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Chuck Steak Rare Recipe
|Salad oil||3⁄4 Cup (12 tbs)|
|Cider vinegar/Wine vinegar||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Blade bone chuck steak||6 Pound (Prime Or Choice, Grade Variety)|
|Salt||To Taste (As Desired)|
|Pepper||To Taste (As Desired)|
Serving size: Complete recipe
Calories 5123 Calories from Fat 2885
% Daily Value*
Total Fat 323 g497.2%
Saturated Fat 62.1 g310.7%
Trans Fat 4 g
Cholesterol 1633.2 mg
Sodium 6073.2 mg253.1%
Total Carbohydrates 4 g1.2%
Dietary Fiber 0.26 g1%
Sugars 0.9 g
Protein 510 g1020.4%
Vitamin A 2.6% Vitamin C 3.4%
Calcium 41% Iron 184.6%
*Based on a 2000 Calorie diet
Place steak in large shallow baking dish or plastic bag.
Cover steak with oil-vinegar mixture.
Cover or close bag tightly.
Refrigerate 12 to 24 hours, turning steak several times.
Drain steak, reserving marinade.
Rub cooking grill with suet or brush with oil.
Sprinkle top and bottom of steak with salt and pepper as desired.
Insert meat thermometer into center of thickest part of steak with point away from bone or fat.
Center steak on cooking grill.
Cover kettle and cook about 1 1/2 to 1 3/4 hours to 140°F. (rare).
(This steak is for fanciers of rare beef.) To check doneness of steak if meat thermometer is not available, make a small cut to center of steak and check the color.
Brush steak with leftover marinade several times during last 45 minutes of cooking.
Slice steak very thin and diagonally across the grain.