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Thread: Chuck steak

  1. #1
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    Nov 2011
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    Santa Barbara
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    Chuck steak

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    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. #2
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    Jan 2010
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    North Carolina
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    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.

  3. #3
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    Feb 2012
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    Maryland
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    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.

  4. #4
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    Aug 2010
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    Canada
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    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

  5. #5
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    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.

  6. #6
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    Aug 2011
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    Tigard, Oregon
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    Marinate that sucker for a few days, then slow cook:-)

  7. #7
    Join Date
    Feb 2010
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    Huh. I pan fry mine all the time, and have no problems.

    Weird.

  8. #8
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    Jun 2011
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    Los Angeles
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    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!

  9. #9
    Join Date
    Apr 2012
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    16
    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.

  10. #10
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    Jan 2012
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    Bristol, UK
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    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!

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