How To Cook Chuck Steak

Method 1: Make the marinade for the steaks. 

When marinated for 24 hours in a mixture of Italian spices, vinegar and oil, grilled chuck tender steak recipes are absolutely excellent. The steak is grilled and then topped with compound butter made with Italian herbs and garlic.

Step 1: Peel and mince your garlic cloves, reserving some for later. The minced garlic cloves you set aside for the garlic butter should be kept aside.

Step 2: The remaining minced garlic cloves, salt, olive oil, pepper, red wine vinegar, red pepper flakes, brown sugar, and Italian seasoning should be whisked together in a small mixing bowl. Using a tiny whisk or a fork, thoroughly mix everything together.

Step 3: The marinade should be poured over the chuck steaks which should be placed in a cake pan or other dish with flat bottom. Toss the steaks until they are well covered. If necessary, a plastic bag or even plastic container might be used.

Step 4: Cover the pan with plastic wrap and marinate for 24 hours.

Don’t forget to marinate the meat before serving. The beef will be tenderized and result in the most delectable chuck steaks you’ve ever had. To cook a tender chuck steak requires this step.

Method 2: Make Compound Butter 

Another thing that makes this steak as tender and juicy as a steak that is more expensive is the compound butter that is slathered on top right after it’s been grilled.

It can be made during the marination of the steaks, so it’ll be ready when they are.

Fresh herbs are mixed into softened butter, wrapped in plastic wrap, and refrigerated until firm to make compound butter. Compound butter can be sweet or savory, depending on the ingredients used, such as garlic and lemon zest.

Step 1: In a small bowl, place room temperature unsalted butter. Add the fresh rosemary, minced garlic cloves, and fresh thyme that you set aside earlier. Use a fork or a hand mixer to incorporate everything.

Step 2: Remove the butter from the bowl and place it on a plastic wrap, then roll or fold it into a log or straight form. Pinch the plastic wrap ends together to keep the butter together.

Step 3: The butter log should be put in the fridge to firm.

Method 3: Cook the Steaks on a Grill 

Step 1: Preheat your grill (charcoal or gas).

Step 2: Remove the steaks from the marinade and lay them over direct heat on the grill which should be uncovered after they have marinated for 24 hours. 3 to 4 minutes for each side on the grill.

Step 3: The steaks should be placed over indirect heat, covered, and cooked until done to your liking.

Step 4: The chuck steaks should be taken off the grill and a pat of compound butter should be spread on each one.

Step 5: While the butter melts, set them aside for a few minutes before cutting them and serving them.

Recipe Tips

1. A meat thermometer should be used at all times when cooking meat. The temperature of your beef should as well be checked with a meat thermometer for optimal results. This way, you’ll always get a perfectly cooked steak. Overcooking chuck steak will result in toughness. When grilling chuck steak, you want it to be medium-rare.
2. The time it takes to cook something varies. Cooking times depend on how thick the steak is and the degree of doneness desired.
3. Always use compound butter as a finishing touch. Butter adds a lot of flavor to steaks. A steakhouse-quality meal may be made using just three ingredients.
4. Before grilling, bring your meat to room temperature. While the grill is heating up, set aside the steak for about 20 minutes to come to room temperature. You’ll achieve a more consistent temperature this way, which will help you cook your steak evenly and avoid the possibility of chewy meat.
5. Pat dry with paper towels to remove any excess moisture that could obstruct the searing process.
6. Because chuck eye is thick-cut meat, start with indirect heat and then finish with high direct heat.
7. Don’t forget to keep an eye on your steak because it cooks quickly. For a soft chuck eye, we suggest cooking it medium-rare to medium.
8. Allow the steak to rest covered in foil for 5-10 minutes after cooking to allow the juices to return to the meat.