Is this a chuck roast? If so then you don’t use this cut to make steaks.
BreadKnifeSeppuku
Eh, if it was frozen and you had a bandsaw I’d say in the middle.
I don’t think it will work out like you want though
Jaric_Mondoran
You slow cook it for 8 hours with broth and veggies.
Iamanimite
I know a samurai.
dizzydugout
You throw that baby in a slow cooker with some potatoes, carrots, celery, onions, garlic and broth, and then you let it cook all day. It’ll be so damn good.
You don’t. That belongs in a slow cooker with root vegetables and a yellow onion (all cut bite-sized), garlic and shallots (sliced finely), sea salt, coarse-ground black pepper, and beef broth. Eight hours on low.
Vintage5280
Look up Meatdad and chuck roast. He will show you how to break it down on YouTube
PomegranateDecent698
Smoke it braise it and make pulled beef tacos
Hannah_Dn6
Nope. Nada. No steak today.
Only low and slow.
MgrBlayze
I still do a reverse sear method with big chucks. Dry brine for a couple hours, 1 hour(3lb chuck) @220. Pull and rest for 10 and toss in a dumb hot flat iron for a couple minutes each side(I usually go around 3-4 depending on size). I’ll carve individual bits off from muscle/fat divides. Reserve big fat chunks for reheating purposes.
Actually just bought one of these bad boys tonight!
Trim the fat and connective tissues you don’t like, cut it up into little cubes, and then use it for your chili meat! I chose to sear the small cubes in batches so you get a crispy, extra tasty side.
Or do a good ol Low n slow like others have said with a crock pot or slow cooker. I guess chili is kind of a south/southwestern stew anyways
MustardTiger231
That’s a chuck roast
RabbitOutTheHat
Can anyone tell my uneducated ass what cut this is?
sonialuna
I used to eat imported chuck steaks (actually cut trimmed abd sold as steaks) on the daily while living in Korea where the price of beef is out of control. 15 bucks for 100g of domestic ribeye? Hell nah. Chuck roasts are good but there ain’t nothing wrong with chuck steaks.
xXPussy420Slayer69Xx
Don’t cut it. Pat it dry, season it, warm up to near-room temperature… then throw in on a grill over direct heat. Flip it every few minutes until it reaches 125-130F internal, then wrap in foil and let it sit for about 10 minutes. Using pic 1/2 as a reference, cut it in quarter-inch slices, cutting at about 45 deg (from the top right towards the bottom left of the pic). Serve with your favorite hot green veggies lightly coated in garlic, butter, and Parmesan.
he does cut it into steaks in the video and sear them and you could do that with a reverse sear method, but this cut is really good for stew.
Fantastic-Soil7265
It’s a pot roast? Crockpot, 2 tbsp water, one packet of Lipton onion soup, carrots, and potatoes. 😋
Earthscondido
Cross cut it in to 1/2 inch slabs, give those slabs a wack with the meat mallet and make Bistek Tagalog.
Affectionate_Lack709
Season with salt and pepper. Brown it in a pan and throw it in a slow cooker for the whole day. Add beef broth, pepperoncini peppers (and the liquid that the pepperoncini come with), and some onions and you’ll have yourself some delicious Italian beef.
No-One9890
Cute along the lines nature gave u
MadameJameriqui
Orrrrrr, you could make a delicious soup with some veggies and maybe something a little extra on the side. However, pot roast is a fantabulous option! 😋
That_Replacement6030
That is a fat steak, and most people here are correct that you should slow cook it with some other ingredients for the best outcome.
I’m just here to place a secondary option in case that’s what you want.
Reverse sear. Oven at 250 and heat until internal is at like 120, take out and rest for 5-10 minutes, the cast iron or stainless steel heated as hot as you can with some avocado oil. Hit each side for 45 seconds over and over until you’ve got a good crust.
Also, def brine for 24 hours first if you go this route.
Again, best option is to slow cook it but if you really want it to be a “steak”, this is your best bet
lockednchaste
Ragu alla Genovese.
Dani_vic
That’s not steak meat. It won’t be good . But it’s perfect for a smoke, pot roast or even better stew in a slow cooker.
hronikbrent
You throw in a slow cooker with some beef broth, peperoncino peppers, and some powdered French onion soup mix, and get you some Italian rolls, provolone, and ghiardinera and you got some Italian beef
packetlag
I thought I was on one of my rock subs…
bobokin123
Man just slice that a little thinner, salt and pepper, medium high heat cast iron pan, pat dry before you throw it in with some oil. 3 minutes each side and you’re golden. Baste some butter on it for extra flavor if you wish. Nothing wrong with some chuck eye steaks.
pukeface555
Put the knife away. Drop the whole roast into a crockpot and dump a couple of cans of cream if mushroom soup on top. What that cut was made for.
RuhninMihnd
Like every one is saying slow cook but if you got another recipe I sear 2 minutes each side then pop into oven at 425f for 6-10 minutes depending on cook preference (Rare > Well Done) and rest for 2-6 minutes (again depending on cook preference) don’t cut till done resting
Zeekeboy
Thanks Reddit for introducing Slow Cooking to our lives
MaxPatriotism
Looks like whatever your seasoning is and Low and slow. 250 temp for like an 45 mins to an hour. Thats if its thick
KeepREPeating
Jokes aside, you can sous vide it for 36-48 hours and then cook it like a steak.
CoatingsRcrack
OP. If you wanted chuck steaks you should asked butcher to cut.
Jackie-Wan-Kenobi
That’s no steak. That’s a chuck roast. Just search how to cook it. Like many others have said it’s perfect for pot roast. DO NOT ATTEMPT TO COOK THIS LIKE A STEAK. IT WILL NOT BE GOOD. This cut requires a quick sear and then a very long time at low heat.
Superantman70
Pot roast that shit.
Budzterr
People are gonna hate this but at 40 years old, I was sick of cutting my steaks with a steak knife, so I started dicing them before flashing them in a hot pan with herbs, butter, garlic and my favorite spices for about 1 minute tops. Then eating it with tortillas, onions, jalapeño, and avocado. Little lime sometimes. That’s it. Fast and good.
duck_tallow_man
Slow cook that. That is a chuck roast, not something like a ribeye. Not a steak, but still delicious!
Adorable_Newt4559
I braise my chuck roast in beer and beef broth. Usually a stout but I tried it with a dunkle last time and it was amazing. Just enough liquid to cover the meat (I also like to add carrots, onions, celery, and sometimes mushrooms).
psycholustmord
That’s a steak for me
SpungyDanglin69
Cut Hamburger style. Then carve the fat out of the top part. Save that. Trim the edges. Save that. Now you have steak. Experiment
47 Comments
Excuse me???
Is this a chuck roast? If so then you don’t use this cut to make steaks.
Eh, if it was frozen and you had a bandsaw I’d say in the middle.
I don’t think it will work out like you want though
You slow cook it for 8 hours with broth and veggies.
I know a samurai.
You throw that baby in a slow cooker with some potatoes, carrots, celery, onions, garlic and broth, and then you let it cook all day. It’ll be so damn good.
https://preview.redd.it/qvsv9248pp0g1.jpeg?width=1280&format=pjpg&auto=webp&s=ca5bde17c5524f1f4e596ffd060e2746dac99743
In all seriousness though, use that bad boy for a pot roast!
https://tvwbb.com/threads/chuck-roast-cut-into-chuck-eye-and-denver-steaks.55110/
You don’t. That belongs in a slow cooker with root vegetables and a yellow onion (all cut bite-sized), garlic and shallots (sliced finely), sea salt, coarse-ground black pepper, and beef broth. Eight hours on low.
Look up Meatdad and chuck roast. He will show you how to break it down on YouTube
Smoke it braise it and make pulled beef tacos
Nope. Nada. No steak today.
Only low and slow.
I still do a reverse sear method with big chucks. Dry brine for a couple hours, 1 hour(3lb chuck) @220. Pull and rest for 10 and toss in a dumb hot flat iron for a couple minutes each side(I usually go around 3-4 depending on size). I’ll carve individual bits off from muscle/fat divides. Reserve big fat chunks for reheating purposes.
Thinner
https://www.reddit.com/r/sousvide/s/cGhdvPbG2k
Actually just bought one of these bad boys tonight!
Trim the fat and connective tissues you don’t like, cut it up into little cubes, and then use it for your chili meat! I chose to sear the small cubes in batches so you get a crispy, extra tasty side.
https://preview.redd.it/wkelodlkxp0g1.png?width=3024&format=png&auto=webp&s=c30c9c66c9178a7ac37934528c94559f1c409c69
Or do a good ol Low n slow like others have said with a crock pot or slow cooker. I guess chili is kind of a south/southwestern stew anyways
That’s a chuck roast
Can anyone tell my uneducated ass what cut this is?
I used to eat imported chuck steaks (actually cut trimmed abd sold as steaks) on the daily while living in Korea where the price of beef is out of control. 15 bucks for 100g of domestic ribeye? Hell nah. Chuck roasts are good but there ain’t nothing wrong with chuck steaks.
Don’t cut it. Pat it dry, season it, warm up to near-room temperature… then throw in on a grill over direct heat. Flip it every few minutes until it reaches 125-130F internal, then wrap in foil and let it sit for about 10 minutes. Using pic 1/2 as a reference, cut it in quarter-inch slices, cutting at about 45 deg (from the top right towards the bottom left of the pic). Serve with your favorite hot green veggies lightly coated in garlic, butter, and Parmesan.
Braised and slow cooked!
You braise this chuck
i had one of these and made it into a beef stew today, mostly just like this:
https://youtu.be/VIdlVi-VzPY?si=8Zh-bx7snmFzFCbq
he does cut it into steaks in the video and sear them and you could do that with a reverse sear method, but this cut is really good for stew.
It’s a pot roast? Crockpot, 2 tbsp water, one packet of Lipton onion soup, carrots, and potatoes. 😋
Cross cut it in to 1/2 inch slabs, give those slabs a wack with the meat mallet and make Bistek Tagalog.
Season with salt and pepper. Brown it in a pan and throw it in a slow cooker for the whole day. Add beef broth, pepperoncini peppers (and the liquid that the pepperoncini come with), and some onions and you’ll have yourself some delicious Italian beef.
Cute along the lines nature gave u
Orrrrrr, you could make a delicious soup with some veggies and maybe something a little extra on the side. However, pot roast is a fantabulous option! 😋
That is a fat steak, and most people here are correct that you should slow cook it with some other ingredients for the best outcome.
I’m just here to place a secondary option in case that’s what you want.
Reverse sear.
Oven at 250 and heat until internal is at like 120, take out and rest for 5-10 minutes, the cast iron or stainless steel heated as hot as you can with some avocado oil. Hit each side for 45 seconds over and over until you’ve got a good crust.
Also, def brine for 24 hours first if you go this route.
Again, best option is to slow cook it but if you really want it to be a “steak”, this is your best bet
Ragu alla Genovese.
That’s not steak meat. It won’t be good . But it’s perfect for a smoke, pot roast or even better stew in a slow cooker.
You throw in a slow cooker with some beef broth, peperoncino peppers, and some powdered French onion soup mix, and get you some Italian rolls, provolone, and ghiardinera and you got some Italian beef
I thought I was on one of my rock subs…
Man just slice that a little thinner, salt and pepper, medium high heat cast iron pan, pat dry before you throw it in with some oil. 3 minutes each side and you’re golden. Baste some butter on it for extra flavor if you wish. Nothing wrong with some chuck eye steaks.
Put the knife away. Drop the whole roast into a crockpot and dump a couple of cans of cream if mushroom soup on top. What that cut was made for.
Like every one is saying slow cook but if you got another recipe I sear 2 minutes each side then pop into oven at 425f for 6-10 minutes depending on cook preference (Rare > Well Done) and rest for 2-6 minutes (again depending on cook preference) don’t cut till done resting
Thanks Reddit for introducing Slow Cooking to our lives
Looks like whatever your seasoning is and Low and slow. 250 temp for like an 45 mins to an hour. Thats if its thick
Jokes aside, you can sous vide it for 36-48 hours and then cook it like a steak.
OP. If you wanted chuck steaks you should asked butcher to cut.
That’s no steak. That’s a chuck roast. Just search how to cook it. Like many others have said it’s perfect for pot roast. DO NOT ATTEMPT TO COOK THIS LIKE A STEAK. IT WILL NOT BE GOOD. This cut requires a quick sear and then a very long time at low heat.
Pot roast that shit.
People are gonna hate this but at 40 years old, I was sick of cutting my steaks with a steak knife, so I started dicing them before flashing them in a hot pan with herbs, butter, garlic and my favorite spices for about 1 minute tops. Then eating it with tortillas, onions, jalapeño, and avocado. Little lime sometimes. That’s it. Fast and good.
Slow cook that. That is a chuck roast, not something like a ribeye. Not a steak, but still delicious!
I braise my chuck roast in beer and beef broth. Usually a stout but I tried it with a dunkle last time and it was amazing. Just enough liquid to cover the meat (I also like to add carrots, onions, celery, and sometimes mushrooms).
That’s a steak for me
Cut Hamburger style. Then carve the fat out of the top part. Save that. Trim the edges. Save that. Now you have steak. Experiment