Grilled Beef Chuck Steak
This grilled beef chuck steak recipe uses a simple marinade and a two-zone grilling technique to turn a tough, flavorful cut into a tender, juicy steak dinner.
Equipment
- Gas or charcoal grill Required for searing and indirect cooking.
- Instant-read thermometer Essential for checking internal doneness.
- Tongs For handling the steak on the grill.
- Paper towels For patting the steak dry before searing.
Ingredients
All-Purpose Marinade
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar or apple cider vinegar
- 3 cloves garlic minced
- 1 teaspoon black pepper
- 1 teaspoon onion powder
For the Steak
- 1.5 lbs beef chuck steak about 1 to 1.5 inches thick
- Kosher salt and black pepper to taste, if needed after marinating
- Neutral oil for the grates
Instructions
- Combine all marinade ingredients in a bowl or zip-top bag. Add the chuck steak, ensuring it is fully coated, and marinate in the refrigerator for at least 4 hours, up to 24 hours.
- Remove the steak from the marinade and pat both sides completely dry with paper towels. A dry surface is crucial for a good sear.
- Set up a two-zone grill: one side with high, direct heat for searing, and one side with low or no heat for indirect finishing. Preheat the grill until the hot side is very hot.
- Lightly oil the grates on the hot side. Place the steak on the hot side and sear for 2-3 minutes per side until a deep, brown crust forms. Avoid moving the steak during the sear.
- Move the steak to the cooler, indirect side of the grill. Close the lid and continue cooking until an instant-read thermometer inserted into the thickest part registers your desired temperature (130-135°F for medium-rare is recommended).
- Transfer the steak to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat.
- Slice the steak thinly against the grain and serve immediately.
Notes
For maximum tenderness, always slice cooked chuck steak thinly against the grain. This shortens the long muscle fibers, making each bite easier to chew.