AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Grilled Chuck Steak With Red Wine Marinade For Date Night

Share on:

Alcohol normally messes up the proteins in meat, but if done right it’ll turn simple grilled steaks into something extraordinary.

This may be the first recipe I ever created. I was an undergrad at the University of Florida in the 1970s. On a limited budget I often bought cheap chuck steaks and marinated them overnight in cheap red wine which was plentiful because I worked at ABC Liquors on Newberry Road in Gainesville.

Here are some of the cuts of chuck in order of quality

Just in front of the rib primal, the best and most expensive section of steer, is the chuck primal, which includes the shoulder meat. It is also less expensive. Chuck steaks can be a little tough because these muscles work harder than the meat a little further back, and they have more hunks of fat and gristle, but they can also have great flavor. When you shop for chuck, look for cuts that are at least 1″ thick, and try to find those that have a big round hunk of meat in the center like the one in the picture. That will be the piece that is the same muscle as the ribeye and strip steak, the longissimus dorsi. At half the price. You can even ask you butcher to cut you steaks from the back of the shoulder. Ask for chuck eye steak like the one in the picture. Another good chuck for cooking with this method is the flat iron, but it has become popular lately so it might be more pricey. By the way, I have done this with flanks steak and it works just fine.

Chuck eye steak. This is the steak just in front of the rib section and contains meat very much like ribeye. It is the best part of the chuck primal, can taste a lot like a ribeye, but it is a lot less expensive.

Top blade steak or Flat iron steak. Nicely marbled for flavor and not too tough.

Shoulder center cut or Ranch steak. Not as well-marbled and a bit tougher, so it is usually cut thinner.

Petite tender. Flavorful, but it can be tough

Shoulder steak. Best cut into cubes for spiedies.

Chuck steak. Can be gristly. Best for pot roast.

For a more complete list of the different steaks and roasts from the chuck primal, see my article on beef cuts.

Red Wine Marinated Grilled Chuck Steak Recipe


Tried this recipe?Tell others what you thought of it and give it a star rating below.
4.33 from 31 votes
These steaks will not be as brown and crisp on the surface as an non-marinated steak because the surface will be wet when grilling it and that prevents searing, but they will have a deep rich BBQ flavor. Keep in mind that marinating adds flavor but does not tenderize much. I normally do not recommend marinating steaks, but this is an exception. Read more about the pros and cons of marinating.

Serve with: more red wine.


Course:
Dinner
,
Main Course
Cuisine:
American

Makes:

Servings: 6

Takes:

Prep Time: 1 hour
Cook Time: 20 minutes
Marinate: 12 hours

Ingredients

  • 1 750 ml bottle of inexpensive dry red wine
  • ½ cup inexpensive salad grade balsamic
  • ¼ cup vegetable oil
  • ¼ cup Worcestershire sauce
  • 4 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 2 teaspoon dried oregano
  • 2 tablespoons Morton Coarse Kosher Salt
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 6 8-ounce chuck steaks
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Combine all the ingredients except the steaks in a large pot and whisk them together.
  • Cook. Boil hard for about 5 minutes to reduce by about 1/3. This will get rid of most of the alcohol, extract flavor from the herbs and spices, and concentrate the wine a bit. Alcohol, contrary to popular belief, is not great in marinades because it can dry out the meat. Cool to room temp.
  • Prep again. Trim excess fat from the exterior of the steaks. With a sharp knife, score the surface of the steak about 1/8" (3.2 mm) deep by dragging the knife across it. Make these slits about 3/4" (19 mm) apart on both sides. This technique, called gashing (read about it here), will help the marinade penetrate and will hold the flavor when it is cooking. Don't worry, juices won't escape. Put the steaks in a individual zipper bags, add the marinade, and zip. You can put them all in one bag, bowl, or pan, but you want the marinade in contact with all surfaces, so you will need to flip them regularly.
    Put the bags in a bowl or pan to catch any leaks, and marinate in the fridge at least 2 hours and up to 12 hours, turning them occasionally to help the liquid contact all surfaces.
  • Fire up. Preheat the grill for 2-zone cooking to about 325°F (163°C).
  • Cook. Take the steaks out of the marinade, drain off most of the liquid but do not pat dry. Normally we pat meat dry to make sure it crisps. But when using a flavorful marinade, don't pat it dry because most of the flavor is captured in the microscopic cracks on the surface and the slits we made. Grill over the hot section of the grill until rare to medium rare or your favorite temperature. They'll take longer than normal because the surfaces are wet, perhaps 20 minutes for a 1" (25 mm) steak. As always, a good digital thermometer is essential for getting things perfectly done. The reason I call for a 2-zone setup is so that you have a safe zone if one steak cooks faster than the others and in case the hot side is too hot and the surface starts to blacken. It is ALWAYS helpful to have a safe zone.
  • Serve. To make the meat a bit more tender, serve it sliced. Be sure to cut across the grain into 1/4" (6.3 mm) slices. Plate and serve immediately.

Related articles

Published On: 10/4/2015 Last Modified: 10/22/2022

Share on:
  • Meathead, BBQ Hall of Famer - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.

 

High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click to comment or ask a question...

Spotlight

These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.