Don't Buy Expensive Ribeye Steaks! Buy This Instead! | As Good As Ribeye?

In this video, I'm cooking up two "Butcher's Cuts," The chuck eye steak and the Denver steak. These two cuts are as tender and delicious as ribeye, and you're getting this at less than half the price!
Gear I use:
ThermoWorks thermometers:
#ballisticbbq #chuckeyesteak #grilledsteak

[The_Monkey_King]

One thing I really appreciate with Greg’s content is that he builds complete recipes with ingredients, not pre-made stuff.

[The_Original_Big_Daddy]

Remember when Brisket was dirt cheap? Then all of a sudden it became super popular and the price skyrocketed. I fear the same thing is going to happen with the Denver and Chuck steaks.

[davidmann]

Saving money AND eating steak? Be still, my beating heart.

[ChuckDeCarlo]

The "Chuck" Eye gets my vote (obviously)... Thanks for the "Beef Tips" (lol) !! 🥩💁‍♂️

[kevinlott]

They looks absolutely spot on for my taste..! Great tutorial, Greg.

[rwefree]

He’s right about the Terres Major. Delicious cut that I can get without going to a butcher but people have now found it and the price has gone up. The same will happen to these two cuts. The best/worst example of the price rise in meat is chicken wings. When I was younger, 40+ years ago, I had very little money. I would go to the nearby butcher shop and wings were the cheapest meat there, by far. At the time Buffalo Wings were starting to be served in a few places. Now, Wings are everywhere, I.e. BW3. Now they are more expensive than Boneless Chicken Breasts especially when you consider how much meat you actually get.

[leedoss]

I've known about these for years but the stores here have caught on and jacked the price up.

[Matthew-jb]

Took spare ribs boiled it for 4 mins turned heat down, and it tasted great
I did that kill mold cause I am algic
Wished I finished culinary school,
I was injured from eating food. I was algic too

[paulb]

Another great video. I can’t wait to give those steaks a try.
I just got some tri tip steaks on sale. I marinated them in soy sauce with garlic. I did the reverse seer on them. Turned out so juicy and tender.
Thanks for the great videos.

[drob]

I have been cooking chuck eye steaks for ten years. The popularity is growing, unfortunately so is the price.

[sungee]

Im dumb i guess. But why spin the grate vs just flipping?

[louisevad]

Denver reminds me of the cap or picanha steak off the sirloin. I've known about the chuckeye for years I always looks for hit in the Chuck roasts.

[David-burrito]

Your steaks were purchased where? Also, Costco Business Center usually has whole chuck roll, along with some USDA Prime chuck rib plates, last time I bought some they were 6 bucks and change per pound.

[DonPandemoniac]

Great preparation, and thanks for the tip!

[aldolajak]

I always keep some rendered beef tallow on hand to use instead of other oils.

[garryhammond]

Thanks Greg - It's so cool to see these "shape shift" over the intense heat of the fire, viewing at a sped-up speed - Cheers!
I'd pick the chuckeye for the win too - fat = flavor. 🙂

[MSD-cg]

Don’t forget the flat iron or the baseball cut!

[mickdog]

I'd like to see you break down the chuck

[michaelbaumgardner]

I've never had the Denver cut, however I love some chuckeye and reverse seer is the olny way I do steaks...Great Cook

[_DB.COOPER]

😆😝😂😂😝😝😝 It’s not near as good as ribeye!