Grilled Chuck Steak
What would be the best way to cook chuck steaks?
Chuck steaks are sometimes labeled as London broil. They are boneless steaks cut from the shoulder of the cow and are a great value for cost-conscious cooks. They are relatively lean and have a moderately beefy flavor. Since this steak can be a bit tough, it should be sliced thinly, against the grain after cooking. The best method for this cut is to grill or pan-roast.
With that being said, I usually buy this cut a couple of inches thick and cook it as a roast. Low and slow in the crock pot or pressure cooker
You can also bake it in the oven: Season the meat on both sides with salt and pepper. Brown it on both sides in a large frying pan with a little bit of oil. Remove from pan and place on a large sheet of aluminum foil. Lay a few onion slices on top along with some garlic powder and 3 or 4 Tablespoons of butter, wrap in foil, sealing tightly and place in baking dish. Pour water around the roast and bake at 250° for 3 or so hours until tender.
For steaks, if you can get chuck-eye steaks, they are already pretty tender and flavorful but they are also sometimes difficult to find. Ask your butcher if you can get them.
To grill chuck steaks: For 2 to 2 1/2 pounds of chuck steak about 1 1/2 inches thick, you will need about 2 teaspoons of kosher salt. Sprinkle both sides of the steaks with the kosher salt and wrap tightly in plastic wrap. Refrigerate at least 3 hours but preferably overnight. About an hour before grilling, remove from the fridge and put in a zip lock bag. Remove as much as the air as possible and seal. Place the bags in a pot of warm water (about 110° F) and cover with a plate to keep the steaks submerged. Leave them there for an hour. About 20 minutes before you are ready to cook your steaks, start the grill. You will need both a hot side and a cool side. Remove the steaks from the water and unwrap. Brush both sides of the steaks with vegetable or canola oil and sprinkle with black pepper. Grill the steaks on the hot side of the grill turning every minute until you get a nice crust. This should take about 8 minutes. Remove to the cool side of the grill, close the lid on the grill and continue cooking (until it reads 120° for rare to medium-rare, 145° for medium to medium well) on an instant read thermometer inserted into the center of the steak , it should take about 5 or so minutes depending on how well you like your steak. Flip the steak halfway through cooking time.
Once the steak is cooked to your liking, place it on a cutting board, tent it with tin foil and don't touch it for about 10 minutes. Use a thin slicing knife to slice the steak very thin on a 45-degree angle to meat going against the grain.
I hope this helps!
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Dec 11, 18 03:03 PM
My father said “The old woman that invented gravy has a front seat in heaven”
Oct 31, 17 11:13 AM
Here is what you need 1 can of creamed corn 2 cups of self-rising cornmeal 3 teaspoons of sugar 4 oz of butter 1 teaspoon
Oct 31, 17 11:12 AM
This recipe came to me one afternoon while my little ones were napping. I opened the pantry door and stood there brainstorming. Looking over my shelves