What is chuck steak? This is an affordable cut that comes from the shoulder area of a cow. It can be one of the tougher cuts overall, but depending on the type you choose—the chuck itself is known as a primal cut, while the various types of chuck are called subprimal cuts—the steak may be tender enough to cook in only a few minutes with minimal seasoning. Beef chuck steak cuts have at least some fat, which adds flavor, but they generally do best with a marinade to ensure a mouthwatering result.
One of the subprimal cuts of chuck steak is also called, simply, chuck steak. It’s a tougher cut and thus needs a good soak in a marinade before grilling, but the time spent is worth it. After that, 10 to 15 minutes on the grill is all you need to create one of the simplest yet tastiest steaks you could ask for.
Chuck Steak Ingredients
- Garlic cloves: Garlic sauteed in olive oil gives this recipe a savory start. Mince the cloves with a knife or a food processor.
- Olive oil: Garlic’s flavor compounds are fat-soluble, meaning they’ll disperse in fat but not water. Olive oil not only helps those fat-soluble compounds spread throughout the marinade, it also helps the marinade stick to the meat, even after you’ve removed the steak from the mixture.
- Red wine vinegar: Vinegar tenderizes meat while also adding flavor.
- Ketchup: The vinegar in ketchup also helps tenderize the meat, while the tomato and sugar add a sweet yet slightly acidic kick.
- Worcestershire sauce: Like the ingredients in ketchup, the vinegar and sugar in Worcestershire sauce affect the meat’s texture and color. The additional ingredients like anchovies give the flavor more depth.
- Sugar: A couple teaspoons of sugar balance the overall taste when mixed with more acidic ingredients. Sugar also caramelizes when heated and contributes to browning.
- Dried basil: Basil adds to the overall flavor of the marinade. Use dried instead of fresh, because dried basil has a more concentrated flavor so you won’t have to use as much as you would with fresh basil.
- Chuck steak: Boneless beef chuck steak is the star of the show when it comes to chuck steak recipes. (By the way, chuck steak is not the same as chuck roast, but you can cut a chuck steak from a chuck roast. Cut across the grain of the roast, and make the steak about 1-1/2 inches thick.)
Directions
Step 1: Make the marinade
Add the olive oil to a small saucepan, and saute the chopped garlic over low heat until tender. This will take only one to two minutes, and you’ll need to remove the saucepan from the heat once the garlic is done. At this point, you can add the rest of the marinade ingredients, giving them a good stir.
Step 2: Separate the marinade
Add 1 cup of marinade to a shallow dish. This will be for the steak and should be just deep enough so the marinade will cover the bottom half of the steak. Put the rest of the marinade into a clean container and place it in the refrigerator. You’ll use this later, during the grilling stage.
Step 3: Marinate the steak
Add the steak to the shallow dish. Ensure the bottom half of the steak is completely coated with marinade, then flip the steak over to coat the other half. Remember to cover the sides of the steak too. Cover the dish, and place it in the refrigerator for at least six hours (overnight is even better).
Step 4: Prepare the steak for grilling
When you’re ready to grill the steak, discard the marinade in the shallow dish. You’re going to use indirect heat for this chuck steak recipe; set a drip pan under the grill’s rack and in between the coals. (Your grill may have dividers that help separate the coals on either side of the pan. Otherwise, follow your grill’s manufacturer instructions for indirect heat.) Add a little water to the drip pan. Replace the rack and give it a light coat of oil.
Step 5: Grill the steak
Here’s how to cook chuck steak on a grill: First, bring the grill to medium heat and place the steak on a part of the rack that’s not over the drip pan. Brown both sides, keeping the grill lid open. Then move the steak over the drip pan. Grill the steak, covered, flipping it periodically to ensure even cooking on both sides. Occasionally baste the steak with the reserved marinade. Let the steak rest for a few minutes before slicing.
Editor’s Tip: To cook to rare (125°F), cook for three to four minutes per side, or six to eight minutes total; for medium-rare (135°), cook for four to five minutes per side, or 8 to 10 minutes total; and for medium (145°), cook for five to six minutes per side, or 10 to 12 minutes total. Cook for a few minutes more to reach well-done. Always check the temperature with an instant-read meat thermometer stuck through the side of the steak, not through the top. Don’t let the thermometer touch the rack.
Chuck Steak Variations
- Try different sub-primal cuts: Some will be more tender and need less marinating time, such as shoulder top blade or chuck-eye steak. Others will be tougher, like shoulder steak.
- Experiment with marinade ingredients: Try using some honey in place of sugar in the recipe, or add shallots and parsley. Black pepper is another common ingredient in a lot of marinades. Or try one of our many steak marinade recipes.
How to Store Chuck Steak
Leftover grilled chuck steak can be stored in the refrigerator or freezer. Leftovers should be put away no more than two hours after cooking. To refrigerate, wrap the leftover steak in foil or place it in an airtight container, and use it within three to four days (the sooner, the better). If you store more than one piece of steak, wrap them separately or place them in separate containers. To freeze, wrap in a freezer-friendly bag, squeezing out as much air as possible, or place in a freezer-safe container; use within three months.
Chuck Steak Tips
What’s the best way to tenderize chuck steak?
Using a marinade is one of the easiest ways to tenderize chuck steak, because all you have to do is let the steak sit for a few hours. Plus, the marinade in this recipe for chuck steak adds a lot of flavor. Using a meat mallet to lightly pound the steak can help too.
Can you cook chuck steak on the stove or in the oven?
If you don’t have a grill, or have one but don’t want to use it, you can sear the sides of the steak in a cast-iron pan on the stovetop, and then move the pan into an oven preheated to 450°. The steak may take 8 to 15 minutes to reach medium-rare to medium-well. Always check the steaks with an instant-read meat thermometer, and cook longer if necessary.
Should you trim extra fat off the chuck steak?
Yes and no. If there are thick layers of fat along the edge, for example, trim those off. But leave thinner interior veins and flecks of fat alone. Chuck steaks tend to be among the leaner cuts available—you might not see any marbling, for example—and what little fat is there helps keep the meat juicy.
