Grilled Chuck Steaks

By á-58

Meat from the shoulder or chuck of the cow has great beefy flavor, but it can be tough and chewy. We chose the portion closest to the tender rib—the chuck eye. For the most consistent steaks, we break down a roast ourselves to yield four equal-size steaks. Marinades add flavor, but a dry rub creates a better crust on the grill, and a few key ingredients—chipotle powder, cocoa powder, brown sugar—provide deep flavor. To ensure that the meat is perfectly cooked, we sear it over the hotter side of the grill and then let it finish slowly on the cooler side.

Ingredients

• 1 tablespoon kosher salt
• 1 tablespoon chipotle chile powder
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon packed brown sugar
• 1/2 teaspoon ground coriander
• 1/2 teaspoon granulated garlic
• 1 (2 1/2- to 3-pound) boneless beef chuck-eye roast
• 2 tablespoons vegetable oil

Details

Servings 4
Preparation time 15mins
Cooking time 400mins

Preparation

Step 1

1. Combine salt, chile powder, cocoa, sugar, coriander, and granulated garlic in bowl. Separate roast into 2 pieces along natural seam. Turn each piece on its side and cut in half lengthwise against grain. Remove silverskin and trim fat to ¼-inch thickness. Pat steaks dry with paper towels and rub with spice mixture. Transfer steaks to zipper-lock bag and refrigerate for at least 6 hours or up to 24 hours.

2A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and secondary burner(s) to medium-low.

3. Clean and oil cooking grate. Brush steaks all over with oil. Place steaks over hotter side of grill and cook (covered if using gas) until well charred on both sides, about 5 minutes per side. Move steaks to cooler side of grill and continue to cook (covered if using gas) until steaks register 125 degrees (for medium-rare), 5 to 8 minutes.

4. Transfer steaks to carving board, tent loosely with foil, and let rest for 10 minutes. Slice steaks thin. Serve.