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Almost Dry Rub Grilled Chuck Steak

Grilling season is upon us. Not everyone is thrilled about spending a lot of money on an expensive cut of meat though. Not to worry! Dana Carpender’s latest recipe uses an inexpensive cut of meat, a chuck roast, to make deliciously tender grilled steaks. Follow the instructions in the recipe below very carefully. Each step, from piercing the meat multiple times with a fork, to wrapping it in foil to rest before slicing, is very important for producing a super tasty and wonderfully tender main course. If using an outside grill is not ideal for you, that’s OK too, because this turns out just as amazing using a hot skillet indoors.


Servings: 6


  • 2 pounds beef chuck roast, about 1 ¼” thick
  • 1 ½ Tbsp salt
  • 1 Tbsp erythritol
  • 1/2 tsp cayenne
  • 1 tsp smoked sweet paprika
  • 1/2 tsp garlic powder
  • 1/8 tsp papain*
  • 1 Tbsp water
  • 1/4 tsp dark molasses
  • 6 Tbsp butter


  1. Pictured below is an example of a chuck roast that was just over two pounds, and was approximately 2 ½ inches thick. I sliced the roast in half height-wise, then in half length-wise, to end up with four- 1 ¼ inch thick steaks. Slice your roast in such a way that you end up with similar sizes.
    chuck roast

  3. After slicing. ↓
    chuck steak

  5. Mix together everything from the salt through the papain. This is your rub.
  6. In a small dish, stir the water and molasses together.
  7. Now, stab your chuck steak(s) ruthlessly all over both sides. Rub half of the water/molasses mixture over one side, flip, and rub with the rest.
  8. Sprinkle both sides of your steak(s) liberally with the rub, and then stab it all over again. Let this sit for a minimum of 30 minutes, and no more than an hour or two — you don’t want to over-tenderize.
  9. Grill to your liking (see notes below) — I like mine still pink.
  10. Let it rest for 5-10 minutes off the fire, and wrapped in foil. Then, carve, plate, and top each serving with a pat of butter.

almost dry rub steakRecipe Notes:

Yield: 6 servings, each with: 35g Fat; 24g Protein; 1g

CarbohydrateNutrition information for grilled vegetables are not included in this recipe.

The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.

If it’s not grilling weather, put a big, heavy skillet — cast iron is best — over highest heat. When it’s good and hot, melt a tablespoon or so of bacon grease, and slosh it around to coat. Now throw in your steak — I like to give mine about 6 minutes per side, which comes out rare-to-medium-rare. Your timing may be a little different, depending on your stove and your taste.

*Papain is natural papaya enzyme, and has been used as a meat tenderizer for a long time. Sadly, I can’t find any commercial meat tenderizer that doesn’t have nasty junk added, so through the magic of Amazon I bought a big bag of straight papain. So long as I keep it dry and cool, I should have enough to last the rest of my life.

Erythritol is a sugar alcohol sweetener. Technically, it is a carbohydrate, but since it passes through the body unchanged, it has no effect on blood sugar. Accordingly, I have not included it in the carb count. Those of you who have had uncomfortable experiences with sugar-free candy will be glad to know that erythritol also has no gastric effect. I can buy it locally at my health food store, but you can also get it through or ~Dana Carpender

Copyright 2015 by Dana Carpender

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