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How Do You Cook Chuck Steak.

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Post Sat Jul 21, 2012 1:28 am
kiwifusion rare
rare

Posts: 33
Location: christchurch, New Zealand
I have quite a bit of chuck steak left after making sausages (beef, horseradish and mustard). How would I grill it; It is about an inch thick and 10 cm long. Should I treat it like skirt steak, high fast and cut it across the grain in thin strips? Smoke it low and slow like a brisket? Cook it rare or medium? What I want are thin strips to go in a winter salad.

Post Mon Jul 23, 2012 1:23 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5918
Location: Central Alberta, Canada
Tough call - just like chuck steak itself.

There's plenty of fat in chuck steak so low and slow is definitely an option. But one of the things I do is to cook it really hot and fast up to rare or medium-rare. Season it as you like, then get the sharpest knife you have in your kitchen and cut it in paper-thin strips diagonally across the grain. And I mean paper-thin - anything above about 1 mm can be chewy.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Thu Jul 26, 2012 3:10 pm
Mark4mn rare
rare

Posts: 18
Location: Petaluma, CA
I like to marinade it... Teriyaki is family favorite. Indirect cook it, followed by a couple of minutes of high heat to brown it. If you do not overlook it, it makes a good steak.

M
CG Outlaw w SFB
18.5 Weber Kettle
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Post Thu Jul 26, 2012 6:31 pm
phillyjazz well done
well done

Posts: 2984
Location: Philly

Usually I use chuck as "pulled beef." Now I would cook it sous vide for 30-70 hours and it rare. If you are grilling it high heat, do what CanadaBBQgy says and slice it VERY thin.
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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