Master the Art of Smoked Chuck Steak on the Ninja Woodfire Grill
Prepare to elevate your grilling game and tantalize your taste buds with the ultimate smoked chuck steak experience, perfected on the Ninja Woodfire Grill. This comprehensive guide will walk you through transforming a humble chuck steak into a tender, flavorful masterpiece that’s sure to impress even the most discerning palates. By meticulously selecting a quality cut and seasoning it generously with a blend of sea salt, black pepper, granulated garlic, and onion, you’ll set the stage for a culinary adventure brimming with rich, smoky goodness.
The journey to culinary excellence begins with the methodical process of smoking the steak at a low temperature, ensuring that every fiber is infused with deep, aromatic smoke. As the steak gradually reaches the desired internal doneness, typically a perfect rare to medium-rare, the final searing step locks in precious juices and creates an irresistible, savory crust. The result is a steak with a remarkable balance of smoky depth and savory richness, offering a melt-in-your-mouth tenderness that’s guaranteed to be the highlight of any meal or gathering. Get ready to savor every succulent slice of this perfectly prepared smoked chuck steak.
Why Choose Chuck Steak for Smoking?
Chuck steak, often overlooked in favor of more expensive cuts, is a hidden gem when it comes to smoking. Derived from the shoulder of the cow, this cut is known for its robust, beefy flavor and excellent marbling. While it can be tough if cooked quickly, the “low and slow” smoking method works wonders, breaking down the connective tissues and rendering the fat into tender, juicy perfection. Not only is chuck steak a more economical option, but its inherent flavor profile absorbs smoke beautifully, making it an ideal candidate for your Ninja Woodfire Grill. You’ll achieve a gourmet-quality result without breaking the bank, transforming a budget-friendly cut into a luxurious dining experience.
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The Ninja Woodfire Grill: Your Smoking Powerhouse
The Ninja Woodfire Grill isn’t just another outdoor cooking appliance; it’s a versatile powerhouse that brings the authentic taste of woodfire to your backyard with unparalleled convenience. This innovative grill combines the functionality of an electric grill with a built-in smoker, allowing you to smoke, grill, roast, bake, dehydrate, and air fry – all with real woodfire flavor. For smoking chuck steak, its precise temperature control and efficient pellet system are game-changers. You can achieve consistent low temperatures crucial for tenderizing tougher cuts, while the integrated smoke box infuses your meat with genuine smoky aroma. Whether you’re a seasoned pitmaster or new to the world of smoking, the Ninja Woodfire Grill simplifies the process, ensuring delicious, restaurant-quality results every time. Its user-friendly interface and connected app (for Pro Connect XL models) further enhance the experience, providing real-time temperature monitoring and alerts, taking the guesswork out of smoking.
Top Tip for Smoked Chuck Steak
For optimal flavor infusion, ensure your chuck steak is cold when it goes into the smoker. Cold meat accepts smoke better, allowing for a deeper, more pronounced smoky flavor that penetrates beyond the surface.
Smoked Chuck Steak Recipe
Smoked Chuck Steak
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Equipment
- 1 Ninja Woodfire Grill (Any other smoker will do.)
- 1 Ninja Woodfire Griddle Plate
- 1 Temperature Probe
- 1 Cutting Board
- 1 Knife
- 55G Hickory Wood Pellets
- 1 Wire Rack
- 1 Tongs
Ingredients
- 1 lb Chuck Steak (See video on how to trim one out of a chuck roast.)
- 1 tablespoon Sea Salt
- 1 tablespoon Black Pepper
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 3 tablespoon Beef Tallow
Instructions
- Prepare your chuck steak. You can purchase it pre-cut, or learn how to trim one from a larger chuck roast by watching the video below.
- Season the steak generously on all sides with sea salt, black pepper, granulated garlic, and granulated onion. Once seasoned, place the steak into a refrigerator to keep it cold until ready to smoke.
- Insert the griddle plate into your Ninja Woodfire Grill, then place the wire rack on top of it. Load the Ninja Woodfire with approximately 55 grams of Hickory wood pellets and set the grill to the “Smoker” setting at 200°F (93°C). Allow it to preheat.
- Once the smoker reaches the target temperature and signals “Add Food,” insert your temperature probe into the thickest part of the steak. If using a Ninja Woodfire Pro Connect XL, connect the probe to the unit. Carefully place the seasoned chuck steak onto the wire rack inside the grill and close the lid.
- If using the Pro Connect model, open the Ninja Woodfire Pro Connect App. Set the cooking mode to “Probe Cook” for beef rare, targeting an internal temperature of 120°F (49°C).
- When the steak reaches its target internal temperature (120°F/49°C), carefully remove it from the grill. At this point, remove the wire rack and the temperature probe from the steak.
- Turn the Ninja Woodfire Grill off, then turn it back on. Set the grill to the “Grill HI” setting, ensuring the Woodfire (smoke) function is not enabled for this searing stage. Allow the grill to preheat to its highest temperature.
- Once the grill is hot, place the beef tallow directly onto the hot griddle plate and let it melt. Carefully place the smoked chuck steak onto the melted tallow and sear it on all sides. This step is quick, typically only a few minutes per side, until a beautiful, dark crust forms.
- Once you’ve achieved your desired crust, remove the steak from the grill and place it on a clean cutting board. Allow the steak to rest for a minimum of 10 minutes. This resting period is crucial for the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.
- After resting, slice the chuck steak thinly against the grain. This technique helps to break up the muscle fibers, making each bite incredibly tender. Serve immediately and enjoy your perfectly smoked and seared chuck steak!
Video
Notes
When you reach the searing stage, feel free to adapt the method to what works best with your specific grill or smoker setup. For achieving a crust similar to the one described in this recipe – rich, crispy, and full of flavor – we strongly suggest using a cast iron pan heated to a high temperature with the beef tallow. This combination creates an exceptional sear that adds another layer of deliciousness to your smoked chuck steak.
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Beyond the Recipe: Tips for Smoking Success
Achieving the perfect smoked chuck steak consistently goes beyond just following the steps; it involves understanding the nuances of smoking and grilling. Here are a few additional tips to ensure your future culinary endeavors are always a hit:
- Experiment with Wood Pellets: While Hickory is recommended for its robust flavor that complements beef well, don’t hesitate to experiment with other wood types. Applewood or Cherry can offer a milder, sweeter smoke, while Oak provides a strong, classic BBQ flavor. Each will impart a unique character to your chuck steak.
- Monitor Internal Temperature Religiously: A reliable meat thermometer is your best friend. Different levels of doneness for beef include:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
For chuck steak, aiming for rare to medium-rare before searing is ideal, as the searing process will slightly raise the internal temperature.
- Don’t Rush the Rest: The resting period is non-negotiable. As meat cooks, its muscle fibers contract, pushing juices towards the center. Resting allows these fibers to relax and the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. Skipping this step means a dry steak and a juicy cutting board.
- Achieving the Perfect Sear: A screaming hot grill or cast iron pan is essential for a great crust. Don’t be afraid of high heat – it’s what creates the delicious Maillard reaction, developing those rich, complex flavors and textures on the surface without overcooking the interior.
- Trim Wisely: If you’re trimming your own chuck steak from a roast, remove any excessive silver skin or thick fat layers that won’t render during the smoking process. A little fat is good for flavor and moisture, but too much can prevent smoke penetration and create an unpleasant texture.
By incorporating these insights, you’ll gain a deeper appreciation for the smoking process and consistently produce outstanding results with your Ninja Woodfire Grill.
Ingredient and Equipment Links for Smoked Chuck Steak:
Here are some recommended products to help you achieve the perfect smoked chuck steak. These affiliate links help support the creation of more delicious content!
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Use Dad’s Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
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Ninja Griddle Plate for Pro Connect XL:
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Ninja Griddle Plate for OG Woodfire:
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