Counter 01 · Beef & Steak
Crosshatch-Grilled Chuck Eye Steaks for a Crowd
Thick chuck eye steaks dry-rubbed with coarse salt, pepper, garlic and coriander, then grilled with a quarter-turn for sharp crosshatch marks and served straight from the tray.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 10
- Level
- Easy
Chuck eye is sometimes called the poor man's ribeye, and with good reason: it sits right next to the rib section and carries much of the same marbling for far less money. When you are feeding a big group, it is the cut to buy. The crosshatch pattern is not just for looks; the quarter turn gives more browned surface. Work in batches, keep finished steaks in a tray on the cool side of the grill, and nobody gets a cold steak.
Method
-
Combine the salt, pepper, garlic, coriander and pepper flakes in a jar and shake well.
-
Pat the steaks dry, rub them lightly with oil and season all sides with the rub. Let them sit at room temperature for 30 minutes.
-
Set up a gas or charcoal grill with one side on high, around 500 F, and the other side off. Set a large metal tray on the cool side.
-
Grill 4 or 5 steaks at a time over high heat for 2 minutes, then rotate each 90 degrees without flipping and cook 2 minutes more.
-
Flip and repeat the two-minute, quarter-turn sequence until the centers hit 130 F for medium-rare.
-
Transfer each finished batch to the tray, brush with melted butter and close the lid so the steaks stay warm while the next batch cooks.
-
Rest the last batch 5 minutes, then bring the whole tray to the table.
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