Chuck is my favorite everyday beef. For breakfast, instead of bacon I like to slice a roast into thin, baconlike strips and sear it in butter. So yummy.

@ralphknowsfood

Ай бұрын

This sounds really different and interesting. Are you starting out with a raw chuck or a precooked one for this?

I did a version of this tonight Feb 6th Cooked it on a rack placed in a pan uncovered at 275 degrees, pulled it out at 128 degrees internal seared in in a Hot Pan, then put it back in oven until it reached 135 internal, took it out & let it rest for like 8 mins where it ended up at 140 degrees & sliced it open to a perfect medium that looked like a Prime Rib, Man Was It Good! Glad I saw this video, Thks

@ralphknowsfood

3 ай бұрын

Oh man, this sounds good. You have me thinking about making it again.

@vonheise

Ай бұрын

I have done that with a sirloin before, however will do my chuck at 170° over night as it is about 3.5 inches thick.

@melvirr1

Ай бұрын

Have never done this before - about how long does it take in the oven? (I know different sizes will vary, but going for having it done at "dinner time".) Also, when you put back in over to reach 135, is it covered then? Thanks!!

@ralphknowsfood

6 күн бұрын

@@vonheise Sounds like a good way of doing it.

I taught my dog “you wanna bite” and he knows I’ve got something for him. I say even just bite, and he comes running into the kitchen now. He looks like Scooby doo running from a ghost! Funny as heck! 🤷🏼‍♂️

@ralphknowsfood

8 ай бұрын

That's how Gunner is with Whipped Cream. He's a "crack head" for whipped cream.

My suggestion u go 1 to 2 days in the fridge uncovered with the salt and or what every other spices u like. Then 225 in the oven and u would get an even better result. But the best result is sous vide 24 hrs at 131 then reverse sear.

@ralphknowsfood

2 ай бұрын

For me, I find that the steak taste too salty if I season it too far ahead. I generally don't do mine for more than 8 hours, although I know that the longer, the more tender. I love your sous vide and sear method.

@edg5218

2 ай бұрын

​@@ralphknowsfood Thanks for replying ! Have u tried coarse kosher salt ? I find that works best, for me anyway. It looks like u would be putting a lot on, But because of the size of it, it doesn't seem to over power.

@ralphknowsfood

2 ай бұрын

I do try to use Kosher salt, but I may not have used it on the times I let the meat sit overnight. I guess I might need to give it another try.

Gunner is very lucky to have you Mr. Ralph ! 😊😊😊

I reckon was just saying, “hey dad, I’ll have mine rare with a sear please.” Great video brother, as usual. 👍

@rjones3296

8 ай бұрын

Yup...he loved it. I cubed it up so he could enjoy it over several days.

Chuck is one of my favorite cuts. And even better is a chuckeye steak if you can find them. I worked in a grocery store meat dept for a few years, when we cut chuck roasts we usually cut the chuckeye out and sold it. Sometimes you can find a chuck roast with the eye still there.

@ralphknowsfood

4 ай бұрын

You're right, there are a lot of great cuts out there, but many are very hard to find. Sometimes you have to go early in the day to get them.

@toddinthemiddle

3 ай бұрын

Chuck eye is sold at Walmart... for a meager $12.98 a pound. Only 4 times the price of what it was in the early 2000s 😗

@ralphknowsfood

3 ай бұрын

@@toddinthemiddle I agree, the price of food has sky rocketed.

@martyconroy3786

Ай бұрын

​@@toddinthemiddlebecause people discovered a marinated chuck eye steak is as tender as a filet ,but tastier because of the fat. I remember when they were cheap, too. Used to show people what they were in the store, so, I guess you can blame me some. 😂

Sadly, chuck costs me about the same at Krogers and Safeway as prime rib, so although I love it chuck is certainly not a bargain cut for me.

Thanks

GUNNER.....the luckiest dog in all of dogdom!! Subscribed, liked.

Great alternative, value for money 👌

@ralphknowsfood

8 ай бұрын

Thanks for watching and thanks for the comment

I’ve been doing the Carnivore Diet for 7 months and discovered chuck roasts a couple of months in. I buy the family packs (usually two roasts) which I slice in half making each into a nice thick “steak”. Sprinkle on my favorite seasoning called “Pluck” patting it onto both sides. Having preheated my air fryer to 400 degrees, I place the steak in for 5 minutes, then flip it and do another 5 minutes. That gets me a very nice rare to medium rare piece of meat which I plate and slather it with butter. Chuck roast has become my go to cut for breakfast and dinner. 🫡

@lindap.p.1337

Ай бұрын

Do I need to know which way to cut it for tenderness? I am ketovore and omad.

@TinMan0555

Ай бұрын

@@lindap.p.1337 honestly I don’t pay attention to the grain. My usual procedure is to cook it, put it on a plate, cover it with butter and start eating. I usually consume an entire piece as a meal. I like to eat while the meat is still hot. Sorry I don’t have a better answer. 🙂

1.7 lbs is a light lunch. But I do like the way it turned out. I usually cut the roast in half to get 2 steaks from it. I'm going to try leaving it whole next time. Thanks for video and the idea.

I have a nicely marbled Prime Chuck roast I salted and seasoned with Montreal over night. Then I put it in the smoker for an hour, then put it in a sous vide bath at 134 degrees for 48 hours, around dinner time tonight when it is done. Then I'll sear it over about 1,800 degree searing station on my BBQ and serve. It is so close to a prime rib eye most people would not be able to tell the difference. Granted that prime chuck is hard to find and costs $10 a lb but you can find a great choice sometimes that are very well marbled. The sous vide makes it tender without overcooking. You had a nice cook on the one you did in the video but Chuck is tough and in my experience it is not as tender as a steak unless cooked like a brisket or low and slow like sous vide.

Awesome

@ralphknowsfood

3 ай бұрын

Thanks for the comment Phillip.

Great recipe

@ralphknowsfood

5 ай бұрын

Thank You.

Found you scrolling through my carnivore vids. I’m happy to find you and your delicious sounding recipes. Can’t wait to try! Thank you

@ralphknowsfood

2 ай бұрын

Hey Toni, I'm glad you found me. I hope you find some good recipes to fit in with carnivore.

@lindaloranger2998

Ай бұрын

@@ralphknowsfood carnivore way of eating attracts some of the nicest people. They are happy because they feel so good and healthy eliminating carbs. No more visceral fat.

@chaosplan

Ай бұрын

Ralph should try it! Imagine having steak or hamburger for every meal!

I treated a Chuck similar to this (but not quite) a couple of weeks ago before seeing this video. I liked the look and the taste of the one I did but it was still on the tough side so I’ll try again with your method. Certainly worth the $$$. Go easy on the salt on Gunners portion! Glad I got to see him :) Good job. Subscribed.

@Koji-888

Ай бұрын

I’ve had great results in a slow cooker. Low setting if you have the time. Brown the 2 sides first. Or not. No biggie. I don’t fool with Instant Pots. 🤷🏻‍♀️

@ralphknowsfood

6 күн бұрын

In this time of inflation, it pays to figure out how we can make the cheaper cuts of meat better. I think my viewers really think that Gunner is the Star of the show, and that's OK by me, he's a pretty good guy.

I have seen a version of this where after the dry brine in the fridge for the night, the chuck is then sous vide for 24-35 hrs then seared.

Have you tried souvide steak, then sear with butter?

A lot of people overlook chucks...same way they overlook flank and skirts

Thanks for your various videos. I get these for about $3.97/lb, sometimes less and then cut it across the grain as thinly as possible and stir fry it with a little olive oil and some butter, seasoned (as I cook it), with a mix (Pink Himalayan Salt, Garlic Powder, Onion Powder, and Ground Pepper) that I pre-make and put in a large shaker, for all my beef cuts . Actually very tasty, and not tough because it is cut across the grain. Strips are no more than 2" long. I cut the whole roast up at once, and put it in several zip-loc bags with a portion size of what I will use in 1-3 days. One goes in the frig for use, the others go in in the freezer. In order to cut it easily, I partially freeze it on the day I buy it, or remove it from the freezer and let it partially thaw. If you try to cut it raw, you can't get the slices very thin as it is just too floppy. Depending on my mood, I might make a kind of beef stroganoff out of it by simply adding some sour cream, after it's cooked. I eat it just that way, but you could put this over noodles, rice or mashed potatoes and it is very good. The olive oil goes really well with the sour cream. If you use a thickener, although not needed, make sure you put the flour or whatever you use in cool or cold water and stir it, using a very small amount of water. This will keep it from clumping. If you add flour to the hot dish it will clump immediately and there is no turning back.

@ralphknowsfood

2 ай бұрын

Hey glen, thanks for the great suggestions. I am always looking for ideas.

@Glen.Black.

2 ай бұрын

@@ralphknowsfoodOf course. Appreciate your videos. After I watched your video, I saw a "grandma" that cooked her roast kind of traditionally but she browned it in pan first, after rubbing a healthy portion of Bouillon "paste" (which I use all the time) on it, instead of salt. There's enough salt in the paste. Kind of interesting twist. Thanks again.

@ralphknowsfood

2 ай бұрын

Thanks Glen.

@Glen.Black.

2 ай бұрын

@@ralphknowsfood 😃

Hi Ralph, just read a how to on cutting meat that stated that roasts were family sized and steaks were individual sized. So you can "technically" cut steaks from a roast. Tried it not to long ago with a top shoulder blade and it turned out pretty well. Made about ten steaks with a 3/4" inch cut.

@ralphknowsfood

6 күн бұрын

When I was younger, and didn't have much money, I used to buy a rolled roast and cut it into steaks.

It looks tough the way your fork doesn’t want to pull out & the knife took a bit to get through. Looks yummy because you did NOT over cook it (you’re a good man). I like doing chuck steaks (thinner than your roast) in the sous vide & then sear off. It’s tender in some places & chewy in others but delicious!

@ralphknowsfood

2 ай бұрын

Thanks for watching Lisa. I have had several people asking about sous vide. I guess I need to plan on doing some of that for the show.

👍 damn it i gotta go get a roast xmon

Use ghee. You’ll live longer. No need for avocado oil this way. You can add butter for taste at the end, taking care not to burn it.

@ralphknowsfood

6 күн бұрын

Good comment. I love Ghee.

Blood dripping bro !🤢

So, a Chuck roast and shoulder roast is the same? My grocery sells both

I love your kitchen! So handsome!

@ralphknowsfood

6 күн бұрын

Thank you. I love it too.

My freakin mouth is watering!

@ralphknowsfood

8 ай бұрын

Thank You!

The first 4" of the chuck is the same as the rib roast which is what it's cut from.

I love chuck roast but i hate half done meat which by the way is dangerous to eat because bacteria is easier to attach to it. Thanks for showing how to sear a roast. I didn't know you could even do it. 😊

@ralphknowsfood

2 ай бұрын

Thanks for the great comment.

Low and slow is not 275°. Set the oven at desired final internal temp and leave it alone as long as needed to reach that temp.

I've been marinating cheap beef for years and never knew about this method. Any acidic or fermenting liquid will tenderize meat. I prefer buttermilk or pickle juice, but sometimes use beer or tomato juice.

In your video you said to place the chuck roast in the oven and bring it to 112°. That part I get. What I'm curious is you said halfway through that process flip it over so both sides get equal treatment. My question is how do you know when it's halfway done??

@ralphknowsfood

Ай бұрын

Good question. I was using a probe thermometer that let me know. They come in a variety of price ranges as well as wired and wireless. I think they can really take the process to the next level.

@paulditzen2708

Ай бұрын

@@ralphknowsfood But what temp represents half cooked??

@ralphknowsfood

Ай бұрын

@@paulditzen2708 Let's say you're looking to pull it out of the oven at an internal temperature of 112 degrees F, and the meat was registering say 58 degrees internal at the start, you might want to consider flipping somewhere around 85 - 90 degrees F. I hope that helps.

“About 118 degrees “ lol so specifically to be about

love how you tenderize it with that reverse sear. Pretty much what I’ve done in the traeger. 1.7 lbs, is just about a days meal for a carnivore, which considering your body shape you may ought to investigate carefully.

@ralphknowsfood

4 ай бұрын

hahaha Thanks for the comments Dan. You're right, I have put on a lot of weight since starting the channel. I just started getting back into intermittent fasting. ( lost 10 pounds this past week). Hopefully I can stick with it while doing the show. Look for seeing less of me in upcoming videos. lol

dog likes chuck alot

How long do you leave it in the refrigerator before cooking?

@ralphknowsfood

6 күн бұрын

Depending on how much time I have or whether I remembered to do it, I normally like to leave it in the refrigerator for anywhere from 45 minutes to several hours. If you remember to do it and you plan ahead, you could put it in the refrigerator in the morning before going to work, and have it ready to cook when you got home.

Great video and very nice thank you,,, 🎉🎉🎉New Subscriber 🎉🎉🎉

@ralphknowsfood

6 күн бұрын

Thanks for watching and for subscribing. I love my subscribers.

Chuck or oysterblade . Cook it like a normal steak. I believe it is pretty good

I had a norwegian elghound named Gunnar. He also loved steak!

@johnsposato5632

Ай бұрын

Dogs - carnivores. Your hitting that dog's sweet spot with the steak. Gotta admit, if you offer me steak, I come a runnin'! Lol

@ralphknowsfood

Ай бұрын

Wow, and I thought my Gunner was big. Those are beautiful dogs.

@mrfin

7 күн бұрын

@@ralphknowsfoodWhat breed is Gunnar? He’s huge!

My dad went through the salting process, then covered it with mustard and laid it directly on hot coals and covered it with more coals. When a perfect temp.he pulled it out of the coals chipped off the crusty mustard, waited 10 minutes and then oh baby!! De-licious!!!

@ralphknowsfood

Ай бұрын

That's really interesting April. I would love to see that process. That sounds like something that would make a great show.

I like chuck! It's a good cut. I had some good success the other week with a piece of silverside. NOT super, eat with your gums tender, but certainly NOT inedible. Fried plain, chewey but not hard to eat with great flavour. 2nd tenderised with papain powder, it was a lot better, then 3rd piece sous vide for 2+hrs @ ~70C, then pan seared, was a tad over done for my liking, but was tender enough that the fibre broke down nicely! MY theory, the tougher, working muscles have the MOST flavour, & the more passive muscles, that are tender, have less/different flavour. It is always going to BE a trade off between strong beef flavour and ease of chew! BUT if you're willing to experiment a bit, you CAN kinda have BOTH, within reasonable limits, @ cheaper prices! Nice 1 Ralph! Your puppy likes his steak! MY puppy used to love hers & always got the scraps! (Now it goes to the magpies outside! ) :o(

@mhammer5

8 ай бұрын

Back in the day when a friend and I were starting out living in an apartment we would go to the store and buy a 3.5 pound chuck roast at 0.88¢ per pound and take one of the racks out of the apartment's oven and go to the backwoods lake side area and dig a small hole in the ground and start a fire from tree limb debris lay the grate down and cook the 3.5 pounder chuck roast. I don't recall it ever being really tough. We would put the fire out and return the dirt and it was great. One time we had the park rangers drive by and they would smile and wave.

@DMSProduktions

8 ай бұрын

@@mhammer5 Yep. Well I have SINCE found out that chuck is NOT that tough on its own. I cooked 1/2 a piece, cut up for a BEEF stir fry, & I cooked the left over bones I couldn't trim! It was TENDER! The stir fry bits I did marinate in papain powder & water for a few hrs, then fried them up with sauce, onions, garlic ginger etc. It was MAGNIFICENT! Don't let ANY1 tell you chuck is too tough to cook up as steak or stir fry!

@ralphknowsfood

8 ай бұрын

Thanks for the great comment. I was really pleased with how well the chuck steak turned out.

@DMSProduktions

8 ай бұрын

@@ralphknowsfood Surprised me as well. NOWHERE near as 'tough' as some make out!

Steak? Go Brandon😆

How about some videos on sous vide cooking.

@ralphknowsfood

2 ай бұрын

Good suggestion Gerald, I'll have to work on that.

Doing as a steak 👉👉 i get 2 kinds of textures ONE IS ? A RIBEYE. AND THE OTHER NY STRIP it goes back and forth with each bite I love them. TO ME ITS A BIG BIG AZZ STEAK 🥩🥩

Is it chewy?

@ralphknowsfood

2 ай бұрын

It's never going to be as tender as a good Strip Steak or Ribeye, but it wasn't bad. The seasoning well ahead of time and the low and slow in the oven helped a lot.

Love the concept but I don’t think Gunner needs the salt!!

@ralphknowsfood

3 ай бұрын

Gunner enjoys the occasional bite when I do a show, otherwise, he's stuck with just the bland food he normally gets. We normally don't give him table scraps, but he does get whipped cream when I get my cup of coffee. That's his big treat.

Gunner must be humungous

See if he likes it it's a dog it's a stake of course😂😂 just found your channe. very informative

@ralphknowsfood

7 ай бұрын

Thanks for watching. Your right, I haven't found anything he hasn't liked. lol

Sorry forgot to mention, they were cooked on the grill.

Great video but not enough screen time for gunner.

@ralphknowsfood

7 ай бұрын

I think Gunner agrees with you. I thank you, and Gunner thanks you for watching.

Id just give Gunter the meat raw. He doesnt care..

Long cooks, Usually it turns in to roast beef taste, Which is good 👍👍 but looking for a brisket taste NOWAY > I did a chuck roast one day > got its smoke and char . I put into foil it was suppose to been 225 degs 👍👍2 and 1/2 hours later i when to check 👀 THE PIT WAS AT 700 degs 🔥🔥 The foil was light ? 👉👉 I open it up 👀And a puff of smoke came out > THERE WAS ENOUGH THING BUT ASHES 🤣🤣🤣🤣 WHERE THE BEEF 🥩🥩? THAT Was 1st time that ever happen to me. IT WAS FUNNY, AND SAD, AT THE SAME TIME

THERE MAY BE SOME EXTRA THUMBS UP BY GUNNER...HE HAS A PAW YOU KNOW..!

@ralphknowsfood

8 ай бұрын

Gunner agrees

I saw a video where they cooked it in a oven set at 125° for 24 hours but I cannot find that video now, and don't have that much courage, so will set my oven to it's lowest temperature of 170°. My air fryer will go down to 120° but I will stick with 170 in a full size oven.

@ralphknowsfood

6 күн бұрын

I think your on the right track with this. I recently did a video on round steak and started the reverse sear at 225 degrees. By the time i pulled it out of the oven, it was obviously not done, but that gave me plenty of time to put the sear on it without over cooking the inside. Doing it too low will take a really long time, but it does help with keeping it tender.

@vonheise

6 күн бұрын

@@ralphknowsfood I did it overnight which got it a bit overdone, but my wife fears too low a temp. fearing that it will spoil in the process. I dry brine for a day which I believe will remove any viable bacteria.

I always buy chuck roasts and steaks

@ralphknowsfood

Ай бұрын

Hello Carol. Chuck roasts and steaks represent a great value.

Gunner wants some more

@ralphknowsfood

6 күн бұрын

Gunner always wants more. lol

Regardless of being able to dial in the exact internal temperature you want to achieve, a chuck roast is still chewy and more suited to braising. You obviously don't have anything to offer.

From the Netherlands: If you know your food as good as you claim then I do NOT understand why you don't use FRESH pepper and garlic instead of this supermarket stuff.

@toddinthemiddle

3 ай бұрын

Tell ya what... come to the U.S., so i can watch you fail miserably trying to pass a blind taste test differentiating between meals with fresh and not fresh pepper and garlic 😁👌

I put my kosher salt in a spice bottle with large holes. It shakes out evenly over the meat.

@ralphknowsfood

6 күн бұрын

I love that idea.

Is this a chuck steak or chuck roast?

@ralphknowsfood

Ай бұрын

I think this could qualify as a chuck roast.

gunner is a big puppy dog

I've tried 275. Too fast for me. 115 is also high. I like them deep red. It wasnt tender tho.

I wonder if that chuck had been salted and left overnight in the fridge may have turned out more tender. Maybe mix in a little papain or bromelain with the salt and it should break down the fibers pretty well overnight.

Gunner got cheated on the butter

It looks rubberish when it is cut and the it doesn't want to let go of the fork. 09:49 I'd say it looks like a cheap cut of meat cooked like a steak.

Oh man it’s raw ..

Chuck steak, roast awesome... Not ranch cut

Why did you only baste one of the meats with butter and no the other? That doesn't make sense

@ralphknowsfood

Ай бұрын

The small piece of meat was for Gunner, my dog. He was just as excited without the butter.

Still look tough to me.

@ralphknowsfood

Ай бұрын

It really wasn't tough, but you're right, it's not going to be as tender as a good strip steak or ribeye. But it will be a lot cheaper.

Liver steaks are nice and tender…

To pink for me

I just cannot fathom how people cooked meal before a thermometer was invented...they were just lucky, I guess...smdh

Pot roast.

Good video, but you should never give your dog salted meat!

Curious why you said Garlic Powder and not Garlic Salt. You obviously looked at it and didn’t say Salt. I replayed it, to make sure that I wasn’t wrong, but why not admit that you added Garlic Salt instead of Garlic Powder?

@Roger-ie2hp

4 ай бұрын

He didn't say garlic salt because he ment garlic powder. Garlic powder is a thing you know.

@t-rozbenouameur5304

2 ай бұрын

So you can control the amount an quality of the salt

It looked like you were honking down on chewing gum. Smoke to a higher temp and then sear quickly.... and eat quickly before it all goes to crap. Your dog would be more tender than what you cooked there.

@drewnicest4319

Ай бұрын

Dog is pretty tender I hear

@drewnicest4319

Ай бұрын

Dog is really tender I hear

Why would you put salt on Gunner's meat. probably not good for dogs.

Information are incomplete and the metology is wrong.

I was going to watch your video but you had way too many KZread commercials in it, including two long ones before the viewer can see EVEN ONE (1) frame of your video. I bailed at this point. KZread commercials are ruining your videos. Please stop.

A dog will eat its own shit 😮

Please consider ketogenic or carnivore diet. You could drop some weight with no real effort. Regards.

WHY waist the fat ??? make NO sense