Oooh that is begging to be in a slow-cooker stew. Perfect time of the year in my area for such a meal.
Evogleam
Might be a weird question…
Did it taste like stew meat or more like an actual steak?
carlos_the_dwarf_
Wow, I don’t think I’ve ever had a chuck that wasn’t braised or ground.
TopDogBBQ
Get ready for all the negative comments saying a Chuck roast or Chuck steak can’t be reverse seared or grilled. Their loss though, as it’s the best price per pound to get a Chuck eye and Denver steak.
ionised
Oi, OP. What’s that over *there*…?
Dukjinim
If you’re going to do that, you might as well sous vide it 36 hours instead and get it tender too. Reverse sear in oven still leaves it so tough that you have to cross cut it into 1/4” nibbles or you’re chewing forever.
9 Comments
not chewy?
https://www.bonappetit.com/story/reverse-sear-chuck-steak
What was the internal temp before slicing?
Oooh that is begging to be in a slow-cooker stew. Perfect time of the year in my area for such a meal.
Might be a weird question…
Did it taste like stew meat or more like an actual steak?
Wow, I don’t think I’ve ever had a chuck that wasn’t braised or ground.
Get ready for all the negative comments saying a Chuck roast or Chuck steak can’t be reverse seared or grilled. Their loss though, as it’s the best price per pound to get a Chuck eye and Denver steak.
Oi, OP. What’s that over *there*…?
If you’re going to do that, you might as well sous vide it 36 hours instead and get it tender too. Reverse sear in oven still leaves it so tough that you have to cross cut it into 1/4” nibbles or you’re chewing forever.