Need help with a Chuck Steak for my wife's birthday....no room for error!

[Luke P]

So here's the situation....My wife's birthday is next thursday, 17th. I asked her if I could cook for her to take that off her plate for the day. She liked the idea, and the freezer's a bit empty these days. She asked for the last big chunk of meat from a 1/4 cow we purchased. A big chuck steak.

Everything I'm reading says stews and cubing it up because it's got more gristle and is a tougher cut. That's not really what I'm up for. I'm 100% confident cooking a steak she'll love but I realize this cut can be a bit different. She's not huge on gristle/fat.

My goal: A delicious steak, and nice presentation fit for a special meal. I'll cook whatever sides she asks for....and do all this on my 18.5 kettle.

My ask from you all: Please share any proven techniques you like, marinades, or direction for sear-and-rest, low-and-slow, or somewhere in between.

Thanks in advance to all.

 

[Paul Kastner]

How thick is the chuck steak? If thin enough you can take a fork and meat tenderizer and poke the heck out of it. I would then use your favorite BBQ sauce when it is on the grill do a baste and turn baste and turn till it is finished. If it is too thick here is what I would do.

http://tvwbb.com/showthread.php?45887-Birthday-BBQ-Chuck-Roast

 

[Dwain Pannell]

I hope yours is one of those that have a big round hunk of meat in the center. That will be the chuck eye that is the same muscle as the ribeye and strip steak. It seems to be Mr Lampe's go to cut. And with good reason: it's good!

I found a bunch of posts here: http://tvwbb.com/search.php?searchid=602616

...and here's an an idea from Amazing Ribs: Drunk Chuck Recipe http://www.amazingribs.com/recipes/beef/drunk_chuck_steak.html

 

[Luke P]

This chunk of meat is no joke! Think it's a full roast. I don't know my head from a cow's a$$ apparently. Loving all the feedback....I'm digging into these attached posts.

Wanna do it to slice rather than pull. Have a plan for low and slow, maybe beef broth underneath. Sear at the end.

Seperate question...is it possible to dissect this into multiple individual steaks? I can find the different cuts in there online...but I'm no butcher.

 

[Dwain Pannell]

Seperate question...is it possible to dissect this into multiple individual steaks? I can find the different cuts in there online...but I'm no butcher.

That is a nice hunk of beef. You have a world of possibilities in front of you.

Of course, you can butcher it into different cuts... half the stuff I do I've never done before but with the internet and a few pieces of advice from those that have done it and I figure if they can do it I can do it.

 

[Luke P]

I figure if they can do it I can do it.

Coming from you Dwain, this is a green light to do something awesome.

I'll be updating this cook as it develops. Thanks so much

 

[Dave/G]

The next time you have a spare chuck roast hanging around, try this. It is simple and tasty. http://www.youtube.com/watch?v=X6pkqgXnECs

 

[Michelle in New Orleans]

Coming from you Dwain, this is a green light to do something awesome.

I'll be updating this cook as it develops. Thanks so much

So how'd it turn out, Luke?

 

[Tony R]

So how'd it turn out, Luke?

http://tvwbb.com/showthread.php?46008-Chuck-Roast-Low-and-Slow