We're determined to master all these different steak techniques so that grilling meat becomes second nature and never gets boring. In this recipe, America's Test Kitchen suggests making your own chuck steak, a flavorful cut near the shoulder, but tends to be tough. Choose a 2½- to 3-pound boneless beef chuck-eye roast, a more tender cut. Divide it in two by separating the roast at the natural seam.
Grilled Chuck Steaks
1 tablespoon kosher salt
1 tablespoon chipotle chile powder
1 teaspoon unsweetened cocoa powder
1 teaspoon packed brown sugar
1/2 teaspoon ground coriander
1/2 teaspoon granulated garlic
1 (2 1/2- to 3-pound) boneless beef chuck-eye roast
2 tablespoons vegetable oil
Combine salt, chile powder, cocoa, sugar, coriander, and granulated garlic in bowl. Separate roast into 2 pieces along natural seam. Turn each piece on its side and cut in half lengthwise against grain. Remove silverskin and trim fat to ¼-inch thickness. Pat steaks dry with paper towels and rub with spice mixture. Transfer steaks to zipper-lock bag and refrigerate for at least 6 hours or up to 24 hours.
For a charcoal grill: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and secondary burner(s) to medium-low.
Clean and oil cooking grate. Brush steaks all over with oil. Place steaks over hotter side of grill and cook (covered if using gas) until well charred on both sides, about 5 minutes per side. Move steaks to cooler side of grill and continue to cook (covered if using gas) until steaks register 125 degrees (for medium-rare), 5 to 8 minutes.
Transfer steaks to carving board, tent loosely with foil, and let rest for 10 minutes. Slice steaks thin. Serve.
Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!