Miratorg chuck roll steak from marbled beef. Braised Steak Chuck

The most expensive and beautiful steak meat in the world is beef, but not plain, but marbled! She got her unusual name due to the amazing pattern on the meat. The fatty layers on the red fibers of the meat form a thin patterned cobweb that looks very appetizing. And during cooking, this marble pattern melts and fills all the meat with hot juice, making the steak juicy and tender.

Ribeye steak

The most popular marbled beef steak is the ribeye steak. They make it from the thick edge of the bull, which is located on the dorsal part of the animal. Such meat has thin fibers, so the finished steak is quite soft and juicy. On the ribeye, all the inclusions are distributed very evenly and are most pronounced.

The best way to cook such a steak is, of course, to grill it until golden brown. All fat will melt when heated and fill the meat with delicious aromatic juice. Appetizing vegetables: peppers, corn, squash, tomatoes - will be a great addition.

Steak "New York" or Striploin steak ("New-York" steak, Striploin steak)

The brightest and richest taste of meat will give you New York steak. This is a thin edge steak. The cut is located in the lumbar part of the bull carcass. It is distinguished by its oblong shape, denser fibers than ribeye and an appetizing fat layer from one edge.

When preparing such a steak, the meat is thoroughly saturated with juice due to the fatty edging. The most perfect striploins are obtained on the grill with medium roasting. Grilled vegetables and fresh herbs are best served as a side dish. And dry red wine will ennoble your culinary masterpiece.

"T-bone" steak (T-bone steak)

A unique combination of tenderness and toughness - all this is a powerful T-Bon steak (T-Bon). It really is a large cut of meat on a T-shaped bone, with a soft melting tenderloin on one side and a large and rich part of a striploin on the other. Such a steak is obtained from the lumbar part of the animal with the capture of the bone and tenderloin.

Best of all, this steak will reveal its notes when cooked over an open fire. It is sure to fall in love with both men who prefer real meat for a steak, and women who choose a more tender steak. Tibon is best served with tomato or mustard sauce.

Porterhouse steak

Marbled beef steaks are very juicy and rich. Especially, I would like to highlight the Porterhouse steak! These are equal parts of the tenderloin and striploin from the lumbar zone of the bulls on the T-shaped bone. To put it simply, this is a T-bone steak with a lot of tenderloin. The finished steak will pleasantly surprise you with the softness of the tenderloin, which simply melts in your mouth, and the richness and fleshiness of the striploin.

Porterhouse should be cooked on the grill, the meat for the steak will be the most juicy and fragrant. Roasted vegetables and potatoes are a great addition to a steak. From drinks it is worth giving preference to dry red wine.

Grill ribs, grilled portion ribs (Short ribs, Flanken Style Ribs)

If you are a real meat eater and are looking for something new for yourself, then try portioned ribs. Across the cut bones from the chest part of the bull will be very juicy and tasty when cooked. And what a spicy aroma of smoke will be impregnated with meat on the bone, fried on the grill.

It is best to fry hot ribs in nature with friends and relatives. Fragrant hot meat for steak, fresh vegetables with herbs and pleasant drinks. Such a pastime will leave warm and tasty memories for everyone!

Steaks "Filet-mignon" and "Chateaubriand" (Filet-mignon steak, Chateaubriand steak)

The most premium part of marbled beef is the tenderloin. The most delicate, fine-fibered and neat. The notch is located under the spine and is absolutely not used when the animal moves. This meat just melts in your mouth! Tenderloin is the choice of the most demanding gourmets.

From such “royal” meat it is customary to cook perfect Filet Mignon steaks! Surprisingly beautiful, perfectly even, 5 cm thick. Filet mignons are cooked to Medium, the meat is indescribably tender. Dry red wine, wonderful music and you will fly away to a gastronomic paradise.

Chateaubriand is a large filet mignon, which is served without standing, but is laid out on a plate in length.

Flank steak, Flank steak

Flank is one of the most popular and memorable cuts from marbled meat. This is a piece of pulp from the abdominal cavity of a bull. This meat is moderately fatty with thick straight fibers.

It is customary to cook flank steaks from the flank. Add fragrant spices: a mixture of peppers, salt. And start frying juicy steaks on an open fire. The meat will turn out very fragrant and moderately juicy. Fresh tomato-based sauces are the perfect garnish for flank steaks.

Steaks "Top Blade" and "Flat Iron" (Top Blade, Blade steak, Flat Iron steak)

The outer part of the shoulder blade (Top Blade) is a very tender and juicy meat for a steak, which, due to the presence of a central vein, acquires a well-recognized appearance. There are several options for cutting steaks from this cut.

If you remove the center vein when cutting, you get a Flat Iron steak.

If the midrib is not removed, you will get Top Blade steaks (the midrib softens during cooking).

Steaks are fragrant with delicate fibers and thin layers of fat.

Steak "Chuck Eye Roll" (Chuck Eye Roll Steak)- this is a good alternative to Ribeye, especially at a cost, but the meat here is less tender and fragrant. It is better to marinate before grilling.

Vegas Strip Steak - in terms of its taste, it is close to the New York steak, only it is cut not from the lumbar cut, but from the shoulder blade. This is good steak meat.

Steak "Osso Buko" (Osso Bucco) - shank, sawn into transverse "steaks". Valuable cut with rich beef flavor. Ideal for stewing, for example, for cooking ossobuco.

Denver Steak- cut from the meat pulp, isolated from the central part of the neck. You can cook it in the traditional way - on the grill or in a frying pan. Pickling will give it a special shade in taste.

Steak "Medallion" (Shoulder Tender Portioned)- Looks almost like a filet mignon. It has a similar taste and texture at a low price.

Steak "Ball Tip" (Sirloin, Ball Tip Steak)- a fairly "economical" steak, suitable for grilling. Valued for excellent taste and softness. Before cooking, it is better to use the marinade.

Pikanya Steak (Coulotte Steak) - it is prepared from the fillet of the upper part of the thigh, which is distinguished by its characteristic triangular shape, rather elastic fibers and a solid layer of fat. It is fat that gives the steak a special sweetness and rich taste. Link to cut

Rump Steak- portioned steak from the back of the thigh. It has a strong, pronounced meat taste. Before cooking, it is better to use softening marinades.

Steak "Apple" (Eye of Round Steak)- lean and economical steak from the tender sirloin of the outer part of the thigh. It has a fairly elastic texture. Designed for frying and stewing in a pan.

Steak Chuck Roll cut from the neck cut of a young bull. This is an alternative, moderately tough, not without marbling steak. If you cook it correctly, the meat will turn out juicy and tender. What is not an alternative to the elite Ribeye?

How to fry a Chuck Roll steak?

The steak Chuck Roll is called the "cousin" of Ribeye. This cut is obtained from the neck of a young bull. It has a good marbling and juiciness, but at the same time it has lived a lot. To make the steak tender and juicy, the meat is marinated in advance and cooked a little longer than the classic cuts, so that the veins have time to soften. Chuck roll steak is great for roasting or stewing. It will make an amazing roast or fricassee. We recommend in the online meat store T-Bone. Steak Chuck Roll, like other classic and alternative steaks from T-Bone, is made from aged beef. Thanks to the fermentation process in finished form, even the most budgetary steaks are juicy and flavorful.
How to cook chuck steak? First of all, clean the cut from films and coarse veins. Prepare the marinade for the steak by mixing the softening ingredient and vegetable oil. We recommend mixing onion juice, balsamic vinegar, garlic, juniper berries and vegetable oil. Marinate the cut in the refrigerator for about 6-10 hours, and then wait until it warms up to room temperature.
Heat up the skillet to medium-high heat. Brush meat with olive oil and season with salt. Grill the steak to Medium or Medium Well. This will take 3-4 and 4-5 minutes on each side, respectively. You can add butter and crushed garlic to the pan for extra flavor. You can check the readiness of the steak by hand. Read more on how to find out how to roast a steak in the palm of your hand. The finished steak should definitely rest. Only after that it is cut and served with your favorite sauces.

How to cook chuck roll steak in the oven?

A good way to make Chuck Roll is to bake it in the oven. Do you want meat to be more juicy and tender? Here advice from T-Bone: Buy a wet-aged steak. Such meat is aged in a certain microclimate from 3 to 15 days and as a result becomes softer and juicier. in Kyiv, you can go to Stolichka in the T-Bone steakhouse shop.
To bake Chuck Roll, we advise you to marinate it in mustard with honey. Add salt, a little garlic and vegetable oil. Leave the meat in the marinade overnight in the refrigerator. You can do this in a cooking sleeve and bake a steak in it. Don't add too much honey or the crust will burn.
When the meat reaches room temperature, place it in a roasting sleeve if you haven't already done so. Send it to an oven preheated to 180 ° C. After 8-10 minutes, cut the sleeve, check the internal temperature of the steak and turn on the “grill” mode so that a crust forms on the surface. When the cut reaches Medium or Medium Well, remove it to a board and cover with foil. Serve Grilled Chuck Roll Steak with Honey Mustard Sauce and Asparagus.

Warm salad with Asian steak

Steak Chuck Roll is served not only as a main course, but also as part of a meat salad. Prepare a savory warm Asian-style steak salad. To do this, marinate the beef overnight in soy and fish sauce with sesame oil, lemongrass, garlic, brown sugar and chili. For dressing, cilantro leaves, a clove of garlic and a little ginger are smashed in a blender. Add rice vinegar, peanut butter, lime juice and honey.
When the marinated steak is at room temperature, pat dry and grill in a skillet until medium. In a salad bowl, mix the root salad, arugula, add slices of radish, cucumber and a couple of hot pepper rings. Top with sliced ​​Chuck Roll, drizzle with dressing and garnish with chopped peanuts.

Chuck roll steak has a unique taste, and its unforgettable aroma is just crazy. At first glance, it seems that there is nothing complicated in preparing such a steak. This is partly true, but there are some culinary tricks that distinguish the chuck roll steak from other similar dishes.

I offer you a detailed description of simple recipes with step-by-step videos and photographs, following which you will certainly surprise your loved ones and friends with your culinary skills.

Recipe for chuck roll steak in a pan

Kitchenware: kitchen ceramic knife; Grill pan; kitchen tongs; cutting board; foil; flat big plate.

Ingredients

Step by step cooking

1. Beef steak weighing 290-310 g is thoroughly washed with running water, after which we get rid of excess fat and large veins. Wipe the meat with paper towels to get rid of excess liquid.
2. Salt and pepper the prepared beef according to your taste preferences. Pour 3-5 ml of olive oil over the steak and use your hands to evenly distribute the spices and oil over the surface of the meat.
   
   
3. We turn the steak over to the other side and repeat the above process: salt, pepper, coat with oil. Leave the product in this form for about 10 minutes, allowing the meat to marinate.
   
   
4. Peel 4 cloves of garlic, wash and dry it. Lightly crush the cloves by pressing on them with a knife.
   
   
5. After marinating, we clean off excess salt from the meat. We put the grill pan on the maximum fire and heat it up strongly. Put the steak in a hot dry frying pan and fry it for two minutes.
   
   
6. After this time, add 25-35 g of butter and about 5 ml of olive oil to the meat.
   
   
7. In the sizzling oil we send crushed garlic, 3-4 sprigs of rosemary and 3-4 sprigs of thyme. Fry the meat for another 1 minute, then turn it over to the other side.
   
   
8. We cook the steak for another three minutes, from time to time pouring it with the resulting sauce from the butter and spices in which it is fried. We put foil on a flat plate, on top of which we lay out the finished steak. We do not tightly cover the meat with foil and leave it to “rest” for about ten minutes. Remove the steak from the foil, cut into portions and serve.
   
   
9. Ready!
   
   

Chuck Roll Steak Recipe Video

Check out the video and learn how to cook a fragrant and appetizing chuck roll steak in a pan and what part of the beef is best for this.

Cognac chuck roll steak recipe

Cooking time: 30-35 minutes.
Calorie content (per 100 g): 129-133 kcal.
Servings: two medium rare.
Kitchenware: kitchen ceramic knife; Grill pan; cutting board; foil; several flat plates; kitchen tongs; glass or glass; barbecue match.

Ingredients

Step by step cooking

1. We take out two pieces of meat from the package and let it “breathe” for 25-30 minutes. Pour 10-13 ml of olive oil over the steaks and carefully spread it over the entire surface of the meat.
   
   
2. We send the prepared steaks to a hot grill pan and fry them on both sides at maximum heat for 2-3 minutes.
   
   
3. Put the fried meat on a plate and put a piece of butter on top.
   
   
4. When the butter has melted, sprinkle the steaks on both sides with salt and crushed black pepper according to your taste preferences.
   
   
5. We cover the product not very tightly with foil and leave it in this form for 3-5 minutes.
   
   
6. Wash the tomato and cut out the stalk, then cut it into thin rings, which we beautifully lay out on a plate.
   
   
7. Lightly salt and pepper the tomatoes and drizzle with a little olive oil.
   
   
8. With your hands, tear two sprigs of basil into small pieces and lay them on top of the tomatoes.
   
   
9. Remove the foil from the steaks and transfer them to the tomatoes with basil. Pour 18-20 ml of cognac into a glass and set fire to it with a barbecue match. Pour the burning liquid over the meat and in this form serve the dish to the table.
   
   
10. Ready!
    
    

Cognac chuck roll steak recipe video

Watch the video below and you will learn how to properly cook the most tender and delicious beef chuck-roll steak in a pan.

Recipe for chuck roll steak with sour cream sauce

Cooking time: 30-35 minutes.
Calorie content (per 100 g): 129-133 kcal.
Servings: two medium rare.
Kitchenware: several containers of different sizes; kitchen ceramic knife; measuring cup and kitchen scales; large diameter frying pan, preferably with a Teflon coating; cutting board; garlic crusher; foil; kitchen tongs; paper towels.

Ingredients

Step by step cooking

Open the package with two beef steaks and let them "breathe" for 20-30 minutes.

Let's make the sauce

Let's cook a steak

Recipe video for chuck roll steak with sauce

In the video below, you will quickly learn how to fry a chuck roll steak in a pan and learn how to make a spicy sauce for tender meat that goes perfectly with it.

• To prepare a chuck roll steak, use meat cut from the neck of a young bull. This meat is moderately tough, but after frying the steak is very juicy and tender.
• Cut the beef exclusively across the grain, otherwise the meat may turn out tough. The classic chuck roll steak is 2-2.5 cm thick.
• After taking the beef steak out of the refrigerator, in no case do not start frying it immediately. Because the meat is still cold on the inside, even after a longer roast, it can still be raw and tough. Let the steak come to room temperature for about half an hour.
• In order for the meat to turn out juicy and fragrant, it must be marinated - this way the veins will soften, and the meat will absorb the spices.

• Impress your loved ones and friends with your culinary skills by preparing for them the most fragrant and tender. Tender pieces of meat just melt in your mouth, and the unique flavor enhances your appetite.
• I also offer you a simple and quick way to cook a machete steak, the taste of which will undoubtedly be appreciated by meat connoisseurs.
• - Striploin steak - translated from English sounds like a "sirloin strip". The meat is so tender and juicy that it is simply impossible to resist such a dish.
• Be sure to try frying the fragrant and nutritious flank steak. This treat is an affordable alternative to other steaks.
• It's quick and easy to make and your family and friends will love it.

Now you've learned how to cook a tender and juicy chuck roll steak and how you can effectively serve it to your guests. If you know of other ways to serve this flavorful treat, be sure to share them with me. Thank you in advance for new information. What sauces do you cook for chuck roll steak? In your experience, what side dish goes best with this delicacy? Enjoy cooking unusually fragrant and tender meat and pleasantly amaze everyone with your culinary skills! Good luck and eat healthy!