Chuck Roast Cooked Like a Ribeye

Welcome back to Tim's kitchen This is your first time here. My name is Tim and I am a newly retired Educator living in Chattanooga and every once in a while. I like to share some things that I cook I am on a carnivore diet and we'll talk about that more in another video. I did a video earlier about cooking a ribeye but ribeyes are really expensive and so I'm going to show you today how you can make a Quasi-ribeye out of chuck steak Today I'm going to work with meat that I can't afford. I have here a Ribeye, I got this from Fresh Market and this ribeye is $22 a pound right now. This is prime choice and So it is quite expensive and this was right at it's 10 ounces It was $21.99 for the steak. This is an excellent steak. Don't give me a If I could eat ribeye every day on the carnivore diet Ribeye is what I would eat. What I have here now is a chuck roast This steak is thin enough that I can cook it as a steak, but it needs a little preparation So that's what we're going to do today with this chuck steak you will see that it has quite a bit of marbling and That's just the fat that runs through it Which is what I'm looking for on On meat, the fat is flavor. The difficulty with the chuck steak is That it can be tough and stringy and so what we're going to do is we're going to Do a dry brine marinade overnight and before we do that I'm going to take this little tool right here that has some teeth I may put it down here where you can probably see this a little better in this video and I am just going to Jab this all over on both sides To sort of tenderize the meat now, this is you can get these pretty much anywhere I got this one at Academy Sports they have a great barbecue section there Where you can get all kinds of stuff and I just want to make sure that I get plenty of holes in it Now you can also do this with a fork, but it's a lot more tedious So I'm just going to turn this over Now the other thing about this steak is it will absolutely fall apart There's no question that it will fall apart if I were to try to cook it like this as a steak I would be I would be sadly sadly Disappointed Because I would never get it to do what I wanted to do. So I'm going to take a little bit of Twine and I am just going to try to find the middle of this steak and I'm gonna tighten it up Pretty tight. It's been a long time since I've had to do this. So hopefully I won't make an idiot out of myself on this video But I'm just gonna try to leave this as close to the center of the steak as possible now for a dry brine All I'm gonna do is put some kosher salt And again, it doesn't matter what brand it is I happen to have Morton's but kosher salt I'm gonna put the salt on this on this steak and I'm gonna let it sit in the refrigerator overnight It needs to sit at least four hours 12 hours 24 hours doesn't really matter The steak will change color because you know, it's going to be exposed to the air I'm not going to cover it up, but I am going to put quite a bit of salt. I won't salt it again When I get done, but I just want enough salt. It's going to kind of go into the the meat now, I'm actually When I turn the video off here, I'm actually going to dry brine as ribeye as well cooking for breakfast in the morning But what we're going to do is we're going to put this on a plate Somebody to ask about my dishes. These are the square dishes that I have in my cabinet. I got these from World Market They're not very expensive And we're just going to move this over here and If you wanted to put this on Like a rack over a baking pan or something to where the air can get around it on both sides That would work as well. What I will do in the morning is I will flip it To let the other side of the steak have some air as well And then we're just going to pop this in here and I'm gonna let this sit overnight So tomorrow we'll come back and finish this video and I'm just gonna cook it like I cook the ribeye I'll put it in the oven for a while. Then we're gonna sear it and then we're gonna enjoy it Well, it's the next morning. So I'm gonna have a little cup of coffee Hope that's okay These steaks have been brining overnight and I want to show you what they look like this morning Now I want to remind you something I left out early on this. This is a prime Ribeye, which means that it is Full of marbling throughout and it should be really really tender. We did tenderize it And we did dry brine it to tenderize it some more. This was $21.99 for 10 ounces. Now, I don't always buy steaks like this. I bought this one for this video But typically I'm spending $17.99 or $18.99 a pound For ribeye steak, but I can't afford that every day. I couldn't afford that every day when I was working so now that I'm retired I have to I have to offset that this has to be a treat and I have to offset it With something that is more sustainable So the the Chuck roast this is 2 pounds 10 ounces 2 pounds This is $5.99 a pound. So the Chuck roast Altogether I did save this so I wouldn't forget to talk about this. This was $12.37 for this cut of meat. Now, it's not ever going to be as as tender as the ribeye, but by pounding it with you know these pounding it with these spikes and Putting the kosher salt on it overnight to let it brine It will be more tender and if you cut against the grain, we'll talk about that after we've cooked it cut against the grain It'll be even more tender than that. This is 2 pounds of meat This is at least 2 meals for me, maybe a little more than 2 meals But typically I am eating a pound of beef when I sit down especially for breakfast, you know, it's only It's not even 5 o'clock in the morning yet. It's too early to cook this I'm gonna put it back in the refrigerator, but I wanted to make this section of the video Before I devour this Okay, so I've pulled this back out of the refrigerator I've let it sit here on the counter for at least 30 minutes to try to knock a little bit of the chill off before I put it in the oven Like in my ribeye video in case you haven't watched that I will try to put a card up here or over here Somewhere or a link in the description or both So I usually cook my steaks in the oven first and get them Done in the middle the way I want them and then I just sear them quickly on the outside So I'm going to put this in the oven. It's at 250 degrees It will probably take more than 30 minutes But I'm going to start at 25 minutes and then I'm going to take the temperature every few minutes or so Until I get to about 110 and then I'm going to pull it out and let it rest for about 10 minutes So let's pop it in the oven All right, it's been about 45 minutes and this thing is ready So I'm gonna pop it over here on the skillet. I've had it resting here for about 10 minutes Just to sort of let all the juices come back up into the steak and I've got my skillet Really really hot and that's the sound we want to hear So I'm gonna I'm going to take a couple of minutes and brown this thing up I'll bring it back over here and show you what it looks like when I get done So this is what it looks like in the skillet And you can see it's got it's very nice and brown. The butter is really Done its magic here, and I'm going to see if I can Get this out now. You notice you see how that's pulling apart there if I didn't have that tied together That would be an absolute mess at the moment I have to untie it, but I'm gonna let that rest for just a few minutes and we'll come back in about 10 minutes All right, so we have this done here. It's been sitting here a while. I'm going to Cut this string off from around it. I think looks like it's mostly come off from around. Oh, there it is Okay, that has held it together while it was cooking But of course, I can't hold it together with that while I'm cutting. So we're just going to sort of cut down through this and So here is See if I can pick this piece up Here is a piece you see it. I typically like it a little redder than that It's a little it's a little too done for me, but that's okay Not gonna stop me from eating it And the only thing that I've done to season this again is I put the kosher salt on it to dry brine it And then I put a little bit of pepper on it before I cooked it and that's it I am gonna like that So if you're looking for a cheap piece of steak to cook the chuck roast is a good place to go You just have to be aware that you're gonna have to prepare it a little bit so Get something like this to tenderize it dry brine it overnight at least 12 hours minimum Cook it slow in the oven and then sear it really fast on the stove And I think you'll be very pleased with what you wind up with Let me know in the comments what you think and we will see you next time