John Wick is a great steak grilling instructor

@downhilldaddy9346

2 жыл бұрын

😂😂🏆

@whitewolf6730

2 жыл бұрын

🤣

@mikeg705

2 жыл бұрын

i was thinking the exact same thing. this looks like John Wick! and he explains well , like a regular guy. finally!

@randylee1542

2 жыл бұрын

Yeah, this guy sort of looks like him. I will still take a prime ribeye...

@philipbohi983

2 жыл бұрын

He even butchers his own meat…with a pencil…WITH A F***ING PENCIL. Police knock on his door: “You, uh, cooking again John?” “No, just sorting some things out in the kitchen.” Welcome to Grilling With BabaYaga.

This video convinced me to get a sous vide. The first thing I tried was a chuck tender roast, 24 hours at 131F as another commenter suggested, seasoned like in the video. It came out as tender as a ribeye but the most unexpected part was how much of the rosemary flavor was absorbed into the meat... it was amazing, I've been cooking my steaks with rosemary since I started and they never had this much flavor.

@feliciavale4279

8 ай бұрын

I like fresh basil on steaks and rosemary on lamb.

@thelarry6864

6 ай бұрын

Rosemary is definitely your friend.

@1Hope4All

3 ай бұрын

I can't stand rosemary. 😝 It's not needed. I'm a Sugar Free, Carb Free, Plant Free, Grain Free, Seed Oil Free Carnivore! 🥩🐟🧈🥓🥚🍳🧂💦 Animal Based All the way!

@glennlavalle9807

3 ай бұрын

​@@1Hope4Allif you're eating steak. You aren't grass or grain free. 😂

@GladysMokgatle

Ай бұрын

What is sous vide?

I have made this 5 times. Seriously the best steak tutorial I have seen because the cut is cost effective. This is seriously the best value recipe I have ever stumbled across. With traditional chimichurri.... My Gads!

@hwanjung8230

2 жыл бұрын

Do I ask for chuck steak at the butcher?

@maximilianadair3237

2 жыл бұрын

@@hwanjung8230 yes, they cut it from a Chuck roast.

@hwanjung8230

2 жыл бұрын

@@maximilianadair3237 thank you!

@MrDlv1969

2 жыл бұрын

This is a Chuck Eye and from what I've noticed is that because it has become more popular cut that it is NOT as cheap as it once was when it was little known. Once paid $3.99lbs is now as much as $11.lbs.

@maximilianadair3237

2 жыл бұрын

@@MrDlv1969 I live in Canada and bought a steak that could feed two men for under $8.00. All beef has really sky rocketed in price (as it should due to the negative third party effects). A single rib eye of ewuivelant size would be $20-25

I just tried this approach for the first time yesterday. I was so impressed I had to come to KZread to see if anyone else had done it. Glad to see I'm not alone. I only sous vides'd for 13 hours. Next time I'll go the whole 24. It was AMAZING. Something about the chuck roast. Such a great steak when you cook it right. One of my favorites!

@oldmexicanwoman159

2 ай бұрын

I do mine for 30. Personal preference on texture. Med rare still delicious

Love seeing tips and vids on these cheaper cuts. The ones people are more likely to buy due to cost.

@alanbrookes6637

2 жыл бұрын

What, cook for 24 hours….joke!

@dkny9954

2 жыл бұрын

Bro I’m from the future…it only got worse

I watched this video and was inspired to sous vide me a chuck roast. It was AMAZING and delicious. It was pink on the inside, tender, intensely flavorful, totally delicious, and did not come off like a chuck at all. BRAVO

Two years late to this, but I did it! Set my sous vide Sunday to 131 for 24 hours, grilled the steak over charcoal on my Weber kettle last night. It was excellent!! Surprisingly tender and the flavor was great. LOL, gotta trust Grant! This is definitely a keeper, I'll do it again.

We love chuck roast, chuck steak, ground chuck so much that we call chuck, “Our friend, Chuck”. It’s so good. Terrific flavor provided by terrific marbling. It’s the bomb.

I’ve done the same thing with a chuck roast/steak. And I had guests over and NOBODY believed that it was chuck because it was tender and rare. Absolutely the most wonderful steak ever and at a cost that my wallet loves. And, by the way, I have the same stove except 30”!

@sjackson9264

2 жыл бұрын

What kind of stove is it??

@vegasrenie

2 жыл бұрын

@@sjackson9264 BlueStar. American made in PA. Expensive, but I found mine in the back room of the clearance warehouse.

@christinebacon9606

Жыл бұрын

Thank you for sharing that information....❤❤❤

Being born and raised in Iowa, polled Hereford is probably the best beef. The Black Angus would be close. You don't have to do much seasoning for good steak! Salt and pepper and real butter. That's it.

@martinjenkins6467

2 жыл бұрын

My two favourite beef breeds. Great cattle to work with.

@justinsane7128

2 жыл бұрын

Jim I got a million dollars that says you can't tell the difference between a polled Hereford steak and any other steak in the world

@jimsheldon3788

2 жыл бұрын

@@justinsane7128 Grain fed or grass?

@conniealldis

2 жыл бұрын

@@jimsheldon3788 I feed my cow all the clippings from our Pot farm. I am curious how the meat will taste,

@jimsheldon3788

2 жыл бұрын

@@conniealldis never had GANJA tainted cow, how is it?

Pitboss. 225 degrees. Pull them at 110. Turn pitboss up to 500. Open the sear grate and sear them to 130-135. Absolutely phenomenal

@olenfersoi8887

19 күн бұрын

See my marinating suggestion somewhere among these comments. Result after grilling will be even better.

You cooked this perfectly. Better than any other KZread video on sous vide chuck. Bravo.

This is actually an old chef steps recipe, and it’s absolutely phenomenal! A chuck cooked this way has the most incredible flavor. It’s not quite as tender as a rib eye, but it’s very close. But for the price you pay for chuck compared to rib eye, I’d much rather have the chuck. You have to try it.

@subhisubhi7284

2 жыл бұрын

kzread.info/dash/bejne/o4WcuK-Hls_IdZs.html

@jaysantos536

2 жыл бұрын

How much do you pay for chuck steak?

@fglend73

2 жыл бұрын

@@jaysantos536 its gotten pricier lately tbh. It depends. If I go to a good butcher it could be 6-8 bucks a pound. If I go cheaper at a general super market I could probably get it from 4-5.

@KahlevN

2 жыл бұрын

@@jaysantos536 Ribeye on sale in my area is usually at it’s lowest at $9.99, though more often it’s around $13. Chuck is around 7-9 normally, on sale for $5.99 on occasion.

@KahlevN

2 жыл бұрын

@@jaysantos536 Where did I say the word butcher?

I learned about souls vide years ago on chefsteps. I bought a Sansair which fell apart. I bought Joule a year later and now I cook all large protein and prawns soups vide. Once you get the hang of it it’s super easy and consistent. Invest in a vacuum sealer too imo.

@d8J47QpR

2 жыл бұрын

should we also invest in a rice cooker and vacuum flask?

@Zojirushi.2.16

2 жыл бұрын

@@d8J47QpR I did

@martinnorbeck5961

2 жыл бұрын

Plus one on the sealer. zip locks leak. Also great amounts of water evaporate quickly. If you put the little floaty ping pong balls on top, it slow down some. I come home from work and could hear the pump cavitating once. You have to monitor the thing or you run out of water. My tap water comes out and 145 degrees and I keep system topped up with it.

@debbiesherrill7228

2 жыл бұрын

Zojirushi- could you please tell me where you bought your Joule?

All of my favorite seasoning and I just bought a huge chuck. I love rosemary, bay leaves and any aromatic green seasoning. I don't have any slow cookers, and I have to use a cast iron grill skillet as I live in a small apartment. I do make a lot of smoke but it's worth it. This is the recipe I was looking for. YUM I hope mine turns out well 😅

@beaupeep

Жыл бұрын

How did it go? I use a cast iron skillet for cooking ribeyes, but I'm new to the sous vide method...Did you enjoy your chuck?

Great video. Excellent blend of education, technique, camera work and editing.

That looks amazing. . . Never thought about doing this. I always take a chuck steak and do it like a roast in beef gravy.

I tried this and it worked SO well. Better on the eye than the strip. The strip was still pretty chewy. Made great sandwiches the next day. I think next time I'll find some chuck-eye steaks to really compete with a ribeye.

@bobboscarato1313

2 жыл бұрын

Lately I've purchased more chuck than ribeye due to high cost of meat. It's nice and juicy. A real delight!

Been using chuck roast for years. Halve it, split those halves. You'll end up with 4 nice, thick steaks for roughly $10-$12. It's not ribeye but it is a great steak

@danlah1303

2 жыл бұрын

Yeah, wonder if I should’ve done this. Mine really swelled up to nearly 3+” thick. Was more like a good medium-rare roast rather than steak.

Epic. I was skeptical right up until the first flip on the grill. When I saw how good that crust was coming, I was a believer. We used olive oil, rosemary, salt and pepper in the sous vide bag, and did about 28 hours at 134 because my wife was worried about it coming in underdone; however, it was still really tender and juicy -- one of the best looking steaks I've ever made.

@universalcollective427

9 ай бұрын

yeah, but how did it taste?

@analyst12

9 ай бұрын

@@universalcollective427 Excellent! The flavor was good on its own but we also paired it with chimichurri and A1 sauces (both homemade versions) to keep it interesting. We ended up snacking on it all night long.

@1Hope4All

3 ай бұрын

​@@analyst12If a steak is so good and delicious, there's no need for chimichurri and A1 steak sauce. 😝 I'm a Sugar Free, Carb Free, Plant Free, Grain Free, Seed Oil Free Carnivore! 🥩🐟🧈🥓🥚🍳🧂💦 Animal Based All the way!

@analyst12

3 ай бұрын

@@1Hope4AllI agree! But I've got kids and a wife with less refined meat palettes. :D

This might be the best grilling video I've ever seen

Chuck steak/roasts are excellent. Use them for my hamburgers, stewmeat and steak. Such flavor! Juicy and cuts "like butta" when cooked right. Great value.

My butcher knows I'm dirt bag poor so when I told him I wanted to start eating lots of red meat he told me to get the chuck steak. Best advice and THE best cut of beef for the price. Plenty of fat too which is neccessary in the Carnivore Diet. Just as tender as any Sirloin or prime cut even fried.

I do this cut w/o the sous vide*, but in its place I do a 48hr dry brine in the fridge. Comes out perfect on the grill, or on a cast iron. * let's not forget that Breville, which owns Polyscience Culinary, also owns ChefSteps, and Joule, so the "need" for a Joule is the point of the video.

@mrjon75

2 жыл бұрын

AND WE WOULD'VE GOT AWAY WITH IT TOO IF IT WASN'T FOR YOU MEDDLING KIDS!

@lauralutz4538

2 жыл бұрын

Ah, good point. Dry brine is excellent also.

@skyline1544

2 жыл бұрын

@peachmelba1000 Thank you for that dry brine in the fridge tip!! I was wondering what to do if I didn't have a sous vide or joule, and I just looked up videos on how to dry brine with salt ^_^ I'll try dry brining a chuck eye or chuck roast for 48hrs after my next grocery store trip! 🥩😋💡🎓

@peachmelba1000

2 жыл бұрын

@@skyline1544 just don't go past medium rare, unless you just hate any kind of pink

@skyline1544

2 жыл бұрын

@@peachmelba1000 I do love pink in the middle! Or even red for past ribeyes I've grilled or pan seared... I specifically searched KZread for videos on how to make a chuck steak taste as good as a ribeye because ribeye is the only cut I've been able to get tasting delicious with my limited cooking skills and only a stovetop and oven available for cooking meat. lol

this dude is on another level,over the top

With steak prices jumping through the roof we will definitely need these tips for cheaper cuts!(ribeye is 14.99 /lbs at my local Walmart right now)

@alexbuzzkentaroguy

2 жыл бұрын

Are you in USA?

@subhisubhi7284

2 жыл бұрын

kzread.info/dash/bejne/o4WcuK-Hls_IdZs.html

@sayeedsiddiqui3235

2 жыл бұрын

AAA Ribeye 2 weeks back was $26 canadian ,now $37 kg @ COSTCO BUSINESS CENTER.

@featheredcoyote5477

2 жыл бұрын

F**k wal mart

@dkeith45

2 жыл бұрын

@Yeah Same here in NW Indiana. Cheapest good one inch thick ribeyes are sold at Aldi and were $10 lb for many years till 2021 and are now $14 lb. Though I've seen cheaper ribeyes elsewhere but they are sliced way too thin. Chuck roasts are under $5 lb though at Aldi. I'm going to have to buy a device like this and give it a try. Seems too good to be true : )

You're a legend for sharing this! Thanks so much! :)

OMG ! ❤Loved watching this video. You make cooking fun! Never tried sous vide cooking. I’m sure going to try it now. Thanks for inspiring me :)

I really loved your kitchen!!!

Got the Joule and cooked this as my first dish. Was incredible. Garlic, butter, fresh rosemary, and homemade smoked salt was perfect. Thanks for the inspiration.

@beaupeep

Жыл бұрын

Thanks for posting your results! I'm bout to invest in a Joule, good to hear your experience 👍😊....Cannot wait!

@TheTradertrainee

Жыл бұрын

did u also cook it for 24 hours?

@bryanchalker

Жыл бұрын

@@TheTradertrainee yep

@beaupeep

Жыл бұрын

@@bryanchalker Mine is on the way, it'll be here in a few days!

@bryanchalker

Жыл бұрын

Update: my Joule died after 8 months. I have a double blinking lights and tried multiple ways to clean the prop and insides, using various methods the support at ChefSteps provided. Nothing worked. It's just dead. Advice...keep your receipt! Mine was a gift with no receipt.

Love the Portable Kitchen grill. I grew up, and live, near where those were made. Great video.

@fredr4208

2 жыл бұрын

I am looking for a grill like this, any suggestions?

Been doing chuck steaks sous vide for years and it's as good as any prime rib that I have tasted. Outstanding!

@Casinogirl56

2 жыл бұрын

So can you use regular zip loc bags? I'd love to try this but don't want to spring for a food saver.

@joeochoa4030

9 ай бұрын

Does it really need to be on sous vide for 24 hours ? For medium rare ?

@watcher9997

9 ай бұрын

@@joeochoa4030 Yes, it has to break down the collegen sp? in the chuck steak for it to be tender. Like slow cooking a pot roast only medium rare.

@psu7276

8 ай бұрын

@@joeochoa4030 Depending on the size, I have gone up to 48 hours with no negative effects.

I do this pretty frequently. Chuck is superb eating in this form.

Just made this…cannot stop eating. Not as tender, but the flavor is bomb

Chuck Steak has the most incredible flavor. It fries up really good for CFS and tastes so good.

I have been cooking chuck steaks several times this summer! It is great! I pre-salt mine the night before so I get a nice salt brine. The next day, I add my spice blend of choice and put it in an outdoor smoker until the chuck reaches 125-130 degrees F. After that, I take it out and put it in a vacuum sealable bag, seal it, and place it in a sous vide for 24 hours at 135 degrees. After that, I remove it from the bag, dry it off, add a new coating of spice blend, and cook it over high heat on a grill, until the outside has a nice crust! It is so good and so tender!

You hear it all the time in other videos but 9:45 is probably the explanation and demo on KZread about cutting against the grain for steak

Glad to see this becoming common nowdays. I have been smoking and reverse searing chuck steaks for a long time. So damn good at a great price point👍👍

@SMDAHL

2 жыл бұрын

If price is the issue, I’d rather eat a smaller steak that’s not spent 24hrs in a 131f infusion of ziploc poisons

@DadsGetDubs

2 жыл бұрын

I've tried this recipe several times now and have blind tested it on 10 people. 7 people prefer this over the ribeye I was shocked. Here's to hoping chuck prices don't increase.

@leeobrien9672

2 жыл бұрын

@@SMDAHL it's not poisonous its food grade polyurethane

@EarlHayward

Жыл бұрын

@@SMDAHL The cow has ingested more toxins which are present on the meat you eat than the bags will ever contribute!

Did a chuck roast this week, 140F for 23 hours, then torch-blasted. It cut like a steak, but the flavor and bite...omg. If you love meat and haven't tried Sous Vide, you are missing out. Invest the relatively small amount of money in the equipment, you will have zero regrets. I only recently discovered it and I feel like I missed out for years.

this sounds so good i am gonna try this ASAP

Loving how both ChefSteps and Adam Ragusea coincidentally came out with videos on chuck steaks a few hours apart, both touching on different methods to tenderise the meat and sear it at the end.

@Alexander-qy7yz

Жыл бұрын

Could you tell me which of Adam Ragusea's videos you're referring to? thanks :)

@Endruu

Жыл бұрын

@@Alexander-qy7yz kzread.info/dash/bejne/m6N7xKatedzXXbQ.html This! Just a few hours apart

@Alexander-qy7yz

Жыл бұрын

@@Endruu thank you!

I have done this a few times but I typically do it for 48 hours, more tender and it comes out great

@davidhouse6760

Жыл бұрын

Agreed. I like in the 36-48hr range.

Heavily seasoned for 36 hours @131 is my jam. No seasoning on the cook. Then finished off with an ice bath (a must) and seared in my skillet. Toss a little Worchester on there and let is sit a bit before cutting. Chimichurri is friend with this. Enjoy! I'll have to try the bay leaf next time. Thanks and enjoy!

@Danielle_1234

Жыл бұрын

I prefer 129 degrees. If you're cooking it that long medium-rare becomes more medium in taste and medium becomes more well done in taste, so a lower temperature goes a long way here. Ofc to preference.

@arancar101

Жыл бұрын

Sounds delicious

@Alexander-qy7yz

Жыл бұрын

What does the ice bath do?

@pressthejkey

Жыл бұрын

@@Alexander-qy7yz lower the temp a bit so your flawless medium rare steak doesn't become medium/medium well after searing

That looks so amazing

Find a Chuck Eye and grill that. You can thank me later. It’s the rib-eye of Chuck and is amazing and holds flavor well.

@khabibnurmagomoodov9287

2 жыл бұрын

Obviously that’s gonna grill well it’s a steak.

@EnriqueHernandez-cw3vf

2 жыл бұрын

In Mexico the chuck eye is called aguja norteña is a super popular cut to grill, great flavor and great price. We Northen Mexicans do huge grill parties so we grill several types of steaks (skirt/arrachera, ribeye, chuck eye/ agujas norteñas and picaña) so you could mix some expensive and other cheaper and more people could try diferentes type at the party.

@muzaaaaak

2 жыл бұрын

@@EnriqueHernandez-cw3vf I await my invitation. ¡Viva Mexico!

@whitewolf6730

2 жыл бұрын

@@muzaaaaak me too me too!

@jarheadlife

2 жыл бұрын

Chuck eyes are awesome and at my local butcher shop easily half the price!

our local mom and pop grocer always has chuck steak and ribeyes. i had never seen a chuck eye steak til moving here, noticed it looked similar to ribeye, usually at $5 or $7 per pound instead of $12 to $16 per pound for ribeyes. so i bought some and grilled them. just as good as a ribeye, never have bought ribeyes again.

Yum, I love the way it came out. I. will try this weekend on in my sous vide

I pull apart a chuck roast. Put into zip lock. Each day I bring out a pound or so. I use a cheap 48 blade mechanical meat tenderizer. I don't do too much tenderizing, but I do both sides. Then I pan cook extra hot both sides to medium rare. I eat it right after that with juices flowing. Bigger fat pieces get cooked separately like bacon. Yes, this is a confessional. Haha. I season with salt only. It's primal and amazing.

Wow, this looks so delicious! Really makes me hungry, why did I have to watch this at 11 pm? xD

@pjarnfelt

2 жыл бұрын

Yea, I'm watching it at 9 am and now I want steak for breakfast!

I've been buying chuck eyes for almost a decade now, it's incredible! So glad to see that you guys also think so highly of chuck!

@toddinthemiddle

Жыл бұрын

I've been buying them since they were $3.50 a lb and easy to find, and rib eyes were $5.00 a lb. Those were good times.

Whether sousvide or grilling or cast pan, take your steak to 129°f (then finish the sear if sousvide) and let rest 7-8 minutes under cover (pot lid, foil cloche, etc.) while it comes to temp (about 134°f final) and relaxes a bit, sucking the juices back in. Perfection. Note that, although you can leave sousvide going at temp indefinitely, don't do it with a quality piece of meat like ribeye or Porterhouse. Long times in the sousvide will start breaking down the meat and making it "mushy," try not to leave it in longer than necessary, a couple hours or just long enough to get to temp. The Chuck takes more time but 24hrs is a looong time. I've found that seasoning usually is best left until the sear but you can use thyme and a little butter to add flavor... It doesn't take much. He's talking about Chuck steak but, there's one step closer, a chuck eye steak. Although Chuck eye has a bit more gristle as it's from just a bit further down the cut, it's also great tasting, juicy, about 1/3rd the cost and I can find it on sale, frequently. It's absolutely one of my favorite cuts and I know a couple stores the have it regularly and at a good price, even while beef is stupidly expensive. If you're near an "Ingalls" market, check their meat case. And it's great to use for street tacos, etc. as well, just be aware they're not individually the largest steak. Theg usually come in a two or three pack.

@vrnvorona

2 жыл бұрын

You don't need rest when sous vide. Main reason is because with usual techniques you need your whole steak to even out after being exposed to hot surface for like 10 minutes. With reverse and especially sous vide you can carve right from grill/pan. Also this steak is too long in sous vide. It's already mushy, i'd say 12 hours is enough.

@MtnBadger

2 жыл бұрын

@@vrnvorona That's not true. Say what you will, "need" is a relative term. I've used S.V. many times. It's to the right temp but it's being held *at* temp with heat. If you bring them out, let them rest out of the package until they cool down some (which is the whole point), they *will* relax and, when you sear them, they won't get too high above desired temp. If you haven't tried this method, yourself then, don't tell me what won't work or why or theories. Sometimes, things "just are." 😉 As for time in water, you're correct. Too long might not "over cook" the meat from a technical point but, the longer it's at temp, the more time it has for the enzymes to do their thing and the musher it gets. Happy new year...

@lauralutz4538

2 жыл бұрын

Great info. Please make a Chuck-vide tutorial!

@derekparker8469

2 жыл бұрын

boomer t,are you American?,god!,you certainly no your stuff!!,ps,only just seen vid,would you recommend buying one?….kind regards,Derek(from across the pond)……

@MtnBadger

2 жыл бұрын

@@derekparker8469 I'm American and Canadian. Thanks... Nothing personal but your comment is kind of choppy (lose all the commas, not needed and by no i presume you meant "know") but, as to your question about buying one, absolutely. They're not that expensive (Annova 900/$100-ish) and very easy to use, nothing scary at all. Read the instructions, look up a few recipes on KZread and you're off to the races. You can do anything with them from steaks to fish to eggs. You'll love it.

I love how expressive he is

This is looking sooooo gooooood! Unbelievable! The kitchen looks amazing, the outside grill area looks amazing, the steak looks amazing, the sauce looks amazing, the handsome man looks amazing! I love it! 👍🏿👍🏿👍🏿

@janjaylangelo4

2 жыл бұрын

😁

The Chuck Steak was one of the first things I cocked with Joule 3 years ago. It is so awesome! You are awesome!

Wow, that was just fabulous. I could almost taste through the video. You are a chef my friend. I love to cook with real wood too, but I have no where near the grill you have. Can you do a video on that bad boy? It looks like something that was from the old west cattle drive days. I bet that is a one of a kind. Thank you for educating me.

Awesome tutorial, thank you. The salt seasoning principles you spoke of in minute 3:30, where can I learn more about that?

Been doing this for years now. Love it. Got a real Keanu Reeves look there. I also have turned a brisket into a Wellington. Super too!

You really should pat dry the surface of the meat before grilling or searing. If the meat is all wet and soggy it’s just going to boil when it hits the grill or pan or broiler. This will further cook the meat instead of just creating a thin crust.

@manzoj5898

2 жыл бұрын

Your really giving advice to people whose whole career is cooking

@jimdelora2732

2 жыл бұрын

Like he said, you have to have a hot grill, it will take care of the extra moisture....

@patriciamampel3601

2 жыл бұрын

--- cooks, like artists & writers & music continue to learn their whole life...it's creativity & genius to be curious...if one thinks he's learned already all there is, then nothing else is learned...guess you are just still very young & smug & srlf-limiting...good luck

@serratoanthony

2 жыл бұрын

Did you see his crust tho,

@davidhouse6760

Жыл бұрын

I'm sure he did dry it off. They always do in their other sous vide videos. You're absolutely right that failing to dry off risks "steaming" rather than "searing" and the Chef Steps crew would agree. The snarky replies you've received here are ridiculous.

Love the vid, and I've been doing sous vide for a LONG time (built my own long ago) but ... "Hammy" flavor comes from nitrate or curing salts, not NaCl. Dry-brine if you like the concentrated semi-aged flavors. Marinades, except for salt and enzymes don't work! Use Bay, garlic, EVOO & rosemary at the grill or pan. Butter works better on beef IMO. A technical/language issue. Proteins and even fats have specific 'browning reactions'. "Caramelization" requires reducing sugars which are not significantly present in the juices. Common error. The only technique issue I'll mention is that I've have a chuck roast come out smelling a bit sulfury at 24 hours. This suggests excessive protein degradation. Those particular examples were very mushy. It takes some experience to judge, but 20 or 22hrs does the job.

@blubrin4373

2 жыл бұрын

1. Processed meat producer only use nitrites to preserve and to give the pink color not taste, "hammy" taste come from the brine, seasoning and smoking process. Plenty of nitrite free products have the same "hammy" taste, just dull color and shorter shelf life. 2. Bay leaves, rosemary, salt, etc. Are the marinades 3. Olive oil works better because it can withstand more heat therefore the maillard reaction can happen quicker, if you use butter you'll end up with a grey boiled steak or a steak cooking in burnt butter

Popped in cuz of Just Another Cooking Show (mentioned channel in stovetop Mac episode). These guys are the new culinary breath of fresh air I needed for the summer months. If this steak vid is the norm, I think I’m gonna like it here. 😋😋

By a Happy coincidence, tonight I had a couple of Chuck Eye steaks in the fridge that I had cooked at 129 for four hours last Sunday with a generous dusting of Montreal, I took one out today (Thursday) and put a crust on it with my handy BernzOmatic torch. Sliced on the bias with steamed buttered broccoli and a couple of teaspoons of Joey Chestnut Sriracha Teriyaki (hey, you work with what you have on hand) Yum Yum, others at work were jealous.

@derekparker8469

2 жыл бұрын

WOW,you guys on here certainly no how to cook!!,certainly don’t want to insult anyone,but you american’s/canadian’s and anyone I’ve missed,leave us brits standing!!!,luv ya all….X

I absolutely LOVE watching Grant! Love my Joule too! I’m doing this chuck steak tomorrow…perfect for my carnivore way of eating!

@debbiesherrill7228

2 жыл бұрын

LL-could you please let me know where to buy Joule?

What do you deglaze the sauce with? Thanks for the vid!

Chuck-eye portion is absolutely the most fantastic cut of the Chuck!

@jeffreybuckingham3782

2 жыл бұрын

I agree! They used to be really cheap. I guess because they have gained popularity they have become quite pricey.

Did my chuck roast (2" thick) for 24 hours at 130.5 degrees, coarse salt and pepper in the bag, then basted with sesame oil/teriyaki/ Lee & Perrin on the charcoal grill. WOW!!!!! Cannot believe how tender and the texture was as good as a $75 Prime steak in a fine steakhouse.

@drok7619

2 жыл бұрын

Howd you set up your charcoal for that cook?

@swsmbc

2 жыл бұрын

Did you put any olive oil in the bag, or did you just go dry? I am doing a 7 lb Chuck roast this weekend and would like some coaching

@LOLLYPOPPE

2 жыл бұрын

@@swsmbc i never put oil or butter in the bag when I do sous vide, I don’t see the point

@teachone2261

Жыл бұрын

True chefs NEVER measure anything ….. not necessary

@droplever73

Жыл бұрын

Set charcoal in a pile, I use lump mesquite charcoal and after raging fire, Spread out evenly. The objective is to char not slow smoke it. Keep rotating on one side for 1-2 minutes per side, depending on the flames. Sorry for the delayed replies, As far as measuring, a steakhouse cook goes by feel and does not reach for measuring cups and spoons. Open your palm and drop your favorite seasoning in it with a see what a teaspoon, tablespoon, etc. looks like, pinches same thing. You will be close enough and never measure again with spoons. Observe your customers eating your food. If they are gagging….. you used too much 🤢

This looked interesting so I gave it a try. I couldn't find a thick chuck steak so I went with a thin chuck roast, about 2 inches thick. Covered with salt and pepper then bagged it with crushed garlic, rosemary, olive oil, Italian parsley, and thyme. Sous vide at 132F for 26 hours. Unbagged and dried off the surface. I was shocked at how tender it was just coming out of the bag. I also tried the "sauce" listed here but that totally failed. Grilled the steak to a nice crust like in the video. RESULTS: Amazing texture. A bit of chew but incredibly tender. Even as thick as this was. Large fatty pockets, because it's a chuck roast, but also very lean pockets. The negative was there wasn't much flavor. A good hit of smoke from the grill and a bit of meaty taste, but just kind of bland. Also no notes of the aromatics it was cooked with. My suggestion will be to heavily salt and pepper, maybe some garlic powder, and dry brine it in the fridge for 12 hours, then bag and sous vide. This will allow the salt to carry through the meat. I'm going to take my roast, cut into cubes and toss in a ziplock bag with a good dose of kosher salt. Let sit for 24 hours and see how the taste goes. Verdict on a thicker cut: Cooking method: Solid A - great way to cook this and would be great to do for parties. Only takes a few minutes of grilling and you can feed a crowd. Sauce: D - really didn't come out as presented. Taste: Solid C - this includes mouthfeel. Amazing texture. But really lacking in flavor. I need to do some tweaking.

@TheGuyvermedic

11 ай бұрын

I have never found a chuck eye this big

@allengroom8441

10 ай бұрын

The chuck steaks this big are sold as roasts most places.

LOVE the flavor of chuck, especially Chuck Eye.

As a butcher I know the end cut on the chuck is ribeye called chuck eye steaks

I've watched this channel for years but this is the video that finally convinced me to buy a Joule. You've won.

His sous vide bag seasonings: - 2% salt at the end. 1% to start. 8g. - pepper - bay leaf - rosemary - smashed garlics - olive oil/butter

@rtmordecai1

Жыл бұрын

It’s such overkill by a mile to weigh your salt or mess with percentages. At a certain point your wasting salt because it’s not adding to a better cure/seasoning, but even if you su vide it in an actual brine it’s not going to be over seasoned once you grill it. Don’t waste your time measuring

@Panellll

Жыл бұрын

Oh you watched the same video too?

@HepCatJack

Жыл бұрын

@@Panellll recap for people who may not want to do so.

Oh that sounds so yummy! Thank you!

I just take it straight out of the fridge, tap it with a mallet on both sides, salt and pepper, and fry it for 3 or 4 minutes per side. done. delicious!! and that's the cheap walmart chuck steaks. Little things but all I can afford. they come 2 to a pack for 10 bucks. (ish)

"Easier to control fire than to start one, that's for sure too" ..... like...... yeah? Im down with that

@provosta

2 жыл бұрын

If you enjoy being bullshat

@ValRoyD

2 жыл бұрын

@@provosta exactly

I've read alot about no garlic in sou vide. I love that you did that because I like it too.

@BlueDrumSteam

2 жыл бұрын

What’s the problem with garlic in Sous Vide cooking?

@uriel4108

2 жыл бұрын

It can sometimes turn green from a harmless bacteria. It turns people off but it's not dangerous.

@rlegato364

2 жыл бұрын

@@BlueDrumSteam I've read that it becomes bitter. But in my experience, it's fine.

@rongotti77

2 жыл бұрын

It's very dangerous as it promotes botulism toxins from cooking it at low temperature in a non-oxygenated environment

Great vid man. Thanks for sharing.

Is there any machine that you would suggest to do this with? There are a lot of them on Amazon.

10:40 I may have watched this moment a few times lmao

I've thought the sous vide thing was just a boogie way of cooking that I found unnecessary for steaks.... Until now. Dammit. Now I want one.

@BradiKal61

2 жыл бұрын

Yes you do. they dont help much for thin steaks, but for THICK steaks they are almost a necessity

@bekchanovj

2 жыл бұрын

@@BradiKal61 you can do thick cuts of ribeye or new york in low smoker/oven and then sear, almost the same. But yeah, 24 hours is only possible with sous vide.

@khabibnurmagomoodov9287

2 жыл бұрын

Sous vide also makes some killer steaks. Yeah the whole point of a steak is a piece of meat that has little to no connective tissue that can be cooked quickly. But sous vide will give you edge to edge perfect medium rare, make it even more tender, and allow for you to have a better crust as searing is done to your personal liking. Plus there’s no chance of cooking it wrong and you can prep many steaks in one bath and forget it.

@thisismagacountry1318

2 жыл бұрын

Bougie, boogie is a dance.

Love the sound effects! The photography is first rate too. Heading out to buy a chuck steak.

Since Grass Finished beef is already sold/delivered in vacuum sealed packaging on dry ice, is that sealed state enough to sous vide as is, then do the seasonings before grill/frying? Could the now sous vide meat be then seasoned/marinaded for an hour+ and the grilled/fried?

I remember the first time I bought a chuck eye whole and it was like I was in this secret society of beefeaters like all the butchers would nod their head in unison and wink at me and now with social media it feels like everyone wants to buy chuck eyes and now it feels like they’re more expensive bc now the market knows what people are using it for!

@philipbohi983

2 жыл бұрын

It used to be a “butchers cut” until Delmonico’s made it popular. Now it’s pricey, especially if trimmed and sold as Chuck Filet (usually only found at legit butchers, who only use the fifth rib portion for the steak). I’m with you…buy the entire chuck eye roll and trim it myself, and get a few good meals from it.

My father owned his own Meat Market we could eat any cut of meat we wanted we always took home the chuck steaks it's only a couple of at the very end of the rib very tasty

@Melody-285

2 жыл бұрын

What is the difference between check steak and chuck eye steak ?

Are you using the Joule stainless steel or polycarbonate model? Which is best to keep from rusting? Please help.

Looks amazing

I do similar, but I smoke it for a couple hours before the sous vide, then sear in cast iron with butter. It's total absurd how good it is.

@ralphvalkenhoff2887

2 жыл бұрын

Thanks bud. I’m doin it!

@CloudfeatherRusticWorks

2 жыл бұрын

@@ralphvalkenhoff2887 if you find a chuck roast with minimal silver skin, it turns out like a gigantic steak. 🤤🤤

Already did my grocery shopping for the week, but this weekend, I will be trying this. If it works, I will be a believer of the chuck. Normally I just chuck the chuck in a crock pot for shredded taco meat.

@kman2783

2 жыл бұрын

Using that for tacos sounds good, I like to use the shredded meat & sauteed onions to make beef sandwiches. I make a nice brown horseradish gravy to put over the meat. It's absolutely delicious. 🌴😎🌴FL

@sdla690

2 жыл бұрын

Did you chuck turn out great taste?? Just curious, thanks

@itchyisvegeta

2 жыл бұрын

@@sdla690 Won't know until this monday after my work week is over.

@MegaTapdog

2 жыл бұрын

been doing chuck steaks in my sous vide for a few years, he is right. mastering eggs in sous vide is the real challenge.

@itchyisvegeta

2 жыл бұрын

@@sdla690 Turned out good. I wouldn't say it is better than a rib eye, but I would say on par with a rib eye. Definitely need to give it a 2nd attempt to get the seasoning down. Didn't have enough pepper. Also, next time I'll just buy a chuck roast and cut it into steaks, so I can have thicker steaks :O

I can totally vouch for this. The chuck steak came out tender as a mother's love. If I told you it was sirloin, you would totally believe me.

never heard of a chuck steak but a i have a chuck roast! when i was a kid my dad would buy chuck roasts and cook them on the pit like a steak and omg they were so good. great video.

When did I last see cheap “Chuck steak? I buy ribeyes on sale for $5.99 lb. I smoke Chuck roasts and then cube it. It becomes poor man’s burnt ends! Great video!

@Spinevane27

2 жыл бұрын

Where can you get ribeyes for sale for 5.99 a lb I'm in Alabama and haven't seen those prices for at least 8 or 9 years. They just went on sale for 8.99 lb for the family pack this week, prices have been so high I'm jealous :P

@jamestomas3783

2 жыл бұрын

@@Lettuce-and-Tomatoes In Chicago we used to have prices like that about 4 months ago, now even a chuck roast is 5.99 a pound.

I have grilled this particular cut before, is it good, absolutely. But to say it's better than a ribeye, I wouldn't go that far.

@martinnorbeck5961

2 жыл бұрын

Chucks purpose is to make pot roast and gravy with mashed taters. Sear the chuck until it has carmelized deeply. Put in electric oven at 200 overnight. Pull meat out of pot in morning pour juices into a separator and deglaze the roasting pan. Reduce and thicken the mixture with corn starch. You can add all the thyme and others herbs when you have it in the oven at 200 overnight. The deeper you scorch the chuck the better. Instead of mashed spuds , rice is the next best thing. Not knocking sous vide, but that is my only use for chuck.

@jsb2277b

Жыл бұрын

Did you sous vide it? Because that's kind of the point

Great recipe! You are the best! Can you please tell me where I can buy the joule sous vide container you are using? It looks really nice

I must say, WOW! What a fabulous way to stretch our budget. Who knew Chuck could really tastes like expensive steak?

@lauralutz4538

2 жыл бұрын

Long term savings at market offset the cheap stick I got from, Amazon!

@EarlHayward

Жыл бұрын

Steak is more dependent on how it is cooked (time, temperature, and pressure) than the cut itself… Having lived in Hong Kong, Singapore, and Vietnam, I have had some of the worst cuts in various dishes (thinking I wouldn’t like the meal) and was amazed at the tenderness and flavor… One key method I rarely see discussed, which I learned from my Asian and Middle Eastern friends, is marinading meats in yogurt (which I have been doing for decades now)… Yes, it takes time, and planning, but the enzymes (similar to fruit marinades) breakdown the meat making it more tender! Thus, I try to find videos with different methods, or tips, for making value cuts more flavorful (not only does it help me save money, it is kind of a nice challenge and helps me improve my cooking)… Oh, and forgot to mention, the pressure cooker - that really helps get the flavor out of bone-in cuts of beef, lamb, and chicken (not to mention shorten the cooking time)!

I need to try this. The carnivore diet gets expensive eating nothing but ribeyes.

@TipeONegatyve

2 жыл бұрын

Hows the diet going for you? I was thinking about starting it.

@KurNorock

2 жыл бұрын

@@TipeONegatyve great. I still have a few issues, but through trial and error I am figuring things out. I feel better than ever. Lost a bunch of weight, my blood pressure, which has always been slightly high (135/90) has dropped to 122/72, and believe it or not, I've gained some muscle mass (nothing worth bragging about) without working out. Along with several other noticeable benefits. If you are going to start this diet, and I think you should, just don't fall into the trap of being dogmatic. Yes, it is a carnivore diet, but don't let that stop you from eating non-carnivore foods if they help you. Carbs aren't evil, but they are tricky.

@NapTownKid410

8 ай бұрын

You can also go wherever you buy your steaks and ask them to hold any Chuck Eye Steaks the cut for you. And with Chuck Eyes there's no need for the Sous vide. Just cook them to medium at most. 4-5 minutes a side let it sit for 5 minutes done.

Came out really good. There was a bunch of fat that we had to trim away after the cooking process was done. Average Wal-Mart chuck roast fed 2 adults and 2 kids for under 20 dollars. I purchased 2 1" thick ribeyes today for $27 out the door and also can feed same amount of peeps. 7 more dollars and don't need to cook overnight. Idk if it's worth it. But definitely something to do to change up the menu. Thank you. Keep the ideas coming.

@mv8771

2 жыл бұрын

Forget what you know about fat being the enemy...it's the potatos and all the other carbs you are eating and processed food - sugar.

@EarlHayward

Жыл бұрын

Chuck eye is literally half the cost with approximately the same level of fat… So, unless you are comparing prime to choice, or just picked a very bad cut (or purchased chuck versus chuck eye), I don’t see how you only had a price variance of 33%… Furthermore, you don’t need to do 24 hours; that is optimal tenderness of a chuck steak (which I think is what he used, opposed to a church eye (which is the closest cut of the chuck to the ribeye)… Given you mentioned chuck roast, not chuck eye, I am thinking you might not be comparing appropriate cuts, and overpaying for poor cuts!

@allengroom8441

10 ай бұрын

@@EarlHayward It's more interesting to do an entire chuck roast this way, it can sometimes still be $4/lb on sale and the out ring has great flavor this way and contrasts the inner ring.

Love the flake salt you used.

When you started cutting up the steak, I thought that is one weird rib eye steak. Then I remembered it is a Chuck steak posing as a rib eye. Slow cook with a sear at the end looks great.

News to me. I've been grilling, broiling, frying chuck steaks for my entire life, and they are always delish!

@sunofpeter2

2 жыл бұрын

I have been doing the same thing, I love chuck steak, love the flavor and now my step sons do as well.

thank you guys for sticking with cooking delicious red meat

Who makes, those iron/steel grate segments shown, placed so closely together, atop your grill?

Sous vide for at least 20 hours then sear in hot cast iron. That's my way. Boom!