We take an entire chuck roast and grill it just like a steak. That is we do the just-keep-flipping method. After seasoning the steak with salt, pepper, garlic (SPG) we slap this Fred Flintstone sized chuck roast steak on to a screaming hot grill and sear until we get a little char and then flip. We repeat the sear and flip until the steak reached an internal temperature of 135F and then served it two ways.

OK, I’ll admit that I expected this to be a gimmick. Chuck roast is perfect for pot roast. It’s not tender enough to be cooked hot and fast and served in minutes. It needs a long slow braise in a crockpot.

But then I saw this done on YouTube (sans sound), although I can’t remember who it was that did this, and decided to give it a try.

I’ve got to say, this is not a gimmick. In fact, with a couple small tweaks, I think this could be a fantastic way to get that steak fix without breaking the bank. Stay tuned on this one as I plan to do a follow up post where hopefully I perfect this process.

Also, if you are looking for other ways to save money buying steak, we have seven money saving tips for buying steak.

If you haven’t tried Denver Steaks yet, run, don’t walk, to your local meat cutter and order some (as they likely don’t have them in the case)

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Chuck Roast Steak Ingredients

• 1 Chuck roast, approximately 2.5 pounds
• Salt, pepper, garlic seasoning (SPG)
• Bakers twine

We kept this one simple as this is more of a proof of concept than a complicated recipe.

Here is out massive chuck roast:

How I would change this in the future is instead of cooking it whole? I would carve that chunk into four steaks.

I would slice away that thick piece along the top right and roll it into a steak and tie it off with bakers twine. That piece on the top left would be as well. The large chunk in the lower right would be carved off, cut in half, and formed into two steak. Thus I would make four steaks out of this.

The biggest reason for this is that piece at the very bottom is thicker than that piece on the upper right. This caused that top piece to be done before that thick piece at the bottom was cooked through.

More on that later.

Leaving it whole actually worked out way better than I expected.

I simply seasoned it with SPG seasoning on both sides:

Pro Tip ~ Tie a piece of bakers twine around the outside of the steak to hold it together. But do it before you season it because it will be a lot less messy.

I didn’t tie it off until after I seasoned it.

I realized that as the fat melted away, this monster would start to separate along those thick veins of fat.

On the Grill

I fired up a 500+F grill and slapped this chuck roast right over the coals:

Notice the bakers twine around the outside which also helps keep it a more uniform shape for even cooking.

I needed some footage of this monster cooking on a second grill. Long story. Essentially, this will move back and forth between a couple grills.

Just keep in mind that the steak was never slow cooked in a smoker or had the lid closed. I did the just-keep-flipping method. That means sear till some char appears, flip, sear to get some char, flip again.

Keep charring and flipping until the steak is done.

Back on the first grill:

I think I flipped this steak about 12-15 times, total.

And here’s why I should’ve carved these into individual steaks.

One side of the chuck roast steak was considerably thinner than the other side and we are at a beautiful medium rare right now at 137F on our thermapen:

But that back part is much thicker:

So I placed most of the chuck roast off the edge of the bed of coals and left that thick chunk over the direct heat:

And once I got that thicker chunk close to 135F I pulled it and let it rest for a few minutes and I sliced this monster, trying to make sure that I cut across the grain:

I don’t know about you, but that looks like heaven right there.

Here’s another slice:

I ate sliced just like that and I added it to tacos:

Chuck Roast Steak Summary

So how was it? It was a little chewier than a say a strip or a ribeye, but I’d put it right up there with a sirloin in terms of tenderness. I would say it tasted better than sirloin because it has more marbling. Those tacos were absolutely killer. But I could positively eat this as regular steak and am going to carve a roast into individual steaks, tie them off with baker’s twine and reverse sear them. Stay tuned for that one because I am guessing that’s gonna be a winner. The slow smoking at the beginning will break down some connective tissue and individual steaks will allow me to evenly cook them.

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Chuck Roast Steak Recipe Card:

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Chuck Roast Steak

A 2.5 pound, Fred Flintstone sized chuck roast simply seasoned and then grilled hot and fast over charcoal just like a regular steak, thus chuck roast steak

Course Entree, Main Course, Steak

Cuisine American, American Fare, Steak, Steak Roast

Keyword Beef, Beef Chuck Roast, Chuck Roast, Chuck Roast Steak, Grill, Grilled Steak, Just Keep Flipping, Just Keep Flipping Method, Recipe, Salt Pepper Garlic, SPG, SPG Seasoning, Steak

Equipment

• baker's twine

Ingredients

• 1 2.5 lb Chuck Roast
• Salt, Pepper, Garlic SPG Seasoning

Instructions

• Tie bakers twine around the outside of the chuck roast to maintain its shape as it cooks
• Season the steak liberally on both sides with the SPG seasoning
• Sear on a 500+ degree grill until some char appears. Flip and sear on the other side. Keep searing and flipping until the steak reaches 135F internal and remove from the grill.
• Allow the chuck roast steak to rest for a few minutes, slice and serve.

Video

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