Grilled Chuck Steak with Compound Butter
1 d 15 mins
– 3 lbs. bonesless chuck steak - 4 Tbsp. olive oil - 5 Tbsp. red wine vinegar - 6 cloves garlic - 1 Tsp. brown sugar - 1 Tsp. Italian seasoning - 1/4 Tsp. red pepper flakes - Salt and pepper - 1 Tbsp. fresh thyme - 1 Tbsp. fresh rosemary - 1 stick unsalted butter
Mix garlic, olive oil, red wine vinegar, brown sugar, Italian seasoning, red pepper flakes, salt and pepper to a bowl and mix well.
Let steaks marinade.
Pour marinade over chuck steaks and over with plastic wrap and refrigerate for 24 hours.
Make compound butter.
Place room temperature butter in a small bowl with minced garlic, rosemary, and thyme, mix well. Place butter mixture in the fridge to harden.
Grill marinated steaks over direct heat for 3-4 minutes per side. Move steaks to indirect heat and cover until they reach desired level of doneness.
Add compound butter on steaks.
Remove steaks and place compound butter on each one. Allow steaks to rest as the butter melts for a few minutes.
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