NRM Chuck Roast Cooked Like a Ribeye

You may have seen my original RibEye video ( • NRM Cooking the Perfec... ) already. I absolutely LOVE a ribeye steak. But it can be expensive. Especially on a retiree's income.
Enter the Chuck Roast. At less than $6 per pound, you can cook this just like you do a steak. And it turns out pretty darn good!
Find me everywhere I am on the Internet here: timchilders.bio.link.
I started this channel in order to document life as it gets lived. It's about where I live, how I live, where I travel, why I travel, and so much more. Eclectic is a good word for the content to be found here. I hope you will come along for the ride!

[@TheNewRetiredMe]

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]

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]

Sorry!

[@halmetzger8429]

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]

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]

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]

I'll listen to any retired man who is fully dressed before 5am

[@tommackay7433]

I never understood why anybody would get up before 10 am if they didn’t have to.

[@utopianseeker5493]

Lmao... Good one.

[@kzZnAT0r]

😂❤

[@bannedtwice7767]

​@@tommackay7433it's called not being lazy.

[@amritabhattacharyya4882]

😉😊

[@Sungodv]

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]

❤😊❤

[@amritabhattacharyya4882]

😊😊

[@WhatDadIsUpTo]

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]

@@SouthWestIron Boooooring!

[@devaapurna608]

Thanks for the Sun oven tip. Going to investigate it for my own carnivore healings cancer journey.👌💖

[@sarimento1]

Thx! Which meat slicing machine??

[@WhatDadIsUpTo]

@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]

So you slice it before cooking it? which helps with chewing. Thank you.

[@rl4499]

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]

😋😋😋

[@joevideo5672]

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]

😊😊

[@amritabhattacharyya4882]

🙂🙂

[@brookefarrell4001]

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]

thank you!

[@rxonmymind8362]

I second the Thanks!

[@commentatron]

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]

Mo comment

[@cherylgabriel9551]

No cm,my

[@DungThai84]

I have learned how to cook a chuck roast to taste like a ribeye, thank you good sir. You got a new subscriber

[@amritabhattacharyya4882]

🤩

[@fretless05]

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]

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]

@@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]

Now you're getting it.

[@amritabhattacharyya4882]

😋

[@gadame]

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]

Very happy to hear it!!

[@roberthoug7864]

Over $7 a pound for Chuck Steaker on here chuck roast a few pennies less a pound eagle eagle

[@amritabhattacharyya4882]

🙂🙂

[@richards.4116]

In Texas, tie it up with string, smoke low and slow. Comes out tender and is similar to smoking a brisket.

[@janicew6222]

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]

☺

[@mariaolker]

I like to cook chuck roast in the crock pot. It comes out so tender. I brown it first on the stove.

[@jamesdjesse]

I do it in the crockpot also, but I have not Browned it first. I will give that a try.

[@cindyleastorch194]

Do you add anything besides the meat? Any liquid? If so how much? Thx

[@mariaolker]

@@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]

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]

Ditto😊

[@lanamoore3001]

I have fond memoerirs of my uncle marinading a chuck roast and then cooking it on the grill. Best meat ever!!!

[@amritabhattacharyya4882]

😊😊

[@kristiflores9758]

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]

Costco is the carnivores best friend! I am going for lamb but beef, some form of it is a good buy

[@lindab4152]

Great tip on the corn holders! Thanks!!

[@amritabhattacharyya4882]

🙂🙂

[@maxbang1813]

Your tips are absolutely fantastic. Thank you!

[@amritabhattacharyya4882]

😊😊

[@GiovannaC266]

Enjoyed the thoughtfully presented step-by-step instructions, and the comparisons of the two cuts. 🥩🥩 Thank you!

[@amritabhattacharyya4882]

😊😊

[@honestly8015]

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]

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]

Not good for med. RARE.

[@RushWorkingMan]

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]

🤗😗🙂

[@preechr]

@@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.

[@patrickdouglas8577]

I am a widow and I find it interesting to view retirement from a man’s POV.

[@HappyGuy11]

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]

😊😊

[@kansaswildcat]

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]

Does it have to be kosher salt? Can it be plain salt like Redmonds to brine? Lol

[@johnsklar8744]

I did this exact technique 55 years ago when chuck steak was 19 cents a pound. Everyone loved it. Try a little tarragon.

[@amritabhattacharyya4882]

🤩

[@forced4motorsports]

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]

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]

@@haroldbrooks4235❤

[@amritabhattacharyya4882]

😊

[@coderlicious6565]

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.

[@TheWoodburningWarrior]

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]

only people that have dogs eating the right foods understand that. I do :)

[@amritabhattacharyya4882]

cool!

[@karenbeardwilson]

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]

😋

[@raymondlanier1112]

being a carnavoire for about 9 months now i buy alot of chuck roast and do this .absolutley delicious

[@amritabhattacharyya4882]

😊😊

[@dorism.9475]

Oh my goodness I’m hungry now! You did a great job with your instructions!

[@akontarini]

😋

[@amritabhattacharyya4882]

😋

[@Salamattder]

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.

[@tadvanallen]

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]

🤗

[@debrajones7349]

Thanks! This carnivore here will for sure try this!

[@amritabhattacharyya4882]

😉😊

[@suecouture9237]

I cook chuck roast in the crockpot. Tender and delicious with minimal effort

[@sunnykat2762]

Tim I am also on the carnivore lifestyle and it helped me heal so much!

[@amritabhattacharyya4882]

😊😊

[@akontarini]

😮 little extra work did not kill anyone...yet😅 I actually like this recipe

[@benthere8051]

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.

[@tammyreed8233]

I will definitely be trying this!

[@STLeGray]

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]

🙂🤗

[@scotts.2887]

Thank for the tip. I enjoyed the video and will give this a try.

[@MK-jc9ov]

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]

will try as well....

[@PhilThach]

Looks delicious! KZbin Channel Number 3, "Tim's Kitchen" !! I think the cooking videos are my favorites.

[@TheNewRetiredMe]

😂

[@judypeterson803]

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]

If you know how to cook, even the cheaper cuts are delicious.

[@ellenw391]

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]

@@ellenw391 I agree about the butter!! The seasoning I use on all meat is Lovely Seasoning by Chef Stuart O'Keefe

[@kzZnAT0r]

💚💚💚

[@openstenosis]

@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.

[@HumbleVoyager]

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]

😋

[@tanyawatkins7206]

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! 👍🏼

[@John--qh9xl]

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. ☺

[@natalieg9640]

Thanks Tim !!!!

[@commentatron]

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!

[@tearose3763]

Loved your video, we raise our own beef and frequently cook chuck roasts like ribeye. Falls apart, so flavorful too. Thank you!

[@RedBud315]

Not many people have to feed their food before they season and cook it.

[@mattcarpenter8689]

Great video please keep them coming. Thanks for sharing 👍🏼

[@janelleespinosa6247]

That looked amazing, perfectly done for me. A really good idea!

[@gregfisher216]

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]

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.

[@tracy8836]

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.

[@robstrck8]

Came here to comment on your most recent video because comments were turned off? Congrats on your first pay out from KZbin and I’m happy for you 😊 I learned a lot from the video on how KZbin works. Here’s to continued success for you.

[@mjm-7418]

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]

💚@@mjm-7418

[@ringaleavo]

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]

😊😊

[@oldfilmguy9413]

Very nice presentation- calm, relaxed, thorough. For a little added tenderness after cooking, cutting against the grain at an angle helps even more. Cheers!

[@trippNfallN2]

Gonna try this method for sure. I often choose a London Broil and it turns out so good. Looking forward to seeing more of you- I only discovered your channel this morning. ☺️😋

[@denisewittman975]

I needed to hear this! Stopped buying ribeyes. Thanks for this alternative

[@robertmurdock7530]

Thanks for the video, Tim. Going to give your method a try!

[@brianhartsell4085]

Thanks for sharing this video. This just popped up, really enjoyed it and will try it.

[@Yeshuareigns1234]

Thank you for sharing! Maybe 🤔 I’ll be able to have steak more often. On my list to try!

[@MSScout86]

Looks delicious. Thanks for the great tips.

[@bug3474]

Can’t wait to try! I always put a seared chuck in crock pot for the day, but this caught my attention. Thanks for posting

[@Leahsmyworldartstudio]

Thank you for easy directions. Something I can follow!

[@jimmierasmussen9298]

Excellent videography as well as editing (speaking) and thankyou for sharing.😊😊😊

[@nicholasnguyen6973]

Awesome instructional video and tips! I'm going to try this next week! I look forward to more cooking videos from you.

[@amritabhattacharyya4882]

🙂🙂

[@bruceweirich3733]

Great sense of humor and excellent information.

[@peggysu52]

I do have one of those tenderizers, works much better than the fork.

[@Kiki-wi7px]

Where did you "find" it ?

[@akontarini]

@@Kiki-wi7px in every kitchen or chef's store...funny thing I found mine at TJMax....just keep looking

[@jaskeda]

I have the same one from Amazon but after using 5 times; it is broke

[@13Voodoobilly69]

@@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.

[@maryeliason1504]

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.

[@douglasalcorn8627]

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.

[@along5925]

Looks great... I'll try it! Thank you.

[@jeaniechampagne8831]

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.

[@Morningdovecamp]

Excellent demonstration. Thank you! Enjoy! 🦖

[@terryruiz7417]

Interesting info on preparing a chuck steak. Thanks! Looked delicious!

[@akontarini]

made me hungry...

[@akontarini]

😋

[@ginagonzalez6547]

Hi Tim, I love beef on the grill just like you did it. I eat meat in general maybe once twice a week tops, but watching you prepare it and eat it made my mouth water. Lol. I'm sure you enjoyed eating it. Good for you.

[@suestephan3255]

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.👍

[@cathiemcginnis3997]

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.

[@leannac2743]

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]

😋

[@GosiaDaydreamer]

Same here 👍

[@susanbertrand8620]

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]

not really carnivore but yum!

[@donaldduke2233]

Great video ! ! Thanks for sharing it.

[@HAL-dm1eh]

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! 👍

[@zackbunch4268]

Definitely putting a chuck roast on the next grocery order.

[@TheNewRetiredMe]

Let me know how it goes!

[@akontarini]

🎉🎉🎉 in any case variety is good

[@user-rl2se4bt1q]

Thanks for your video. I’m gonna try. It looks really easy and the steak looks great. Thanks again because now in these hard times when things are so expensive this looks like a way to have a nice piece of meat without going bankrupt.

[@jesusistheonlywaytothefath9020]

Thank you for making this video because I have a chuck roast that I'm thawing out and looking for a way to cook it besides making a beef stew or pot roast. Now I just need to get some twine to tie around it. Great video!

[@heatherstewart768]

I am going to try that this week!

[@LynetteP150]

Love it! We are keto empty nesters and I’m going to try this for sure!

[@junechamberlin5184]

Wow, can’t wait to try it. Chuck is one of my favorites, esp when it’s on sale. I stock up, but never saw it cooked like this! I e already ordered my tenderizing tool from Amazon. $10

[@gailblain5282]

Great! I do enjoy the chuck eye steak. Will try this 😊

[@AldousHuxleysCat]

I do this but I also add baking soda as part of the dry rub, it's it's own special sort of tenderizer

[@yeahweburnstuff]

Thank you! This is perfect for me.

[@kamrantehran8968]

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.

[@marypeterson1053]

Thank you I can't wait to try it.

[@johnleden1909]

I was raised on chuck steak under the broiler then browned in the fry pan. That's tasty eating. Thanks Tim!

[@user-rv7ty1be1o]

As soon as this heat wave ends, I'm trying this!

[@user-ds1by6rr6v]

This video reminded me to pull out a steak and prep for tomorrow's dinner. Thanks

[@jerrycox2058]

Loved the way that you laid it out. I've been wanting to try this as well. It makes perfect sense on your approach. Besides, we usually are disappointed in the steaks we get anyways at steak houses etc. enjoyed it, not as much as you did but still. My wife is all about trying it very soon LOL

[@patriciatwalsh4479]

I think it’s a great idea. Thanks for sharing.😊

[@triggerman1092]

Man you are easy to watch and relate with. Keep it up brutha

[@chipmohan1534]

I definitely will give this a try. Thanks.

[@leeannoneal4847]

Rib eye is my favorite! I think I need to treat myself to one for dinner tonight!

[@stephaniecranston8134]

Oh that looks great! I have one of those tools and will try a dry brine. Thank you.

[@Morningdovecamp]

Thanks for walking us through that! I will try it 👍🦖😉

[@FosterChicken]

I'm definitely going to try this method! My husband loves steak. I plan to try this as a surprise for him. Thanks!

[@akontarini]

😋