What Is A Charcoal Steak, And Is It Actually A Good Cut Of Meat?

If you're hankering for steak but concerned about rising beef prices, you may want to explore some less expensive cuts that can satisfy that craving. One cheap but tasty option is charcoal steak. While you may never have heard of this cut before, you're not alone. That's because the sheer number of names used for different cuts of beef is overwhelming.

Like other regional or marketing-made names for steak cuts, the term charcoal steak is somewhat ambiguous. Which means you may need to search a few stores before you find it labeled with this moniker. Instead, search for this cut under one of its more common names — blade steak or top blade steak. Traeger Pellet Grills reports, "A top blade steak should cost between $5 and $10 per pound."

But no matter what you call it, charcoal steak comes from the chuck region of the cow. One of the eight primal cuts of beef, the chuck is a large area comprising the shoulder, upper arm, and lower neck. More specifically, charcoal steak is taken from the top of the shoulder blade. The more well-known flat iron steak also comes from this area, but you can tell the two apart by the line of gristle that runs through the center of charcoal steak. Flat iron steak is sliced from either side of the gristle.

While you might assume that a cheaper cut means less flavor, think again. Though the chuck is a muscular region and therefore tougher than filet mignon, the top blade is actually considered the second-most-tender muscle. Factor in the ample fat and marbling in the area, and charcoal steak is proof that inexpensive beef cuts can be as good as bone-in ribeye steak — if you know how to cook it.

Charcoal steak is best cooked rare to medium rare. The easiest way to achieve this is to sear it on high-heat (2-3 minutes per side) in a skillet on the stovetop. But if you're throwing it on the grill, you're gonna wanna turn that advice upside down, removing any connective tissue (like that gristle line) first and then cooking it low and slow (either by smoking or braising it on the grill, before searing it at the end). Pro-Tip: always use real charcoal when grilling steaks for maximum flavor. 

Many folks recommend an acidic marinade (citrus is great) to further tenderize it. One commenter on a cooking forum says she enjoys hers basted with Worcestershire sauce and Knorr's Aromat (for an umami boost). After noting its low cost, she said, "It is absolutely delicious — nicer than anyone else's steak that I've had on the bar-b-cue [sic] (except when we buy fillet)."

If you can't find charcoal steak at your local grocery store, look for other cuts marked "chuck" or "shoulder," such as chuck eye and flat iron. Like charcoal steak, they need a little extra attention to be their best, but flavor-wise you can't go wrong for the price point.