@@deanwilliams534 I think about and hour or a little less. Depends on the size. I’ve since moved on to Sous Vide cooking using my Instant Pot but I plan on getting a Sous Vide stick and container. Much better result than reverse searing.
What fresh herbs are you using? Great video, BEAUTIFUL finished steak. Been doing this with ribeyes for a couple years now but just learned about chuck steak, chuck eye steak, and cooking chuck roast LIKE a steak. Love my cast iron btw. Thank you sir.
Is it feasible to make a pan sauce when doing this method? Also, what other sauces/toppings would go well with this in your opinion (chimichurri, au poivre, bearnasise, etc.)?
@@stevenberliner7964 I can put Bernaise and chimichurri sauce on anything. I have a good chimichurri recipe on my channel as well as a steak Au poivre recipe
@@stevenberliner7964 but yes once you sear the meat I would deglaze with some beef broth or some white white and finish with stirring in some cold butter. Maybe with some minced shallots and a few herbs too.
Reverse sear for 1.5 hours only? I am not sure if I want to try that. Now that chuck roast is the price of rib Eye before the inflation. I have to Sous vide at 129.5 for 24+ hours to have the same tenderness of Rib eye. I just feel that it is still chewy if you only reverse sear for 1.5 hours.
@CookingGrillingwithKarl that's good for you. How is your experience with reverse searing? I asked because I know that it is a tough cut. Not denver steak. Chuck Roast. It is tender like a prime rib if you sous vide for 23 hours. I personally like 48. But honestly. Get a sous vide instead. Cost about 100 bucks. Best to use it on cheap cuts. Saves money. Using instant pot. Issue is temperature control. If you can control temperature. You can control the doneness of the meat. And cooking in such a low temp for a long time also tenderize the cut in a very dramatic manner.
Looks nice. Although this isn’t reverse seared. Reverse searing is when you cook the meat low and slow to the temperature you want first. Then sear hot and fast at the end just to get a crust. I recommend sous vide for 24 hours and then pat dry and sear hot and fast on each side. A minute or less. It’s amazing that way.
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Looks beautiful! Gotta try it now. Subscribed
Thanks for watching and subscribing
Looks delicious!! Nicely done.
Oh man, that looks amazing! Another great recipe!
Thanks for watching.
your content quality is good , keep it up .yummy
Thanks for your comment
I clicked instantly 😂
Thanks for watching
Looks good
I love the versatility of the Chuck roast. When you've got a really well marbled roast, this is an awesome way to cook it. Great vid.
Thank you. I’m going to do a Sous Vide chuck roast finished by searing soon
THis Chuck Roast looks like art in your video. Very delicious. Great job on your video.
Looks great... My chuck roast is in the oven NOW... We shall see how this works out for me... I'm Optimistic... Thank you for the great video
@@wmsmitchell I’m getting into Sous Vide now. The meat comes out so much more tender and juicy
About how long did you cook in oven to achieve 125°? It looks great. Thanks for posting
@@deanwilliams534 I think about and hour or a little less. Depends on the size. I’ve since moved on to Sous Vide cooking using my Instant Pot but I plan on getting a Sous Vide stick and container. Much better result than reverse searing.
What fresh herbs are you using? Great video, BEAUTIFUL finished steak. Been doing this with ribeyes for a couple years now but just learned about chuck steak, chuck eye steak, and cooking chuck roast LIKE a steak. Love my cast iron btw. Thank you sir.
@@akcharlie1960 Thanks for watching and commenting. I used rosemary and thyme.
Love steak
Is it feasible to make a pan sauce when doing this method? Also, what other sauces/toppings would go well with this in your opinion (chimichurri, au poivre, bearnasise, etc.)?
@@stevenberliner7964 I can put Bernaise and chimichurri sauce on anything. I have a good chimichurri recipe on my channel as well as a steak Au poivre recipe
@@stevenberliner7964 but yes once you sear the meat I would deglaze with some beef broth or some white white and finish with stirring in some cold butter. Maybe with some minced shallots and a few herbs too.
@@CookingGrillingwithKarl Thank you, Chef Karl!
Reverse sear for 1.5 hours only? I am not sure if I want to try that. Now that chuck roast is the price of rib Eye before the inflation. I have to Sous vide at 129.5 for 24+ hours to have the same tenderness of Rib eye. I just feel that it is still chewy if you only reverse sear for 1.5 hours.
My Instant Pot does Sous vide and I plan on trying that method. I’m still able to find Chuck roast under $6 per lb.
@CookingGrillingwithKarl that's good for you. How is your experience with reverse searing? I asked because I know that it is a tough cut. Not denver steak. Chuck Roast. It is tender like a prime rib if you sous vide for 23 hours. I personally like 48.
But honestly. Get a sous vide instead. Cost about 100 bucks. Best to use it on cheap cuts. Saves money. Using instant pot. Issue is temperature control. If you can control temperature. You can control the doneness of the meat. And cooking in such a low temp for a long time also tenderize the cut in a very dramatic manner.
I tried this but it was not tender at all
Sorry to hear. I picked a chuck roast with a lot of fat and marbling. I'm sure that helped..
@@CookingGrillingwithKarl I will try it again! I love my steaks 😁
Looks nice. Although this isn’t reverse seared. Reverse searing is when you cook the meat low and slow to the temperature you want first. Then sear hot and fast at the end just to get a crust. I recommend sous vide for 24 hours and then pat dry and sear hot and fast on each side. A minute or less. It’s amazing that way.
I did cook the roast at 275 until it hit 125 degrees and then I seared it
C'mon mane, You gotta at least take a bite of it for the viewers
You’re right bro and thanks for watching
Looks good
Thanks for watching