Slumming With Chuck Steaks

[John_Morris]

@Brad Kane

@Michael S. Monie

I’ve always had a preference for chuck when it comes to ground meat, because I like the lean to fat ratio. And although I’ve for a long time known about so called mock tenders, I have never had chuck as a steak. I recently found a cut of chuck steak that more resembles a ribeye than filet. I grilled them twice in the last couple of weeks and think they are delicious, at an almost give away price. They are a little chewy but that for me is desirable and the flavor leaves little to be desired. Worth a try.

Really not good for grilling unless you grind it up. Best for braising.

I grew up on broiled chuck steak. I think my mother put powdered meat tenderizer on it first. A little marinating would probably do the trick, too. It’s a tasty cut!