/ck/ - Food & Cooking

[Anonymous No.16311773]

How do i prepare these chuck eye?
It was the last steak left in the beef aisle

[Anonymous No.16311776]

High heat
2min on each side
salt & pepper
rest for 10min
eat

[Anonymous No.16311800]

>>16311776
nothing wrong with this, but if you have time you might want to marinade it or pound it for a bit to tenderize it

[Anonymous No.16311814]

cook it like chuck and not a steak

[Anonymous No.16311815]

>>16311773
Cut it into little strips and make french dip sandwiches

[Anonymous No.16311825]

>>16311773
Do Americans really eat eyes?

[Anonymous No.16311876]

Stick them in the freezer for about an hour and a half to two hours, then pull them out and slice them thin as fuck. Set aside.
Make 1 cup of dashi
While the dashi is heating julienne an onion, and slice 2 green onion shoots. Set aside
In a large pan add your dashi along with 2 tbsp sake, 4 tbsp mirin, 4 tbsp soy sauce, and2 tbsp sugar. Cover and bring to a boil.
Once you got that shit good and hot evenly layer your onions and cover.
When the onions are ready throw in your beef and cook until no longer pink. Be careful not to over cook it you did cut them nice and thin unless you want beef and onion paste (which is actually kinda good in its own way but whatever). Skim tbe scum off the sauce while the beef is cooking.
Serve over rice topped with the green onions. If you have some pickled ginger you can garnish with that for a palate vleanser since donbori is pretty heavy on the flavors and it is nice to get a fresh taste every once in a while. Shit is dank as fuck and if you want a thicker sauce just cook uncovered for a bit vefore you throw in the onions and beef to reduce.

A pound of beef like that will get you about three or four bowls.

[Anonymous No.16311879]

do americans have dedicated beef aisles

[Anonymous No.16311986]

>>16311773
Reverse sear.
oven at 250°F, rotate every 20 minutes until you hit the cook temp you want.
wrap and let sit while you heat up your pan to 450-ish, sear for 30 seconds on each side and the edge.

[Anonymous No.16312003]

>>16311814
This. You could certainly make it into a tasty steak, but it'll be a tough, tasty steak. Cube it up, hard sear, braise/stew it for 2-3 hours in stock/wine.

[Anonymous No.16312017]

>>16312003
This is what i would do. It's a lean cut - you want it cooking a long time. I'd beat it, cube it, sear it, then slow cook it in a stew.

[Anonymous No.16312404]

I only did this once but deep frying a chuck eye in a sick of butter is really good due to how lean some of the bits are

[Anonymous No.16312606]

>>16311879
>Yuropoors don't have beef isles
What the fuck

[Anonymous No.16312880]

>>16311773
do the ruth chris option.
pat dry let sit too dry for hours flip.
salt pepper both sides.
fry in burnt butter as hot as you can get it
nice

[Anonymous No.16312927]

SNEED

[Anonymous No.16312955]

>>16312606
Where do they get their beefs?
Frankly, I'd be lost without the beef aisle

[Anonymous No.16312964]

Cut it into cubes and make chili (no beans)

[Anonymous No.16312969]

>>16312964
That would be a tiny pot of chili.

[Anonymous No.16312976]

>>16312969
No shit, but who on this website actually cooks for other people?

[Anonymous No.16312996]

>>16312976
not me ;_;

[Anonymous No.16312998]

>>16312976
It seems silly to spend hours simmering down less than a pound of meat (much less than that accounting for water weight) just to consume it all in one sitting. Chili is best the next day, anyway.

[Anonymous No.16313137]

>>16311773
you have to suck and fuck it

[Anonymous No.16313149]

>see this thread
>it's after midnight and all I have are those pork tenderloins

[Anonymous No.16313152]

>>16311879
It's more of a general meat section, with beef being the largest part of it.

[Anonymous No.16314148]

Lots of bad advice ITT

[Anonymous No.16314340]

>>16313149
>all I have are those pork tenderloins
did you get em from the pork aisle?