Chuckwagon Steak
This Chuckwagon Steak is first seared on a hot grill or skillet and then finished in the oven ensuring a juicy and succulent texture. It's a hearty rustic favorite known for its rich marbling and tenderness.
Ingredients
- 2 lbs beef chuck eye roll steaks 1 1/2 inch thick
To Prepare The Steaks
- 2 tbsp vegetable oil optional for marination and/or sealing in skillet
- ⅓ cup wine vinegar optional for marination
- 2 cloves garlic cloves chopped
- 2 tsp Worcestershire sauce optional for marination
- ½ tsp salt
- ½ tsp rosemary
- ⅓ tsp ground pepper
To Serve
- 2 tbsp unsalted butter or the compound butter of your choice.
Instructions
- Prepare the steaks by seasoning them with garlic cloves, rosemary, salt, pepper, and any other seasoning you like allowing the steaks to rest for 20 minutes. If you want to marinate, drizzle the mixture of oil, vinegar, and Worcester sauce on the steaks and leave preferably for 6-8 hours. In this case, you can set the marinade aside to use when grilling the steaks.
How To Cook Chuckwagon Steak On The Grills
- Take the meat out of the marinade (if you choose to marinate), but keep the marinade aside.
- Preheat your barbecue or grill over high heat.
- Sear the meat for 3 minutes on both sides.
- Close the hood and cook the meat to medium or as you prefer. You can brush the marinade set aside while cooking the steak.
- Serve with sliced butter or composite butter on top.
How To Cook Chuckwagon Steak In The Oven
- Preheat the oven to 400F.
- Take the meat out of the marinade (if you choose to marinate)
- Sear the meat in the skillet for 3 minutes on each side until golden brown.
- Check the level of doneness by testing the internal temperature and cook in the oven until they're cooked the way you like them.
- Let the meat rest for 5-7 minutes.
- Slice the butter and serve on top of the steaks.