we bought 2 cows in the last 3 years and the chuck steaks get used as roasts because no matter how i cook them theyre just to chewy to enjoy. found a secret online that completely changed my opinion of them. thaw them and season them in the morning, i just like saly, garlic powder and Montreal steak seasoning, then spritz olive oil on them. take a fork and poke some holes in them so the seasoning penetrates. stick them in a baking dish and let them sit all day. then add about a 1/4-1/2 of water in the pan and put it in an oven preheated to 300 deg for about 45 minutes. heat up the blackstone to smoking hor , put some olive oil on it and sear them till they have a nice crust. take them off and let them rest for 10 minutes and they come out fork tender!! thing too is steaks like chuck and sirloin to me anyway are more flavorful then t-bones or porterhouse. now it doesnt turn them into a replacement for a good ribeye but i wont stick my nose up at them anymore
