These were sold as casserole steaks, which I’m pretty sure are chuck steaks. Is it worth searing one to medium like a true steak?
These were sold as casserole steaks, which I’m pretty sure are chuck steaks. Is it worth searing one to medium like a true steak?
by garthmuss
19 Comments
SuspiciousMudcrab
You can always try! The worst thing that could happen is you have nicely browned stew meat.
JollyGiant573
yes they are excellent
True-Tomatillo7455
Beef
YungDewey
Yes
63GBPackerfan
Nice marbling. Probable end of chuck eye cut.
oliverpls599
These would benefit from a reverse sear. There will be a decent amount of day and connective tissues that need to be broken down, then a nice hard sear for colour
Edit for those that need it;
Yes this method would work if it is indeed Chuck Eye
Chuck Eye is usually cut a little thicker, it’s virtually impossible to tell the thickness of this steak from the top down picture.
If it’s Chuck Eye and also thin cut, it would be very chewy and unpleasant with just a sear
rock4d
Those look like Delmonico steaks. That comes from the end of the ribeye where the chuck subprimal meets the ribeye subprimal that being said I would cook like a ribeye
LoveTheGreyGhost
Ken oath.
You got two different cuts in the one.
Separate the marbled section from the non-marbled section.
The marble section will go very well with a good pan sear up to a medium rare.
The non marbled bit is great for soups and stocks or if you are inclined being overcooked to well done over a coals
Far_Out_6and_2
Marinate over night
Former_Daikon_103
One of those is going to be tough as hell with all that intramuscular fat and connective tissue.
Personally, I would just use them in a curry, stew, casserole etc for a decent amount of time for all that to breakdown.
Sleepy-Blonde
Reverse sear or sous vide. I set my range for 130-133 and let it go all day before chilling and grilling.
left-for-dead-9980
Chuck requires low and slow braise.
Steaks are quick sear or reverse sear.
You will have a tough steak due to marbling and connective tissue.
Warm_Strawberry_4575
Look up a “Swiss Steak recipe” Those ll do really nice. Uses more common ingredients. A good comfort food.
Outrageous_Ad4252
You can’t treat it like you would a steak. It would be too tough. To tenderize, try sou vide followed by a good sear on a cast iron pan. If you don’t SV, then sear first, oven second to finish
SnooHesitations8403
What the heck is a “casserole steak?”
johannesmc
what in the meat glue?
linecookdaddy
Ooh baby, you gotta slow cook that thing. All that fat and connective tissue needs time to break down. But when it does…
vaxpy
Air fryer, preheat 5 mins , then 4mins one side 3 mins other side
Few-Emergency5971
If you dont mind chewing a bit, fuck it. Go full send
19 Comments
You can always try! The worst thing that could happen is you have nicely browned stew meat.
yes they are excellent
Beef
Yes
Nice marbling. Probable end of chuck eye cut.
These would benefit from a reverse sear. There will be a decent amount of day and connective tissues that need to be broken down, then a nice hard sear for colour
Edit for those that need it;
Yes this method would work if it is indeed Chuck Eye
Chuck Eye is usually cut a little thicker, it’s virtually impossible to tell the thickness of this steak from the top down picture.
If it’s Chuck Eye and also thin cut, it would be very chewy and unpleasant with just a sear
Those look like Delmonico steaks. That comes from the end of the ribeye where the chuck subprimal meets the ribeye subprimal that being said I would cook like a ribeye
Ken oath.
You got two different cuts in the one.
Separate the marbled section from the non-marbled section.
The marble section will go very well with a good pan sear up to a medium rare.
The non marbled bit is great for soups and stocks or if you are inclined being overcooked to well done over a coals
Marinate over night
One of those is going to be tough as hell with all that intramuscular fat and connective tissue.
Personally, I would just use them in a curry, stew, casserole etc for a decent amount of time for all that to breakdown.
Reverse sear or sous vide. I set my range for 130-133 and let it go all day before chilling and grilling.
Chuck requires low and slow braise.
Steaks are quick sear or reverse sear.
You will have a tough steak due to marbling and connective tissue.
Look up a “Swiss Steak recipe” Those ll do really nice. Uses more common ingredients. A good comfort food.
You can’t treat it like you would a steak. It would be too tough. To tenderize, try sou vide followed by a good sear on a cast iron pan. If you don’t SV, then sear first, oven second to finish
What the heck is a “casserole steak?”
what in the meat glue?
Ooh baby, you gotta slow cook that thing. All that fat and connective tissue needs time to break down. But when it does…
Air fryer, preheat 5 mins , then 4mins one side 3 mins other side
If you dont mind chewing a bit, fuck it. Go full send