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I have the juiciest, most tender Grilled Chuck Steak recipe ever to share with you. Topped with compound butter, every bite is full of mouthwatering flavor. Budget-friendly and ready in just 15 minutes. The trick is in the marinade and garlic butter!
Chuck Steak
When I think of steak recipes, what usually comes to mind is a classic ribeye steak, porterhouse, sirloin steak, or even filet mignon and boneless prime rib ... I bet you're drooling just thinking about your favorite right now!
Those cuts aren't always budget-friendly, though, and when you're feeding a family of six, you have to make do. I know how that goes, and I'm happy to share you can cook up a mouthwatering steak dinner on a budget.
Economical and flavorful beef chuck steak recipes are the solution! You can make this inexpensive cut of beef taste just like a ribeye on the grill. Top it off with garlic butter and you have yourself a flavorful chuck steak recipe that cooks in just 15 minutes!
This was a great recipe, the steak turned out flavorful and tender.
Bambi
Types of Chuck Steak
There are several different cuts that fall under this name. These are chuck eye, flat iron, ranch, mock tender, and shoulder steak. For the best beef chuck steak recipe, use chuck eye. This recipe also works perfectly using london broil.
Chuck Steak Marinade Ingredients
- olive oil
- red wine vinegar
- garlic
- brown sugar
- Italian seasoning
- salt and pepper
- red pepper flakes
Our beef marinade gives this cut so much flavor. After letting it marinate for a full day, it grills up to juicy perfection. You can also try our Homemade Steak Seasoning.
Steak Compound Butter
- garlic
- thyme
- rosemary
- butter
You can follow this recipe or use our Garlic Butter for Steak. They are both amazing steak compound butter.
Garlic butter is a delicious topping and a total must-try! I use garlic butter sauce on my Garlic Butter Steak Bites and love it in this chuck tender recipe, too. Another delicious steak sauce is Chimichurri Sauce for Steak!
How to Cook Chuck Steak on the Grill
The steps are easy: simply marinate the beef, mix the compound butter, then grill it for a few minutes on each side.
- Mix together your marinade ingredients and let the beef soak up those juices for a full day under plastic wrap on a plate, or in a zip-lock bag. This is the trick to perfectly tender beef, so don't skip marinating!
- Bring the butter to room temperature and mix it with fresh herbs and garlic. Scrape the compound butter onto plastic wrap and roll into a log. Pinch the ends together to hold it in shape, then place it in the fridge and allow it to harden.
- On a charcoal or gas grill, grill the beef for 3-4 minutes on each side, then move to indirect heat and cook until they reach your desired degree of doneness.
Chuck Steak Recipes FAQs
Chuck beef is cut from the neck and shoulder section of the cow. It starts out tough, but if you cook it properly, it becomes tender, juicy, and so delicious! You can tenderize it with the perfect marinade, and you'll have a restaurant-quality dinner on a budget.
Tender Chuck Steak is one of the best affordable steak cuts available, along with grilled London Broil. When prepared properly it has amazing flavor and tenderness.
Everything used to make this tender steak recipe is gluten-free. It's perfect for diets of all kinds and tastes incredible. It is the perfect choice for serving at a backyard BBQ - everyone can enjoy it!
Chuck Steak Degree of Doneness
Always use a meat thermometer for grilling for the best results in getting the perfect temperature. With boneless chuck steak recipes, if you overcook them, they will become tough. You want a beautiful medium-rare steak. Follow our Steak Temperature Chart for more info.
Get more delicious steak recipes by checking out our Steak Dinner Ideas!
Best Steak Recipes
Get more delicious steak recipes by checking out our Steak Dinner Ideas! Got leftovers? Try making one of our best Leftover Steak Recipes!
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Chuck Steak Recipe
Equipment
- Grill
Ingredients
Grilled Chuck Steak Ingredients
- 3 pounds boneless beef chuck steak or chuck eye steak
- 4 tablespoons olive oil
- 5 tablespoons red wine vinegar
- 4 cloves garlic minced
- 1 teaspoon brown sugar
- 1 teaspoon Italian seasoning
- ¼ teaspoon each salt and pepper
- ¼ teaspoon red pepper flakes
Compound Butter Ingredients
- 2 cloves garlic minced
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- 1 stick unsalted butter softened
Instructions
- Mix 4 cloves minced garlic, 4 tablespoons olive oil, 5 tablespoons red wine vinegar, 1 teaspoon brown sugar, 1 teaspoon Italian seasoning, ¼ teaspoon each salt and pepper, and ¼ teaspoon red pepper flakes in a small bowl. Combine completely using a fork or whisk.
- Place 3 pounds boneless chuck steak in a cake pan or flat-bottom pan. Pour the chuck steak marinade over the steaks and toss until completely coated.Place plastic wrap over the top of the pan and place in the refrigerator for 24 hours. Do not skip this step! Marinating the chuck steak is what allows it to be so tender and delicious after cooking.
- Place 1 stick of room temperature unsalted butter in a small bowl. Add 2 cloves minced garlic, 1 tablespoon chopped fresh rosemary, and 1 tablespoon chopped fresh thyme to the butter. Stir with a fork or hand mixer to combine.Scrape the compound butter onto a piece of plastic wrap and roll it into a log.Pinch the ends of the plastic wrap together to hold the butter in shape.Place the butter log in the fridge and allow it to harden while the steak marinates.
- Heat a charcoal or gas grill. Place your marinated steaks on the grill over direct heat. Grill for 3-4 minutes per side.Move the steaks to indirect heat, cover, and continue to grill until they reach your desired level of doneness. Use a grilling thermometer to check the temperature and see our chart below for degree of doneness.
- Remove the steaks and place a pat of compound butter on each one. Allow the steaks to rest as the butter melts.
Jacquelyn Johnson says
What's difference of compound butter and clarified butter?
Em Beitel says
Hi Jacquelyn! Clarified butter is plain butter that has had all its water content cooked out and milk solids removed by straining - it's pure butterfat. Compound butter is butter that's been mixed with add-ins, like fresh herbs, to create a flavored butter. For example, our garlic butter is a compound butter because we mix it with fresh herbs and minced garlic. Thank you for your question!
Mike Wilton says
This looks great, but so does the side featured in the picture. Do you have the recipe for the carrots and potatoes you feature in the photo somewhere? I searched the site, but nothing came up.
Em Beitel says
Thank you so much, Mike! We don't have a recipe for these potatoes and carrots available; however, these are our three favorite potato side dish recipes that are similar to this:
If you'd like to include carrots with any of them using the same seasoning, that should work beautifully. Just add them to the potatoes in the dish when cooking.
Enjoy!
Mary Dominguez says
This recipe was great, came out WONDERFUL exactly like it stated, never used this cut before, really loved it ,thanks will be a Regular.
Em Beitel says
That's awesome, Mary! Thank you so much for your lovely comment!
Mae B says
I started marinating these on Monday. I had to leave the house abruptly and will be home tomorrow (Friday) will they still be okay to grill? I’ve marinated flank steak that long before but just wanted to make sure.
Em Beitel says
Hi Mae! We don't recommend marinating chuck steak for over 48 hours as it will begin to break down too much. Thank you for your question!
Kimmy says
Could I make the steak in the oven instead of on the grill? Would love to try out this recipe but I do not have a grill! If so what temperature and how long do you recommend?
Em Beitel says
Hi Kimmy! Yes, you can make it in the oven instead of the grill. You can do this with the oven broiler. If your broiler is at the top of the oven, move the rack 4 inches down from it. No adjustments if you have a bottom of the oven broiler. Turn on the broiler, let it heat up, then place the steak on a baking sheet or in an oven-safe skillet and place it under the broiler. For around medium-rare, generally you would cook for about 7 minutes on one side, then flip and broil for about 5 minutes, but this depends on the thickness of your steak. To be absolutely sure you're pulling it at the correct temperature, use our temperature chart and a meat thermometer. If you find it needs more time after you pull it, just add it back in for another minute or two. Thank you!