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Beef Chuck Steak (boneless)

JamesJames Posts: 232
edited 3:45AM in EggHead Forum

I have 3 of these to cook up tonight. They look like pretty big steaks, about 1 inch thick. They also seem to be fairly well marbled decent quality meat.[p]I haven't cooked these before. I know there have been several posts before on these. I'm going to cook in about 1 hour. I'd sure appreciate any advice and pointers on how to do these..[p]Thanks a lot.


  • eggoreggor Posts: 777
    This is the first time I've ever posted a recipe so ya better like it,[p]STEAK SAUCE, EASTERN STYLE
    By Betty Crocker herself
    Posted By eggor[p]This recipe is a long time favorite that works really well as a basting sauce(or marinade)for beaf roast.[p]1/4 cupvinegar
    2 tbs brown sugar
    1 tbs yellow mustard
    1 1/2 tbs salt
    1 tsp crushed tarragon leaves
    1/4 tsp black pepper
    1 lemon sliced( i use lemon juice concentrate)
    1 oniion sliced
    1/2 cup apple juice(or red wine)
    1/4 cup of butter
    2 tbsp worcestershire sauce[p]Simmer all but ingredients except apple juice, butter and WC for 20 minutes. Add remaining 3 items and bring to a boil. Baste regularly during the entire cook.[p]Hope you like it, don't plan on leftovers.

  • JamesJames Posts: 232
    Well, I cooked it at about 400 to medium. It was pretty tough. I wouldn't say it sucked, but it came pretty close. It would have helped to marinade it a while..[p]

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