Chuck steak

Jevi’s notes

A budget steak from one of the most flavorful primals. Dry-brine it and cook to temp with a probe. If it turns out tough, braise the next one instead.

From the Primal Cut Sheet post Learning the Lingo.

Thaw (fridge)

Planning estimate for a 1.5 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Grill (grill) · pull ~140°F (texture/plan) · rest 5 min
  Est. cook: ~12 min for 1.5 lb
• Braise (oven) · oven 325°F · pull ~190°F (texture/plan) · rest 10 min
  Est. cook: ~105 min for 1.5 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.