybody.

[@jpgiii85]

I just grilled a chuck roast the other day! Pulled at 138*... sliced thin and it was perfect!

[@DonPandemoniac]

That was a great demo, looks like Chuck really is that helpful friend that doesn't ask a lot in return.

[@macfady2181]

If you pop cut mushrooms in the microwave for a minute, you can quickly release most of the moisture before pan frying.

[@Olyphoto7]

Just smoked a chuck roast on Sunday and finished the burnt ends for dinner tonight.

[@terryrutherford2114]

What am I missing about parsley. I don't really like the flavor and don't know what it adds. I've only thought of it as a garnish back in the 80s and 90s. Love your vids. Just locking for a real answer. Thanks for the video!

[@brians.3547]

-You cook -Camera man tests and rates (honestly) the food You can't be the judge of your own cooking . Everything you make seems to be excellent. A second opinion would be nice.

[@trouthousecomics]

Thanks, Sam. This video will contribute to raising the price of chuck.

[@colinaitken9046]

Omg, Chuck and pasta, speechless 🎉

[@TheSaldanaFam]

Best carne asada you’ll have is thinly cut Chuck aka diesmillo, try it

[@anothertarnishedone5960]

Chuck steak is one of my favourites. Is cheap and you can do everything with it, from stews to burgers to bbq

[@Ebbyman413]

I call chuck roast "Poor Man's Brisket" and use it to make burnt ends - killer eats!

[@jen-gv7tx]

this is a beautiful piece of meat when prepared and marinated.

[@ScottSmith-uk9tn]

I live in the Midwest so our prices may be a bit lower than in CA but I have trouble justifying $5/lb for 80/20 ground beef let alone $9/lb for chuck.

[@dontdoxmebro1780]

Also from the Midwest and man beef prices are getting absolutely ridiculous where I’m at. 8/lb for ground beef right now? Sirloin for $14/lb? Yikes

[@Nillaferilla]

The "Chuck eye" is my favorite go to budget steak. Amazing flavor.

[@NoleFan74]

Great recipes! You guys have really stepped up your game! Superb filming and editing!!

[@scotthill1278]

Chuck roast equals poor mans BRISKET.

[@RetNavyGMC]

I never thought of grilling a chuck roast before. Made one yesterday and I may never buy ribeye again! Incredible flavor and very tender.

[@lilliputlittle]

Skip the chuck and get chuck-eye steaks. Chuck is shoe leather in comparison. My husband and I, who both love ribeye, prefer chuck-eyes for casual dinners because they are a much more manageable serving size. Salt the steak and let marinate in that for 30 minutes for every 1/2 inch of thickness. Add pepper, garlic powder, etc if wanted. Then grill or pan fry but do not take them over medium. I pull at 129°F and they'll raise to 135 while resting. They only thing a chuck steak gets used for in this house is for fresh ground beef.

[@MSWSW4lyfe]

I make my own onion powder, smoked garlic powder and smoked paprika. It really ups the game!

[@WhatWouldVillainsDo]

I've cut meat for most my life and I have actually seen chuck eyes that if trimmed them right you would think they were Ribeyes, they actually come from the same muscle segments from were the shoulder runs into the loin on the front end.

[@donnie017]

$9 a pound? Tough to beat? Oh, almost forgot, you’re in California.

[@anchoimaimai]

8:12 it’s actually 90° rotation, not 45° 😉

[@Sladel0709]

I use these to make a smoked french dip. mushrooms, onions, banana peppers, fries and arbys horsey sauce. damn good sammich

[@irishbatman2917]

Question on double frying. Can you freeze the fries after the first fry? Great vid as usual!

[@shannonmoagain6053]

Beautiful, delicious lunch!

[@1976fordelite]

Can I ask where you got that Chuck? I have not seen one that perfect anywhere. Did you purchase online or local?

[@NotxSplayd]

Beef tallow! Santa Cruz Medicinals approves

[@kevinkessinger5911]

That looks so good! We often cook chuck roast in the smoker. We call it poor man's brisket. Would be great to see what you could do with it

[@rockyclick371]

Man that was pure magic to turn chuck into butter !

[@brianmccue5751]

the mirror plate makes me nauseous, but love Sam and the boys.

[@lisamacdonald9375]

Loved the recipes! Only thing I’d tweak is adding a little sherry to the mushroom pasta, but all winners!

[@tdtommy196]

Whenever I grill chuck, even prime chuck, it comes out tough as can be. I even tried marinating it in butter milk for a full week. Still extremely tough. I cut against the grain and it makes no difference. I cook to an internal temp of 130-135. Why is it so tough for me, but when I watch people on youtube it doesn't look tough at all. What am I doing wrong?

[@daddy4967]

I’ve never enjoyed cooking them on the grill. I’m a pretty experienced cook but I’ve never had the same success that content creators have had on with grilling certain cuts. We buy whatever is on sale, and literally every tough cut of meat I have switched to my pressure cooker to cook. A bit of water in the bottom with some liquid smoke and I cook them on high pressure for 30-90 minutes (till tender) and just let it broil in the oven to finish/crisp. I just do a classic Texas dry rub for 24-48 hours beforehand. Everything is generally cooked to a well done state just by the nature of the pressure cooker but the result is tasty and tender.

[@tdtommy196]

@@daddy4967 Exactly. I can slow cook the crap out of a Chuck roast. But grilling them? blah! Never works for me. I watch Guga a lot, and I have adopted his techniques for grilling steaks and I have never been happier with how my steaks come out. But chuck, top round, and a few of these other cheap cuts are cheap for a reason. They're like chewing on a rubber tire when you grill them. Some of them are great though. Flat Irons chuck eye delmonico (it comes from right before the chuck roast and is pretty much a 1/2 price ribeye) and Picanha are fantastic. Other than that I stick to the primals.

[@davidrandall4001]

Thank you.... soooo much..... for helping to extend my grocery dollar.

[@hoss4131]

You should try chuck roast cooked sous vide, you could put it up next to a ribeye and barely tell a difference.

[@raymondu99]

Sam. You should make galbi-jjim here at some point. Love them and I think you’d love them too!

[@PaiviProject]

Wow, this is great. I didn't know chuck can be used this way. I am drooling 😋

[@kurdirama]

How is this Chuck so tender without slow cooking it for hours?

[@ChiliPepperMadness]

What a delicious and cheaper way to make a delicious steak dinner!

[@beingkitschroeder2507]

We love chuck steak. My mom always called it "the stringy meat" when she made a pot roast.

[@damoshreds]

@max pro tip black electrical tape does a better job at blurring out brands and saves you time in post and saves you from missing it in post 4:53

[@danschneider7369]

Sam, you’re the absolute BEST. You were born to do this. Such a Wonderful channel that you and your boys have created. Thank you!

[@superjario18]

can you do a video on some of your prep stuff? like prepping beef talo, etc.

[@RRr-yl8zr]

I'd have a strong suspicion that he does not prep it. He probably already buys it made in a tub / can

[@jeffwilliams2031]

I don't know if it is Max or Chance or both but, the camera views are amazing. Keep up the amazing work guys.

[@KingKoopa1]

I put Cayenne pepper in everything now... it's good for your manhood fellas, trust me on this!

[@edjarrett3164]

Chance and Max are eating well!🤪

[@almonster2066]

Another great one Sam! Maybe put a $$ on how much it was for 3 meals out of this to help people budget during this recession.

[@desertgsrider1]

It would be impossible for him to do that as meat prices vary considerably depending on where you live. He mentioned he paid $10/lb for his chuck and it is usually $6/lb here in PA. Plus, he uses VERY HIGH END condiments and spices.

[@almonster2066]

Everyone who watchs knows he's in CA and prices are high. But he could say something like between 30 -40 - you can get 3 meals....etc.

[@rdtradecraft]

I so wish the restaurants and burger places would grow a spine and go back to doing their french fries in beef tallow as they did before the 1990s. They just taste so much better.

[@bryan9178]

I like that Sam still doesn’t know 45 degrees from 90 degrees. Lol

[@monami1359]

😂 He’s lying, he won’t feed us! Sam can never make a bad dish!

[@johnbrooks3832]

Here in the UK we still have Fish shops that do Fish and Chips in what we call Beef Dripping Far better than Fish and Chips fried in oil

[@bobconstantine2775]

you guys are the best, would love to have a beer with you all

[@yaowsers77]

I just went down a s crazy rabbit hole looking for good steak frites places in downtown Montreal because I'm heading there in a little over a month.

[@johnlindsey4850]

How long did you let it cook on the indirect side of the grill? Looked like mid rare still, so so good

[@elizablair2816]

Shoot, I'm having my friends over for steak dinner for that price!! They would be so confused thinking that I'm spending over my budget for "expensive" steak!🤣

[@garnerloudermilk1710]

I would have marinated the steak with a cap full of apple cider vinegar to tenderize...but I will be trying these

[@ArizonaVideo99]

London Broil is another one. Killer for Chile

[@chuckmuckamuck8001]

Mmmm, Chuck one of my favorites.

[@capt.sardonico2197]

Nolan Ryan Angus chuck on sale this week $3.97/lb in north Texas. Chuck is my favorite to grind for hamburgers.

[@whereswaldo6085]

Are you ripping off Meat Dad? LOL. It's okay spread the word. Chuck Eye is the bomb.

[@richardronovsky1683]

I like it. Can we get some other cheaper cuts prepared in the future. Thanks

[@gambit688]

I miss McD's cooking their fries in beef tallow.

[@PorterPickUp]

Chucks good but often tough as an old boot. I sous vide mine for 24-27 hours before i throw it on the grill for 5-6 min total.

[@vortexgen1]

Beautiful food.

[@merryhunt9153]

I use chuck steak instead of round steak to make rouladen of beef.

[@AFR383]

When I was younger I bought a huge chuck steak to go grill at a friends house. It was so tough I never bought one again

[@kathydunlap5345]

Has to be cooked a minimum of 3 or 4 hours. Mushroom soup, garlic and shire sauce. I use chuck roast.

[@Tommy_Garrett]

A pound and a half chuck roast for a crockpot dinner the other day cost me over $30. I’m in Indiana for reference. The definition of affordable has drastically changed.