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Another Grilling Adventure


 

Rich Dahl

R.I.P. 7/21/2024
Another grilling adventure. I’ve never grilled chuck steak before, I’ve used it a lot in pot roosts and stews where it was braised or cooked in liquids but never over dry heat. I had a package of McCormick Montreal steak marinade so I thought I would give that a try. Mixed it up and let the chuck steak marinate for about 5 hours.
Also a new thing, hasselback potatoes for the first time with butter, salt, pepper, garlic and fresh herbs.
Along with some grilled veggies.
I wanted to use the performer but the wind was over 20mph at grilling time so I elected to us the gasser instead.
So here we go.

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Potatoes on for 45 minuets
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Steak ready to go.
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About four minuets a side don’t want to over cook it with medium high direct.
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Veggies on while the steak rests.
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Every thing ready to go.
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Steak looks good lets eat
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Final thoughts:

I must have misread the package the meat came in, I thought it said chuck steak but it must have said Goodyear. My jaws still hurt this morning for trying to chew that piece of radial rubber. My God I didn’t know meat could be that tuff!
As far as the Montreal marinade I should have known that ¼ cup of water and ¼ oil with two tablespoons of red wine vinegar and a little mix wasn’t going to do much. I love McCormick’s dry rubs but the marinade not so much.
The success was the taters, very good I’m going to try them without foil next time for a crisper product. But chuck steak, back to the stew pot for that.

Thanks for looking
 
Last edited:
Sorry your meal didn't turn out as you had hoped, it sure looks good though. Next time try the chuck eye steaks, they can be hard to find sometimes but are excellent. The butcher at one of the markets I go to says to ask for them when they have chuck roasts on sale, they have plenty of them then. One of their nicknames is the cheap mans rib eye. very tender cut of meat.
 
If you get a thinner cut chuck steak and take Adolph's meat tenderizer and poke the living heck out of it. You will get a less chewy piece of meat. Also you almost need to slow cook it like pork and have it more done than rare. It needs to render.
 
Looks perfectly cooked and a beautiful plate, sorry it was tough. But that is the cut not you, now you know. We have all had many "now you know's"
 
Plated pic looks good. Sorry to hear it didn't come out good.
I buy chuck steak often and I have never been disappointed. I have used grill mates many times with chuck....maybe I have a stronger jaw..lol
 
That is a tough cut but I find simering in a pan of water for a couple of hours with some onion and celery then sear quickly it will be tender. I know this takes some flavor out of the meat but making a nice pan sauce with the water makes up for it.
 
Looks very good too bad they were tough. On the other hand the veggies and potatoes look very good. I have got to make those potatoes myself.
 
Sorry the steak didn't turn out like you had hoped. Give it another shot and let us know how that turns out.
 

 

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