I have two buddies who LOVE to cook. Any time the weather is nice, they love to get people together and make culinary magic happen. That can get expensive for a big group of any size. But then this weekend came and we were blown away. One of my friends regularly reads Bon Appetit and read an article called ‘The Biggest, Best, and Cheapest Steak You’ll Ever Make Is Also Impossible to Mess Up‘. That’s a big bold headline to have. We had to try it.
Introducing the reverse-seared chuck steak.
Dillons sells two and a half to three pound chuck roast for $8 a piece. Recently, they had them buy one get one free which made for an even better deal. It’s not as tender as your filet as the article noted but it was certainly flavorful and more importantly affordable. It was enough for our party of seven the afternoon we did it.
I’ve pinned the recipe to our Pinterest page.
Reverse-seared chuck roast:
Instructions
- Take your chuck roast out of the fridge. Using a meat mallet, give it a few good wacks so that it loosens up a bit and is a nice, even two-three inches.
- Give it a shower of kosher salt—each and every side, don’t be shy. (It’s a big piece of meat and can take it!)
- Preheat the oven to 225°F, place the meat on a wire rack set into a sheet pan, and let it sit out at room temperature for a half hour to an hour.
- When you’re ready to cook, use paper towels to dry the meat off as thoroughly as humanly possible. Pop into the oven. Keep the steak in the oven until an instant-read thermometer inserted into the thickest part of the meat reads between 115°F and 120°F. This actually takes quite a bit of time— a little over an hour. As Bon Appetit said, It’ll look preeeetty weird, kinda grey and funky and maybe not that appetizing, but this is just stage one!
- Once you’ve reached the desired temperature, you can let the steak kick it at room temperature for up to two hours before moving on.
- Once it’s go time, put a big skillet (cast-iron is ideal) on the stove, turn on the heat, and really let that thing get extremely hot. The cool thing about this method is that the exterior of your steak has lost a lot of moisture during stage one, jump starting the browning process; you’ll get the deeply caramelized color you’re after in as little as a minute per side.
- Drizzle a bit of neutral oil over the steak, and rub it all over so that it’s coated.
- Transfer the steak to that now-hot pan, and sear it on each side for about one minute, or until all sides are crusty and gorgeous.
- When it’s finished, transfer the steak to a cutting board, because it’s slicing time!
We all loved it. The best part was that it just cost us $8! It was a great feature course to spend our Saturday watching football. Give this one a try, you’ll love it!
I will fully admit, I stood back and watched everything. It was my job to take pictures of the aftermath, eat the food, and report back with our findings. One job I was up willing to do my best at.
Happy Dining,
Eddy
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