Quote:
Originally Posted by blackmonsters
You chuck haters need to buy a real skillet. That's the problem.
|
Who said anything about pan-frying on teflon? No self-respecting carnivore would do that.
As someone with basic experience butchering/processing beef and who has gone thru all the various cuts, all other preparation being equal a chuck steak cooked quickly over high heat (grill, panfry, broil) will be far far tougher than a ribeye or t-bone or other choice cuts. That's just how it physically works, there's too much connective tissue and the "grain" of the muscling goes in too many different directions. However because of its fat, if you slow cook chuck long enough to let those tissues break down it's totally delicious - i.e. braised or in chili, etc.
What I think happened in your case is you got "chuck
eye steaks" which are completely different than "chuck steaks", and confused the two. Chuck Eye is taken from near the ribeye and is similar - not quite as good and fatty but you can make a damn fine steak from it. And it's usually a bit cheaper. They can be a hard cut to find because IIRC there are only two (?) per cow. It might have even been mislabeled if it was supermarket bought, sometimes those guys got no clue the difference with stuff like that.