Beer Marinated Chuck Steak for the Grill

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“The Women's Day Encyclopedia of Cookery was my main resource as a teen learning to cook. This marinade from that book was my Dad's favorite marinade for steak -- almost always bone-in chuck steak. Every time I use it I think of Dad and remember how he taught me to grill on the little hibatchi that perched on the side of the useless, brick fireplace some previous owner of the house had built. Come taste a memory with me.”
4hrs 20mins

Ingredients Nutrition

  • 4 -6 lbs bone-in chuck steaks (about 3/4-inch thick)
  • Marinade
  • 12 ounces beer
  • 12 cup vegetable oil (Dad used corn oil, I use Canola oil today.)
  • 1 small onion
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1 teaspoon salt (I generally use 1/2 tsp anymore) (optional)
  • 12 teaspoon pepper (I use 1/4 tsp fresh-ground)
  • 1 teaspoon dry mustard (I sometimes substitute 1 tsp Heinz Brown prepared mustard)


  1. Slice onion paper-thin.
  2. Peel garlic clove and put it through the garlic press.
  3. Combine all marinade ingredients and stir well.
  4. Pour marinade over steaks. Marinade 4-6 hours, turning steaks periodically. Do NOT over-marinade because beer marinades make the steak bitter if soaked too long.
  5. Preheat your grill. You want a medium-high heat -- enough to get some good sizzle. There's no beating the flavor you get from a charcoal grill, but a gas grill will do the job. I do NOT recommend trying this on an electric, tabletop grill.
  6. Grill 7-10 minutes per side or until you reach the desired doneness.
  7. As you cook, drop a few bits of the onions from the marinade onto the coals or burner-covers to make an aromatic smoke which flavors the meat in a way really sets this recipe apart from other beer marinades.
  8. The marinade will have tenderized the steak significantly, but if you cook it well-done it will almost certainly be tough anyway so I recommend medium-rare to medium.

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