jmcquown wrote:
>
> I actually prefer chuck roast and even chuck steaks; it's always very tender
> but then I don't cook it the same as a "roast" - I use it in stew or braise
> it in a bit of broth with wine and herbs and cook it well done. It's one of
> the few cuts of beef I prefer well done.

You really need to learn how to grill chuck steaks, no other steak
tastes so good, and there is no reason a properly prepared chuck steak
can't be grilled to tender succulence. Look for a 1st cut about 1 1/2"
thk. Do NOT freeze, freezing will make any steak tough. Trim out any
sinew (those yellowish chunks) and excessive fat. Rub generously all
over with black pepper, sweet paprika, a little salt... knead the
seasoning into the meat and place in fridge to rest for like 6-8 hours.
Then bring to room temperature and slap on a preheated hot grill.
About 8-10 minutes each side on an *open* grill... do not close the
lid. A lot of smoke will ensue but do NOT lower the heat or your steak
will steam and become tough. If there are flare ups move the steak and
use a water spray judiciously, you don't want to steam that steak. Do
not over cook. Let rest no more than two minutes... this is one steak
you get to eat hot. Anyone wants well done fergedaboudit, chuck needs
to be cooked no more than medium. This is the only steak that ketchup
won't mask it's flavor, so Heinz all you like. Best sides are freshly
made cole slaw, chunky crinkle cut fries, and brewskies.

Sheldon