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Jun 30, 2006 03:03 PM

grilling chuck steak

I have a 5lb chuck steak any suggestions on how to grill, marinades or other hints???thanks

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  1. How thick is it? It might be better off braised, as in a pot roast. That's what I usually do with chuck roasts.

    1 Reply
    1. re: LindaWhit

      My Stater Bros sells mock tenderloin. I looked at the package and it says Chuck Steak Boneless. I asked the butcher and he said, yep, grill it - better on the rare side.
      I seasoned and grilled and it was tender and delicious! And cheap.

    2. I think Chuck is better off being slow cooked like the PP said. It's such a tough meat that it needs that long cooking time.

      1. So could it be cooked in a two step method? Grill on the fire with great smoke and finish it in a low, slow oven/grill with moisture? There are a lot of people who do that with their ribs. Themost successful ribs I know are covered in a rub and left exposed in the frige over night. Grilled on indirect heat with smoking wood chips for 45 min and finished at 325- covered in a sauce and foil.
        good luck

        1. I don't think that's such a great idea...chuck is really sinewy and tough.
          It really, as others have said, needs a LONG braise. If you're dying to grill it, braise the heck out of it first, then put it on the grill on a fine grate (to avoid losing pieces) to achieve your smokey goodness. Finally, pull it apart and enjoy.

          1 Reply
          1. re: Aaron

            Shoot. I want pot roast. NOW. While the way I make pot roast wouldn't hold together on the grill after the braising, this does sound very intriguing!

          2. Your 5 lb chuck "steak" is either from a Paul Bunyan size ox, or is a large chuck roast. Chuck steaks are usually a thin cut of chuck, sold for a little more as a "steak". It is chuck, and it is rather tough. You can, however, do what you want to accomplish. Marinate overnight with a good BBQ rub, brown over high heat on the grill, and then cook (preferably with mesquite smoke) for about 4-5 hours, at 175-200 degrees over indirect heat. This cut is almost as tough as brisket, and may be cooked the same way. Actually, I've been BBQing chuck roasts this way for a long time...much cheaper than brisket.