Best steak ever for grilling: chuck?

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Joined Sep 5, 2008
So like most I've spent way too much $$ on rib-eyes, porterhouses, new works and other fancy steaks for grilling parties, and they were all delicious. 

But the other day I bought chuck steaks (it looks like a slice of chuck but I suppose the butcher knows which piece to cut?) and grilled them to medium-rare. They were the absolute BEST steak I've ever had!!! The meat was juicy, flavorful and very tender (I was expecting it to be a bit tougher than a rib eye, but it was just as tender). There were bits of fat a little bit everywhere, rather than one big chunk in once place as in a rib-eye. That meant that I ate the fat, as each forkful had a little piece of it along with a larger piece of meat. 

Now every time I go to the butcher section of that market I always hunt for the one or two chuck steaks that the butcher has prepared, completely at the bottom of the shelve, to the side, way behind all the crazy expensive fancy steaks

Unfortunately the butcher charges more for those steaks than he does for a large piece of chuck - but it's still way less than any premium steak
 
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Chuck has gotten a bad rap over the years.

That your steaks have proper marbling shows your butcher is selling a better quality of product and is proud of this fact or those steaks would be going into the "grind" pile.

Lucky you.

mimi
 
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I think i have extolled the virtues of chuckeye steak on this site before. The end of the chuck goes into the ribeye. You get about 2 small steaks out of it that have ribeye type marbling. I buy these for steaks and sometimes I slice them for stir fry
 
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I think i have extolled the virtues of chuckeye steak on this site before. The end of the chuck goes into the ribeye. You get about 2 small steaks out of it that have ribeye type marbling. I buy these for steaks and sometimes I slice them for stir fry
So that would explain why there are only a couple of those available sometimes, not always. 

Man whenever I see these I feel like I scored something magical. The last one I grilled was, in my opinion, more flavorful and more tender than a rib-eye!!
 
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Would you be able to post a pic of what "the end of the chuck" would look like if you bought it in the store?  I always have trouble with meat cut orientation.

Thanks
 
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Fascinating stuff. So that steak is actually cut from right next to the rib-eye! No wonder it tastes so similar... I think that first video you posted @chefbuba looks like what I'm getting from the market. I'll try to post a pic next time I get them.
 
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OK, So how many people have a "JOULE" at home? 

Outside of that, it was a very nice video.
 
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OK, So how many people have a "JOULE" at home? 

Outside of that, it was a very nice video.
Probably not many people, although more and more enthusiasts have ways to do sous-vide at home nowadays... but in any case... doesn't that mean we should be able to treat such a roast as a prime rib? 
 
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Here's another take on chucky -
 
OK, So how many people have a "JOULE" at home? 

Outside of that, it was a very nice video.
I have one now and it does bagged souse vide very well.  I like that it connects with you through a smart phone app so you can do other things elsewhere while it's doing its thing.  I'm not getting rid of my PID setup that I use with a hot plate though.  With that I can put the probe into a pot of stock and keep it at a set temperature for as long as I want the only thing is I need to keep track of the time.  You can't do that with Joule.  I can do bag souse vide with the PID also, but it doesn't circulate like Joule does.  The PID/hotplate is a bit cheaper to set up, but is a little more complicated.

Here is a 3.3 lb. chuck roast I seamed, trimmed and tied back together - probably closer to 2.5 lbs. after.  Here I'm searing the outside -


This is after 133F for 44hrs. -


It was delicious and I made chili out of the leftover and that was delicious.  Souse vide is a great way to cook and in the long run saves energy if you pay for your own like we home owners do.
 
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I bought a Joule.  I figured if I was ever going to get into sous vide, it would be the tool.  Haven't used it yet though.  /img/vbsmilies/smilies/eek.gif
 
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I have an Anova.  It works well for some things. I did a pork butt and finished on the Weber and was disappointed.  It did not have the proper texture for low and slow smoked meat.  A rump roast is an inexpensive beef roast.
 
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Wow I've never been tempted by sous vide until now!

Seriously though, how can one recreate this in the oven?
 

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