Chuck steak is one of the most underrated cuts of meat and has the potential to be just as delicious as a more expensive cut as long as you do the correct preparation.
At almost half the price of other, pricier cuts of steak, it’s well worth your while to give chuck steak a try. You may be pleasantly surprised!
Quick Summary
- Grilling chuck steak requires special attention as this cooking method can result in dried-out meat.
- Marinating the meat is the best way to prevent it from becoming dried out while grilling in the oven.
- A 2008 study published in Science Direct explored how the rate of cooking and holding time influenced the flavor of beef chuck and round, finding that slow cooking and a holding time of 1 hour reduced off-flavor intensity in these beef cuts, which means that these preparation methods can enhance the sensory qualities of value cuts from the beef chuck [1].
- The result is a succulent piece of meat that compares in flavor and tenderness to a ribeye.
How To Grill Chuck Steak?
Chuck steak can be prepared in almost all of the ways in which any other cut of steak is cooked.
Grilling is a great option to get the most out of this potentially succulent cut of meat, but it will require special preparation.
Grilling utilizes dry heat in order to cook the meat.
With chuck steak that has not been properly prepared, this can result in a dry and tough piece of meat that is lacking in flavor.
The solution to this is to marinate the meat before cooking, ensuring that it will retain all of its moisture and flavor throughout the cooking process.
Not only will a good marinade improve the flavor of the meat, but it will simultaneously tenderize it.
This is helped significantly through the use of some sort of acid in the marinade that will assist in breaking down the meat fibers.
One of the key considerations when cooking chuck steak is to ensure that it is not cooked too quickly. If cooked too quickly, the meat will fast become dry, chewy, and tough.
Careful preparation and the correct cooking methods will ensure the opposite – a tender, succulent beef dish with tons of flavor.
Grilled Chuck Steak Recipe
The first place to start with grilling your chuck steak is the marinade. A proper marinade will simultaneously tenderize the steak, retain moisture, and add flavor.
Resultantly, the right marinade will play a key role in ensuring your steak is of a good standard.
While a few hours is usually sufficient for marinating a steak, your best option is to let it marinate for twenty-four hours.
Another great addition is some herb and garlic butter to top off the steak once it’s cooked.
A simple yet effective marinade consists of the following ingredients:
- four minced garlic cloves
- four tablespoons of olive oil
- five tablespoons of red wine vinegar
- one teaspoon of brown sugar
- one teaspoon of Italian seasoning
- a quarter teaspoon of salt
- a quarter teaspoon of pepper
- a quarter teaspoon of red pepper flakes
A 2022 study in the National Library of Medicine evaluated the impact of marination with different seasoning recipes on the flavor profile of beef and found that marination enhances aroma profiles significantly.
The most complex seasoning (including water, 2% salt, 0.5% sugar, 0.5% soy sauce, and spices) resulted in the highest increase in volatile flavor compounds and a reduction in thiobarbituric acid reactive substances, indicating improved flavor and reduced oxidation [2].
Stir all of the above ingredients using a whisk. Next, place four chuck steaks in any dish with a flat bottom before pouring all of the marinade over the top.
To ensure the steaks are completely coated in the marinade, toss them multiple times.
When the steaks are sufficiently marinated, seal them using plastic wrapping and place them in the refrigerator for twenty-four hours.
When you're ready to cook, remove the steaks from the fridge and place them somewhere cool to bring them back to room temperature.
Next, remove the steaks from the marinade and grill for four minutes on each side. Once complete, move them over to an area of the grill where they'll receive indirect heat and cover them up.
Keep grilling them this way until they reach your desired temperature.
Remember that cooking chuck steak past medium may result in a dry steak with very little flavor.
By using a probe thermometer, you can check the steak's internal temperature to ensure accurate grilling. Rare steak is 125 degrees Fahrenheit, with medium-rare reaching 135 degrees. Medium steak is achieved at an internal temperature of 145 degrees Fahrenheit.
Once cooked to your desired temperature, remove the steaks from the grill and place a pat of your favorite garlic butter on each steak, allowing it to melt.
Let the steak rest for a few minutes, and proceed to cut it into strips before serving.
More On Chuck Steak
Chuck steak is found in the neck, shoulder, and chest of the cow. There is a large amount of collagen present in this part of the animal, which results in rather grisly meat.
Often referred to as the "poor man's ribeye,” chuck steak is exceptionally low in price compared to other cuts of meat.
It’s important not to let its reputation fool you, however, as chuck steak can potentially be transformed into a deliciously luxurious meal.
The chuck meat itself is full of flavor that simply needs to be drawn out through the right cooking processes.
The chuck roast is taken from a lower section of the animal’s chest. This is used in traditional stews and pot roasts, and due to the way these cooking methods use the meat, the cut is given sufficient time to become tender during the cooking process.
Chuck steak, conversely, is usually taken from the top blade area. Resultantly, the meat can be extremely tender if not overcooked.
There are two popular cuts of chuck steak, which can both make for an excellent, tender meal. The first option is the Ranch steak, with the technical term being boneless chuck shoulder center cut steak.
While extremely flavorful, this cut tends to be on the tougher side. In order to ensure the best results, do not cook it any further than medium, and marinate the meat for a good few hours before grilling.
The second cut of chuck steak to consider is the shoulder tender or teres major. This cut comes from the teres major muscle in the shoulder blade.
If cooked correctly, this cut can have a similar quality to fillet mignon without the exorbitant price tag.
As with any other cut of chuck steak, you’ll need to avoid overcooking to ensure this meat does not become dry.
Because of its location higher up in the neck, shoulders, and chest, chuck meat tends to have high amounts of connective tissues.
The result is grisly meat. This need not put you off, however, as the right preparation and cooking techniques will make for a deliciously succulent piece of meat.
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References
- https://www.sciencedirect.com/science/article/abs/pii/S0309174007002434
2. https://pubmed.ncbi.nlm.nih.gov/34617307/
