/ck/ - Food & Cooking

>>14663470
kroger was selling chuck steak so i bought some how do i cook chuck

>>14663470
Rest for 20-30 min

>>14663470
That does look like a good piece if meat, I know it's tasty just from the fat in it

>>14663477
Stews

>>14663477
Slow cook just boil at low temperature for a long time basically

>>14663480
The shittiest, most pitted cast iron in existence - as hot as possible. Steak IN.

I have never stepped foot inside a Walmart in my entire life. Not for any conscious reason, they just don't have it in my city. However, if they did, I would be most interested to check out the meat/produce section

>>14663491
no oil?

>>14663494
Its not as horrible as you would expect. Its not the kind of meat you would get at a great steakhouse or a local butcher, but its on par with other local grocery stores.

>>14663491
Wait four (4) minutes then flip. These are 1 inch thick steaks. Less time for a thinner steak

3 more minutes then add a fat knob of butter. Do not reduce heat. Fry the steak in browned butter for 1-2 min flipping every 30 seconds

>>14663505
I prefer medium rare and this is a little over, but I'll take the trade off for a nice crust on my butter fried steak

I thought meat was cheap in muttland?

Thanks for tuning in. This has been Steak Night with yours truly

>>14663505
>almost 10 minutes per steak
Dude wtf

>>14663484
>>14663488
I wanted to eat it as normal steak is this impossible

>>14663470
You should have shame about walmart steaks.

>>14663477
Throw in a pressure cooker with tomato and beef stock for pot roast, with tomato salsa and taco spices for shredded beef tacos, or soysauce + rice vinegar and add in stir fried garlic and broccoli for a beer and broccoli

>>14663584
>>14663599
But the results don't lie

>>14663589
Unless you enjoy eating shoe leather, then yes.

>>14663470
I want to move to America everytime I see prices like that. That is double in Canada, fuck soy nation.

>>14663483
It's the fact that it's the first couple of cuts off the large end.

>>14663610
A black man claims on YouTube if i salt the steak for hours it becomes tender

>>14663611
To be fair it's only .934 kgs, but when Kroger out these on sale last in my area, it was like $7/b.

>>14663630
Did you buy a chuck eye steak? Show us what you bought

>>14663589
you are retarded for buying a piece of meat that has to be cooked in liquid for hours in order for it to be edible without knowing, that or grind it up and make burgers

>>14663589
If you bought high quality beef then yes it is possible but it is way better just boiling it or making minced meat

>>14663584
you really should never rely on time as a metric for when you are done cooking the steak, each cut is different, a thin cut cooks much faster etc etc

personally i started flipping my steaks every 30 seconds and started getting better results. the cook is much more even and the crust still develops very well. I like to butter baste at the end at medium heat for a little bit depending on the thickness (still flipping every 20-30 seconds as i baste)

another tip i would recommend is salting your steak thoroughly after patting it dry with paper towel and letting it rest in the fridge, ideally on a rack. the drier the surface of the steak is the easier to develop a good crust, in my experience, and the steak is able to absorb the salt as a sort of meat brine.

>>14663643

>>14663769
(let it rest an hour or two but at least 45 mins in the fridge to fully absorb the salt)>>

>>14663774
these will still be pretty good you can cook em up in a pan but it's more like fajita meat or something than what you would traditionally consider to be "a steak"

>>14663769
Is a cast iron needed for a good steak?

>>14663769
OP here. I should have added that I salt the steaks at this step >>14663480 and as they rest a lot of moisture is pulled to the surface, which I then pat dry with a paper towel right before I pepper and cook. And yes, I pepper before I cook. I know it burns the pepper but I guess that's what I prefer

>>14663790
I have a cast iron personally but I used to use a non-stick skillet and you can get good results either way. I might be getting a slightly better crust on cast iron but it's not a huge difference I don't think.

>>14663773
Use the YouTube salt method and cook them like a steak. Post results here

>>14663796
those look fantastic bro
i personally think the raw black pepper thing is a bit of a meme, I don't notice much of a difference lol

>>14663783
okay thats fine i didnt want to be stuck with stew, ill probably get some spices to make them fajitas

>>14663470
>>14663480
>>14663491
>>14663505
>>14663513
>>14663529
Pretty much how I do it, except I'll add some whole garlic cloves and a few sprigs of thyme to the butter.

>>14663800
what is the youtube salt method?

>>14663949
I was referring to this comment made earlier in the thread >>14663630

>>14663949
>>14663959
https://www.youtube.com/watch?v=yLC2iOEDiVQ

>>14663959
>>14664003
oh i see

interesting, though I actually have some chuck right now i'll probably try this with it and see what it's like

>>14663643
ANON ILL SUCK YOUR COCK FOR HALF

>>14663470
those are some fucking SAD! looking ribeyes

>>14663513
>>14663529
Impressive

>>14664051
You just want to suck a cock. The steak is secondary.

>>14664054
I've seen much worse at least there's a little bit of marbling going on

>>14663774
FYI your meat has a store number on it. If this is your photo, you live in TX. Just in case you give a shit

I have been coming to /ck/ off and on since about 2010, and the most bizarre thing about it is still that I seem to be the only person here who uses a grill to cook steaks.

>>14663643
Damn that's well marbled

>>14664175
yeah i noticed that after posting whatever, most of my friends already suspect i post on 4chan. open secret type thing

>>14664298
if you live in an apartment, which most people who post on 4chan probably do due to age range, cooking on a grill can be a hassle if not unfeasible, thus the pan fry is the way to go. ive lived in a shared house for the past 5 years and still mostly cook them in the pan just due to hassle, if youre cooking for just yourself setting up the coals is just not worth it most times

>>14663589
Depends.
Chuck steak like a "delmonico" where it's the part of the chuck that was next to the ribeye and sliced thin, yeah. It's a fine european style thin steak. Fry it on iron with garlic and butter, lovely.
There are some thicker steaks which can be sliced from a chuck; they're going to benefit from tenderizing. Braising is traditional, but a jaccard needler can help. They'll have some chew to them. Not unpleasant, but not buttery soft like filet. Just keep following that filet - ribeye - strip progression a step or two, and that's chuck steak. Firmer texture, flavorful. I'd place it between strip and sirloin on both the flavor and firmness scale, but I'm a lowlife anonymous tastelet, so ignore me and braise it in dr. pepper with some old bay and make tacos.

>>14663513
You can get good crust and keep it medium rare or less by not letting it sit in room temperature that long. Right out of refrigerator is fine.

>>14663790
You can get a nice sear with some oil and a stainless-steel pan. I wouldn’t use a Teflon-coated one—hot enough for a good sear is hot enough to burn up the Teflon (you’ll smell it).

How do you cook a thicker steak without the outside getting burned?
Flipping it often helps, but its still not enough. Is finishing it in the oven the only option?

>>14664639
lower your heat moron

>>14664639
The best answer is to get a thinner steak.
Thicker steak is easier to do rare; thinner steak makes it easier to more thoroughly cook.

Nobody wants a nice, thick, well done steak. Thick is for rare or medium-rare.
And the longer you let it come up to room temperature before searing, the less rare the innards will get.

Butter basting and oven finishing after the sear can help it come up to medium.

>>14663470
18 bux for 2 ribeyes what the fuck

>>14663643
>Did you buy a chuck eye steak?
I just recently discovered chuck eye steaks were a thing and oh my god they're so good and so fucking cheap. My local kroger had them on sale for 4 dollars a pound the other day. Cheaper than ground beef, fucking crazy.

>>14666714
Is that cheap or expensive to you?

>>14668005
yes they're an awesome value cut and I've been able to find some very well marbled chuck eyes from time to time like these ones were >>14663643

>>14663470
Anon, it already expired in May...

>>14663505
>>14663529
>4' @ ~500°C
>flip
>4' more @ the same teperature
your steak is overcooked

>>14663611
The states that border canada are practically the same so you wouldn't experience a culture shock :D

>>14668270
Yes I'll admit I overcooked this one a tad, but there will be many, many more steaks in my life that I'll have the opportunity to do better on. At least I didn't throw a filter on the image to make it look rarer and lie to you all about the doneness

>>14668191
month day year

>>14666714

It's a dollar cheaper than my local market which sells them at $9.99 a lb.

>>14663491
what did you season it with?

>>14669055
Salt and pepper

>>14663470
Support your local butcher, faggot

>>14664079
reevaluate your life you oxygen thief

>>14669755
Why?

>>14669755
this

>>14669755
They would have to cut their prices in half to match while still being inferior in quality. They can fuck off.

>>14670963
Why though?

>>14671124
https://medium.com/@clermontventures/5-reasons-to-shop-at-your-local-butcher-shop-instead-of-at-a-large-grocery-chain-b3b96f685a94#:~:text=By%20buying%20local%20and%20building,in%20the%20best%20way%20possible.

>>14671134
None of the reasons listed in the article are important to me

>>14663525
Depends on where you live. One of my old college friends was from Chicago (close to at least), and meat is cheap there because there's a lot of meat processing that happens there. I'm from South Dakot and cattle farming is pretty common. Meat isn't cheap though because it all gets shipped off elsewhere. Only way to get it cheap is to be friends with a farmer and then every once and a while you might get a chance to buy a fresh side of a cow.

>>14671271
then don't support walmart and the walmart effect.
>force local businesses to cut costs in the form of decreasing wages or laying workers off altogether increasing unemployment and decreasing income in your community
this is especially bad if you produce anything that is also sold at walmart
>force local businesses AND even walmart's suppliers to decrease production cost which almost always lowers the overall quality of the product
lowers consumer utility

>>14663491
>cast iron, as hot as my burner will go
>>14663505
>9 minutes total cook time
>>14663513
>medium rare finish
Do you have the coldest burner in all of existence, or something? That steak isn't even that thick.

>>14671449
maybe he's cooking on electric?

>>14671453
I cook on an electric burner because my apartment is old. If I let a steak sit on high heat in my cast iron pan for that long, it would be approaching medium well.

>>14664298
I love the gravy from steaks, in my country we dip white bread in it.

>>14663774
>Fort Wayne Texas Kroger
Watch your back next time you go shopping anon

>>14671467
>tfw electric burner
why even live?

>>14663774
>he pays airfare for reject Uruguayan chuck

>>14663604
What the fuck ? Don't do that with a fucking ribeye you retard, there are cheaper cuts that benefit far more from this as they are more flavorful and become really tender (e.g chuck)

You really gotta be out of your fucking mind if you're putting steak in a pot roast.

>>14663589
You coud slice it into two inch large slices, and marinate them in freshly made pineapple juice for like 2 to 3 hours. The enzymes will turn that piece into a very tender steak. It will impart some flavor to it but don't hesitate to wash that shit and make a second marinade with your spices of choice.

If you cook it as a steak it should be fine then.

>>14671449
It's a very old and shitty gas stove. But the results don't lie

>>14672232
Are you drunk? He was responding to a question about how to cook chuck, not ribeye

>>14663769
>another tip i would recommend is salting your steak thoroughly after patting it dry with paper towel and letting it rest in the fridge, ideally on a rack. the drier the surface of the steak is the easier to develop a good crust, in my experience, and the steak is able to absorb the salt as a sort of meat brine.

It's called a dry brine. Salt both sides of the steak heavily, rest on a wire rack uncovered in the fridge for 3 days. Then follow the usual procedure, bring up to room temp, season etc

>>14669755
Don't open a butcher shop if you can't get enough customers.

>>14672232
He was talking about chuck you lazy cunt. Read the thread next time fuck head.