This Grilled Chuck Steak is a beautiful cut of meat that grilled into perfection! A mouthwatering, tender, juicy and tasty steak comes with an awesome flavor of homemade barbecue sauce!
Ingredients:
- 2 chuck eye steaks, 1-1.5 inches thick
- 1 tsp coarse salt
- 1 tsp ground black pepper, or to taste
- 1 tbsp olive oil
For the Homemade Barbecue Sauce:
- 1 tbsp chilli powder
- 1 tbsp Hungarian paprika
- 1 tsp turmeric
- 1 tsp ground cumin
- 1/4 tsp ground cloves (optional)
- 1/4 cup brown sugar
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 1 tbsp 2 cloves mashed garlic
- 1 tsp coarsely ground cracked black pepper
Procedure:
For the Homemade Barbecue Sauce:
- Mix well, and place this simple barbecue sauce in a pot. Cook over low heat for 30 minutes, stirring occasionally making sure it doesn’t burn.
- Completely cool in the refrigerator, allowing flavors a few hours to meld. Store in the refrigerator for up to 2 weeks.
Grilling a Chuck Steak:
- Remove steaks from the fridge 30 minutes before cooking, allowing them to warm to room temperature for even cooking and maximum tenderness.
- Heat one half of the grill to medium-high, leaving the other side off.
- Pat dry the steaks with paper towels to remove excess moisture. Then rub in the salt and ground pepper followed by the olive oil.
- Preheat grill to medium-high. The grates should be hot enough before the steak goes on.
- Brush the grates with oil to prevent sticking. Place the chuck eye steaks on the cool side of the grill for 25-30 minutes for a medium-rare steak.
- Then move the steaks to the hot side and sear for 1-2 minutes per side.
- Insert an instant meat thermometer into the thickest part of the steak. Remove from the grill at 130°F (54°C) for medium-rare. The temperature will rise a few degrees more while resting.
- Transfer the steak to a plate, covering with aluminium foil, and let rest for 5-10 minutes.
- Serve it with steamed asparagus and tomato then drizzle some homemade barbecue sauce on the top of the steak.
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