🥩You can turn a select chuck roast into a steak by using the reverse sear method.
🔥The reverse sear method involves slow cooking the roast first, then searing it at high heat to develop a crispy crust.
💰Cooking a chuck roast like a steak is a cost-effective way to feed a larger family.
🧂Salt the chuck roast and let it sit in the fridge overnight to dry brine, enhancing the flavor and tenderness.
⏰Monitor the internal temperature of the roast to achieve the desired level of doneness.
Can I use other cuts of beef for the reverse sear method?
—Yes, you can use other cuts of beef, such as ribeye or New York strip, for the reverse sear method.
What seasonings can I use to flavor the steak?
—You can use a variety of seasonings, such as salt, pepper, garlic powder, or your favorite steak seasoning blend.
What temperature should I cook the chuck roast to?
—Cook the chuck roast to an internal temperature of 115 to 120°F for medium-rare or 125 to 130°F for medium.
Do I need to rest the steak after cooking?
—Yes, it's important to let the steak rest for about 20 minutes before slicing to allow the juices to redistribute.
Can I cook the steak on a grill instead of a smoker?
—Yes, you can cook the steak on a grill by setting it up for indirect heat and following the same cooking process.
00:00In this video, you'll learn how to cook a cheap select chuck roast like a steak using the reverse sear method.
00:18Start by preparing the select chuck roast, which has good marbling and is an affordable option for feeding a larger family.
01:20Salt the chuck roast and let it sit in the fridge overnight to dry brine, enhancing the flavor and tenderness.
01:27Before cooking, truss the roast to keep it intact during the cooking process.
02:16Season the roast with salt, pepper, and the seasoning of your choice, then let it come to room temperature.
02:31Cook the roast using the reverse sear method, starting with slow cooking in a smoker or grill to gradually raise the internal temperature.
03:53Check the internal temperature of the roast and continue cooking until it reaches 115 to 120°F for medium-rare or 125 to 130°F for medium.
05:29Remove the roast from the heat and let it rest for about 20 minutes before slicing.
