A Cheaper Way to Eat Animal-Based or Carnivore: Transforming a Chuck Roast into a Delicious Ribeye

🥩A chuck roast can be transformed into a ribeye-like steak by cooking it sous vide for 24 hours at 136 degrees.

🍴By searing the chuck roast on a Blackstone griddle, you can achieve a crispy crust, further enhancing the taste and texture.

🔥Using clarified butter or beef tallow helps create a high-temperature sear on the steak, enhancing its flavor.

💲A chuck roast is a cost-effective alternative to a ribeye steak, providing similar taste and texture at a fraction of the price.

⏰The long cooking time and slow cooking method help break down the fat and fibers in the chuck roast, resulting in a tender and juicy steak.

Can I use a different type of roast instead of chuck roast?

—Yes, you can use chuck eye or similar cuts as well. The key is to choose a cut that is suitable for slow cooking and shredding.

What temperature should I cook the chuck roast at?

—Cook the chuck roast at 136 degrees Fahrenheit for 24 hours for a medium-rare to medium doneness. Adjust the temperature and cooking time according to your preference.

Can I use a different cooking method instead of sous vide?

—While sous vide provides the best results, you can also slow cook the chuck roast in an instapot or crockpot. Just make sure to cook it low and slow for several hours until tender.

What other seasonings can I use on the chuck roast?

—Feel free to experiment with different seasonings such as garlic, rosemary, thyme, or your favorite steak rub. The key is to enhance the flavor while keeping it simple.

Is it necessary to sear the steak after cooking sous vide?

—Searing the steak after sous vide cooking helps develop a crispy crust and adds additional flavor. However, it's not mandatory and you can enjoy the steak without searing if desired.

00:00Introduction to transforming a chuck roast into a ribeye-like steak.

07:00Explanation of the sous vide cooking method and its role in tenderizing the meat.

09:00Step-by-step demonstration of preparing and cooking the chuck roast using a sous vide.

14:00Using the Blackstone griddle to sear the chuck roast and create a crispy crust.

16:00Final thoughts on the transformation process and the cost-effectiveness of using a chuck roast instead of a ribeye steak.