Chuck Roll steak - 4 correct recipes for cooking in a frying pan and on the grill

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Prepared by: Homemadefood

05/01/2021 Cooking time: 10 min

Chuck roll is soft and juicy beef neck meat. After a short roasting, it turns out incredibly tasty and rich. This dish will be a real treat for your man!

Chuck roll steak in a frying pan

This is the first recipe that deserves special attention.
Thanks to the perfect combination of the meat itself, the ingredients and the cooking method, you will get a pleasant and tasty dish. Preparation time 1 hour 40 minutes

Cooking time 10 min

Total time 1 hour 50 minutes

Ingredients

• 1.5 kg of beef requires a portion of a young bull, from the first third of the rib to the first three vertebrae (see picture in the section “features of steak”).
• 4 pieces of onion, you can use red onion
• 2 tbsp. l balsamic vinegar
• 4 tbsp. l Worcestershire sauce
• 1 tsp ground black pepper
• 40-50 g butter
• 3-4 tbsp. l unrefined olive oil

Instructions

• The meat must be carefully prepared. To do this, it is cleaned of films and coarse fibers are removed.
• Onions, balsamic vinegar, Worcestershire sauce and black pepper are placed in a blender. It is worth noting that onions will become a natural meat tenderizer. All ingredients are mixed until a homogeneous mass is obtained.
• A thick marinade is applied to the steaks. It is advisable to leave them to marinate in the refrigerator for at least 60 minutes.
• Remains of the composition must be removed with a paper towel. Beef steaks are brushed with olive oil and left for another 20-30 minutes, but no more. Otherwise, Chuck Roll will become bitter.
• You can start cooking the steak. It is fried in a preheated frying pan without oil. It is advisable to use a grill, frying the meat for 90 seconds on both sides.

Notes

Before serving, place a piece of butter on each steak.
The meat should rest for 3-5 minutes to obtain additional softness and juiciness. BJU - 30% proteins, 50% fats and 20% carbohydrates (approximately, depends on the characteristics of preparation) Calories: 500 kcal

Dish: Main Course

Keyword: beef, Steak

Composition of the product

Marbled beef
Information

Chuck Roll with cognac

One of the most interesting and unusual recipes.
The meat will be tender and incredibly aromatic with an unforgettable texture. Preparation time 15 min

Cooking time 40 min

Total time 55 min

Ingredients

• 2 pieces of steaks you need a part of a young bull, from the first third of the rib to the first three vertebrae (see picture in the section “features of steak”).
• fine salt without additional impurities
• 2 tsp ground black pepper
• 2 tbsp. l light olive oil

For the mushroom sauce

• ½ piece small head of Crimean onion
• 1 clove garlic
• 2 tbsp. l olive oil
• 300 g porcini mushrooms, preferably champignons
• ¼ piece beef flavored bouillon cube
• 1 sprig rosemary
• 50 ml cognac
• 50 ml cream (33% fat)
• seasonings to taste (fine salt, crushed pepper)

Instructions

• The meat should be at room temperature. It is seasoned with salt and black pepper on both sides. Steaks must be greased with vegetable oil.
• The probe from the air fryer is inserted into the meat. It should warm up to 15 degrees (will be indicated on the indicator).
• Finely chop the onion, cut the garlic into slices. The vegetables are placed in a frying pan and fried for about five minutes until golden brown.
• Add chopped mushrooms, chopped bouillon cube, and rosemary to the pan and mix thoroughly.
• You will also need to fry the steak in an air fryer. It is necessary to set the degree of roasting to medium rare in advance. At the same time, the temperature inside the beef itself should not be more than 60 degrees.
• The meat is transferred to the air fryer and fried for one minute on both sides. The steaks need to be pressed down.
• Next, they are placed in thick foil and kept for no more than ten minutes. This will allow the beef to finish cooking and achieve the desired degree of doneness.
• At the same time, you need to add salt and pepper to the sauce. 50 ml of cognac is poured into it and set on fire - this is necessary so that the alcohol completely evaporates.
• Pour all the cream into the mixture and bring until thick for five minutes. To get a thinner sauce, you need to use less thick cream, for example 10-15%.

Notes

It is recommended to serve steaks with fresh or grilled vegetables.
Also, do not forget about the interesting mushroom sauce. BZHU - 35% proteins, 50-55% fats and 10-15% carbohydrates (approximately, depends on the characteristics of preparation) Calories: 450 kcal

Dish: Main Course

Keyword: beef, Steak

Grilled Chuck Roll

It is thanks to this preparation that the beef steak will turn out to be as appetizing as possible.
Additionally, the meat will acquire that same golden and crispy crust, guaranteeing its unforgettable taste. Preparation time 40 min

Cooking time 15 min

Total time 55 min

Ingredients

• 4 pieces of steaks you need a part of a young bull, from the first third of the rib to the first three vertebrae (see picture in the section “features of steak”).
• 1 tbsp. l coarse sea salt
• 2 tsp freshly ground black pepper
• 2 tsp smoked paprika
• 2 tbsp. l aromatic olive oil

For the sauce

• 2 tbsp. l refined olive oil
• 2 pcs large tomatoes
• 1 piece medium onion
• 2 cloves garlic
• 1 tsp lemon juice
• 2 sprigs rosemary and thyme

Instructions

• Steaks need to be reheated. The temperature of the fibers should reach 10 degrees. The meat is sprinkled with all the spices, thoroughly rubbed in and poured with oil. It is thanks to smoked paprika that steaks will acquire an unforgettable taste.
• It is recommended to marinate steaks for 30 minutes or more. In this case, the temperature should be room temperature.
• A gas grill is used for frying. It is cleaned and heated to 300 degrees. The meat can be pre-seared.
• Steaks are fried for one minute on each side under pressure. The grill must be closed to form a nice golden crust.
• The meat is transferred to the top shelf. This is a conditionally cold section in which the steaks will reach the desired degree of doneness.
• Pour oil into a saucepan and place on the stove. Then add the “fillet” of tomatoes (there should be no seeds), onions, garlic and all the desired spices. In addition, be sure to add lemon juice. The mass should be as soft as possible.

Notes

Chuck Roll beef steaks are cut before serving.
You can pour the sauce over the meat or place a saucepan with the sauce next to it. BJU - 30% proteins, 45-50% fats and from 15 to 25% carbohydrates (approximately, depends on the characteristics of preparation) Calories: 400 kcal

Dish: Main Course

Keyword: beef, Steak

Delicious and original sour cream sauce

This sauce will improve the taste of meat and will be an excellent addition to it. To prepare the sauce, you will need to use up to 60 ml of sour cream. Add up to 20 ml of table horseradish into a deep bowl and mix everything thoroughly. It is necessary to add salt and pepper to the sauce; other spices can be added as desired.

Next, 2 cloves of garlic are peeled and passed through a press. The resulting puree is added to sour cream and horseradish. The ingredients are mixed again so that the mass is visually solid. Then leave the sauce for 20-30 minutes, it should brew well. Serve delicious sour cream sauce along with Chuck Roll or in a separate container.

Ingredients

Stewed Chuck Steak

• 2 tablespoons vegetable oil or canola oil
• Salt and pepper to taste
• 1.1 to 1.4 kilograms of steak
• ¾ cup (180 ml) liquid
• 1 teaspoon or 1 tablespoon herbs

Seared Chuck Steak

• Steak Chuck
• Salt and pepper to taste

Pan-seared Chuck steak

• 2 tablespoons vegetable, coconut, or grapeseed oil
• Salt and pepper to taste
• Steak seasoning of your choice (optional)

Steak Features

The presented type of beef is really quite unusual. This meat is obtained from young calves. This should always be part of the neck cut or the area from the ribs to the shoulder blade.

It is compliance with this requirement that guarantees marbling of the meat. As a result, it turns out to be moderately oily. At the same time, the meat contains soft and tender fibers. Given the abundance of such layers, Chuck Roll steaks must be marinated before cooking. 20-30 minutes are enough for the meat to get the desired softness.

Description

Chuck Eye Roll steak is an alternative steak made from the neck cut of a young Aberdeen Angus bull. Chuck Eye Roll is called the “cousin” of the famous ribeye steak due to the fact that they are cut from the same muscle, but from different parts of it. Chuck Eye Roll is an excellent alternative to Ribeye: the steaks have a similar size and shape, as well as taste. Chuck Eye Roll steak is famous for its excellent beef aroma and rich taste. It has larger veins of fat than ribeye, which makes the finished meat surprisingly juicy. It is best to cook such a steak on the grill, barbecue or frying pan; the meat can also be baked in the oven or served in a stew.

Lifehacks for cooking

To get the most delicious and perfectly fried steak, you can use a few tricks. For example, before marinating meat, it is recommended to pierce strips of solid fat. This must be done in two or three places so that the meat is perfectly marinated.

Beef Chuck Roll steaks can be prepared not only fresh, but also after shock freezing. Moreover, you need to use this particular freezing method. Its advantage is that large ice crystals will not appear in the fibers, which usually degrade the quality of the meat.

Under no circumstances should you fry a steak immediately after refrigeration or defrosting, otherwise the meat may end up raw inside. To avoid this, it is recommended to let the Chuck Roll steak come to room temperature for 30 minutes.

This type of meat is an excellent option for those who want to treat themselves to relatively inexpensive but very tasty beef. Chuck Roll steaks are easy to prepare, they combine well with other ingredients, so they can be served at the table. And not only for a regular dinner, but also for holidays or even during a picnic.

NEW TYPES OF ALTERNATIVE STEAKS: THE HISTORY OF THEIR APPEARANCE

We have already talked about classic types of steaks made from marbled meat. You already know that the most delicious beef steaks are cut from the back muscles, and partly from the lumbar muscles. However, this is no more than 12% of the entire bull carcass. What happens to the rest? Until the early 2000s, meat cuts that were not included in the elite “steak” percentage were used for minced meat, deli meats, sausages and semi-finished products. Today, these parts end up on the plates of guests of famous steakhouses and fashionable restaurants. A little history of alternative steaks: at the end of the 20th century, the need arose to find budget options for preparing meat steaks against the backdrop of rising prices for marbled meat. At the same time, the approach to breeding beef bulls and processing meat raw materials is also changing. Using the carcass completely, without residue, from head to tip of tail - this practice is becoming increasingly popular due to its obvious humanity and economic benefits.

Large-scale study of hidden muscles began in the late 1990s and was carried out by professors at the universities of Nebraska and Florida. The main task was to find new types of alternative steaks that can be offered to consumers at the most affordable prices. The previously unpopular chuck and shoulder, thigh fillet (round), as well as the muscles in the abdomen and diaphragm of the bull fall under close scrutiny. Already in 1998, 39 muscles were found that were potentially suitable for preparing steaks of varying toughness and unique taste. The first types of alternative steaks were presented by Denver Steak in 2009, and the second wave of their popularity came in 2012. Then the previously unknown steaks Flat Iron, Teres Major, Hanger and others appeared, which we will talk about in more detail later. There is a real boom in alternative steaks these days. There are several key factors that prevent the “alternative” from getting lost among the “classics”.