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Best steak ever for grilling: chuck?

post #1 of 38
Thread Starter 

So like most I've spent way too much $$ on rib-eyes, porterhouses, new works and other fancy steaks for grilling parties, and they were all delicious. 

 

But the other day I bought chuck steaks (it looks like a slice of chuck but I suppose the butcher knows which piece to cut?) and grilled them to medium-rare. They were the absolute BEST steak I've ever had!!! The meat was juicy, flavorful and very tender (I was expecting it to be a bit tougher than a rib eye, but it was just as tender). There were bits of fat a little bit everywhere, rather than one big chunk in once place as in a rib-eye. That meant that I ate the fat, as each forkful had a little piece of it along with a larger piece of meat. 

 

Now every time I go to the butcher section of that market I always hunt for the one or two chuck steaks that the butcher has prepared, completely at the bottom of the shelve, to the side, way behind all the crazy expensive fancy steaks. 

 

Unfortunately the butcher charges more for those steaks than he does for a large piece of chuck - but it's still way less than any premium steak. 

post #2 of 38
Maybe a chuck eye steak.
https://www.certifiedangusbeef.com/cuts/Detail.aspx?ckey=114
post #3 of 38

Chuck has gotten a bad rap over the years.

That your steaks have proper marbling shows your butcher is selling a better quality of product and is proud of this fact or those steaks would be going into the "grind" pile.

Lucky you.

 

mimi

post #4 of 38
I think i have extolled the virtues of chuckeye steak on this site before. The end of the chuck goes into the ribeye. You get about 2 small steaks out of it that have ribeye type marbling. I buy these for steaks and sometimes I slice them for stir fry
post #5 of 38
Thread Starter 
Quote:
Originally Posted by MillionsKnives View Post

I think i have extolled the virtues of chuckeye steak on this site before. The end of the chuck goes into the ribeye. You get about 2 small steaks out of it that have ribeye type marbling. I buy these for steaks and sometimes I slice them for stir fry


So that would explain why there are only a couple of those available sometimes, not always. 

 

 

Man whenever I see these I feel like I scored something magical. The last one I grilled was, in my opinion, more flavorful and more tender than a rib-eye!!

post #6 of 38

Would you be able to post a pic of what "the end of the chuck" would look like if you bought it in the store?  I always have trouble with meat cut orientation.

 

Thanks

post #7 of 38

Here is another chart for cuts from the chuck.  If you see the one you are talking about let us know.

https://p.widencdn.net/ym7nab/PDF-Beef-Cut-Chart_Handout_Final

post #8 of 38
Steak from the fifth rib in the chuck. Looks somewhat similar to a rib eye steak, which is from futther back in the cow - the sixth to twelf rib. An economical yet tasty steak.

https://www.certifiedangusbeef.com/cuts/Detail.aspx?ckey=114
post #9 of 38

I found these for $5.50 /lb  got 2 lbs, 3 steaks about 1.5" thick.  I buy these up if I see them.  Vac sealed they store well in the freezer for a snowy day.  Good for a quick steak, stir fry, or even ground for burger 

 

post #10 of 38
Lucky boy!
post #11 of 38
post #12 of 38
Thread Starter 

Fascinating stuff. So that steak is actually cut from right next to the rib-eye! No wonder it tastes so similar... I think that first video you posted @chefbuba looks like what I'm getting from the market. I'll try to post a pic next time I get them.

post #13 of 38
I learned the secret of the Chuck Eye way later then I wished I had. It is now my "go to" cut for steak.
post #14 of 38

Here's another take on Chucky -

 

 

post #15 of 38

OK, So how many people have a "JOULE" at home? 

 

Outside of that, it was a very nice video.

post #16 of 38
Thread Starter 
Quote:
Originally Posted by Zeppo Shanski View Post
 

OK, So how many people have a "JOULE" at home? 

 

Outside of that, it was a very nice video.

 

Probably not many people, although more and more enthusiasts have ways to do sous-vide at home nowadays... but in any case... doesn't that mean we should be able to treat such a roast as a prime rib? 

post #17 of 38

Here's another take on chucky -

 

 

Quote:
Originally Posted by Zeppo Shanski View Post
 

OK, So how many people have a "JOULE" at home? 

 

Outside of that, it was a very nice video.

 

I have one now and it does bagged souse vide very well.  I like that it connects with you through a smart phone app so you can do other things elsewhere while it's doing its thing.  I'm not getting rid of my PID setup that I use with a hot plate though.  With that I can put the probe into a pot of stock and keep it at a set temperature for as long as I want the only thing is I need to keep track of the time.  You can't do that with Joule.  I can do bag souse vide with the PID also, but it doesn't circulate like Joule does.  The PID/hotplate is a bit cheaper to set up, but is a little more complicated.

 

Here is a 3.3 lb. chuck roast I seamed, trimmed and tied back together - probably closer to 2.5 lbs. after.  Here I'm searing the outside -

 

 

This is after 133F for 44hrs. -

 

 

It was delicious and I made chili out of the leftover and that was delicious.  Souse vide is a great way to cook and in the long run saves energy if you pay for your own like we home owners do.


Edited by Mike9 - 1/7/17 at 10:43pm
post #18 of 38

I bought a Joule.  I figured if I was ever going to get into sous vide, it would be the tool.  Haven't used it yet though.  :eek:

post #19 of 38

I have an Anova.  It works well for some things. I did a pork butt and finished on the Weber and was disappointed.  It did not have the proper texture for low and slow smoked meat.  A rump roast is an inexpensive beef roast.

post #20 of 38
Wow I've never been tempted by sous vide until now!

Seriously though, how can one recreate this in the oven?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #21 of 38
Quote:
Originally Posted by Koukouvagia View Post

Wow I've never been tempted by sous vide until now!

Seriously though, how can one recreate this in the oven?

I don't think you can, maybe if you have a cvap? Closest you can easily do is braise low and slow. What part tempts you? If it's medium rare pieces of lower cost meat, that's awfully hard to do any other way. That said, anova is supposed to be coming out with a $99 circulator, which makes the payback awfully short.
post #22 of 38

koukou...I have seen a few posts here on CT describing how to turn an ordinary crock pot into a SV.

Somewhere :)...

 

mimi

post #23 of 38

Thanks guys, chuck eye's are great steaks.  I am a cynical bastard and thought this was the butcher trying to make a piece of chuck sound better.   Oh was I wrong!  I found a couple nicely marbled ones separately over a couple weeks and fired them up on Sunday.  Absolutely fabulous.  Thanks everyone for the thread. 

If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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post #24 of 38

It's going to be in the 40's a couple of days this week and grass fed shell steaks are $2.99/lb. so I think I'll be grilling some steak.  It's my birthday - I deserve it.  :beer:

post #25 of 38

Party on Garth!!! :beer::beer::beer:

If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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post #26 of 38

Party on Wayne - :beer:  :beer:  :beer:  :peace:

post #27 of 38
Thread Starter 

Chuck steaks are $3.99 at whole foods! Woohoo! BBQ is ON. :)

post #28 of 38

Nice - I bought 1" thick grass fed Shell steaks today at our local.  Gorgeous looking can't wait till tomorrow.  Souse vid to medium rare then onto a blazing iron skillet to crisp the outside and fat cap.  

post #29 of 38

I have had 'chuck eye' steaks and their neighbor 'flat iron' steaks that were very tender and flavorful.  have also had them that were tough and bland.  came from same store, cooked the same way.  locally the chuck eye and flat iron cost as much as top sirloin.  my go to is top sirloin, when I buy it in bulk, it is half the price of chuck eye or flat iron.

scott

Scott just a tired old sailor glad to be home from the sea
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Scott just a tired old sailor glad to be home from the sea
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post #30 of 38
Thread Starter 

Well. This time I cooked it blue/rare. The inside was mostly deep red, with a thin layer of cooked-gray around and a nice charred crust on the outside. It was absolutely delicious and very, very tender! Funny how chuck is normally associated with toughness and long cook times... this sure doesn't need it!

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