Bought a 4lb Chuck roast and sliced into 4 steaks. Only about an inch thick. Question is... Hot n' fast, ? reverse sear, ? front sear? Suggestions welcomed as I don't buy this cut often. Thanks in advance!
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SV and then sear. -
For a 1” steak, definitely the hot and fast …..flip, flip flip. About every 30 seconds or so.Comment
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'Twill likely be a tough sucker. A you a SV or marinade guy, or just a "grill it" guy? TripleB's suggestion to SV it will surely help. If you're just going to grill it, might I suggest dry brine the night before or morning of. Let it/them sit out on the counter the day of, coming to or close to room temp. Then reverse or front sear. Personally I'd skip the hot & fast. As slow a temp rise as you can give it from fridge to fork will most likely help too.Comment
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Unless you get a chuck eye steak, that's 2nd only to ribeye in my opnion. -
texastweeter I agree, chuck *eye* steaks are littler more affordable ribeyes. Great steaks!
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The problem is a chuck roast is not really a steak, even if it make look like a big one. A chuck roast is not the same as a chuck eye steak. The chuck eye comes off part of the chuck roll that is before you get into the roasts area, and is less tough. So cutting a chuck roast into 1" thick pieces like that is all well and good, but as others have pointed out, it will likely be tough if cooked hot a fast like a regular steak. It needs some TLC if you want it to be tender. Low and slow, SV if you have it.
I also wonder if these could be done the way I do pork steaks, which are from the shoulder (Boston butt), using the Malcom Reed method.
The way he treats pork steaks is to cook indirect for 20 minutes per side, THEN wrap in foil with some liquid to braise until they reach 195F. Then do a finishing sear with a BBQ sauce glaze. They always come out nice and juicy. Since we often take chucks to 195 or more when doing it for pulled beef, I have to wonder if that is the right way to do a chuck steak - i.e. not "medium rare" but extremely well done?
What do you guys and gals think?Comment
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But if you do buy chuck eye you are in for a treat. 2nd best steak on the cow imoLast edited by texastweeter; March 6, 2024, 09:56 PM. -
texastweeter I got 2 chuck eye steaks out of the chuck roll I butchered following gboss directions. I need to get another one, as honestly, it's a good bang for the buck even at the current price of $5.78 a pound.
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It is fairly common that cuts like chuck are cooked over live fire (braai) these parts. They are available at most butchers and cut into "steaks" with the bone in and mostly less than an 1" thick. The preferred way is to cook quickly over the hot coals flipping often. They are tough-ish but very tasty. You can't cook / treat them like you would do a "proper" steak.
I haven't cooked them this way in a long time and if memory serves only once after joining the pit. Since joining I have obviously found much better ways of treating a chuck.
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Well, I can't find many true BBQ sites that talk about doing chuck roasts cut into steaks, but this guy seems to think it can work with a reverse sear approach:
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Back in less affluent times, the word steak meant chuck 7 bone steaks. Mother salted them in the morning and then grilled them hot and fast on a charcoal pedestal grill that was liberated from a defunct camp ground. (Winn Dixie sold them for $0.39 a pound). I'm sure memories improve with age, but they were a real treat for the time. The 7 bone roast/steak is just the chuck made boneless by removing the shoulder blade and flat iron as well as the rib. Bone in chuck is basically impossible to find today.Comment
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I know you've already sliced it up, but like other's said, its going to be pretty tough without a lot of work. In the future, consider smoking it - since the price of brisket when astronomic, I've been smoking chuck roasts and been extremely happy with the results.Comment
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I follow pretty much the same process as jfmorris, though I'm sure his turn out much better than mine.
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