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When most people think of high-end grilling, their minds go straight to the rib and loin primals for those famous sub-primal cuts like the ribeye and filet mignon. But if you haven’t taken a deeper look at the chuck (shoulder) primal, you are missing out on some of the best-kept secrets in the butcher shop. Not only are these steaks incredibly flavorful and well-marbled, but the cost is often well below that of their more famous counterparts.
In this guide, we are going to explore two specific “hidden gems” from the chuck and the best techniques to unlock their potential. Whether you are looking for the tenderness of a filet or the robust beefiness of a strip, you can find it in the chuck if you know what to look for. You can often find these particular cuts by visiting your local independent butcher, as they are experts at pulling these specific muscles from the shoulder primal. Many high-end online meat purveyors also carry them if you prefer to have quality beef shipped directly to your door. Now sit back, grab a good glass of Malbec, and enjoy this post for How to Grill Beef Chuck Steaks.
Table of Contents
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Understanding the Chuck: Why It Matters
The chuck is a hardworking muscle group, which traditionally meant it was reserved for low-and-slow pot roasts. However, modern butchery has identified specific muscles within the shoulder that are surprisingly tender and perfect for the high heat of the grill.
The Ranch Steak (Shoulder Clod)
The Ranch Steak is lean, versatile, and much more tender than a standard chuck roast. It comes from the shoulder clod and is best cooked to medium-rare. Because it is lean, it takes well to marinades but can also stand on its own with just a bit of salt and pepper.
The Teres Major (Petite Tender)
Often called the “Poor Man’s Filet,” the Teres Major is the second most tender muscle in the entire cow, right after the tenderloin. It is a small, cylindrical muscle that offers a rich, buttery texture without the Filet Mignon price tag.
How to Grill Beef Chuck Steaks – Ranch Steak
The Ranch Steak: The Flavorful Underdog
First up is the Ranch Steak, which is technically known as a “boneless chuck shoulder center cut steak.” This cut is prized by butchers for its deep, beefy flavor, but because it comes from a hardworking area of the shoulder, it can be a bit lean and tough if mishandled.
The Secret to Success
To get the best results, you must follow two rules:
- The Temperature: Never cook this cut beyond medium (and medium-rare is even better). Once you pass that threshold, the muscle fibers tighten up and become chewy.
- The Marinade: Because the grain is tight, a bright, acidic marinade is your best friend. It helps tenderize the meat while injecting a layer of fresh flavor that complements the robust beefiness.
The Marinade Recipe
For this cook, I used a vibrant, zesty blend to give the steak a “Southwest” flare. In a bowl or resealable bag, mix the following:
- Lime Juice: The acid helps break down the surface proteins.
- Garlic and Jalapeño: For a pungent, spicy kick.
- Fresh Cilantro: Adds a bright, herbal finish.
- Olive Oil: To help the marinade adhere and prevent sticking on the grates.
Let the Ranch Steak sit in this mixture for 2 to 4 hours. This gives the lime juice enough time to work its magic without “cooking” the meat like a ceviche.
Grilling the Ranch Steak
Once marinated, it is time to head to the grill. For the Ranch Steak, we want a direct heat setup to get a quick sear.
- Preheat: Set your Big Green Egg (or your preferred grill) for direct cooking at 500°F.
- The Sear: Remove the steak from the marinade and pat it slightly dry so you get a better crust. Place it directly over the coals.
- The Timing: Grill for about 4 to 5 minutes per side.
- The Rest: Pull the steak when it hits an internal temperature of 130°F to 135°F. Let it rest for at least 10 minutes. This is critical for a Ranch Steak, as it allows the juices to redistribute, ensuring a tender bite.
The Final Step: The Rest
Once your Ranch Steak has reached that perfect medium-rare to medium mark, it is time to pull it from the heat.
Why Resting is Mandatory
Remove the steak from the grill and let it rest on a cutting board or warm plate for 10 minutes. While it might be tempting to slice into it immediately, patience is your best ingredient here. During the cook, the muscle fibers tighten and push the juices toward the center. Resting allows those fibers to relax and the juices to redistribute throughout the steak.
If you slice too soon, those flavorful juices will run all over your board, leaving you with a dry piece of meat. By waiting, you ensure every slice is as succulent as possible. Use these 10 minutes to pull together your sides, pour another glass of Malbec, or prep your garnish.
The Presentation
Slice the steak against the grain into thin strips. This is the most important part of serving a Ranch Steak; cutting against the muscle fibers ensures that every bite is tender and easy to chew.
The Build
For this meal, I used the grilled marinated ranch steak to build some incredible street-style tacos.
- The Salsa: I paired the beef with a homemade tomatillo salsa. The bright acidity and roasted flavor of the tomatillos cut right through the richness of the steak.
- The Toppings: Keep it simple to let the beef shine. A few sprigs of fresh cilantro, some finely diced white onion, and a squeeze of fresh lime juice are all you need.
- The Tortilla: Briefly char some corn tortillas directly over the coals of your Big Green Egg for a few seconds per side to add a hint of smoke and pliability.
The result is a taco that tastes like it came from a five-star steakhouse but was made using one of the most affordable cuts on the cow.
How to Grill Beef Chuck Steaks – Teres Major
The Teres Major: The “Petite Tender”
Next up is the Shoulder Tender, more commonly known as the Teres Major. This is a specific muscle found within the blade of the shoulder (chuck) primal. While the chuck is often associated with tough pot roasts, the Teres Major is a remarkable exception. In fact, it is widely considered one of the most tender muscles on the entire animal.
The Filet Mignon of the Chuck
The quality and texture of a Teres Major are strikingly similar to Filet Mignon, yet it comes at a fraction of the price. However, with that tenderness comes a responsibility: you must avoid overcooking it. If you push this cut past medium, you risk losing that buttery texture and turning a world-class steak into something tough and dry. When handled correctly, it is genuinely one of the best steaks you will ever taste.
The Method: The Reverse Sear
Because the Teres Major has a thick, cylindrical shape, it is the perfect candidate for the reverse sear method. This technique allows us to control the internal temperature with precision, ensuring a perfect, edge-to-edge pink center.
- Seasoning: For this cook, I kept it classic to let the quality of the beef speak for itself. A generous coating of kosher salt and coarse black pepper is all you need.
- The Low and Slow Phase: Set your Big Green Egg for indirect cooking at 250°F. Place the seasoned Teres Major on the grate and cook it slowly until the internal temperature reaches about 115°F.
- The Sear: Remove the steak and the ConvEGGtor, then open the vents to bring the Egg up to a high heat (500°F+). Return the steak to the grill for a quick, 60-second sear on all sides to develop a stunning crust.
Finishing the Teres Major
Just like the Ranch Steak, the Teres Major requires a 10-minute rest after it comes off the grill. During the sear, the internal temperature will carry over to a perfect 130°F to 135°F for a medium-rare finish.
Slicing and Serving: The Teres Major Finale
When your Teres Major has finished its 10-minute rest, you are ready to plate. This cut is at its absolute best when sliced into thick medallions, roughly one inch thick. This presentation mimics a sliced Chateaubriand or Filet Mignon, showcasing that perfect edge-to-edge pink interior you achieved with the reverse sear.
The Ultimate Pairing: Mushroom, Bourbon, and Cream
While the steak is incredible on its own, I served this Teres Major with a rich mushroom, bourbon, and cream sauce that elevated the dish to a steakhouse-quality meal.
- The Sauce: Start by sautéing cremini mushrooms in the rendered beef fat or butter until golden. Deglaze the pan with a splash of high-quality bourbon, being careful of the flame, and let it reduce. Stir in heavy cream and a touch of Dijon mustard, simmering until the sauce coats the back of a spoon.
- The Result: The earthy mushrooms and the oaky sweetness of the bourbon provide a sophisticated counterpoint to the buttery tenderness of the “Petite Tender.”
Pour the sauce generously over the sliced medallions right before serving. The combination of the smoky, salt-crusted beef and the velvety cream sauce makes it hard to believe this meal started with a humble cut from the chuck primal.
Beef Chuck Steaks: The Ultimate Value Guide
| Steak Cut | Best Method | Target Temp | Best Use Case |
| Ranch Steak | Marinated & Grilled Direct | 135°F (Med-Rare) | Zesty Steak Tacos |
| Teres Major | Reverse Sear | 130°F (Med-Rare) | Gourmet Steak & 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.
