Announcement

Collapse
No announcement yet.

Chuck steak

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Chuck steak

    How do you eat chuck steak? It's fairly cheap but it's really hard to eat. I end up having to throw out several bites because I chew and chew and can't seem to get it chewed enough to swallow. There's got to be a way you are supposed to prepare it that makes it delicious instead of nasty. What's the secret?
    Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

  • #2
    Low and slow. I've actually never cooked a chuck steak, but I've done plenty of chuck roasts, which makes great pot roast. Throw it in the slow cooker with a little bit of liquid on low for 8 hours (or oven at 200 or lower for 4+ hours) and it'll be great.

    Comment


    • #3
      I have thrown mine in a dish with tomato paste, a little bit of chicken broth, mixed veggies, salt, pepper and garlic and covered in foil. Put in oven at 325 for 2 hours. It comes out more like a stew and the steak falls apart. You just have to cook it a long time to tenderize it up a bit.
      My Story As It Unfolds

      Comment


      • #4
        Use a wet cooking method like braising. A long cook time with added liquid will break it down so it's not so tough.
        “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

        Owly's Journal

        Comment


        • #5
          There's my mistake. Fried in a pan for a few minutes is not the right way for sure.
          Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

          Comment


          • #6
            Marinate that sucker for a few days, then slow cook:-)
            Free your mind, and your Grok will follow!

            Comment


            • #7
              Huh. I pan fry mine all the time, and have no problems.

              Weird.

              Comment


              • #8
                braise that bad boy. also, slicing red meat is half the battle. thin & against the grain needs to be the mantra. makes all the difference in the world!

                Comment


                • #9
                  Slow and low...or use a pressure cooker. You need to cook it long enough for the connective tissue to melt and make it juicy. That's the tough part that you spit out.

                  Comment


                  • #10
                    As mentioned, long and low, great in a slow cooked chilli or curry, do mine for 4 hours minimum, but generally 6 to 8, and it falls to pieces!

                    Comment

                    Working...
                    X