Snagged some chuck steaks walking out of work. Was told to cook them hot and fast and they’re compatible to ribeye…or should I smoke it?
Snagged some chuck steaks walking out of work. Was told to cook them hot and fast and they’re compatible to ribeye…or should I smoke it?
by Go0chiee
37 Comments
yurinator71
Do reverse sear using your smoker to bring them up to 120 ish. Then sear hot and fast.
WarmNarwhal2116
My favorite is to cut into cubes,marinate and make kabobs. Hot and fast on the grill..
jackdho
They’re good no matter how you cook them.
SadonggToo
Grind into burgers or slow cook a la roast beef. You were told the complete opposite info. Chuck is not naturally tender and not close to ribeye. Chuck is very lean with long dense muscle fibers while ribeye is very tinder with short muscle fibers. Chuck should be cooked low and slow. If you cook hot and fast you will spend more time chewing than you did cooking.
KMD59
Either way is fine…. Your choice
FourFront
Smoke them.
Timmy_2_Raaangz
I say you cook one of each and decide which you like more for next time and definitely post some pics for us to drool over. Those look great already and they aren’t even cooked yet!
Professional-Can1139
Smoked them couple weeks ago and turned out great.
OppositeSolution642
Smoke
Tater42317
This is the cut I use to make “Sunday” spaghetti gravy. Sear it, then very low and slow in sauce.
Shaved_taint
Those are “chuck eye” steaks and are very tender. Back in the day, the butchers used to keep this cut for themselves. Grill them like you would a rib eye
OkieBobbie
I like the idea of smoking them and then giving them a quick exposure to high heat to get a sear on them. To me they look like decent pieces of meat.
If it doesn’t work, grind them up and you have some tasty meat to make chili.
sprawlaholic
Sear then bring to medium rare on smoker
Main-Indication-8832
I would reverse sear to help render some of that thick marbling.
dropkickmurph
Souse vide at 135 for 24 hrs, then hot and fast… turns it into prime rib…
RUKiddingMeReddit
Grill those hot med rare. It’s actually my favorite cut of steak.
I like to low and slow cook and shred into beef enchiladas. Super simple and filling.
Outrageous_Ad4252
Smoke them. Direct cooking is not good for meat that is relatively tough.
DeanoMachino84
I just did mine in a slower cooker for 6 hrs
Appropriate-Rush6341
Reverse sear with a low smoke then fire
EnvironmentalTry7175
Cook like a ribeye
TriplH
Poor mans brisket.
Adventurous-Deal8698
The Chuck is a big subprimal cut with lots of muscles in it. These are Chuck eyes (closest to the ribeye) so the good part. The other side of the steak is the Denver steak which is also good. I would cook it just like a ribeye. Dry brine overnight, reverse sear at 250 till about 125-128 (with the fat better for me medium vs medium rare) pull rest then sear hot and fast for 2 min flipping every 30 seconds.
HermitHermesGames
Chuck steaks need time to become tender. Chuck EYE steaks are ribeye (this is the portion of the ribeye muscle that runs into the chuck).
ComfortableYellow5
Comparable?
rededelk
I’d smoke first then sear, then offset cook until you get your desired doneness. I like a bit less than medium-rare, maybe go lower as it will continue to cook some after pulling. I smoke first because I want a decent bark – it’s tough to get bark once seared
WestCoastGriller
I want to work where I can grab some steaks on the way out…
They could totally partially pay me off with steaks…
barber55
Chuckeyes are excellent. Great value.
Ronaldhms
Make some Birria tacos! Just throw in some short ribs as well and you’re gtg
jollyjester75
Cast iron skillet for a good sear then in the oven for around 4 hours at 275. That’s what my mom taught me.
Illustrious_Tour2857
Chuck has great beefy flavor but it’s too tough for steak imo.
I usually use chuck for braising like in beef stew or ropa vieja… but I’ve heard you can sous vide chuck at 135F for like 24 hours then grill it like a steak and it’s supposedly fantastic.
boilerbob03
I love to sear them, then sous vide for 10-14 hrs depending on size, comes out better than prime rib to me🤷🏻♂️
37 Comments
Do reverse sear using your smoker to bring them up to 120 ish. Then sear hot and fast.
My favorite is to cut into cubes,marinate and make kabobs. Hot and fast on the grill..
They’re good no matter how you cook them.
Grind into burgers or slow cook a la roast beef. You were told the complete opposite info. Chuck is not naturally tender and not close to ribeye. Chuck is very lean with long dense muscle fibers while ribeye is very tinder with short muscle fibers. Chuck should be cooked low and slow. If you cook hot and fast you will spend more time chewing than you did cooking.
Either way is fine…. Your choice
Smoke them.
I say you cook one of each and decide which you like more for next time and definitely post some pics for us to drool over. Those look great already and they aren’t even cooked yet!
Smoked them couple weeks ago and turned out great.
Smoke
This is the cut I use to make “Sunday” spaghetti gravy. Sear it, then very low and slow in sauce.
Those are “chuck eye” steaks and are very tender. Back in the day, the butchers used to keep this cut for themselves. Grill them like you would a rib eye
I like the idea of smoking them and then giving them a quick exposure to high heat to get a sear on them. To me they look like decent pieces of meat.
If it doesn’t work, grind them up and you have some tasty meat to make chili.
Sear then bring to medium rare on smoker
I would reverse sear to help render some of that thick marbling.
Souse vide at 135 for 24 hrs, then hot and fast… turns it into prime rib…
Grill those hot med rare. It’s actually my favorite cut of steak.
Check out [this video](https://youtu.be/WBy0T3UMyDw?si=90mh4Zv9yB83YXSc). Those actually look like three other cuts that can be separated.
I like to low and slow cook and shred into beef enchiladas. Super simple and filling.
Smoke them. Direct cooking is not good for meat that is relatively tough.
I just did mine in a slower cooker for 6 hrs
Reverse sear with a low smoke then fire
Cook like a ribeye
Poor mans brisket.
The Chuck is a big subprimal cut with lots of muscles in it. These are Chuck eyes (closest to the ribeye) so the good part. The other side of the steak is the Denver steak which is also good. I would cook it just like a ribeye. Dry brine overnight, reverse sear at 250 till about 125-128 (with the fat better for me medium vs medium rare) pull rest then sear hot and fast for 2 min flipping every 30 seconds.
Chuck steaks need time to become tender. Chuck EYE steaks are ribeye (this is the portion of the ribeye muscle that runs into the chuck).
Comparable?
I’d smoke first then sear, then offset cook until you get your desired doneness. I like a bit less than medium-rare, maybe go lower as it will continue to cook some after pulling. I smoke first because I want a decent bark – it’s tough to get bark once seared
I want to work where I can grab some steaks on the way out…
They could totally partially pay me off with steaks…
Chuckeyes are excellent. Great value.
Make some Birria tacos! Just throw in some short ribs as well and you’re gtg
Cast iron skillet for a good sear then in the oven for around 4 hours at 275. That’s what my mom taught me.
Chuck has great beefy flavor but it’s too tough for steak imo.
I usually use chuck for braising like in beef stew or ropa vieja… but I’ve heard you can sous vide chuck at 135F for like 24 hours then grill it like a steak and it’s supposedly fantastic.
I love to sear them, then sous vide for 10-14 hrs depending on size, comes out better than prime rib to me🤷🏻♂️
Definitely try and see how they come out.
I like smoking them like a mini brisket
Could be a great Mississippi roast or burnt ends
I smoke everything!