Everyone will be a fan of your cooking if you cook beef like this










Chef Matt Starcher, often known as "The Mattdad," teaches cooking. Chef Matt is a Johnson and Wales alum, a husband, a father, and an enthusiastic cook. His ancestors come from West Virginia's Appalachia region, where cast iron cooking was a part of life. Matt has been a cook for 25 years and has worked in the kitchens of the Willard Intercontinental Hotel in Washington, D.C. He lives in Chesapeake, Virginia, with his wife Rhonda, where they are raising their four children. Matt has always been passionate about food. As he offers his expertise by conducting cooking classes, he is living his goal.




The first thing I think when I hear "poor man's" anything is, "Oh no, this is not going to be that good." But every now and again, I'm taken aback by this phrase's modesty. Making simple ingredients excellent through cooking is possible when done with love and passion. We shall delve into this concept in this month's blog. On the menu is the chuck eye, sometimes referred to as the lowly ribeye. This dish is for you if you enjoy cast iron cooking, a grilled, perfectly seasoned steak, and gobs of butter.




Commence at the beginning. What is a chuck eye, and why are people only now becoming aware of this type of meat?




The name "chuck eye" refers to the part of the animal where the cut of flesh is found. The "chuck eye" is situated next to the ribeye on the "chuck side," which is another name for the shoulder. The ribeye is sliced from the sixth rib to the twelveth rib, while the chuck eye is cut from the fifth rib forward. Chuck eye looks a lot like ribeye when you look at it. Chuck eye is an exception to the rule that any piece of meat from the shoulder will be tough.


Butchers utilize it because it resembles the highly sought-after ribeye.


I learned many years ago that it's important to pay attention to the details when cooking. Details are as follows: purchase a top-notch steak. Certified Hertford Beef is what I'm utilizing. The 7,000 farmers and ranchers who make up the American Hereford Association raise the only beef produced in America: Certified Hereford Beef. In my more than 25 years as a chef, I have discovered that ingredients have the greatest impact on the flavor of food. Therefore, let's start there.


Directions:

1. Use the MaD seasoning to season raw steaks. Don't be afraid to liberally season them. The steaks' sides, top, and bottom should all be seasoned.

2. Pre-rest the steaks in the fridge for a full hour. This will enable the salt to draw moisture out of the steaks, which will assist the crust form when seared. Good crust.

3. Set the oven to 450 degrees. Take the steaks out of the fridge, and then give them 30 minutes to come to room temperature. I am aware of this. Patience. Keep in mind that the particulars matter.

4. Heat the pan to a scorching temperature. Activate the vent fan.

5. Increase the burn point of the cast iron skillet by adding olive oil.

Directions:


8. Use the spoon to begin basting the steak. To collect the butter, tilt the pan if necessary.

9. Repeat with the butter after the second steak flip after two minutes. They will now be scarce.


10. Remove the steaks from the cast iron and roast them in the oven at 130°F for medium rare steaks or 135°F to 140°F for medium steaks. Keep in mind that different thicknesses require varying timeframes to attain the desired temperature. Using a meat thermometer is the only surefire way to achieve the ideal temperature, so make the purchase!


11. Give the steaks at least 10 minutes to rest. When you chop the steak, if you don't do this, the juice in the steaks won't balance.



Would you like to see Chef Matt in action? Watch him prepare a chuck eye steak step-by-step here.