OMG!!! I will never do this any other way. The meat was flavorful not too salty. I only salted one side for the exact time. I used an Optigrill which tells you when the steak is done. Let rest for ten minutes. MELT IN YOUR MOUTH! Thank you!! subscribed... oh and I did rinse the steak before cooking. It was almost done then!
Man, you just unlocked 70% cheaper steaks for me, I saw your vid the other day and tried it just now, and it's tender, juicy,, delicious, and cuts as easily as any other steak. This is mind-blowing, I've been cooking chuck roast for years in stews, it never ocured to me it could be done in a way that it woud be edible pan-fried as a steak, this is briliant, thank you very much
For anyone that is confused with the extra salt… he commented on one of the comments stating that he did rinse the meat and proceded to dry with a paper towel. I hope it’s helps you out.
thank you. I just purchased a 2 lb chuck roast steak off of thrive market (grass-fed and grass finished) and I was desperately trying to find a video on PAN searing a chuck roast because everything I seen on youtube was about oven or grilling it haha
I just cooked beef chuck steaks this way and they came out great. I must admit when I saw you dumping the salt on the meat I thought it would be very salty but to my surprise it was not. I did everything like you showed (plus added garlic and cooked a little extra because we prefer medium well) but it was great. I did notice the less you cook the more tender the piece as I did cook one piece medium. Thanks for the video. I’ll be saving money this way going forward.
I’ve never before seen the finger trick to test for doneness. I’ll never forget it! I like my beef medium rare and have trouble telling when it’s done. I have 2 Chuck steaks I’m going to try this with!! 🥩🥩
Awesome Osmosis is the movement of water. When there is a high concentration of solute such as salt in your case than water moves (Osmosis) from a low concentration to an area of high solute concentration. Hope that helps Nursing student here 🥰
@@kanyiskitchen3331I think that part is very important to know bc some of us non-cooks take everything literally. 😂😂 I'm trying this now. Thank you for all the tips. The finger trick is cool.
Thank you for the recipe, I never had chuck steaks before. I made your recipe for the first time after reading comments and the family loved it, a real suprise. Unfortunately, the price of chuck steaks here in upstate N.Y. now are about $10.00 a steak, not the $5.00 it used to be.
Thanks so much ❤️🥰 ! I’m about to make this tomorrow for my husband. My Dad bought me steaks and your recipe looks the best. I’ll update when I finish tomorrow 🙏🥰
I have tried everything I could remember but they are always tough > even rare. I have some for tonight and will for sure be trying this! I know that it works great with Old Bear and Old Bull's when we got some of that meat years ago ;)
Cast iron. It stores more heat capacity. Non stick aluminum is good for low heat cooking like omelettes, pancakes and fish and acidic foods. But high heat searing will eventually damage it.
Bravo , best demonstration of using the thenar eminence to test steak doneness! Thenar eminence include the muscles that move the thumb( I am a retired MD). Four minutes per side for less than an inch steak is going to give you a Donald Trump steak( he likes well done with ugh ketchup) . You don’t have enough fingers on your hand for the thenar test for that much doneness of a tough chuck steak. I think you should not use a nonstick pan to get a good sear. Cast iron, carbon steel, stainless steel are better. You should make sure steak is dry to get a sear so that means hold off basting until you got your initial sear and pat dry the steak after you remove the salt layer.
Fun fact if you have enough oil to cover 80% of the pan your steak will have a better crust BC it’s the fat from the steak and the oil that cause the Mayard reaction
I tried to do the salt bath- rest for 1 hour and rinse it after. Way too salty it was an epic fail! maybe the meat was too thin. It wasn’t Edible I’m eating bread right now to offset the flavor
Man i stuffed this up, put my little man to bed and ended up leaving the salt on for an hour and a half. Not sure i washed it off properly either..It ended up in the bin😭 texture wise it was great!
Lemme get this straight…put salt on it to get the water out of the steak…and then RINSE IT IN WATER to get rid of the salt. Doesn’t that just get it wet again?? 😂😂🤣
"Dry-brining cuts out the unnecessary added water by using the natural moisture content of the meat to create a concentrated brine that, when given enough time, is naturally absorbed back into the meat before cooking. If you've ever made eggplant Parmesan or zucchini fritters, you know that salt draws out moisture from ingredients, and the same applies to proteins. Season a steak with kosher salt, and within a few minutes, you will witness osmosis at work: Liquid from the steak will bead up on the surface of the meat, drawn out by the salt. Wait another ten minutes, and that liquid from the beef will have started to dissolve the salt, forming a concentrated brine. That concentrated liquid brine, formed from the meat's natural juices, is what makes this process "brining" and not just a ridiculous rebranding of mere salting. That dissolved salt is then absorbed by the meat through diffusion, moving from an area of high concentration (the surface of the steak) to a lower concentration one (the steak's interior). As with a traditional brine, the salt re-shapes and dissolves muscle proteins, allowing the meat to absorb and retain moisture. To complete the dry-brining process, the moisture that was initially drawn out of the meat is reabsorbed to counteract the shift in salt concentration from surface to interior, leaving you with a well-seasoned piece of meat that will now better retain its natural moisture content during cooking. You're tricking your food into brining itself with its own juices, and all it takes is some salt and a little patience."
Nope,no sir,you must pinch the meat for tenderness,it must fall apart,this looks Tough,just saying.Steak needs to be tenderized before cooking in a CAST IRON pan only,Thank you..
OMG!!! I will never do this any other way. The meat was flavorful not too salty. I only salted one side for the exact time. I used an Optigrill which tells you when the steak is done. Let rest for ten minutes. MELT IN YOUR MOUTH! Thank you!! subscribed... oh and I did rinse the steak before cooking. It was almost done then!
I completely rent all the salt off and start over
Man, you just unlocked 70% cheaper steaks for me, I saw your vid the other day and tried it just now, and it's tender, juicy,, delicious, and cuts as easily as any other steak. This is mind-blowing, I've been cooking chuck roast for years in stews, it never ocured to me it could be done in a way that it woud be edible pan-fried as a steak, this is briliant, thank you very much
ABSOLUTE BEST description of "rare" "medium rare" "medium well" and "well done" that I have ever heard. THANK YOU!!!
Used your method tonight and it works great. I felt like a chef.
Oh. My. God. I just cooked my first steak (at 15 yrs) and I'm glad I did it just like in this video. This was insanely good!
For anyone that is confused with the extra salt… he commented on one of the comments stating that he did rinse the meat and proceded to dry with a paper towel. I hope it’s helps you out.
Yep I came here asking 'WTF happened to all that salt?' Thx! ;)
Awesome. Thanks!
Thanks
Yes, as he did skip that detail I was wondering that.
Might want to ease up on the salt bro
thank you. I just purchased a 2 lb chuck roast steak off of thrive market (grass-fed and grass finished) and I was desperately trying to find a video on PAN searing a chuck roast because everything I seen on youtube was about oven or grilling it haha
Thanks for checking out this video! Do you like pan fried steak, baked steak or grilled steak? Like this video and comment down below! 😀
Grilled typically😋😋
I love them all but my fav is pan fried
Did you slice the raw steak in half?it seems thinner before you fried them
Thanks. All set for tomorrow.
Do I rinse the salt off before oiling ?
I’m making this right now, thanks for sharing this recipe
You are my hero. The thumb method for checking doneness, genius! Thank you so much. My life is forever changed.
Looks delicious, will be trying this tomorrow. tfs
I just cooked beef chuck steaks this way and they came out great.
I must admit when I saw you dumping the salt on the meat I thought it would be very salty but to my surprise it was not.
I did everything like you showed (plus added garlic and cooked a little extra because we prefer medium well) but it was great. I did notice the less you cook the more tender the piece as I did cook one piece medium.
Thanks for the video. I’ll be saving money this way going forward.
I’ve never before seen the finger trick to test for doneness. I’ll never forget it! I like my beef medium rare and have trouble telling when it’s done. I have 2 Chuck steaks I’m going to try this with!! 🥩🥩
Now I know how to check doneness. Asante!
mwangi1t I’m glad sir. Thanks for checking the video out!
Did it, turned out fabulous!
I am cooking a heavily marbled chuck steak tonight in an iron skillet. Thank you for the guidance!
Yay!!!!!
Thank you Kanyis! Im cookin for my man and i think hell be impressed!!!
That's a great "handy" way you've shown us, to help know the done-ness of a steak! 🙂
Good stuff Ragz. Used this recipe today.
How do you get the salt off? Scape it? Rinse it?
I really liked this recipe, your presentation and I will try it out. Thanks for sharing your knowledge :)
love the finger trick !!!
This is good advice thanks😊
Thank you sir for the tips. My chuck steak came out D E L I C I O U S...yummy!
Good stuff appreciate it
That looks delicious, thanks for the upload. 🍻
Did you figure out how to remove the salt? I already applied it and now I dont know what to do
Awesome
Osmosis is the movement of water.
When there is a high concentration of solute such as salt in your case than water moves (Osmosis) from a low concentration to an area of high solute concentration.
Hope that helps
Nursing student here 🥰
*Applicable when there is a semipermebable membrane including a cell membrane. Otherwise it is diffusion.
Thought it was a Disney character
@Joe Seabert I remember that movie
Osmosis Jones I think think that was the title
Do you rinse the salt off?
I did!
...I was looking for this salt answer. Going to do this recipe today
@@kanyiskitchen3331I think that part is very important to know bc some of us non-cooks take everything literally. 😂😂 I'm trying this now. Thank you for all the tips. The finger trick is cool.
You know how to properly cook a steak, my friend! Great job!
Thanks for making this helpful video
Did you salt both sides or just one side?
Thank you for sharing.
I'm all about saving my coins. Now I know how to cook chuck steak. That is all I'm buying from now on.😁
How long does the salt stay on. You said anhour for each inch?
Do you wash the salt off after one hour ?
Good info. Thanks Rags👏
Great video. Will try this
Thank you for the recipe, I never had chuck steaks before. I made your recipe for the first time after reading comments and the family loved it, a real suprise. Unfortunately, the price of chuck steaks here in upstate N.Y. now are about $10.00 a steak, not the $5.00 it used to be.
Thanks so much ❤️🥰 ! I’m about to make this tomorrow for my husband. My Dad bought me steaks and your recipe looks the best. I’ll update when I finish tomorrow 🙏🥰
The thumb and finger guide...!!! nice, thank you
The finger trick was the coolest thing I ever learned 😂
So cool!
Awesome!!!!
Wow! So amazingly delicious with good tips! Subbed!
Great video!
Thank you!
A tip I learned, cut two or three gentle knife cuts across the steak to prevent it curling.
What do you do with the excess salt? Do you wipe it off, rinse it off, or just leave it?
Thats way too much salt 😆
That's my question. I would shake it off.
He obviously did something between salting and putting it into the pan where it looks like almost no salt whatsoever. Almost looks like it was washed
I have tried everything I could remember but they are always tough > even rare. I have some for tonight and will for sure be trying this! I know that it works great with Old Bear and Old Bull's when we got some of that meat years ago ;)
instead of salting it in the beginning, what if it is tenderised or patted down abit?
can you get a good sear with an aluminum skillet vs a cast iron skillet?
not as good on a skillet
Cast iron. It stores more heat capacity. Non stick aluminum is good for low heat cooking like omelettes, pancakes and fish and acidic foods. But high heat searing will eventually damage it.
@@bengt_axle Thanks for the tips ❤️ I didn’t know that
How long did you cook it?
Thanks!
So happen to the salt how'd u get rid of it?
What are you doing with the excess salt after the hour is up? Are you rinsing it?
It looks as if he rinsed it off and then dried the meat with paper towels. Would be great if he could let us know.
Awesome, thank you!
Thanks brother ❤️
Looks good just one thing you forgot to put oil in the pan
Bravo , best demonstration of using the thenar eminence to test steak doneness! Thenar eminence include the muscles that move the thumb( I am a retired MD). Four minutes per side for less than an inch steak is going to give you a Donald Trump steak( he likes well done with ugh ketchup) . You don’t have enough fingers on your hand for the thenar test for that much doneness of a tough chuck steak. I think you should not use a nonstick pan to get a good sear. Cast iron, carbon steel, stainless steel are better. You should make sure steak is dry to get a sear so that means hold off basting until you got your initial sear and pat dry the steak after you remove the salt layer.
Holy Cow that was goood!
Yummy love me a good steak and this here looks yummy 😋😋😋
Thanks a lot Isa!
Thanks
I never let my cooked steak 'relax' 😂😂😂 I'll be sure to do so next time 😁. New sub. Congratulations on your channel 👏🏾👏🏾.
+The Lashandrah Chronicles cool! Tell me how it goes 😆. Thanks for subbing! It’s so cool that we’re doing this TH-cam thing.
3:50 I wasn’t looking at my screen, and when I heard that music, I thought I was on another video 😂😂😂 iykyk
With that much salt, would it be salty?
Lmao
That was way too much salt 😆
He rinsed the salt off. He replied in a comment.
Fun fact if you have enough oil to cover 80% of the pan your steak will have a better crust BC it’s the fat from the steak and the oil that cause the Mayard reaction
I tried to do the salt bath- rest for 1 hour and rinse it after. Way too salty it was an epic fail! maybe the meat was too thin. It wasn’t Edible I’m eating bread right now to offset the flavor
Vegetable oil? Nonstick pan? As good as you made this look, it could be so much better.
Baking soda is a great way to velvet your meat. It breaks down the tough fibers in the meat
I dont get why ppl say Chuck is tough. I prefer on BBQ more than rump. The marbling melts in mouth. or maybe I dont know my steak.
You certainly know your steak!
I don't know either. Why are people afraid to chew their steak? Chuck has awesome beefy flavor. It will always be more tender than rump.
3:52 wait wait wait, WHAT!? How did I not know that.
Man i stuffed this up, put my little man to bed and ended up leaving the salt on for an hour and a half. Not sure i washed it off properly either..It ended up in the bin😭 texture wise it was great!
that was part of an animal who suffered so we all can come here and learn how to process a pieace of it, dont forget to like the video
Bruh...how much salt exactly?
The thumbnail made it look like you cooked it well done, but in the video it looks medium.
Cant believe I just made this.
When he flips the steak and it’s not seared 🤣
You need a stainless steel pan brother 🙌👊
3:40 when do you know its a Congratulations doneness?
the finger test,,,,,,,,,,,,,, rare to well done all feel the same on my hand. ????
A thicker chuck steak is basically a ribeye ,this thing version will always be tough
If you want to dry the steak, use a paper towel??? Why are you using all that salt
Why does it look soo grey and dry in the thumbnail
Lemme get this straight…put salt on it to get the water out of the steak…and then RINSE IT IN WATER to get rid of the salt.
Doesn’t that just get it wet again?? 😂😂🤣
No. The salt draws the water out from deep within the steak, but rinsing the steak doesn't force water back in. It only wets the surface.
Also, the water does NOT reenter the steak after being IMMOBILIZED by salt. Shouldn't have skipped school there, bud.
Thanks teach!
@@kanyiskitchen3331 anytime son.
"Dry-brining cuts out the unnecessary added water by using the natural moisture content of the meat to create a concentrated brine that, when given enough time, is naturally absorbed back into the meat before cooking. If you've ever made eggplant Parmesan or zucchini fritters, you know that salt draws out moisture from ingredients, and the same applies to proteins.
Season a steak with kosher salt, and within a few minutes, you will witness osmosis at work: Liquid from the steak will bead up on the surface of the meat, drawn out by the salt. Wait another ten minutes, and that liquid from the beef will have started to dissolve the salt, forming a concentrated brine. That concentrated liquid brine, formed from the meat's natural juices, is what makes this process "brining" and not just a ridiculous rebranding of mere salting.
That dissolved salt is then absorbed by the meat through diffusion, moving from an area of high concentration (the surface of the steak) to a lower concentration one (the steak's interior). As with a traditional brine, the salt re-shapes and dissolves muscle proteins, allowing the meat to absorb and retain moisture.
To complete the dry-brining process, the moisture that was initially drawn out of the meat is reabsorbed to counteract the shift in salt concentration from surface to interior, leaving you with a well-seasoned piece of meat that will now better retain its natural moisture content during cooking. You're tricking your food into brining itself with its own juices, and all it takes is some salt and a little patience."
Excellent explanation for an exquisite experience!
1hr per inch of steak and you let this sit for ONE hour yet many inches of steak. Define what 1 inch of streak is.
Where is the pepper yeeeeeerrrrr
Dude, really? Why didn’t explain how to wash salt off properly? People don’t use all that salt, the steak will come out salty
Anyone else mildly aroused by how this dude talked about the steak (accent and word choice and general sentiment)?
This wasn’t seared at all🤯
That’s not a five dollar steak anymore
Nope,no sir,you must pinch the meat for tenderness,it must fall apart,this looks Tough,just saying.Steak needs to be tenderized before cooking in a CAST IRON pan only,Thank you..
Well, I’m glad you got that off your chest 😊.
Look at that price...... I bought 4 small little crap Chuck steaks for $10.93....
Look at what the democrats are doing to us.....
Way way to much salt
"juicy and tender" *overcooked*
Not good enough
This looks horrible
God damn meat was so cheap 2 years ago
tbh it looks like s@#$
"Seared to perfection"? Dude you can't cook.
Why are you so angry johnathan