OK, made a mistake when hurrying in the grocery store yesterday. Bought 2 choice chuck steaks, but meant to buy chuck eye steaks. Have read others saying the chuck eye steak is a good cheaper alternative to rib eye if cooked correctly and was up for trying it. However, I understand that chuck steak is not the same as chuck eye, and is generally tougher, etc.
Need advice on how best to cook these tonight. I was going to grill on Weber kettle/SnS doing a reverse sear like with typical steaks. But now I'm wondering if I need to go another route, like in the oven braised? In any case, suggestions will be greatly appreciated, including full recipes if you have them (for instance, if braising is the way to go I've never done that, so could use some tips).
By this afternoon the steaks will have been dry brining in the fridge for 24 hours.
Thanks!
Need advice on how best to cook these tonight. I was going to grill on Weber kettle/SnS doing a reverse sear like with typical steaks. But now I'm wondering if I need to go another route, like in the oven braised? In any case, suggestions will be greatly appreciated, including full recipes if you have them (for instance, if braising is the way to go I've never done that, so could use some tips).
By this afternoon the steaks will have been dry brining in the fridge for 24 hours.
Thanks!
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