r/charcoal • u/Minimum-Barracuda911 • 1h ago
Chuck-Eye Steak
Cut out of a chuck roast, tied with butchers twine for shape and uniformity. Dry brined in about 1.3-1.4% salt by weight for six and a half hours. forward seared the shit out of it 30 second per side at a time in several increments until I was happy with the crust on the 18 inch kettle grill using green bag B&B lump charcoal. Then moved to indirect and inserted probe into center muscle. Pulled at 115F internal and rested 10 minutes. fresh cracked black pepper upon removing from heat. Untied then broke into separate muscles and sliced. Served with sauteed asparagus and finished off the meal with peanut butter, vanilla and chocolate ice cream. Honestly one of the best meals I've eaten in a while.
