Carnivore Diet Cheat Code: How To Cook A Tender Chuck Steak (Almost) Perfectly
ฝัง
- เผยแพร่เมื่อ 13 ส.ค. 2023
- Unlock the ultimate carnivore diet cheat code with this step-by-step guide on cooking a tender chuck steak to near perfection! Join me in this mouthwatering video as I reveal the secrets to transforming a humble chuck steak into a melt-in-your-mouth masterpiece. From marinating tips to cooking techniques, you'll learn the tricks that will elevate your carnivore diet experience to a whole new level. Whether you're a seasoned meat enthusiast or just starting your carnivore journey, this video is packed with essential knowledge. Hit that like button, subscribe for more savory content, and prepare to revolutionize your carnivore cooking game!
So far I've lost 135lbs on carnivor and love it. At my local small chain grocery store I get Denver steaks or tri tip and that's what I eat for dinner 80% of the time and I get them for between 6 to 7$ for a around a pound. And they also have organic turkey breast for 2.75$ a lb and those things are huge and i eat them every now and then for variety. For breakfast I have 4 eggs with some leftover turkey breast cut up in it and if I don't have any turkey I eat 6 eggs(I don't usually eat until 1pm so technically not breakfast) I get the 18 pack of organic pasture raised eggs for 3.75$ at Sam's I figure I'm spending around 12-14$ a day on food including butter and Redmonds salt. I absolutely do not miss the standard American diet. Just a tip if you have any arthritis or gut issues try switching to white pepper. Black pepper has 22x more Oxalates than white pepper and is more inflammatory but if you dont have those issues i say eat what is already working for you.
Thanks for the pepper hint. I have gut issues and a container of white pepper. Problem solved.
Those are cage free, not pasture raised
Cage free just means they’re on the floor in the huge house instead of up in the cages
Free range means there’s a tiny door somewhere in the huge henhouse that they could go out into a very small caged area of packed dirt. 99% of the hens do not even know it’s there.
Only pastured or possibly pasture raised eggs are from hens who are outside.
These are simply marketing terms, legal terms in fact. Each term is defined by law.
They all eat soy chicken feed too 🤢
Try to find a local egg lady (raises her own hens and on soy free feed if possible-pricey but way way more nutrients)
You can get pastured for $3.99 at Trader Joe’s or $4.29 at Aldi’s. I can’t eat eggs but hubby does.
@Skiis44 right! I have autoimmune issues affecting gut and arthritis and I love pepper so I use alot. I will definitely be giving white pepper a try.
Great video. For a better steak try seasoning your steak a few hours earlier and let the steak reach room temperature. This will give it time to absorb the seasoning and allow the meat to relax.
@dantex380 thx for the info
I like to season meat before freezing it so when I'm ready to cook it, and it thaws out, the meat will absorb the seasoning
Tastes great!
That’s a great tip. Another thing you can try with a less expensive cut (ie chuck steak) is a sprinkle of powdered milk along with the other seasoning. It really softens the steak nicely.
@@dantex380
Thanks for the tip!
Normally if I want to soften a tough piece of meat, I sprinkle some baking soda (NOT baking powder) on the meat at least 20 minutes before cooking it.
I learned that by watching Chinese cooking videos on TH-cam... I believe it's called "velveting". Works great!
@@cillaloves2fish688 I’ve tried too. I find it can alter the taste of beef slightly (maybe I use too much). I do use it for chicken all the time and it makes it super tender.
That pan technique is wild. Dump the old stuff and wipe it clean brother - just avoid soap and scrubbing. Seasoning a pan refers to the thin layer of oil, it doesnt mean leaving behind old food to flavor the next thing you cook.
That's some old school advice. It was once bad to use soap because soap had lye in it, which would strip the seasoning. Modern dish soap doesn't have lye. There's no reason not to hit it with a few drops of Dawn. As for scrubbing, I use copper wool and a stainless chainmail scrubber on all my cast iron. It doesn't hurt the seasoning at all, unless the seasoning isn't sticking properly - in which case, I want the loose bits to come off, so it doesn't end up in my food. It's not hard to add another coat of seasoning.
❤THANK YOU FOR TALKING ABOUT THE BLOOD❤ So many people think the JUICE is blood. When you cook blood it turns BLACK. When you cook the juice it turns into gravy❤ BLOOD is in the veins. JUICE is in the meat❤❤❤
Nice tutorial! I've been enjoying chuck recently as a cost effective alternative to my favorite ribeyes. I learned a few years back (before I was Carnivore), to cook steak from frozen. It takes a bit longer, but comes out great, because you don't have that thick, gray layer. Nice and juicy in the center with a thin gray layer. Using an instant read digital thermometer is the key. Also, I let my cast iron skillet warm up 10-15 minutes on a lower-medium heat. You don't need medium heat or any higher. The cast iron will slowly heat and then hold that temp. I'll let it heat the frozen steak until I lightly sear each side 2x, and cut the heat low when I do the 3rd flip, and cook on low heat for a little while. A thick cut steak takes 30-35 minutes. Then I top with Kerrygold! Delicious! Another aspect of this way of cooking steak, is that I season it, wrap it in parchment paper, and then freeze in a ziploc freezer bag (squeeze out any air). This allows the salt and spices to tenderize the meat while it's cooling to the freeze point in the freezer. I hope this helps.
Chuck roast is my favorite cut! I sear it on cast iron like any steak. Because it's thicker it's cooks perfectly. Nice beefy flavor, tender, and fatty! Try the roast! Also... We do rinse out cast irons, just no soap (wipe with paper towels and dry).
Man I wish I knew that messed my wife’s skillet up
@@bigswollzjourney8848you can re-season it
@@bigswollzjourney8848 Cast iron pans are never permanently messed up. Scrape the pan with a hard scraper. They make them scrapers especially for cast iron pans. They are hard plastic with a blade-like edge. They even have harder and thicker scrapers that will scrape off rust. Then rinse. Dry with paper towel. Then re-season the pan. Best way is to add olive oil or avocado oil (NO vegetable or canola oil), spread the oil with a paper towel then put in a hot oven for a few minutes. There are videos on how to re-season or season a cast iron pan. You can make that pan look shiny and new.
@@1Hope4All thanks!!
@@bigswollzjourney8848 In the winter when I don't mind the kitchen getting hot, I use the oven often. After I bake something, I run the temp up to 500deg. When it beeps at me, I smear a super thin layer of oil or fat on the pan, toss it in the oven, turn the oven off, leave it till I need the pan again. If you get a damn good season on it, you can actually use soap once in a while. Hell, mine is so well seasoned, I can soak it in the sink overnight with no issues whatsoever. BTW, season inside and outside and the handle.
Try a whole chuck roast (about 2-inches thick) on the BBQ. They are usually about 4-pounds. On the BBQ you can get some good bark on the outside, and due to the thickness it stays rare or medium rare in the middle. Talk about delicious ! And the bonus is, you can eat for several days, and its great cold for snacking. I think its equal to or better than a ribeye, and much less expensive.
Bro clean that cast iron.."seasoning" is not the stuff that's leftover from cooking an not cleaning. Its the coating of oil that is polymerization on the pan to make it nonstick.
Right…🤣🤣🤣🤣
Yes I was flabbergasted
Wash it, dry it, wipe it down with a lil oil. Put it up.
This is similar to America's Test Kitchen recommendations for quickly cooking thin pork chops. You don't have to wait for the pan to heat up, just throw the meat in the pan, allowing it to have more 'slow cook' time, but speeding up the total cook time. Timing and correct pan heat setting is critical to avoid over-cooking. Its quick enough that you can just monitor to avoid over-cooking, you'll get dialed-in on the process after a few times.
One tweak you could experiment with is salting the meat ahead of time and allowing it to absorb into the meat for at least a few hours, if not overnight, while sitting on an open-air rack in the fridge. This gets the salt throughout the meat and drys the exterior, allowing for a better Maillard reaction (tasty brown crust), better concentration of beefy flavor, and slight tenderization by the absorbed salt over time.
I'm not a cook either, but steak is what I do now, so I've picked up on these things.
I’m with you on the One Meal a Day!! So many of the experts keep saying eat more. Well, that doesn’t work for me. I’m going to stick with your way and see what happens.🧐
Dr. Kiltz usually says to eat one meal a day
Cover it in salt at room temp and let it sit for 3/4-1 hr. Rinse it well and pat as dry as possible with paper towels before cooking however you like. Salt basically breaks down the tough sinew and your steak will fall apart (some are better than others).
I’ve found the Chuck roasts are better (just slice down the middle to make them steaks). The thin sliced Chuck steaks seem tougher on average. Maybe they are further towards the rear of the cow. Best two steaks in the Chuck are the first two which I believe they make the roasts from.
Thank you. I salt with kosher salt the night before or at least a few hours before. No other spices because I was on a beef, bacon, butter and eggs challenge. I cook a lot of chuck roasts, but not the steaks. I'll be trying this!
Beef butter and bacon doesn't mean you can't use them garlic, salt and pepper. None of those are going to hurt you except we're too much salt.
@@dreichert1438 I was doing a challenge that required just salt. Outside of that challenge I may do it differently. I only said what I do, not what I must do or what others should do. I have come to enjoy the simplicity of flavor though and will probably choose to continue as such with just salt 😊
@@coffacuppie I've been playing around with eating a lot more meat in possible preparation for trying to go straight carnivore. And I have been a heavy meat eater for many years. Always helps keep my weight down. But the simplicity, like you said becomes more attractive every time. I'm a salt, garlic and pepper fiend so it's tough to give that up. But recently I've been trying beef with just a little salt and it becomes more and more attractive and eating meat more and more rare becomes attractive. Plus it's so much easier for your body to process. Thanks for the info and have a good day
This is a great video. You never over talk. Your not trying to be a you tube star? You’re straight to the point,
“here’s what I do? It works for me? Give it a try. Thanks for watching. “ It’s perfect. Thanks.
Sear it. Put in crock pot. Cover with 1/2 water, 1/2 beef bone broth. Med boil for 3 to 4 hours. Done. I also put the salt and pepper on one day before hand and let sit in the fridge. Fork Tender.
On the That Dude Can Cook TH-cam site, he shows how to braise chuck
roast ( slow cook for 3-4 hours ) breaks down the collagen and tough
parts of the roast. Agree with your approach !
Agree. Exactly how I do it, in a slow cooker + - 3.5 hours.
Medium boil? In a crockpot?
@@YeshuaKingMessiah Yes. Mine has a thermostat. Not just the Lo and High About 275 F.
Thank you for sharing with our community. Love the support! Day 11 for me. Feeling great
Day 2 officially for me. Was doing ketovore prior.
I watch a lot of cooking videos, and a lot of dietary videos, and I LOVE the fact that you’re doing something successful and tasty as a non-cook.
10 days in, 12lbs down. I have been stuck at my previous weight for over a year with some exercise and muscle growth for sure. So people said I looked like I had lost weight, but I couldn’t trust the scale. I easily dropped some weight in these first days of carnivore and I have no complaints with it. Im saving money not getting fast food or hitting the bakery on Saturday mornings. This feels like the food my body has been needing all along.
I love my blade (chuck) steaks but its the airfryer for me. Once a month they go on sale and I stock up. Yum.
That's a good video. I am a chef and I have a food truck. I've always been "fit", not super fit but I've always exercised. I feel good physically. Im in my mid 40s. My point is that I tried 5 days of carnivore and on the sixth day I got off it because I was just around my other food that I sell. I sell tacos so I love my asada tacos. I have a family of 5 kids, so it would be very difficult to have all of them in this way if eating. But with all that said, carnivore makes sense, and I love meat. There was a time when I thought that I was eating too much of it and that it was bad, but I loved to find out that it's the perfect food, specially with fat. The 5 days that i tried it, I felt very good after the 3rd day, zero bloating, and didn't go much to the restroom. Hopefully, some day, I can commit a little more on it, but I love that I know what I have to do if my health is not going good or I'm not feeling good anymore. Thank you
But why wait until you get sick or don't feel well? Thou can go Carnivore now. Your kids don't have to join you in that way of eating, although it wouldn't be bad if they do. 😃
You dont ho as often to the restroom on Carnivore
I make regular food for my husband and I don’t miss it. He eats healthy but too many carbs for me.
Carne asada is great carni food! Yummmm
When I grill it, I eat it off the grill as it finishes lol it’s all about the seasonings & lime juice! I never have any make it to the tortillas that others eat it in. I just don’t eat the pintos now either.
I would like it on a salad tho…might try that. I do salads occasionally.
Thanks for this! I started documenting my carnivore journey a few weeks ago on TH-cam and watching you and others is a big help! You turned me on to the beauty of chuck steaks! Wish my wife would let me leave the skillet unwashed!!
wash the skillet the rest is cool
I have a dog. Mork. I put a little hot water in the skillet to deglaze it and feed it to him. He loves it
Tell her to leave it alone
She needs to learn!
@@yatesram9207don’t wash it
He uses it every stinkin day 🤦♀️
@@whoisjohngault16feed it to u!
I love your videos. They are short, concise and to the point. Your dog looked like she/he would've be happy to share your chuck steak. I only got a glance at her/his face. Is she a Golden Retriever?
Best thing I’ve ever purchased for cooking is a small hand-held meat thermometer. While cooking a streak, just stick the thermometer into the meat and it gives an instant reading. Get a perfect temp every time.
I'm carnivore, but pregnant, so I'm not fasting, but my husband is doing OMAD and he doesn't really like only having steak, so I have been sauteing some frozen shrimp while the steak cooks, and he loves that. I don't want any, but it is so easy.
LOL 😂😂😂 your cooking my style! I love how you use the tongs to spread the seasoning and the over cooked steak😂 I felt I was watching myself. Thank you for this video and do more please!
Just discovered that cut. I throw the leftovers in the air fryer. I don't mind if it's tough, very tasty.
Gristle in a pressure cooker turns into delicious gelatinous collagen. I collect it up in a freezer bag and put it on top of roasts in the pressure cooker.
Cast iron can be wiped out, and then cleaned with dry salt and dry scrub. Then RECOAT with FRESH OIL to store. Leaving it sitting out with old oil and particles is asking for trouble.
O yeah, i buy chuck roast and cut them in to steaks. About 5-7 bucks a lbs. Easy and tastes great!
Great vid man. Chuck steak a whole lot cheaper than a ribeye. LOL! @ minute 7:49, the dog pokes his head up...."Gimmie soma dat meat!". Love it.
I'm on day 4 of carnivore. It's getting better. I bought a pack of chuck steaks this morning. Pretty good and a lot cheaper than ribeyes.
Thank you for this. I just started the carnivore diet, and have been eating sirloin mostly. I love it, but it's not fatty enough. I will be asking my meat guy to get some chuck steaks cut for me. Also, I did not think about using the cast iron and not needing to clean it at all. That will save me sooo much time! I have one with a lid, so I'm all set. Good luck with your new lifestyle and your youtube channel.
You might try asking your butcher if he can either leave more fat on the steak specifically for *you*, or ask him for more fatty steaks. 🤷♀️ I hope you’re doing well 4 months later! I’ve been eating 95% carnivore for 9 months now. I feel great! 😄
thank you I was thinking today of slicing the chuck roast into thinner pieces and here you are cooking it!! Like you, I don't like to cook but love my rib eyes I buy the thinner ones at Sam's then eat 2 for dinner plenty of butter on top (cause I don't like to bite into the fat ) and it is quite satisfying . Cheers
I get my ribeyes from Sam's Wholesale too.
I had the same thought and boom, there it is!
This is the first video of yours I have ever seen. I'm a new follower needless to say. Now I'm going to go binge on your channel..lol
I have finally come to realize and accept that I am a junk food junkie and so addicted to sugar. So this is the beginning of my stop eating garbage food journey. I'm glad I found you.
Thanks for great health food tips!
God bless you 🙏
Try covering a chuck roast with course ground mustard. Put in the crock pot. With Salk and pepper. Let it cook for 4 to5 hrs on high or 8 hrs on low. You can eat it all week.
After you plate your steak put a knob of butter and blue cheese crumbles on it, oh my goodness! Totally delicious!
I use 2" chuck roast all the time. I sous vide mine for 36 hours at 131' comes out like prime rib. best ever and 5.50lb. Yay.
Love how simplified yes you can leave it throw away extra bit every once in awhile
Great video. A good tip is to heat up the skillet first, add steak then add butter so you don't burn butter. ( besides you have a good foundation to start with anyway ;) looks yummy!
If you are after a medium rare chuck roast Ribeye-like steak, buy a thicker chunk of meat and then use a sous vide wand. I vacuum seal a thick (three + inches) and place it in a pot of water at 131 degrees for 48 hours. Be sure to get is set up 48 hours prior to the time you want to eat it. Once done, pull it out of the bag, dry it off, spice it up and either pan sear it, or if you have an infrared appliance on your grill use that. It becomes a fork tender Beef Ribeye.
No lie I have been praying for this video. I just got a quarter cow so will be eating that for the next month and then trying this method.
Can't go too wrong with the 4 best "seasonings"!
PS: I've used the paper plate on top of a regular plate for many years.
They sell packs at Costco! Thanks this was perfect. Was looking for cooking vids after you talked about chuck steak. Next I want to experiment pressure cooking then searing.
Do not pressure cook a steak
Please!
Just sear it
Mmmmmmm perfect
Little tip, when you are done cooking the steak, poor the juices from the pan on top of it. Itll give it more of the fat youll consume.
Tip 2: place it on a wooden stand or wooden cutting board and let it sit 5 mins as the juices will go back in the steak.
Tip 3: season it an hour or two before u cook it ans then let it cool in the fridge youll thank me later.
Thanks for amazing content
That steak is just perfect for me Almost well done
Chucks amazing it the poor man's ribeye also try chuck eye steaks so good. You can get a whole chuckroll as the call it from Costco or Sam's club and slice your own or have them do it. It comes out cheaper. FYI I would probably wipe out that skillet atleast with a paper towel from time to time. Some fats and oils go rancid like butter, but that's just me. I would also season that steak before you cook it like 30 minutes prior the salts going to get into the meat and really turn it up a notch as far as flavor goes. But hey do you. That's my tip great tutorial, also watching I was like I've seen this guy's videos before. Then I realized you raise cattle. And I watched lot of your videos learning about raise cattle for out homestead. And now we have 3 heifers doing well about 2 yrs old raised since they 6 wks on bottles.
Good and cheaper than Rib eye. But you need to clean the pan with salt never with dishwasher detergent. If you prefer to reused then store overnight in the fridge.
No need to clean
Put a lid on it, keeps fine on the stove.
I had to try this out just in case I was wasting time cooking chuck (3.5hrs at 170C in the oven). So 400g chuck steak, salted and defrosted 18hrs. Fell apart into 3 pieces on the BBQ. Piece #1 - 5mins rare. #2 - 10min med rare. #3 - 15min well done. All 3 were edible put pretty chewy. Most of our beef in New Zealand works out every day on steep terrain - maybe he is getting his chuck from stall fed cattle that hardly moves! Think I'll go back to the oven roast or 24hr sous vide chuck.
Im 6'2" 315 pounds and just started today. Ive been doing 1 meal a day for about a month and have yet to see alot of results. Its nice to see a normal dude make comprehensive videos on this diet. Wish me luck!
Good luck. I am 139 days carnivore now. Off all meds and down almost 50 pounds. Never felt better. I just posted a video about carnivore basics. I couldn’t do OMAD. I would eat too much in one meal and get sick at night from reflux. 2MAD works great for me. Smaller amounts of food in two meals. Good luck.
Chuck Roast is one of my favorites! I don't do well with pork either. May just be my source...but it made me feel much worse after eating it.
I can't do pork either. 😝 It sends me to the bathroom.
Get yourself a cooks digital timer, then experiment with time , leave to reat half the cook time cover with foil, room temperature and early seasoning is good idea before cooking. Air fried steak is pretty good too.
Great video. I'm carnivore and plan to shift to Weston a price diet which adds organic sourdough, fermented vegetables and soaked and sprouted grains and raw milk. Thank you. Cooking steak tonight
Thanks for sharing that, I've just started on my carnivore journey and im still trying to find a good balance in a day what to eat. I love the sound of just eating chuck steak everyday!
The same thing happened to me. The garlic salt I bought had other unwanted ingredients 😮
Nice effort brother! I wish chuck steaks weren't so expensive where I live.
After trying Keto for a month and not losing a single pound, today I'll give Carnivore a shot. I'll let you know how it went in a year, yo
Carnivore did me dirty and I transitioned into the Lion diet.
MUUUUUUUCH better for me!!!
So, if carnivore doesn't do it for you, there are still options.
Whether you do the 'normal' carnivore diet and/or the lion diet, you need to give it three months. Reason being that your body first needs to heal before it can reset the 'coding' for your optimal weight. It will be hard at first, especially if you're used to variety in your diet, but stick with it. Eat fatty cuts of meat, learn to live with the inevitable diarrhea in the beginning (never trust a fart), and hold on till your body adjusts it's gut bacteria to probably the last dietary lifestyle choice you will ever make. Avoid dairy at least until your gut bacteria has changed. Eat ONLY red meat during this period, and season with only salt. It's an elimination diet, designed to reset your system. If you manage to stick with this, you will NOT be sorry. Oh, and as soon as you're over the 'runs', begin lifting heavy stuff. You need to fill that loose skin until autophagy (from fasting) tightens it up. Eat until comfortably full and ONLY eat when hungry. Good luck!
@@GoodFencesMakeGoodNeighbors what is the lion diet?
Thanks
@@amyschaefer1140 Meat (only) with maybe some salt. No eggs or dairy etc. Water only to drink.
I’m 4 mos on carni, no wgt lost
Just FYI
Some ppl actually gain at first
My body HAS changed a little but no one sees any diff, I’m still 40 lbs overweight..
I did the same thing when I got tired of ground beef.
The way I do it is pan sear it by flipping every 30 seconds on highest heat you have.
If you are doing thin steaks like the one you show, then just flipping every 30 seconds will cook it enough by the time it gets a decent sear, you'll know when to take it off the pan after experimenting a few times.
But if its thick, then put it in the oven @ 300 degrees to your desired doness. this works even with 3Lb roasts. Obviously you adjust the oven cook time to match the size of the meat.
This video goes into why flipping often works, it will also give you an intuition of how heat works in food in general if your cooking skills are still developing like mine. Now I can control the how done a steak is easily and I never cook it any other way.
th-cam.com/video/YFpnNixm5Vs/w-d-xo.html
Black pepper messes up a lot of people and is said to be irritating to the intestines, haven't used black for decades...
Not over cooked. Just the way I like it!
I appreciate this video my guy thank you..
Great video!
Quick, easy and hardly any clean up.
Thanks. 😊
Reverse sear chuck roast is the way to go, pop it in the air fryer at 220 for about an hour then sear, slice against the grain
Chuck Steak is on my grocery list now!!! MUCH faster than a Roast!!! Thank you so much!!!
Where do you buy your CHUCK STEAKS? I have a difficult time finding them in my local grocery stores.
Great info! Chuck steak is very affordable! and underrated.
I loved seeing that you did not wash pan! I let my cool, then put in fridge...also do this with crock pot, as I use it often for the chuck roast., and with any other pan, like for eggs.
Saves time/soap/water.
Nice video. Thanks.
You're supposed to wash them with hot water and scrape out the bits. Y'all don't know what you're doing
@@Sl4ck0tikno kidding! Quick way to ask for a bacterial issue and it takes a hell of a long time to heat a cast iron properly out of the fridge. Most Ludacris thing about cast irons I have ever heard. It's obvious when people didn't cook before this
I can’t wait to have your results and appetite 😮
Chuck steak is a great steak! I like them much thicker so the center is still red and even more tender. Have you tried Adding ginger powder to your steak spices? Really good!
U can purée garlic & ginger n freeze in ice cube trays to use a portion for meals
Diff taste!
Mix it with sour cream too and dip the steak in it, or hard boiled eggs quarters
Great video brother!
Thanks for sharing 🙏
Peace love and blessings.
Who else has a crush on Ryan? 😅 Yummy steak, going to try it out today. Thx for the videos! ❤
@@jgreen6780 more than you’d think 😉
I love well done. Thx
Thank you for sharing this 😋 looks good
Looks Good! I’m going to give it a try.
Why is no one mentioning how nasty his pan looks? I love cast iron, use it almost every day. But don't leave all that old oil and fond sitting in your pan. If you want to save the fat, and cook with it again, strain it off, thru a coffee filter. Keep it in the fridge in a clean glass jar with lid. All the little bits of food and seasoning etc, in the oil from the previous cook, those will keep cooking and burning and turn your oil bitter and burnt/nasty tasting. You can even wash your cast iron. The oil/ non-stick coating, all of that is polymerized, baked into the pan, and will not wash off without vigorous scrubbing. Like, super vigorous scrubbing, with Brillo type pads and maybe vinegar or boiling water. You can wash it with a kitchen sponge and hot water. If you don't want to wash it with soap, then drain the oil off. Wipe it out with a paper towel. Throw in a tablespoon of salt and scrub it with a clean paper towel. The salt acts as an abrasive and the oil as a lubricant, and they work together to remove food deposits. Keep scrubbing and wiping and it will become clean, sleek and polished looking. Like smooth cast iron should look.
Chuck is delicious, I use the slow cooker.
If you can get those steaks cut custom to about twice the thickness or more, then try this. Get the pan extra hot, use a high temp oil, like grape seed. Grape seed oil is pretty cheap at Aldi. Sear it till you get that amazing crust on each side; should take about 3 min a side. You should only have to flip once. Drop it on your plate and then put the butter on it. If it is thick enough, you should be able to get a great sear and still have it med rare in the middle.
I thought seed oils are unhealthy??? I only cook in lard, butter, ghee or tallow.
@@stevenhull5025 You want to use an oil with a higher temperature smoke point than the highest temp you cook at. I use my pan in the oven at very high temps sometimes. As for the "unhealthy" part, that oil will polymerize to the metal and poses no threat. The highest smoke point oil you can get is avocado. I just don't regularly use it, so it's not around the kitchen. I do use grape seed oil when I want the oil to be flavorless. Otherwise, Ghee from Aldi, bacon fat, or some beef fat I have keep chunks of in the fridge.
I cook mine in an aluminium grill pan on the lowest heat possible and place a pan lid over the top. The steak cooks in its own juices and eliminates the need for oil while softening the protein and fat to the point where you can pull it apart in your hands. The steak isn't burned whatsoever in this way and thoroughly believe after cooking pork and chicken in the same way and experiencing similar amazing results that this is the best way to cook meat hands down.
Fat is yummmmm
N why wouldn’t u add fat
I need it?
You really do need to clean that thing. And get some wooden or plastic utensils to use with cast iron. You're doing great.
Yes, most of the time you'll be fine, but there's that one time you'll get a bacteria that'll hospitalize you for 7 days.
He's heating it up enough that it'll be just fine. I scrape mine out with a plastic spatula and deglaze it by boiling water in it, but mine is by no means squeaky clean.
@@jegr3398I'm just learning to use a cast iron pan. So you just boil water in it to clean it out? I was told to clean with the kosher salt. And wipe out with a paper towel.
I would use metal for proper scraping.
Metal utensils are fine.
Yum, that is perfectly done for me!!
I do it just like you. Leave the goods in the pan.
I cooked a chuck steak earlier today patted dry added salt pepper garlic powder seared it basted with butter garlic rosemary internal temp reached 130 I allowed it to rest 10-15 minutes sliced it up beautiful pink red center looked a Instagram steak 🥩 then I took a bite and was the most delicious but TOUGHEST piece a steak I’ve ever had I mean tough tough
Great! Thank you! Looking forward to see you on @homesteadhow!
You look great! Keep it up friend!🎉
Nicely done. Thank you.
Simple is best. Garlic powder is less harmful than actual garlic BECAUSE it's processed. I personally just use salt but sometimes want fancy garlic chicken or something.
On the video it seems that the steak is more like an inch thick.
😮😊
Good 👍 job.
Try cooking in beef tallow/oil, and then finishing with butter.
If my steak doesn't have fat I would never enjoy it. I always liked that
I usually just make sashimi out of the Chuck steaks. Slice, then marinate in cheap red wine (Carlo Rossi Burgundy) and some soy sauce. It will break it down a bit and tenderize it a lot and give it a great flavor.
Raw?
Hmmmmm
Oh I forgot to tell you I have worked at a bacon plant for 30 years, so I always have access to bacon and also have 6 hens in backyard!
Thanks for sharing this
Great job Ryan!!!
I know your channel is called " Against the grain " what came to mind was " The Lazy Carnivore " . Hope it's not offensive [ my edit is : I totally identify with what you say! ]
Look at you go! Good for you! 👍
Johnnys seasoning salt and Worcestershire sauce is what I use
Yum 😋 making me hungry 😉
Sometimes i eat shrimp after my steak if i get hungry late.
Great snacks 😋
The hamburger meat every day gets old. 😆
I heard you say that chuck steak was the best and I wondered if it was a chuck roast cut into 2 or 3 steaks so im going to have the butcher cut a roast up for me...I like my steak like that..good show
Great video! 😊
Most people like a mid rare steak but there is actually more flavor in a medium to well done steak.
Clearly I have been cooking mine wrong!...mine is so tuff!...
Try salting it. Also a sharp steak knife makes it less of an effort to eat. I buy a chuck roast and cut it into steak size portions. Then I salt the steaks heavily with Kosher salt, wrap each one in Saran Wrap, let them sit out for an hour, then freeze them. Then I just pull out a steak as needed. The salt tenderizes the meat and adds a wonderful flavor. No need to add more salt when you cook it.
Lemon 🍋 tenderizes
@@bencox8870 ...oh wow! ... I will give that a try!!👍🏼
This is definitely the wrong way. It will be tough as hell
@@t-rozbenouameur5304 how do you cook yours ?
I’m trying to stay motivated, thanks in advance !
Great information and great video! Is there a best / better time to eat if you're only eating once a day - does it matter?