About this cut:
This is our best value steak (and Anna's favorite!). The flavor is beefier than ribeye, it is evenly marbled throughout, and very tender. Steaks are cut about 1.5-2" thick. Can be sliced to serve a crowd, or serve smaller steaks one per person. This steak is great on your grill or in a cast iron pan! Season with coarsely ground black pepper or garlic and herbs, or a steak rub of your choice. Chuck steaks are a great choice for an acidic marinade.
Other names for this cut: Club Steak
Basic Cooking Technique:
Sear over high heat, then finish using indirect heat. May also be broiled. Tent with foil and let rest for 10 minutes before slicing and serving.
We have this steak every Friday night. It may be the most humble of your steaks but we prefer to the others we've tried. My husband treats it with meat tenderizer on one side and Montreal steak seasoning on the other and grills it. It's delicious!