Quote:
Originally Posted by lewdog
Made the chuck steaks by piercing holds with a fork and salt/pepper over-night in the fridge. Cooked 3:30 minutes a side in the cast iron for medium-rare and was still very tough.
I think I'll pass next time.
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Chuck steaks are literally steaks cut from the chuck roast. They need a long cook to break down the connective tissue and get tender.
Or one of these:
