This Grilled Chuck Steak recipe is tender and juicy, marinated and topped with compound butter. Learn how to make chuck taste like ribeye!
My recipe for Grilled Chuck Steak with Compound Butter was first published on Sunday Supper Movement where I am a contributor.
This Chuck Steak marinates for 24 hours in a mixture of oil, vinegar, and Italian spices. You grill it, then top it with Italian herb compound butter and for a fraction of the price you can have a steakhouse-quality meal at home!
When we think of steak, our minds tend to wander towards the more familiar cuts: ribeye, T-bone, porterhouse, New York strip. These are all fantastic cuts of meat for their perfect marbling and tenderness. I’m partial to ribeye, myself.
The downside to these cuts of beef is that they tend to be expensive. The good news is that there are lots of other cuts of beef that cost less and are just as tender and juicy if you prepare them correctly. A few extra steps and you can have a chuck steak that tastes like ribeye.
I was first introduced to chuck steak when my husband was in graduate school and things like ribeyes were out of the budget. I discovered the beauty of marinating cheap cuts of meat.
I firmly believe that you can eat well on a budget.
What Is Chuck Steak?
Chuck comes from the neck and shoulder area of the cow. Chuck roast is commonly used to make things like pot roast. It's a sub-prime tough cut of meat that's full of collagen.
If cooked too quickly this cut of meat will become tough and chewy but if prepared properly it's absolutely perfect for dishes like beef stew.
Chuck steak is a chuck roast cut into steaks. Chuck steaks are generally 1-3 inches thick as opposed to the large cuts used for beef chuck roast. You can find them in the meat department of most grocery stores. This recipe calls for 3 lbs. of chuck steak (which equals 4 steaks).
Why would anyone want to bother with a tough cut of meat like this one? Because it is literally half the price of a more expensive cut. And you get to play around with it a little bit.
You generally don't want to mess around with something like a Porterhouse but with these tougher cuts you get to concoct your own marinades and tasty compound butters.
How To Make Chuck Steak Tender
The best method to tenderize a tough steak like this one is to marinate it. I went with Italian herbs and spices with this recipe.
It's important that the marinade contain an acid such as vinegar or lemon juice because that acid will help to break down the fibers in the meat.
- To make the marinade: Combine 4 Tbsp. olive oil, 5 Tbsp. red wine vinegar, 4 cloves of minced garlic, 1 tsp. brown sugar, 1 tsp. Italian seasoning, ¼ tsp. kosher salt, pepper, and red pepper flakes.
- Combine all of these ingredients in a small bowl and whisk together completely.
- Place the steaks in a cake pan or some type of flat-bottomed pan and pour the marinade over the top. Turn them a few times to make sure the steaks are completely coated in the marinade.
- Cover the top of the pan in plastic wrap and place the steaks in the refrigerator to marinate for 24 hours.
How To Make Compound Butter
Another element that makes this Grilled Chuck Steak just as juicy and tender as a more expensive steak is the compound butter that's added to the top just after it's grilled.
It can be prepared while the steaks are marinating so it's ready when they're ready to cook.
A compound butter is simply an herb butter - Fresh herbs are added to softened butter, rolled in plastic wrap, and then refrigerated until hardened.
Compound butter can be savory with ingredients like garlic and lemon zest or sweet by adding things like cinnamon or fresh fruit.
To keep things on the Italian side this recipe uses fresh rosemary and thyme.
- Combine 1 stick of unsalted softened (but not melted) butter, 2 cloves of minced garlic, 1 Tbsp. fresh thyme, and 1 Tbsp. fresh rosemary in a mall bowl. Stir until completely combined using a fork. You can also use a hand mixer to combine these ingredients.
- Pour the butter onto a small piece of plastic wrap and roll the butter into a log. Twist the ends of the plastic wrap, removing any air.
- Place the log of butter in the fridge and allow to harden.
How To Grill Chuck Steak
- Place the steaks on direct heat and grill for 3-5 minutes per side with the grill uncovered. This will allow the steak to sear and lock in the juices.
- Move the steaks to indirect heat, cover the grill, and continue to cook until they reach your desired level of doneness. Everyone likes their steaks prepared differently, but it is important that the meat has reached a safe internal temperature. The safe internal temp. for beef is 145°F. You can check this using a meat thermometer.
- Once the chuck steaks are done to your liking, remove them from the heat, place a pat of compound butter on top, and allow the meat to rest for a few minutes.
- Allow the meat to rest and the butter to melt, then feel free to cut the steaks into strips and get ready to serve.
Love beef? Check out these recipes!
- Dutch Oven Braised Pot Roast
- Philly Cheese Steak Sloppy Joes
- Ground Beef Pizza Stuffed Peppers
- Tater Tot Hotdish
- Slow Cooker Barbacoa Tacos
- Braised Italian Short Ribs
- Short Rib Risotto
What To Serve With Grilled Chuck Steak
I always love to serve steak with potatoes like these Au Gratin Potatoes or some other form of vegetable. Grilled veggies are a great option as the grill is already fired up.
Foil Pack Potatoes or any type of vegetables such as carrots, mushrooms, or bbq sweet potatoes are delicious.
I love it with this Grilled Corn Tomato Salad.
Dishes like this one are perfect for long weekends when there's time to fire up the grill and spend time with family and friends.
This is a great Labor Day recipe and if you have a garden chances are there's lots of veggies to throw into a foil packet and serve as a side!
Love to grill? Check out these recipes!
- Grilled Bruschetta Chicken
- Juicy Lucy Burgers
- Sweet Spicy Chicken Wings
- Blue Cheese Burgers
- Southwest Guacamole Burgers
- Italian Grilled Chicken Sandwich
- Chicken Kofta Kebabs
- Grilled Burgers with Jalapeno Sauce
Looking For More Beef Recipes? Don't Miss These!
Grilled Chuck Steak (Tastes Like Ribeye)!
- 3 lbs. chuck steak equals 4 steaks
For The Marinade:
For The Compound Butter:
- 1 stick unsalted butter
- 2 cloves garlic
- 1 Tbsp. fresh thyme
- 1 Tbsp. fresh rosemary
Prepare The Marinade:
- Mince 6 cloves of garlic (reserve 2 cloves for compound butter).
- Add 4 cloves minced garlic, 4 Tbsp. olive oil, 5 Tbsp. red wine vinegar, 1 tsp. brown sugar, 1 tsp. Italian seasoning, ¼ tsp. salt, ¼ tsp. pepper, and ¼ tsp. red pepper flake in small bowl. Stir to combine completely using a fork or small whisk.
- Place the chuck steaks in a cake pan or flat-bottomed pan. Pour the marinade over the steaks and toss until they are all completely coated.
- Place plastic wrap over the top of the cake pan and place in the refrigerator for 24 hours.
Prepare The Compound Butter:
- Place 1 stick of room temperature butter in a small bowl. Add 2 cloves of minced garlic, 1 Tbsp. of fresh rosemary, and 1 Tbsp. of fresh thyme to the butter. Stir to combine using a fork or hand mixer.
- Scrape the 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 together. Place the butter log in the fridge and allow to harden.
Grill The Steak:
- Heat a charcoal or gas grill.
- After the steaks have marinated for 24 hours place them on the uncovered grill in the direct heat. Grill for 3-4 minutes per side. Move the steaks to the indirect heat, cover, and continue to grill until they reach your desired level of done-ness. It is important that the steaks are cooked but be careful not to overcook them or they may become tough. The safe internal temperature for beef is 145 degrees. This can be checked using a grilling thermometer.
- Remove the steaks after they have reached your desired level of done-ness and place a pat of the compound butter on each of them. Allow the steaks to rest for a few minutes as the butter melts.
- Cut the steaks into strips and serve.