Instructions

1. Combine equal parts pineapple juice or the citrus juice of your choice and cooking oil in a glass baking dish or a gallon-sized sealable plastic bag. Add in about half as much soy sauce as juice, then sprinkle in some salt and black pepper to taste. Use enough liquid to submerse the chuck steak.

2. Put the chuck steak in the marinade and cover the dish with plastic wrap or securely seal the plastic bag. Put it in the refrigerator. Marinate the meat for 1 hour, turning it over once at the 30-minute mark to ensure both sides get a full soak.

3. Remove the beef from the marinade 1 hour before grilling time. Let the excess drip off, then place the chuck steak on a plate to come to room temperature; this promotes even cooking. Salt both sides of the steak with kosher salt at the beginning of this period. Salting at least 40 minutes before cooking yields more flavorful and more tender meat.

4. Scrape your grill clean and oil or grease it with nonstick cooking spray. Preheat to medium-high heat.

5. Place the chuck steak on the grill. Sear the bottom until it's nicely browned, for about three minutes, then turn it with your tongs, spatula or grilling fork. Sear the second side until it too is nicely browned.

6. Move the cut of beef to the side to finish cooking in indirect heat. Close the grill's lid. Flip the steak frequently for more even cooking. Prepare it to the desired temperature, using a meat thermometer to determine how done the meat is. While the official standard for safe beef is to cook it to 145 degrees Fahrenheit, the meat becomes significantly tougher and drier by this point. If you prefer a more tender and juicy rare or medium-rare, cook the meat to 120 F or 130 F, respectively.

7. Transfer the steak off the grill promptly. Let it rest for about one-third the total cooking time to ensure the internal juices stay in the meat when you cut into it.