Steak Lovers: This Cut Will Save You Lots of Money

In this recipe learn how to turn a cheap, tough cut of steak into a juicy, tender one that's easily equal to any ribeye. This chuck steak has all the flavour of a ribeye, and with the 3 simple steps in this recipe, it can be just as tender as well.
Learn how to cook a steak with the 3 steps in this video, jacquard (jacquarding), dry brining and reverse searing. You can apply these methods to any tough cut of meat, so you can tenderise any cut of beef, pork, chicken... You name it this method will work.
RECIPES:
bengoshawk.com/

[@smoath]

Brilliant! I'm definitely gonna try this, thanks 👍🏻(btw it's not blood coming out the cured meat. It's purge - water coloured by proteins)

[@johemavila7119]

The quality of these videos are so well done, been binging for a while lmao

[@BenGoshawk]

Glad you like them!

[@f.f6319]

Earned a subscribe bro. Solid techniques and explanations, thanks.

[@BenGoshawk]

Thanks, I appreciate it!

[@iaio85]

Keep up the great work Ben!
Your style reminds of Ethan Chlebowski, you deserve so much more attention!
I would have loved to see what for example Baking Soda plus starch coating would have done to it (Asian cooking and velveting tricks).
And maybe for the next video, something about MSG? Differences in taste where and how it's used and how does Dimsimlim's YumYum compare to it (roasted MSG or so).

[@BenGoshawk]

Thank you!

[@WMK4757]

nice

[@basvannoort4289]

great video! is this method preferable over cutting the steak in 4/6 pieces?

[@BenGoshawk]

Thanks! I like cooking a larger piece because smaller ones will cook a lot quicker so you won't end up with meat that's as tender. If you have the time and your oven goes low enough then 90-100c for 2-3 hours will be more tender again. 👍

[@peterdurand3098]

Cooking the meat sous vide instead of the oven is SO much easier and foolproof.

[@BenGoshawk]

It is a great method but it takes so long

[@luis2262]

@@BenGoshawkWell, you are brining it for 24 hours with this method so I guess sous vide would still be a better alternative.

[@beverlyfitzgerald7675]

That method is not as effective as using a velveting technique.

[@BenGoshawk]

The velveting technique works great for meat that is thinly sliced before being cooked but it's not very effective on thick-cut steaks like this one, with either technique (water or bicarbonate).
You can "marinade" the steak in bi-carb (baking soda) for a long period of time so it can work its way into the meat, but it gives a not-so-great aftertaste. This is not so obvious in a stir-fry because they're usually highly flavoured with spices, sauce etc etc, which hides that taste.
I wanted this method to not impart any taste to the steak that's why I chose these 3 techniques. I have another 3 techniques that I've tested out that tenderise amazingly BUT leave an aftertaste, if people like this vid then I'll make that one as a follow-up.
Thanks for your comment