Chuck Steak -- The Summer Deserved a Proper Send-Off

Last full week of summer. Ryan and I both know it and have not said it out loud because naming it would make it more over. The twins are six and a half months old and they are so different from the tiny alarming creatures we brought home from the NICU in March that I cannot hold both versions of them in my head at the same time. That was February. This is August. This is a summer that contained multitudes.

We went to the beach on Saturday. Not the actual beach beach, but the lakefront, which in Chicago is the same as the beach in a way that Chicagoans do not feel the need to explain to anyone. We put Owen and Nora in the shade and we sat on a blanket and ate sandwiches and watched the lake and Ryan fell asleep for forty-five minutes and I let him and ate my sandwich and watched the babies and thought: we got through it. We did the summer. We did the NICU and the spring and the summer and September is coming and we are going to do that too.

Steve came over on Sunday for no particular reason, which is unusual for Steve, who generally has a reason for things. He sat on the couch and held Owen and watched a Cubs game and said almost nothing for two hours. When he left he patted my shoulder in the specific way he pats shoulders when he is saying something he does not have words for. I said "I know, Dad" and he said "good" and left. This is what we are to each other. It is exactly right.

Final summer meal: grilled chicken thighs with lemon and herbs, corn on the cob from the farmers market stand two blocks over, watermelon, a cold pasta salad from the refrigerator. Ryan grilled on our small apartment balcony grill, the one that is technically against our lease, which we have been using since 2021 with the tacit agreement of a landlord who has never mentioned it. The summer deserved a proper send-off. We gave it one.

The grilled chicken thighs were Ryan’s call that Sunday, and they were exactly right for the moment — but if I’m being honest, when I think about the kind of meal that summer deserved, I think about something a little more substantial, a little more celebratory. Chuck steak is what I’ve been reaching for on the nights that feel like they mean something: it’s affordable enough for a regular weeknight but has that deep, hearty flavor that makes a meal feel like an occasion. After a summer that contained the NICU and the beach and Steve sitting quietly on the couch holding Owen for two hours, this is the recipe I want in my back pocket for every send-off that matters.

Chuck Steak

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4

Ingredients

• 2 lbs chuck steak (about 3/4 to 1 inch thick)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh rosemary, chopped (or 1/2 teaspoon dried)
• 1 tablespoon butter (for finishing)

Instructions

1. Make the rub. In a small bowl, combine olive oil, minced garlic, Worcestershire sauce, salt, pepper, smoked paprika, onion powder, and rosemary. Stir into a loose paste.
2. Season the steak. Pat the chuck steak dry with paper towels. Coat all sides generously with the seasoning paste. Let the steak rest at room temperature for at least 10 minutes while you preheat the grill.
3. Preheat the grill. Heat your grill (or grill pan) to medium-high heat. Lightly oil the grates to prevent sticking.
4. Grill the steak. Place the chuck steak on the grill and cook for 8–10 minutes per side for medium, depending on thickness. Avoid pressing down on the steak — let it develop a crust undisturbed.
5. Check for doneness. Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium. Chuck steak is best served no more than medium to retain its juiciness.
6. Rest and finish. Transfer the steak to a cutting board, top with a pat of butter, and tent loosely with foil. Let rest for 5 minutes before slicing — this keeps all the juices in the meat.
7. Slice and serve. Slice against the grain into 1/2-inch strips. Serve immediately alongside your favorite summer sides.

Nutrition (per serving)

Calories: 410 | Protein: 38g | Fat: 27g | Carbs: 2g | Fiber: 0g | Sodium: 520mg