How to Make Tough Steak Tender (Cheap Chuck Steak)
Learn how to make tough steak tender with a cheap chuck steak and three simple steps: piercing it with a fork, dry brining it for 12 to 24 hours and reverse searing it in a low oven. It has the flavour of a ribeye, costs a quarter of the price and needs no special equipment.
Equipment
- Baking / Roasting tray
- Wire / Cooling rack
- Chef's knife
- Chopping board
- Thermometer / Probe
- Frying pan
- Fork
- Kitchen string
- Spatula (silicone, general)
- Tongs
Ingredients
- A chuck steak blade steak, chuck eye, chuck roast
- Salt
- High smoke point oil
Instructions
- Jacquard the steak using a fork (or a jacquard), be thorough.
- Tie the steak to even out the thickness.
- Cover the steak with a thin layer of salt (see video)
- Dry brine overnight (12-24 hours)
- The next day, pat the steak dry and let it come up to room temperature for 30-60 minutes.
- Roast the steak at 120c / 250f for 30 minutes, then check the internal temperature and make a judgement on timings from there. There's a table of timings in the blog post above.
- Once you've reached your desired cook, remove the steak from the oven and fry in a pan to brown the outside.
- Rest for 5-15 minutes (see table) and serve.
Video
Nutrition
Serving: 1portionCalories: 546kcalProtein: 48.5gFat: 39gSaturated Fat: 16.9gCholesterol: 169mgSodium: 734mgPotassium: 631mg
Tried this recipe?Let me know how it was!