Here’s the move: cook ta bog chuck steak and use for this tonight. But tomorrow, turn it into a billion other things, like this Creamy Mushroom Pasta, or these crazy good Steak Breakfast Tacos.

COOKING THE CHUCK

Seasoning

3 tablespoons granulated onion

2 tablespoons granulated garlic

2 tablespoons coarsely ground black pepper

2 tablespoons kosher salt

1 tablespoon cayenne pepper

1 tablespoon coriander

1 tablespoons brown sugar

The Steak

One 3 pound chuck steak

Neutral oil

Combine seasoning ingredients, and mix well to combine
Remove steak from fridge, and dry well with paper towels
Oil lightly, then season liberally with the mixture and let sit 15-20 minutes
Set grill up for 2 zone cooking: one side set on high, the other side set on low - close lid and preheat 10 minutes
Cook steak on the direct side about 2 ½ minutes, then turn 45 degrees and cook another 2.5 – or until nicely charred - flip and repeat
Move to the indirect side, and continue cooking until the steak is where you like it - an instant read thermometer will get you here without guessing
Remove from the grill, cover loosely with foil and let rest 10-15 minutes

Steak Frites

3 potatoes

Beef tallow or oil for frying

Kosher salt

Leftover grilled chuck

Horseradish aioli, see recipe below

Peel potatoes, cut into fries and soak 30 minutes in cold water
Heat beef tallow to 325
Drain and dry potatoes well
Cook 4 to 5 minutes until cooked through, but not browned - transfer to paper towels to drain
Turn oil up to 375, and cook potatoes until crisp and golden brown
Remove, let drain, then season with kosher salt
Serve with the sliced, grilled chuck and horseradish aioli

Horseradish Aioli

½ cup mayo

1 tablespoon prepared horseradish

2 teaspoons Dijon

1 clove garlic, minced

1 teaspoon lemon juice

Kosher salt

Parsley