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Sure you are used to the most popular primal cuts of beef such as rib, loin and their associated sub-primal cuts like ribeye and filet mignon. But, have you taken a deeper look at the chuck (shoulder) primal cut? If not, you should as some incredibly flavorful cuts of beef come from this section and the cost is well below that of their better known counterparts. In this post, we will explore two different cuts from the chuck and some recipes to get the best from each. You can find these particular cuts and many more at Mason’s Market which will ship directly to your front door. Now sit back, grab a good glass of Malbec, and enjoy this post for How to Grill Beef Chuck Steaks.
How to Grill Beef Chuck Steaks – Ranch Steak
First up, is the Ranch Steak which is technically it is called a “boneless chuck shoulder center cut steak”. This cut is full of flavor, but can be a bit tough. So, for the best results you should not cook this cut beyond medium when grilling. In addition, a great marinade will help get the best out of this cut when grilled direct. For this cook the Ranch Steak was marinated in a mix of lime juice, garlic, jalapeño, cilantro and olive oil.
Fire up the grill and get it hot, like 500° hot. When ready, grease the grill and put the steak on directly over the smoldering coals below.
Grill the Ranch Steak roughly four minutes per side or until the steak measures 125° internally. You should be touching the steak as well to see how it feels when cooked properly. For a medium rare steak you want to feel a good deal of softness when touching the steak.
The simple trick is to put your middle finger to your thumb and feel the fleshy part under your thumb. That soft, squishy feeling is what you are looking for in the steak you are grilling. That is how the steak should feel to you when cooked to a medium rare.
When ready, pull the steak off the grill and let it rest for 10 minutes while putting together the final touches of the rest of your meal.
This grilled marinated ranch steak was used for some delicious tacos served with homemade tomatillo salsa.
How to Grill Beef Chuck Steaks – Teres Major
Next up is the shoulder tender also called teres major steak. It is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the most tender beef muscles and is said to be similar quality to filet mignon, but much less expensive. Again, the goal for this cut is to avoid over cooking it or risk it becoming tough and dry. When cooked right, it will be one of the best steaks you will ever try.
For this cook, the teres major was seasoned with salt & pepper then reverse seared to control internal temp ensuring a perfect steak when served.
Preheat your grill to 500° using a two zone cook environment (i.e. direct zone and indirect zone). Roast the steak indirect for 20 minutes or until the internal temperature measures 125°. When you get the correct internal temp on this cut of beef, it is time to move it over to the direct zone allowing you to get a nice crust and deep flavor from the maillard reaction on the meat.
Sear the steak only for a minute or two each side just enough to get that deep color. When done pull and rest for at least 10 minutes before slicing and serving.
This grilled teres major steak was served with a delicious mushroom, bourbon, and cream sauce.
Garlic, lime, jalapeño, and cilantro steak marinade
Ingredients
- 2 cloves Garlic minced
- Juice of 2 limes
- 1 cup of chopped cilantro
- 1 jalapeño seeded and diced
- 1/4 cup of Olive Oil
- 1/2 tsp cumin
- Salt & pepper to taste
Instructions
- Mixed all of the ingredients and place in to a bag with your cut of steak for 3 hours up to 24 hours in the fridge.
- Bring the marinated meat out of fridge at least an hour before you grill.
Nutrition information is automatically calculated, so should only be used as an approximation.
Mushroom bourbon cream Sauce
Ingredients
- 1 lb Mushrooms
- 3/4 cup bourbon
- 3/4 heavy cream
- 1 tsp soy sauce
- 2 cloves minced garlic
- 1 Tbs olive oil
- Salt & pepper to taste
Instructions
- Preheat a cast iron pan over your lit charcoal
- Add 1 Tbs of olive to the pan
- Add the minced garlic and cook for 1 minute (be careful not to burn)
- Add the mushrooms and stir well, cook for a few minutes until browned and soft
- Add the bourbon and light on fire to burn off the alcohol
- After a minute or two add the cream and stir well
- Let this cook until reduced by 1/2 (about 10 minutes, but you will know when done)
- Add seasoning to taste and serve over grilled beef
Nutrition information is automatically calculated, so should only be used as an approximation.
