/ck/ - Food & Cooking

[Anonymous No.6703718]

hey /ck/ I need some advice. What is a good way to prepare a chuck steak with common household herbs/spices? Been a totinos party pizza fag for a long time now and decided it was time to try out something legit. I know chuck is a cheaper cut, I just want some practice at this before i can confidently spend 10-15$ on a more expensive cut and be confident it will come out well.

[Anonymous No.6703731]

>>6703718
Season it to your liking. Salt and pepper is fine. Grill it to medium or medium rare. Thinly slice across the grain. Eat it.

Cube it up. Throw it in a crock pot with a cup of beef broth, some crushed cloves of garlic, thyme, pepper, a chopped onion, a couple of chopped carrots and parsley. Cook on low until it falls apart. Reserve the liquid for dunking. Toast some buttered french rolls under the broiler. Don't look away they burn fast. Dunk sandwich in sauce. Hey, you made a french dip good job.

[Anonymous No.6703733]

>>6703718
chuck is terrible for grilling. you should have bought skirt or flank steak.

[Anonymous No.6703735]

>>6703733
It grills fine if you slice it right. You need a razor sharp knife and knowledge of how to cut against the grain. You also have to deal with getting rid of the tough tissue that's inedible unless you braise the shit out of it.

It also makes good burgers.

>>6703718
OP, buy a chuck steak and ask the butcher to grind it.

[Anonymous No.6703741]

>>6703718
salt
pepper
cast-iron pan
fire
oven

STEP ONE
SET YOUR MEAT OUT, COVERED, TIL IT HITS ABOUT ROOM TEMPERATURE

STEP ONE-A
SET YOUR PAN ON THE BURNER
PUT ABOUT A HALF TABLESPOON OF SAFFLOWER OIL IN THAT BITCH
COAT THE PAN
GET IT AS HOT AS THE SUN

STEP ONE-B
PREHEAT YOUR OVEN TO 400F

STEP TWO
APPLY SALT AND PEPPER LIBERALLY
PRESS LIGHTLY TO SEAT

STEP 3
PUT THE MEAT IN THE PAN AND DONTYOUDAREFUCKINGTOUCHIT FOR ABOUT 30 SECONDS
LOOK FOR THAT DEEP BROWN PATINA
LET THAT BITCH GET NICE AND CRUSTY
FOR THICKER CUTS YOU'RE GONNA DO THE SIDES, TOO
FLIP AND REPEAT

STEP 4
TURN THE BURNER OFF
TAKE THE PAN
PUT IT IN THE OVEN FOR ABOUT 40 SECONDS OR WHATEVER TO FINISH IT.
I LIKE 40, YOU MIGHT WANT IT MORE DONE, I DONT KNOW. LOOKS LIKE YOU GOT SOME GRISTLE TO RENDER THERE.

STEP 5
TAKE THE PAN OUT
REMOVE THE MEAT AND SET IT ASIDE
DEGLAZE THE PAN WITH RED WINE OR BALSAMIC VINEGAR
SERIOUSLY DONT FUCK WITH THE MEAT FOR LIKE 5 MINUTES
SERIOUSLY, DON'T
JUST DON'T TOUCH IT

STEP 6
SPOON THE PAN SAUCE ONTO YOUR STEAK
EAT
EAT.

[Anonymous No.6703742]

>>6703718
As it's really a stewing steak, soak it in a solution of water and a few teasponns of bicarbonate of soda for about an hour before you season it and start cooking. It will turn out more tender. This is something you should only do to improve cheaper cuts that aren't suited for grilling.

[Anonymous No.6703801]

>>6703718
chuck it out.
eat totinos pizza rolls instead.

[Anonymous No.6703838]

>>6703718
make beef stew, you faggot

[Anonymous No.6703853]

>>6703718
You can make a beautiful stew with that cut.

[Anonymous No.6703860]

>>6703718
Chuck is not something you grill. It's something you grind up into burgers or cube and put into a stew.

It will give you a bad impression of steak. If you're poor, just buy a thick-cut ribeye to grill next time you're at the store and learn how to make a nice medium-rare steak. It takes practice, but isn't that hard to learn.

[Anonymous No.6703877]

>>6703718
Chop it up fine with a knife and make some burgers man

[Anonymous No.6704040]

>>6703860
>thick-cut ribeye to grill next time you're at the store and learn how to make a nice medium-rare steak
>thick-cut ribeye
>medium-rare
ALL THAT NOT-COOKING SURE HELPED THE FAT RENDER IN THAT NICE HUNK OF BEEF DIDDNIT
BOY I BET YOU SURE ARE GLAD YOU DIDNT HAVE IT MEDIUM
CANT HAVE TOO MUCH FLAVOR GOING ON RIGHT

[Anonymous No.6704050]

>>6704040

actually.. if you knew anything about grilling, you'd know if a steak is lean that it's better served rare/med rare. if there is more marbling/fat, it's better cooked medium.

depends on the cut. even if it's the same kind of cut, there's variance in intramuscular fat.

[Anonymous No.6704053]

>>6704040
Do you order prime rib medium too, faggot?

[Anonymous No.6704057]

>>6704040
is it opposite day on /ck/?

[Anonymous No.6704058]

>>6704050
WOW YOU SURE TOLD ME

>>6704053
NO I JUST GO IN THE WALK-IN AND CHEW ON THE PRIMAL LIKE AN ANIMAL

[Anonymous No.6704060]

>>6704058
deal with it, cunt. a medium rare prime rib is the pinnacle of red meat.

[Anonymous No.6704064]

>>6704058

THIS IS WHAT I HAD FOR DINNER TONIGHT

BUT HEY, WHAT DO I KNOW ABOUT GRILLING STEAK I'M JUST SOME ANONYMOUS FAGGOT

[Anonymous No.6704068]

>>6704064

[Anonymous No.6704070]

>>6704064
stop yelling

[Anonymous No.6704074]

>>6704070

WHAT, WHY?

[Anonymous No.6704078]

>>6704060
>the pinnacle of red meat
AND IF YOU BELIEVE THAT, WELL THEN I'VE GOT SOME WATERFRONT PROPERTY IN BROOKLYN YOU MAY BE INTERESTED IN

[Anonymous No.6704081]

>>6704074
>>6704078

[Anonymous No.6704085]

>>6704064
nice marbling anon

[Anonymous No.6704093]

>>6704064
ITS

ROOOOOOOOOOOAW

[Anonymous No.6704100]

>>6704085

idaho wagyu.. i forget the name of the farm, but there were a ton of brochures in the kitchen at work and my boss had these steaks.

they were good.. butter poached dungeness crab, broccolini, and taters. i think he just pan seared them to medium rare but the sear was really crispy and nice; like pittsburgh style but not quite as charred

[Anonymous No.6704104]

>>6704100
did you make that yourself or was it for a restaurant? the plating is godawful

[Anonymous No.6704109]

>>6704104

just a staff meal m8

[Anonymous No.6704110]

>>6704109
ahh then that's ok
but not something i would ever want to put out for a customer

[Anonymous No.6704114]

>>6704100
SURF&TURF IS THE DANKEST OF MEMES

YOU HAVE MY UNDYING ADULATION, KING OF MEMES

[Anonymous No.6704117]

>>6704110

it's not even a plate i would have on a menu.. it's basic, good eats and i have never had wagyu beef before.

was the second best steak i've ever had. the best was a 70 ounce bone in, dry aged NY strip.. i cheated and had crab/bordelaise sauce on it and that shit was like $80 iirc

[Anonymous No.6704121]

>>6704117
what the fuck do you need a 70oz steak for?

[Anonymous No.6704128]

>>6704121

the bone was huge (no homo)..' the steak was probably about 20-24 ounces. it was thick af, looked like a brontosaurus steak

was at jeff ruby's in cincinnati

[Anonymous No.6704177]

>>6704109
>staff meal
>bottle of wine next to the plate
yeah i dont think so.

[Anonymous No.6704218]

>>6704177

the four people closing had kobe beef and drank wine, fag. i'm sorry that it's fun where i work.

>wine wasn't very good, was left by a large party earlier after they paid a massive corkage fee. some chilean bullshit

[Anonymous No.6704222]

>>6704177

the four people closing had wagyu beef and drank wine, fag. i'm sorry that it's fun where i work.

>wine wasn't very good, was left by a large party earlier after they paid a massive corkage fee. some chilean bullshit

[Anonymous No.6705467]

>>6704222
trips confirm bestfunjob

[Anonymous No.6705472]

>>6704222
what kind of establishment is it? is it a steakhouse, or something more refined?

[Anonymous No.6705581]

>>6705472

everything's made from scratch in house.. i'd say it's contemporary american with an emphasis on nice cuts of meat.

it's not where i plan on spending my entire career but the pay is good, food's fun and good, and it's two blocks from where i live.

[Anonymous No.6705585]

>>6705581

>not eating foie gras a few times a week

can dump a few more if youd like

[Anonymous No.6705764]

>>6703718
>chuck steak

Chuck it into the trash and buy a better cut

[Anonymous No.6705770]

>>6705764
Fuck you

[Anonymous No.6705782]

>>6705770
Go ahead. It won't make your shit tier cut of meat taste any better.

You can chew on my ass and it'll probably be more tender than your shit tier chuck steak

[Anonymous No.6705797]

>>6705770

We're trying to be helpful bro. Part of cooking a decent steak is choosing the proper ingredient. As others have said, chuck is a tough cut with a lot of connective tissue in it. It's best suited for low-and-slow cooking methods like a stew or braised as pot roast. You're only making things harder on yourself by trying to prepare it as a "steak".

[Anonymous No.6705833]

Am new to cooking, so be kind.

What is the cheapest cut of beef?

[Captain Faggot No.6705901]

First you would probably like to jiccard the ever living fuck out of the chuck with a fork if you don't have the proper tool then beat the fuck out of it gently with a meat Mallet then season to your liking serve medium rare and with your side of choosing

[Anonymous No.6705970]

>>6705833
Just cook a london broil
They're on sale often

[Anonymous No.6705996]

>>6705782
Chuck is only shit tier if you buy shit tier cuts like round or select cuts like the poor person you are.

[Anonymous No.6706018]

I am cooking a Chuck Steak Sous Vide in my slow cooker right now for 48 hours at 130 degree f

Its going to be dinner tomorrow night.

[Anonymous No.6706023]

>>6705901
>beat the fuck out of it gently

[Anonymous No.6706024]

>>6705797
This. As odd as it seems, the more expensive cuts of beef are actually easier to cook. Just salt and pepper, and fry in butter, or grill until done. Even if you fuck up, it'll still be delicious.

With cheaper/tougher cuts of beef, you have to get pretty creative with how you cook it to make sure that it doesn't come out like a piece of shoe leather. Like the post above said, use low-and-slow methods for chuck, you are not going to cook this cut of beef like a steak if you actually want to eat something good.