The best part about this recipe for grilled chuck eye steak with garlic butter is that it’s inexpensive. My family could eat it every day of the week.
When we consider steak, our thoughts frequently go to more well-known cuts like ribeye, sirloin, porterhouse, or filet mignon.
These meat cuts are excellent because they have lovely marbling and are tender. Personally, I enjoy ribeye, and many of my favorite grilling recipes use it.
But these beef cuts have a drawback in that they are frequently expensive. The good news is that chuck eye steak, which is a less expensive beef cut, can be made to taste just as juicy, tender, and delectable as a more expensive beef cut!
The chuck steak is one of my preferred affordable beef cuts. Understanding how to prepare tender chuck steak, which entails using a marinade to both flavor and tenderize the meat, is the key to cooking chuck steak.
If you’d prefer, you can also use our incredibly popular Garlic Butter Sauce, which substitutes parsley for the rosemary and thyme.
When you marinate grilled chuck tender steak for 24 hours in a concoction of oil, vinegar, and Italian seasonings, the results are absolutely delicious. The steak is grilled, then Italian herb garlic compound butter is drizzled on top.
And there you have it: a meal of steakhouse quality at home for a fraction of the cost. You will be astounded by the flavor you can get from chuck eye steak and the right steak marinade, I promise!
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Per serving, there are 356 calories, 24 grams of fat, 11 grams of saturated fat, 130 mg of cholesterol, 3 grams of carbohydrates, 32 grams of protein, 97 mg of sodium, and 0 grams of fiber.
A few chuck cuts
A shoulder clods top blade roast is divided into two parts, which can then be cut into individual steaks to make a flat iron. These steaks, which weigh about 8 ounces on average, can be stir-fried, grilled, pan-broiled, broiled, or cubed for kebabs.
Chuck eye steak, also known as a Delmonico steak, is the first cut from the chuck, or shoulder, according to Lynne Curry in “Pure Beef.” ” Grill, broil or pan-broil. Advertisement.
Ranch steak: Aka the shoulder center steak. Grill or broil.
Petite tender, also known as shoulder tender, resembles a scaled-down version of the more expensive tenderloin. It can be grilled, broiled, cooked in a skillet, cut into strips and stir-fried, or cubed for kebabs. Cook whole or cut into medallions.
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How to cook Chuck Roast Steak on the grill..Very impressed with the outcome!!
FAQ
Is beef shoulder steak good to grill?
Shoulder Top Blade: Also referred to as the flat iron steak, this steak is excellent for grilling. Despite being a tender steak, it is flavorful due to its distinctive marbling.
How to cook beef cut shoulder steak?
In one very large or two smaller, sturdy skillets, heat the oil until it is hot. Place the steaks in the hot oil after seasoning with salt and pepper. For 1-inch steaks that you want medium-rare, cook them for 2 to 3 minutes on each side over medium-high heat. Place steaks on a platter.
How to grill beef shoulder tender?
Depending on its thickness, grill your steak for 14 to 20 minutes, or until an instant-read thermometer indicates that it has reached the proper internal temperature. Shoulder steaks, like other tough cuts, are most tender when cooked to medium-rare or medium, so make sure the internal temperature reaches 125 to 135 F.
How to cook shoulder steak tender?
Grease a pan with 1 tablespoon of butter and heat it to a medium-high temperature. Pan-fry the shoulder tender for 10 to 15 minutes, flipping as necessary, and adding more butter if the pan gets too dry. 130 degrees for rare, 135 degrees for medium rare, and 140 degrees for well done.