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This Grilled Chuck Eye Steak Recipe with Garlic Butter is so delicious, my family could eat it every day of the week! The best part is? It’s budget-friendly!
- Grilled Chuck Steak
- Chuck Steak Ingredients
- Compound Butter Ingredients
- Chuck Steaks Marinade
- How to Cook Chuck Steak
- How to Grill Chuck Steak
- Skillet Chuck Eye Steak Instructions
- Steak Temps
- Grilled Chuck Steak Recipe Tips
- Chuck Eye Steak FAQs
- What can I make with leftover steak?
- Side Dishes for Steak
- Steak Recipes
- 📋 Recipe
- 💬 Reviews
Grilled Chuck Steak
When we think of steak, our minds tend to wander towards more familiar cuts like ribeye, sirloin, porterhouse, or filet mignon.
These are fantastic cuts of meat for their beautiful marbling and tenderness. I’m partial to ribeye, myself, and a lot of my favorite grilling recipes call for it.
But, the downside to these cuts of beef is that they tend to be expensive. The good news is, you can make an inexpensive cut of beef like chuck eye steak taste just as juicy, tender, and delicious as a more expensive beef cut!
One of my favorite economical cuts of beef is the chuck steak. The key to cooking chuck steak is simply learning how to cook tender chuck steak, which means a steak marinade that will both give the meat more flavor and tenderize it.
Yum! The marinade and butter were delicious! I cooked mine in a cast iron skillet. So good!Julie
Chuck Steak Ingredients
- chuck eye steaks
- olive oil
- red wine vinegar
- cloves of garlic, minced
- brown sugar
- Italian seasoning
- salt and pepper
- red pepper flakes
Compound Butter Ingredients
- cloves of garlic, minced
- fresh rosemary
- fresh thyme
You can also use our very popular Garlic Butter Sauce, which uses parsley instead of rosemary and thyme if you prefer.
Chuck Steaks Marinade
Grilled chuck tender steak recipes are perfectly delicious when you marinate them for 24 hours in a mixture of oil, vinegar, and Italian spices. You grill the steak, then top it with Italian herb garlic compound butter.
And, voila! For a fraction of the price, you have a steakhouse-quality meal at home. I’m serious – you are going to be blown away by the flavor you can get out of chuck eye steak and the right steak marinade!
How to Cook Chuck Steak
- Mince cloves of garlic.
- Add cloves of minced garlic, olive oil, red wine vinegar, brown sugar, Italian seasoning, salt, pepper, and red pepper flakes to a small bowl. Stir to combine completely using a fork or a small whisk.
- Place chuck steaks in a flat-bottomed dish and pour the marinade over the top. Toss until the steaks are completely coated. You can also use a plastic bags.
- Place plastic wrap over the top of the pan and set in the refrigerator for 24 hours to marinate.
Don’t skip marinating the steak. It will tenderize the beef and give you the most delicious chuck steaks ever! This is key to cooking tender chuck steak.
Compound Butter Recipe
- Place a stick of unsalted butter in a small bowl. Add cloves of minced garlic, fresh rosemary, and fresh thyme. Stir to combine using a fork.
- Scrape the butter out of the bowl onto a piece of plastic wrap, then roll it into a log shape. Pinch the ends of the plastic wrap to hold the butter together.
- Place the butter log in the refrigerator and allow it to harden.
I love this garlic butter recipe! You can really vary the herbs you use. For my garlic butter recipe, I use parsley.
How to Grill Chuck Steak
- Heat your charcoal or gas grill.
- After allowing the steaks to marinate for 24 hours, remove them from the marinade to place on the uncovered grill over direct heat. Grill for 3-4 minutes per side.
- Move the steaks to indirect heat, cover them, and continue to grill until they reach your desired level of doneness (see the steak temperature chart below).
- Remove the chuck steaks from the grill, then place a pat of compound butter on each one and allow it to melt.
- Let them rest for a few minutes as the butter melts before cutting them into strips and serving.
Skillet Chuck Eye Steak Instructions
- Prepare the steak as you would following the instructions above. Let it marinate for 24 hours, then heat a cast-iron skillet or grill pan on the stove on high heat.
- Melt a pat of butter in the skillet until it begins to smoke. Add the steak to the pan and sear it for 3-4 minutes on each side.
- Turn the heat to medium-low and cover the steaks. Let them cook for about 5 minutes more at low heat until they reach your desired degree of doneness. For best results, always use a meat thermometer.
Follow this chart and our Steak Temperature Chart to find your ideal degree of doneness!
Grilled Chuck Steak Recipe Tips
- Always use a meat thermometer. For best results, always use a meat thermometer to check the temperature of your beef. You will guarantee a perfect steak every time this way.
- Cooking times vary. Depending on the thickness of your steak and your desired degree of doneness, cooking times will vary.
- Always top it with compound butter. Topping steaks with butter adds so much flavor. Three ingredients and you have a steakhouse-quality meal!
- Let your meat come to room temperature before grilling. Let the beef rest for about 20 minutes out of the refrigerator to come to room temperature while you heat the grill. You will get a more even temperature throughout this way.
- Always cut the steak against the grain for the most tender bites of steak. The grain looks like lines running through the steak.
Chuck Eye Steak FAQs
Chuck steak comes from the neck and shoulder area of the cow. If you prepare it properly, this cut of beef breaks down and becomes tender and juicy.
Chuck eye steak is actually not the same as chuck steak, but they are right next to one another. If you can get your hands on chuck eye steak, do it! Pinky swear you will love it.
I get so excited when chuck eye steak is in stock, since there are only two chuck eye steaks per cow. I buy it every time I find it at my grocer and freeze what I don’t use.
If you can’t find chuck eye steak, chuck steak works just fine using our marinade.
Marinating the chuck steak for 24 hours allows the vinegar to tenderize the steak and break through any tough fibers, resulting in the best steak ever.
If you don’t marinate it, you will not wind up with as juicy or tender a steak. In fact, it may even become tough. Let your steak marinate – it’s worth it!
Chuck roast and chuck steak come from the same part of the cow but are cut differently.
Roasts are cut into rectangular or cylindrical shapes, which are larger. They make delicious roast beef pot roasts, like our popular Beef Chuck Roast Recipe.
Chuck steak is the same piece of meat but cut into slices. Chuck steaks on the grill are generally 1 to 3 inches thick, as opposed to the large cuts used for beef chuck roast.
Grilled chuck eye steak recipes are a great economical way to enjoy a decadent meal that feels fancy but, in reality, is so easy to prepare. Treat yourself while on a budget with this recipe!
What can I make with leftover steak?
- Steak Nachos Recipe
- Philly Cheesesteak Sliders
- And definitely give our Creamy Penne Pasta a try with slices of leftover steak. It is one of the best leftover steak recipes ever – it’s so flavorful!
Side Dishes for Steak
Check out my best side dishes for steak.
How to Cook Chuck Steak
- 3 lbs. boneless chuck steak or chuck eye steak 4 steaks
For The Marinade:
- 4 Tbsp. olive oil
- 5 Tbsp. red wine vinegar
- 4 cloves garlic
- 1 tsp. brown sugar
- 1 tsp. Italian seasoning
- ¼ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. red pepper flakes
For Compound Butter:
- 1 stick unsalted butter
- 2 cloves garlic
- 1 Tbsp. fresh rosemary
- 1 Tbp. fresh thyme
See our Cooking Conversions Chart for help converting measurements!
Prepare The Marinade:
- Mince 6 cloves of garlic (reserve 2 cloves for compound butter).Add 4 cloves minced garlic, 4 Tbsp. olive oil, 5 Tbsp. red wine vinegar, 1 tsp. brown sugar, 1 tsp. Italian seasoning, ¼ tsp. salt, ¼ tsp. pepper, and ¼ tsp. red pepper flake in small bowl. Stir to combine completely using a fork or small whisk.
- Place the chuck steaks in a cake pan or flat-bottomed pan. Pour the marinade over the steaks and toss until they are all completely coated.Place plastic wrap over the top of the cake pan and place in the refrigerator for 24 hours.
Prepare The Compound Butter:
- Place 1 stick of room temperature butter in a small bowl. Add 2 cloves of minced garlic, 1 Tbsp. of fresh rosemary, and 1 Tbsp. of fresh thyme to the butter. Stir to combine using a fork or hand mixer.Scrape the butter onto a piece of plastic wrap and roll it into a log. Pinch the ends of the plastic wrap together to hold the butter together. Place the butter log in the fridge and allow to harden.
Grill The Steak:
- Heat a charcoal or gas grill.After the steaks have marinated for 24 hours place them on the uncovered grill in the direct heat. Grill for 3-4 minutes per side. Move the steaks to the indirect heat, cover, and continue to grill until they reach your desired level of doneness. It is important that the steaks are cooked, but be careful not to overcook them, or they may become tough. The safe internal temperature for beef is 145 degrees. This can be checked using a grilling thermometer.
- Remove the steaks after they have reached your desired level of done-ness and place a pat of the compound butter on each of them. Allow the steaks to rest for a few minutes as the butter melts.Cut the steaks into strips and serve.
- Cooking times: will vary depending on the thickness of your steak and desired level of done-ness.
- Steak Butter: A great steak topping is an easy garlic sauce. Three ingredients and you will have a steakhouse quality steak prepared at home.
- Steak Degree of Doneness: Always use a meat thermometer for the grill to make sure you cook your steak perfectly.
- Best Beef: We recommend using Certified Angus Beef® brand beef for best results.
Photography by Christine Rooney.
Loved this marinade sure made it tender and full of good flavor
Em Beitel says
Thanks so much, Rich! We’re so glad you enjoyed it!