chuck steak

Goulash soup is a warming and hearty Hungarian soup.

Goulash soup

olive oil

beef chuck steak, trimmed, cubed

brown onion, chopped

carrot, peeled, chopped

garlic cloves, crushed

sweet paprika

Massel beef style liquid stock

can diced tomatoes

sebago potatoes, peeled, cubed

Sour cream, to serve

chives,

Among the most recognizable dishes of my culture, carne guisada will cure what ails you. Beef is slowly braised with aromatic <a href="https://cooking.nytimes.com/recipes/1022007-sofrito">sofrito</a> and tomatoes, producing a rich, delicious dish you’re likely to eat too much of. For those who have lived in Puerto Rican enclaves such as New York, Philadelphia, Chicago or Orlando, Fla., this is a daily staple at cafeteria-style lunch counters, as it is on the island. You can also use this recipe to make pollo guisado, equally popular and common, simply by using chicken and adjusting the cooking time accordingly.

Carne Guisada (Stewed Beef)

white vinegar

garlic cloves, finely minced

oregano

kosher salt,

black pepper

beef

vegetable oil

olive oil,

sofrito

store-bought

beef broth (or water), plus more if needed

(14.5-ounce) can whole peeled tomatoes, chopped

bay leaves

carrot,

celery stalk, chopped

Yukon Gold potatoes, peeled and chopped

white rice,

Prepare the adobo: Combine the adobo ingredients in a small bowl, or blend in a large pilón or mortar and pestle.

Prepare the guisado: Pat meat dry and put in a medium lidded bowl or a resealable bag. Evenly coat with the adobo and let marinate for at least 30 minutes at room temperature, or in the refrigerator overnight.

Heat vegetable oil in a large lidded, heavy-bottomed pot over high. Working in batches as needed to prevent crowding, add beef, shaking loose any additional adobo beforehand. Cook for 3 to 5 minutes, flipping often to brown evenly. Transfer meat to a clean bowl and set aside.

Lower heat to medium, add 1 tablespoon olive oil and pour in sofrito, adding olive oil as needed if the pan is too dry. Sauté for 5 to 7 minutes until liquid has evaporated.

Add sazón and sauté for 1 minute. Add the broth (or water), tomatoes and their juices, and bay leaves, and scrape up any browned bits using a wooden spoon.

Nestle meat into sauce and bring to a simmer. Reduce heat to low, then cover with a lid and simmer for 1 hour, stirring occasionally.

Add carrot and celery, and cook, covered, for 1 more hour, adding more water or broth if needed. At this stage, check the tenderness of the meat. It should start to get close to falling apart when pressed with the back of a spoon.

Add potatoes and cook, covered, for 30 minutes more, until meat and potatoes are cooked through and tender.

Adjust salt to taste, and serve on a plate or in a shallow bowl over a mound of white rice.

Why spend a fortune on a steak at a restaurant when you can cook one much better at home thanks to this extensive &quot;how to&quot; recipe.

The Perfect Grilled Steak Recipe

ribeyes, USDA Choice

Mortons coarse kosher salt

beef fat ((a.k.a. beef love))

Prep. About 2 to 4 hours before cooking, trim off most of the external fat. Fat can melt and cause flareups that can deposit soot on the meat and burn the surface. Then sprinkle salt all over the meat. About 1/2 teaspoon kosher salt per pound (half that amount if you use table salt).

Fire up. On a charcoal grill set up your grill for 2-zone cooking. You want one side scorching hot and the other side at about 225°F. This is tricky and you will have to experiment to get it set up right, so do a dry run or two until you get it down.

Get a chimney full of charcoal fully hot and covered in white ash, and push them all to one side. Get them close to the cooking surface, as close as 1" below the meat. I have been known to put bricks in the bottom of a Weber kettle and raise the lower grate to about 2 to 3" below the top grate. I then put dry wood on the coals. On a kamado, insert the deflector plate.

On a gas grill set up with 2-zones  shooting for 225°F in the indirect zone. Start the meat on the indirect zone, put wood on the direct zone, and close the lid. On a pellet grill, set the temp for 225°F. Most of them are all indirect.

Cook. Most home grilled steaks, if you slice into them, progress from dark on the surface, to brown just below the surface, to tan, to pink, and on to red. If you want your steak medium rare, the sad fact is that it is usually only medium rare in a small band of the interior by the time you get the exterior to the right color brown. That means that as much as 1/2 of the interior is overcooked. The challenge is to get the interior the same color bumper to bumper.

To get this done right, we employ the reverse sear cooking method. For the first phase, cooking indirect, you want the meat to warm slowly. I sometimes place the lid on an angle. With the lid on tight, the steaks get too hot too quickly and they get tough.

Sometimes I leave the lid off and put a pan over just the meat. Every grill is different and the weather is also a factor. Experiment.

After about 15 minutes start checking the interior temp with a very thin probe on a very fast thermocouple thermometer like the industry gold standard, the Thermapen. Push it most of the way through and slowly back it out and note the lowest temp. Check every 5 minutes in more than one location. Don&#039;t worry about poking the meat. Steak is 75% liquid, so if you poke a hole in a 16-ounce steak and it loses 1/4 ounce of juice, you&#039;ll still have 11.75 ounces of fluid left.

Why should you keep the probe away from the bone? Muscle and bone are very different composition. Muscle is mostly water. Bone has a hard, dense, outer shell, and the center, can be gelatinous or a honeycomb of mostly air. When you begin to cook meat with bone, the muscle and bone heat at different rates. At first the bone does not heat up as rapidly as the meat, but then, when the bone gets hot, it can get hotter than the muscle. So if you take the temperature close to the bone or touching the bone at the beginning of a cook, the temperature will be lower than the center of the muscle mass because the bone is acting like an insulator. If you take the temperature near or touching the bone, the reading will be higher.

Flip the meat once or twice so it heats evenly on both sides. At this low temp, the exterior color should not go much beyond tan, if you added wood it might get a ruddy glow. When the temp in the deepest part of the meat hits 110 to 115°F, open the lid and leave it open. This could take 30 minutes.

The surface tastes best when high heat instigates several important chemical reactions. The Maillard reaction is a chemical reaction between amino acids and sugars created by heat. Caramelization is the browning of sugar by oxidation under heat and there are small amounts of sugars in meat. Combined they beget a rich, complex, caramel or butterscotch flavor.

There are also fats on the surface, and they contribute a lot to the flavor of the meat. When heat melts the fat and chemically alters it, the flavor is drastically altered. Fat reaches its most rich and succulent zenith when golden brown, just before it blackens, and muscle is peak when it is nut brown. Blackening or charring is carbonization, and the taste is not much better than eating charcoal, so you want to stop the process just short of blackening. That's why I never eat at places named "Char House". They tell you on the marquee they plan to ruin my steak!

Remember, searing is the treatment of the surface. It has nothing to do with sealing in the juices. And remember, grill marks are flavorful and crunchy, and they look great , but the goal is to get the entire surface as dark as the grill marks. If the grill marks taste wonderful, why not give the same treatment to the whole surface?

On a charcoal grill bunch the coals all together if necessary or add new hot coals. On a gas grill, crank up the burners. You can take the meat off the grill and add more coals and wait for them to get hot if necessary, and you can take the meat off a gas grill while you wait for it to heat up.

Paint the meat with "beef love" and sprinkle on the black pepper. Gently press it into the surface so it doesn't all fall off, but a lot will. Now move it to the hot side of the grill, as hot as possible, as close to the heat source as possible. The oil helps conduct heat to the meat, assists with browning by frying the surface, and adds flavor. Beware of flareups. They can cause soot.

You want the lid open for this step so all the heat is concentrated on one surface. You don't want heat trapped under the hood cooking the top or sides. They're just about done. When the meat is on the hot side, stand by your grill! Do not wander off and chat up your guests or check your email. Things will move quickly because the meat's surface is already close to 200°F, and you need to be ready to react. If you have charcoal about 1" below the meat, each side can be ready in as little as 3 minutes!

You want the surface to get scorching hot so it will brown quickly without transferring heat to the center. By cooking hot and fast, the heat works mostly on the surface and doesn't have time to migrate deep into the meat.

Keeping the lid open when searing the exterior is essential. This prevents heat buildup from cooking the center of the meat. With the lid closed, the air all around the steak warms and it starts to cook from all sides. In this step we are working only on one surface at a time, nothing else. Check the color of that surface every minute or so and make sure you put the meat back down so the grates touch different parts of the surface. We do not want grill marks. We want everything evenly dark. If a little of the edge fat blackens, that's OK, but don't blacken the muscle fibers.

Flip the meat frequently, every minute. Become a human rotisserie, This allows the energy buildup in the surface to bleed off into the air after you flip. When you flip, try to place the meat on a virgin section of the grate that has not been cooled by contact with steak. After you flip, hit the top side with beef love and freshly ground black pepper. There's enough heat there to extract flavor.

The procedure is identical for the second side. Wait til the color is perfect, paint on beef love, black pepper, flip, sear, and remove form the heat.

On a kamado, remove the meat and put it on a platter. Lift out the deflector plate. Open the lower vent all the way and get the coals good and hot. Use a hair drier in the bottom vent if needed. Lower the cooking grate as close to the coals as possible. an put the steaks back on. Lid open.

On a gas grill, if you have a sear burner, use it. If not, remove the meat and set it aside on a plate for a few minutes while you get the grill ready to sear. Remove the grates, and set them down Close the lid and turn all burners on high. After it&#039;s max heat, open the lid, leave it open, pat one surface of the meat dry, and put it on the hottest part of the grill, dry side down. You might even be able to remove your grates and lower them to sit right on top of the flavor bars or deflectors that protect your burners. Remember, the closer you get to the heat source, the better. You might consider buying GrillGrates. They replace your factory grates and amplify the heat just like the &quot;infrared&quot; or sear burners. You can even flip them upside down to use them like a perforated griddle for an amazing sear. You may want to consider buying a cheap charcoal grill like a hibachi just for searing steaks. Get your grill as hot as possible by preheating it longer than usual with all burners on high and the lid down. You might even be able to remove your grates and lower them to sit right on top of the flavor bars or deflectors that protect your burners. Remember, the closer you get to the heat source, the better.

Leave the lid up during searing and flip the meat every minute or two.

Another option is to preheat a cast iron pan or a griddle in the hot zone, and sear by conduction. It goes fast and covers the entire surface. Again, leave the lid up for the sear phase. Then again, you may want to consider buying a cheap charcoal grill like a hibachi just for searing steaks.

On a pellet grill you should definitely buy a cheap hibachi or use a superheated cast iron griddle or pan for the searing. Most pellet grills are not suited for superheated searing.

When you have both exteriors perfect, the interior should be in the medium rare range, 130 to 135°F (click here for a chart of steak doneness). Err on the side of undercooking, you can always put a steak back on the grill, but if it is overcooked, you cannot bring it back to life.

Serve. Remove the steaks from the grill and serve immediately while still hot. There is no need to rest the meat. It has been proven that this does nothing to improve juiciness. Here&#039;s another video, showcasing how to properly grill a steak.

In this short video from I demonstrate the best method for grilling thin steaks, and the best method for grilling thick steaks. The trick is to get the exterior as dark as possible without burning and still leave the interior an even rosy medium rare from edge to edge without a thick band of tan below the surface. Learn more about grilling and smoking on http://AmazingRibs.com.

Get a free 30 day trial to our Pitmaster Club: https://pitmaster.amazingribs.com/join-pitmaster

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Meathead on WGN

Meathead from AmazingRibs.com shows you how to cook thin and thick steaks differently. 

Here's more on the subject of thick steakhouse steaks http://amazingribs.com/recipes/beef/steakhouse_steaks.html

and more on thin steaks
http://amazingribs.com/recipes/beef/extreme_steak.html

and here's more on searing steaks
http://amazingribs.com/tips_and_technique/cooking_temperatures_and_reverse_sear.html

Get a free 30 day trial to our Pitmaster Club: https://pitmaster.amazingribs.com/join-pitmaster

Get tested recipes, proven techniques, ratings and reviews, and so much more at https://amazingribs.com

What You Should Know To Perfect All Kinds Of Steaks On The Grill!

A fresh and bright board sauce recipe is a great way to add an additional depth of flavor to grilled steak. Board sauces feature fresh herbs and olive oil that are spilled on the cutting board, allowing the flavors to meld with the meat&#039;s juices as it&#039;s sliced. Here is a recommended recipe but use whatever you have and whatever you like. It&#039;s hard to mess this up.

Steak Board Sauce Recipe

meat

extra virgin olive oil

sage leaves

thyme

garlic

red jalapeño

Prep. Salt the meat about 1 hour before cooking and put it in the fridge. Called dry brining, the salt can diffuse deep down into the muscle so you get salt into the meat, not just on top of the meat. It also alters the protein so it can hold onto moisture longer.

Before the meat goes on the grill, coarsely chop the sage, thyme, garlic, jalapeño, and black pepper, and put it in a coffee cup. Mince or press the garlic and dump it in. Drizzle the oil on the pile and let it sit while you cook so the oil can draw out some of the flavor.

Fire up. Prepare a grill for 2-zone cooking by placing pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. You want one side scorching hot (a.k.a. warp 10) and the other side at about 225°F. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the knobs so that one side is as hot as possible and the other side is about 225°F.

Cook. Grill the steaks until dark on the outside and medium rare in the center. Try not to go beyond 130°F in the center of the steaks so there are juices running when you cut the meat. For steaks under 1-inch thick, place them on the direct heat side of the grill with the lid open, turning frequently until they reach an internal temperature of 130°F. For thicker steaks, place them on the indirect side with the lid down until they hit about 120°F, and then move them to the hot side to sear them, flipping frequently until a nice brown crust has formed and they have reached an internal temperature of 130°F. This is called the reverse sear and it produces the most even colored interiors.

When the steaks are almost ready, pour the herb and oil mix onto the cutting board. Make sure it is level or it will spill over onto the table. A board with routed out channels is best to hold it all in.

Serve. Place the steaks on the oiled herbs and coat both sides. Do not let the meat rest to reabsorb the juices, start cutting immediately. Let the juices run! Cut slices of tender meats about 1/2" thick across the grain, and tougher meats like flank steak, about 1/8" across the grain. Roll the meat in the board dressing so everybody gets a light coat just before serving.

Adam Perry Lang and the Perfect Prime Rib

An easy to make, mild Thai curry with a nice flavour. This is our family's favourite slow cooker recipe.

Slow Cooker Massaman Curry Recipe

chuck beef steak,

chat potatoes

brown onion

massaman Thai curry paste

tbs plain flour

Massel Chicken Style Liquid Stock

coconut cream

tbs fish sauce

lemon juice

tbs brown sugar

white rice *to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5478374156001&=domain=br

<p>How to make Slow Cooker Massaman Curry Recipe</p>

5348771529001-5478374156001

For centuries, Sonoran carne asada tacos have traditionally been assembled in flour tortillas. However, the corn tortilla, salted and crisped on the same grill that cooks and seasons the meat, has been added to the mix, creating a crunchy open taco called the Carne Asada Lorenza. Not only is it a sight to behold, but it has become such a favorite that it’s starting to rival the flour tortilla taco. Once the corn tortilla is seasoned and grilled, it is slathered with <a href="https://cooking.nytimes.com/recipes/1021290-refried-beans">refried beans</a>, mounted with copious amounts of melty cheese, and placed back on the grill for the cheese to ooze all over. The taco base becomes a sumptuous bed for the carne asada. Finish it with <a href="https://cooking.nytimes.com/recipes/1021291-fire-roasted-salsa">fire-roasted salsa</a> and <a href="https://cooking.nytimes.com/recipes/1021293-guacamole">guacamole</a>, and you will see what the Lorenza hype is all about.

Carne Asada Lorenza

white onion,

Beef fat (cut from the meat,

chuck roll, sliced into 1/2-inch steaks

top sirloin, sliced into 1/2-inch steaks

kosher

corn tortillas

Frijoles de Fiesta (Fiesta Refried Beans) (see recipe)

Salsa Tatemada Norteña (Fire-Roasted Salsa) (see recipe)

Chile Verde Guacamole

Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.

Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over it. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)

Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it’s on the grill.)

Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.

One by one, take out the pieces of meat and cut into about 1/2-inch dice, placing them back in the same lidded dish and covering until the meat has been chopped.

If using gas, reduce the heat of the grill to medium. Brush the corn tortillas with water and sprinkle or rub with salt to taste on both sides. Place on the grill — if using charcoal, place them over indirect heat — and let them toast for about 2 to 3 minutes per side, depending on how hot the grill is, until lightly browned and crisped on both sides.

Remove the crisp tortillas from the grill, slather each one with a couple tablespoons of refried beans on one side and cover the beans with 1/4 cup shredded cheese.

Place them back on the grill, cheese-side up, and cook until cheese has completely melted and corn tortillas have browned darker and crisped further, about 3 to 4 minutes. Remove from the grill, place on a platter, top with a generous amount of diced meat and bring to the table. Let your guests top with salsa and guacamole to their liking.

A good slow-cooked beef and bean chilli always goes down a storm in my house. Make a big batch of this on Sunday, then freeze any leftovers for another night. It’s brilliant spooned over a baked sweet potato, says Jamie.

Sunday night chilli con carne

onions, chopped

carrots, chopped

celery stalks, trimmed, chopped

garlic cloves, chopped

beef brisket

tbs cumin

tbs coriander

tbs smoked paprika (pimenton)

cocoa powder

tomatoes

can adzuki beans

kidney beans

sweet potatoes

lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

There is nothing to stop you from serving spiced beef in red wine at a dinner party, but proper cooking should not be undertaken only for company. I make a batch of the beef and, when it is cool, bag it up in single portions and put it in the freezer. It makes a great warming supper for nights when you are lazing on a sofa watching television. Just because it's Wednesday, you need not have to resort to a bagel or grilled cheese for dinner.

Spiced Beef in Red Wine

bacon, roughly chopped

onions,

leeks, white and light-green parts only, roughly chopped

carrots,

parsley

flour

Salt and black pepper

chuck

vegetable oil,

cloves

red wine

beef stock beef broth

Worcestershire sauce

star anise

brown sugar

Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated.

Place a flameproof casserole dish over medium heat, and add 2 tablespoons oil. When hot, add beef in batches, turning until well seared on all sides. As beef is browned, transfer to a plate, and set aside.

If casserole dish is dry, add 1 tablespoon oil. Place over medium heat, and add bacon and vegetable mixture and ground cloves. Sauté until softened, about 10 minutes. Meanwhile, in a medium saucepan, combine wine, beef stock, Worcestershire sauce, star anise and brown sugar. Place over medium-high heat, and bring to a boil. When vegetables have softened, pour liquid over vegetables.

Return beef to pan, and stir well. Bring to a boil, partly cover, and reduce heat to low. Simmer gently until beef is tender, about 2 hours. Serve hot. If desired, stew may be cooked and then covered and refrigerated for up to 2 days or frozen for a month.

If you’re trying to replicate the carne asada experience in Sonora, there are rules to follow: Diezmillo (chuck roll) and palomilla or aguayón (top sirloin) are the traditional meats of choice. The first brings a deep beef flavor and a sturdy chew, while the second has a milder taste and a tender bite. Use one or the other, or a combination. Either way, they need to be sliced to 1/2-inch thickness, grilled over high heat, and seasoned with a generous amount of salt — and only salt — right as they are thrown on the grill. They should be flipped just once, when meat juices rise and start to bubble, allowed to rest covered, and then thinly sliced or diced into bite-size pieces. There is no carne asada just for the meat, though the meat turns out as tasty as can be, but it should end up in a taco that should have trouble closing (with its proper accompaniments of refried beans, guacamole and salsa) and should be eaten in good company.

Sonoran Carne Asada Tacos

Frijoles de Fiesta (Fiesta Refried Beans)

Salsa Tatemada Norteña (Fire-Roasted Salsa)

flour tortillas

Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.

Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over the grill. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)

Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.

One by one, take out the pieces of meat and cut into about ½-inch dice, placing them back in the same lidded dish and covering until all the meat has been chopped.

Before the meat is brought to the table, make sure the refried beans are hot. Set them on the table along with the salsa and guacamole, in separate bowls.

Reduce the heat of the grill to medium if using gas, or, if using charcoal, set the flour tortillas on a cooler part of the grill. Heat the flour tortillas about 1 minute or so per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.

To assemble the tacos, a common practice is to grab a warm flour tortilla, spread some refried beans on the middle, add a generous amount of meat, then add salsa and guacamole on top to taste — but everyone can choose how they want to build or eat their tacos. (If the taco doesn’t easily close, your assembly was successful!)

These steaks will not be as brown and crisp on the surface as an non-marinated steak because the surface will be wet when grilling it and that prevents searing, but they will have a deep rich BBQ flavor. Keep in mind that marinating adds flavor but does not tenderize much. I normally do not recommend marinating steaks, but this is an exception. Read more about the pros and cons of marinating.

Red Wine Marinated Grilled Chuck Steak Recipe

dry red wine

inexpensive salad grade balsamic

honey

sesame oil

Morton Coarse Kosher Salt

ginger powder

garlic powder

onion powder

Prep. Combine all the ingredients except the steaks in a large pot and whisk them together.

Cook. Boil hard for about 5 minutes to reduce by about 1/3. This will get rid of most of the alcohol, extract flavor from the herbs and spices, and concentrate the wine a bit. Alcohol, contrary to popular belief, is not great in marinades because it can dry out the meat. Cool to room temp.

Prep again. Trim excess fat from the exterior of the steaks. With a sharp knife, score the surface of the steak about 1/8&quot; (3.2 mm) deep by dragging the knife across it. Make these slits about 3/4&quot; (19 mm) apart on both sides. This technique, called gashing (read about it here), will help the marinade penetrate and will hold the flavor when it is cooking. Don&#39;t worry, juices won&#39;t escape. Put the steaks in a individual zipper bags, add the marinade, and zip. You can put them all in one bag, bowl, or pan, but you want the marinade in contact with all surfaces, so you will need to flip them regularly. Put the bags in a bowl or pan to catch any leaks, and marinate in the fridge at least 2 hours and up to 12 hours, turning them occasionally to help the liquid contact all surfaces.

Fire up. Preheat the grill for 2-zone cooking to about 325°F (163°C).

Cook. Take the steaks out of the marinade, drain off most of the liquid but do not pat dry. Normally we pat meat dry to make sure it crisps. But when using a flavorful marinade, don&#39;t pat it dry because most of the flavor is captured in the microscopic cracks on the surface and the slits we made. Grill over the hot section of the grill until rare to medium rare or your favorite temperature. They&#39;ll take longer than normal because the surfaces are wet, perhaps 20 minutes for a 1&quot; (25 mm) steak. As always, a good digital thermometer is essential for getting things perfectly done. The reason I call for a 2-zone setup is so that you have a safe zone if one steak cooks faster than the others and in case the hot side is too hot and the surface starts to blacken. It is ALWAYS helpful to have a safe zone.

Serve. To make the meat a bit more tender, serve it sliced. Be sure to cut across the grain into 1/4&quot; (6.3 mm) slices. Plate and serve immediately.

Top 10 chuck steak recipes from across the web

The most viewed chuck steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Goulash soup

Carne Guisada (Stewed Beef)

The Perfect Grilled Steak Recipe

Steak Board Sauce Recipe

Slow Cooker Massaman Curry Recipe

Carne Asada Lorenza

Sunday night chilli con carne

Spiced Beef in Red Wine

Sonoran Carne Asada Tacos

Red Wine Marinated Grilled Chuck St...

Top 10 chuck steak recipes from across the web

The most viewed chuck steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Goulash soup

Carne Guisada (Stewed Beef)

The Perfect Grilled Steak Recipe

Steak Board Sauce Recipe

Slow Cooker Massaman Curry Recipe

Carne Asada Lorenza

Sunday night chilli con carne

Spiced Beef in Red Wine

Sonoran Carne Asada Tacos

Red Wine Marinated Grilled Chuck St...

The most viewed chuck steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine