[stickshift]

Buddy of mine is on a carnivore diet so meat, meat and more meat. I've starting eating a little more beef as a result but hesitate to spend what it takes for a good steak. Bought a 2.4# chuck roast last night and cut it into three 'steaks.' What I'm wondering is what would be the best way to prepare them to combat the chewy texture; make them more tender. I make normal steaks on the stove in a cast iron pan but I think the chuck would make that require cast iron chewing muscles....

 

[Shane R]

Braise or steam. That or you needed to slice them a lot thinner. Thin sliced chuck is a fairly high skill cutting task too.

Chuck is not bad in steak and eggs though. Cut it into very small cubes and fry it off fast. Turn the heat down and fold in the eggs.

 

[LeonardoDaBenz]

Low and slow like a stew is ideal for that cut IMO. Can't hi-temp cuts like that. You will (unintentionally) create jerky--ie tough as an old boot.

 

[KitchenWench]

Do a good hard sear on the outside, then put it in the oven to finish cooking. Works for me most times. Or you can broil it in the oven and get good texture. Just remember to slice it against the grain when you get ready to serve it.

 

[stickshift]

Ummmm... Wench:
Sorry, you chose the name but I'm still uncomfortable using it but, anyway, what temp would you use in the oven? If I need to put a regular steak in there, I use 350° F but I would think I would want lower temp and more time to help break down the connective tissue here.

 

[Colbyt]

If I were cooking a chuck steak I would liberally coat it with Accent on both sides and pound it a bit with the meat hammer. Not as much pounding as to make it look like one of those cube steaks from the grocery but enough to soften the meat a bit.

If you have objections to the tenderizer use garlic for the same objective.

 

[KitchenWench]

Ummmm... Wench:
Sorry, you chose the name but I'm still uncomfortable using it but, anyway, what temp would you use in the oven? If I need to put a regular steak in there, I use 350° F but I would think I would want lower temp and more time to help break down the connective tissue here.

No worries on using Wench. I was a historic reenactor in a prior life and don't take it the wrong way.

350°F is fine. Do you have an instant read thermometer? If not, you can find some really good ones on Amazon. Once you've got it, memorize the doneness temperature ranges. When the steak is in the doneness range you want, pull it, let it rest for 8 minutes minimum and be sure to cut it against the grain of the meat.

 

[Roll_Bones]

Leave roast whole and braise. Pot roast.
When I am browning up chunks for stew I have tasted a piece. It is very good if its extremely rare and highly browned.

 

[stickshift]

Bones: I know how to use this as a roast, looking for a good way to use it as a steak.

Wench: Yep, reading the temp is fine, just want to make sure I get this as tender as possible and thought a longer cook at a lower temp might help.

 

[LeonardoDaBenz]

Bones: I know how to use this as a roast, looking for a good way to use it as a steak.

Note tip #5 here and my tip above at # 3 --low and slow

8 Simple Ways to Make Tough Meat Tender

We're taking the mystery out of tough meat. We spill the secrets on how to make tough meat tender—even the most economical cuts!

www.tasteofhome.com

.

I can do brisket and get that tender at 12-14hr at low temps or 6 hr at high temps.

Both get just as tender. Guess which one I pick

 

[LeonardoDaBenz]

How to Cook Chuck Steak

This underrated cut has tons of potential.

www.myrecipes.com