Pan Seared Chuck Steak | Fast and Easy Budget Steak as Good as Ribeye!
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Pan Seared Chuck Steak | Fast and Easy Budget Steak as Good as Ribeye! **To get your free LMNT sample pack with any …
Ohh.. before I started keto, now I am carnivore. But before I have never used, bacon grease and I love it but… It really smokes extra than anything else. Someday I’m gonna try to make your beef tallow.
Where do I find chuck steak. I have been looking for weeks. All I ever find are chuck roasts. Wonder if I could just cut it in half? I am in the US. Giggle – "I found her in the pork rind aisle!' The rare end of the spectrum is healthier. Overcooking kills the enzymes.
The beef choice looks amazing and so delicious!! I like it more rare (Pittsburgh Blue, it's mooing!) Here, in New Jersey, we still have butchers at the supermarkets.. Thank you for posting! Keep the great work going!
I’ve cooked chuck like a steak. Yes, it is fattier, but it’s really delicious. And cheap!
I eat a lot of Chuck, but I never thought about cooking it like that. I usually put it in the oven for an hour or so after searing, but I’m going to try that 😊❤
I like the price difference. !
I remember when I got my first apartment, I literally lived off of chicken wings and chuck steak because it was cheap lol. That should give a hint on my age haha.
I'm a butcher down here in North Carolina. Both steaks you have in this video we would call a chuck steak down here. We call a different cut a blade steak. It is a cross cut of the muscle that yields flat iron steaks if cut another way. It is on the shoulder. So your confusion probably comes from hearing Americans and Canadians refer to different cuts with the same name. As for whether they are as good as ribeyes, I can explain the cut. We take the first few cuts of the chuck subprimal off the end next to the rib, and separate them at that fat line into a denver steak and a chuck eye steak. The chuck eye steaks (the part you mentioned was nicely marbled) are the ones folks say are as good as ribeyes. That isn't true, but for the price it is worth it.
Funny as I always buy the chuck here in USA and once in a while treat myself to ribeye when on sale. Thank you!
Hey! I can never find chuck steak or chuck roasts in Whitehorse. However I can always find blade steaks and blade roasts which seem to be the same thing.
AHA!!!! I’m typing this just as the video starts so I just heard you talk about it.
I will say that I like to get the blade roasts and cut them into steaks!! I will say when I cut them myself I do like them just as much as a ribeye. You do have to watch though because sometimes the roast is from the very end of the cut so there is much more fat and gristle. Sometimes they look exactly like a ribeye!
I'm a chuck gal most of the time. Salt dry brining for a number of hours beforehand helps to tenderize. Salt is weird – more than 5 minutes and less than 45 will briefly make the meat tougher. In the US, a chuck steak has two parts, one part is longer muscle and fat curving around a second more marbled part. The second part is sometimes sold separately as a Denver cut. Whenever it's less than 6 US dollars, I stock up!
I haven't seen chuck steaks in many years. It use to be the steak of choice to BBQ.
Well! I’m in Victoria until Tuesday and will stop by Glenwood Meats tomorrow! This video couldn’t be more timely as I’d like to give the chuck steak a whirl. Thanks Anita!
I have chuck roast in my beef. I just cut it up onto strips and quick sear. I like half way between medium rare and rare. Yours looked great. It is nest that you met a fan.
Thanks for this recipe. I have tried chuck roasts twice since starting carnivore, and I didn't really like the taste and texture. I donate plasma a couple of times a week, so I have to eat a lot of protein on those days. I have been having ribeyes, two of them, each time, and it is getting very expensive. ground meat is more affordable, but I'd have to have 2 pounds at one meal to get the protein I need. I have been doing OMAD, so I'm not eating much on other days.
This is a thing I will look for at my local market. Chuck steak! Thanks again!
Glenwood steaks! 🎉
Hi Anita I heard the same thing, that in Canada a chuck is called blade… Well I bought some Blade roasts and sliced them into steaks and did what you are doing there… fried in a pan… Mine was very tough, so I don't know if I just did not get a good one or if I got a wrong cut of meat, but it could not be eaten at all, it was like leather… I found those blade roasts on sale and so I bought a few of them and cut them all into steaks before I even tried them as I had seen videos saying they were "the poor man's rib-eye" just like you mentioned… Now I have a lot of them in the freezer. I decided the best thing for me to do is make pressure-canned beef stew with them and as I don't eat stew with vegetables they will be for my son, who really loves my beef stews in mason jars, easy for him to open and warm up after a hard day's work… ( yeah he is a single guy).
In our area they call them chuckeye
Steak. My husband looks fir them first then the ribeye
I have seen it and always wondered and if it was good. Thank you for this video. I will give it a try.
Nooo dont give people any reason to buy more chuck eye steaks… How am i gonna to buy them all if there A. All gone or B. Now too expensive because of supply and demand.
The chuck steaks do not look like that in Maryland😂. I buy a cut called chuck eye and it is very close to ribeye. Chuck eye is about 9.99 a pound.
I sous vide my chuck steaks (in the Ninja Foodi) @130 degrees fahrenheit, for 24 hours, then sear on a cast iron skillet. I call it my "Ribeye Imposter." Chuck is a tough cut, so cooking it in the sous vide is magical. It is foolproof, and melt-in-your-mouth tender. (I borrowed the technique from Chef Steps' Youtube channel.)
I sous vide my blade steaks then reverse sear them to my RARE liking. That way they are always tender. Thanks. I have 6 pounds of deer, cow steaks in my sous vide for later. Happy meat eating. 🥩🥩🥩
Where do you get Chuck steak ad good as ribeye.
With chuck eye steaks becoming so popular some of my local stores are cutting our chuck roasts into chuck steaks. I accidentally bought one and it was not nearly as tender as a chuck eye steak or ribeye steak. I learn a little more each time I go shopping.
I love chuck eye steak. Very tinder and juicy.
are chuck steaks the same as a chuck roast that's been sliced up? or a completely different cut of meat? thanks for the 411. just checked w madame google and you can cut a chuck roast into chuck steaks. coolio. now i have to learn how to do that. ha. thanks for the vid.
I love chuck steaks but all of a sudden they are hard to find!❤
I get chuck steak more often because of the cost, and it is delicious! To me the flavor is nothing like a ribeye. To save even more money I get a chuck roast and cut it myself. Years ago I would get a blade roast, don't see them anymore so maybe they re named it.
I am so happy ran into the woman at Walmart! I'm also so glad that she recognized you as I believe you are becoming a carnivore star. Your story is amazing your weight loss is tremendous your recipes I'm definitely my go-to and I share them often. Thank you so much for everything you do and all the knowledge you're sharing with everybody❤😊😊😊