Great Grilling with Chuck Eye

Great Grilling with Chuck Eye:

4 (8 to 10 oz. each) 1 1/4 to1 1/2-inch thick beef chuck eye steak—first cut

1/2 rounded tsp. garlic powder

1 rounded tsp. kosher salt

1/2 rounded tsp. black pepper

Remove steaks from the refrigerator and allow to rest at room temperature for 30 minutes or so if there is time (highly recommended). Season both sides with garlic powder, salt, and black pepper.

Set grill on high. Grease grates with oil. Place steaks on grill, cooking until charred grill marks develop, about 4-6 minutes for 1 1/4-inch thick or 6-8 minutes for 1 1/2-inch thick steaks. Turn over and repeat the cooking time for the second side for medium rare. For medium steaks, increase cooking time an extra 2 minutes per side. Allow steak to rest for at least 5 minutes before cutting. Serves 4.

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