• David Bouska

Grilled Chuck Steak

Juicy and tender, this grilled chuck steak is a solid protein to base your dinner around. Liquid Beef Injection Marinade is the perfect marinade for this thick steak. By injecting the marinade right into the meat, each bite will be full of flavor and delicious. Simply inject the liquid and leave the steak to marinate from the inside out! A generous sprinkle of Steak and Brisket Rub is rubbed on the steak, too. The combination of both blends is rich and savory— And means the steak needs no extra seasonings or ingredients. Just be sure to rest the steak after removing it from the grill so those juicy seasonings stay with the meat.

This grilled chuck steak has nice neutral flavors so it will go with just about anything as a side. It’s base flavors allow you to use it in a variety of dishes: It’s versatile and tasty alongside mashed potatoes, roasted vegetables, or even stuffed into tortillas and transformed into tacos. If you end up with leftovers, serve up strips of steak on top of a salad for lunch! It’s a great way to add some extra protein to your meal.

Equipment: Meat Marinade Injector


One 1 lb chuck eye steak (about 1 inch thick)

1 oz Liquid Beef Injection Marinade

1 ½ tbsp Steak and Brisket Rub


Use the Meat Marinade Injector, to inject the Liquid Beef Injection Marinade into the steak: Follow the package directions.

Rub each side of the steak with the Steak and Brisket Rub.

Allow to marinate for at least 30 minutes.

Grease the grill and preheat it to medium heat. When the grill is hot, place the steak on the grill and let cook 3-4 minutes per side, depending on the thickness of the steak and your preference for doneness.

Remove from the grill and let rest at room temperature for 5-10 minutes before slicing.

To print this recipe click on the link below

Chuck Steak Recipe
Download PDF • 57KB

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