boneless chuck fillet steak, boneless steak, bottom chuck, center-cut chuck steak.
What is it?
This boneless steak, found under the steer’s back bone closest to the rib section, has good beefy flavor and is relatively tender, though it may also have a fair amount of fat and gristle. As with other steaks from the shoulder (or chuck), it is best when thinly sliced across the grain after cooking.
Steaks can weigh from 1-1/4 to 2-1/2 lb. and serve 2 to 4.
How to prep:
Although it’s quite flavorful, chuck requires a long, moist cooking method to turnn this otherwise though cut into a tender piece of meat.
Agujas (pronounced ah-goo-haas) are thin, very flavorful chuck steaks. The secret of this dish is that when high-fat meat cooks over a low fire, it will be charred and impregnated…