My wife bought me some Chuck Steak, with the intentions that I grill it.
She means well, but teaching her what steaks are good for grilling and such is a slow going process.
I have always read that Chuck Steak is more of a braising steak, soemthing that should be slow cooked. Can it be grilled and not turn into shoe leather?
Suggestions, dopers, as I intend to grill it and eat it, I’m just hoping it can still be a satisfactory meal.
Thanks all!
I normally get a 2.2 to 2.4 pound chuck roast when I grill. I season it with Montreal steak seasoning and cook it medium-rare. It usually comes out quite tender. Even when it doesn’t, it’s at least tender enough for good eating. It will feed three big guys, and leftovers to boot!
It’ll be tough as hell if you try to grill it like a sirloin or rib steak.
Marinate it. Overnight, preferably. And cook it as rare as is acceptable in your family.
My mainstay BBQing cookbook, Phillip Schulz’s Cooking with Fire and Smoke, suggests a) cutting it up and making it into Indonesian-style satay, or b) slathering it with yellow mustard (and letting it marinate overnight), then grilling whole.
The second option sounds pretty damn weird to me, I’ve never tried it, but Schulz generally knows his grilled beefsteaks.
Interesting. I’ll toss it in some marinade when I get home this morning, and will cook it about 8-10 hour later. Hopefully that will be enough time.
If 8 hours in a marinade won’t do it, nothing will. But chuck steak really does need to be braised, otherwise it tends to dry.
Chuck doesn’t carve steaks. He just looks at a bull and the bull roundhouse-kicks itself into steaks.