People are so fussy omg. Not everyone can afford to eat grass fed and finished beef every day. Get what you can afford from a local butcher and do your best.

Sorry!

That was funny for sure but …I believe we all new what you meant 😂 I’ve been making this for over 50years now and great on a smoker grill! Alabama 🇺🇸🇺🇸

Try sus-vide for 24 hours at 125* then sear on both sides for crust. As you said, it takes some meal prep and planning. But its well worth it. Good luck!

Considering almost all meat is not graded by USDA, which cares, honestly. Just look at the marbling. You don't need the government to tell you if the steak looks good or not!

I never understood why anybody would get up before 10 am if they didn’t have to.

@@SouthWestIron Boooooring!

This is how I cook a chuck roast…except I sous vide for 24 hours at 133°. Turns out great! I will have to try the longer time?

Not good for med. RARE.

Couldn’t agree more, Susvide really can up your game cooking and yet still most people I know have no clue what it is. I am going to try your method and finish if off with smoking it. Do you cut away any of the thick hard fat or will it render away?

🤗😗🙂

@@tomorrowhowever7488 you would be surprised. You are talking about meat temperature. 135 degrees is medium rare and I cook chuck roasts like this all the time. Nice and pink. Perfect temp.

Would you smoke at 220 until the IT is 110? I often smoke them like a brisket, 220 until 170, wrap and cook until IT 203ish.

@@johnhamilton6661 If I'm smoking before searing (reverse sear), I'll smoke it even lower, at 160-180 because I use a pellet smoker and that's where it produces the most smoke. Yes, I will smoke it until it's nearly done, then go for the sear. For us, that's 115-ish, then rest a while before searing on a really hot fire.

Now you're getting it.

too right, the difference is only a knife cut ,virtually the same muscle all along the spine

Costco is the carnivores best friend! I am going for lamb but beef, some form of it is a good buy

Great tip on the corn holders! Thanks!!

only people that have dogs eating the right foods understand that. I do :)

thank you!

I second the Thanks!

4.a. While cooking meat, poultry have a pail of bleach solution nearby (1 oz. to a gallon of water, per CDC) with a small towel. Before cross-contaminating anything, wipe hands, cutting board etc. as you work. It's dilute enough not to smell, but will stop bacterial growth. 11.a. Make sure you use clarified butter, or ghee if you prefer. The milk protein part of butter separates and burns over 250° 14. If you have an Instant Pot, salt the roast, sear it (grill searing station, cast iron pan or even the Instant Pot). Simple = about 1 cup of beef broth and pressure cook for 70 minutes, and rest for 15 minutes before releasing steam. The result is tender, flavorful and creates a nice au jus. Fancier = add onions and garlic, crushed tomatoes, mild banana peppers, rosemary.

Mo comment

No cm,my

Very happy to hear it!!

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😂

If you know how to cook, even the cheaper cuts are delicious.

Also keep in mind, often the cheaper cuts have less flavor. Tim did a fabulous job on technique prep, so I have nothing to add there. OK one tiny step. I sear first. But then let me give you a few seasoning tips that will enhance the steak flavor, as might be needed. I will often get a pan VERY hot (not burning) with basil oil. I've used truffle oil, garlic oil etc but basil works best imo. You then will sear the steak on each side. From there you can either lower the heat and continue cooking in the pan, or move to the oven. But you are sealing in the juices, giving the steak a nice crust and it just works. And if I can find roasted garlic chips or bits, I press some in at before searing as well. OH and I always used to use McCormick's Grilled Steak tenderizer that the fools stopped making. I still have a full bottle, but I'm trying to find a good alt. I would let it sit about 15 min each side pre-cooking. Post searing or before final cooking, whichever method you want to try, is a good time to LIGHTLY season to just give it a more rounded taste. If you didn't get roasted garlic (look around...you can find in unusual places. I got my last bottle at TJ Maxx lol. Very handy too. But if you don't have, maybe a light sprinkle of garlic powder. Or any of the Grillmaster blends (no matter how u are cooking). Light dash of onion powder. Whatever works for you. Have a light hand...you just want to add a little bit to help the natural flavor, not overpower it! Then, when steak is resting, if you want to kick it up a notch, put a smallish amount of butter on top. It will melt all over and just adds a rich taste. One tip on that, which won't work until next spring...is to buy Ramps when they are in season. Blanch and mix with softened butter. Roll in logs. Then when you make a steak, cut off a round and it's simply heavenly!!!! There are many recipes for flavored steak butters, so check Google. But butter is great even to finish off the "good" cuts!

@@ellenw391 I agree about the butter!! The seasoning I use on all meat is Lovely Seasoning by Chef Stuart O'Keefe

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@ellenw391 “One tiny step” then writes three paragraphs. Searing first then lowering heat on pan will create a dryish gray band. Mr. 5am nailed it with even top to bottom cook.

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Same here 👍

will try as well....

Let me know how it goes!

🎉🎉🎉 in any case variety is good

Where did you "find" it ?

@@Kiki-wi7px in every kitchen or chef's store...funny thing I found mine at TJMax....just keep looking

I have the same one from Amazon but after using 5 times; it is broke

@@Kiki-wi7pxit’s called a Jaccard Knife. I bought mine on Amazon and it seems quite heavy duty. Kind of a pain to wash but works great.

Absolutely. They’re price gouging and blaming it on “inflation”. It’s a winning argument in Florida, where they’re half of the population is demented.

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I have fat from a grass fed grass fed finished steer. The fat was yellow and some of the fat was white. I wonder if it is where the fat is located.