Chuck Steak Rare
|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)|
Combine first 5 ingredients; mix well.
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.