Grilled Chuck Steaks

From Cook's Country | August/September 2013

Why this recipe works:

Meat from the shoulder or chuck of the cow has great beefy flavor, but it can be tough and chewy. We chose the portion closest to the tender rib—the chuck eye. For the most consistent steaks, we break down a roast ourselves to yield four equal-size steaks. Marinades add flavor, but a dry rub… read more

Meat from the shoulder or chuck of the cow has great beefy flavor, but it can be tough and chewy. We chose the portion closest to the tender rib—the chuck eye. For the most consistent steaks, we break down a roast ourselves to yield four equal-size steaks. Marinades add flavor, but a dry rub creates a better crust on the grill, and a few key ingredients—chipotle powder, cocoa powder, brown sugar—provide deep flavor. To ensure that the meat is perfectly cooked, we sear it over the hotter side of the grill and then let it finish slowly on the cooler side.

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Serves 4

Choose a roast without too much fat at the natural seam.

Ingredients

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