I'm a huge fan of chuck steaks. The regular chuck steak, the "chuckeye" steak and even the Chuck Filet (a poor man's filet mignon perhaps).
What I've found, is that most of these steaks are comparable to NY Strip, Ribeye and Filet Mignon, not quite the same high quality, but definitely a close runner up.
I always grill mine just like any of the above mentioned cuts, and recently I did a batch of chuck filets wrapped in bacon which were out of this world. It's a very tender and juicy steak, all told. And we enjoy them regularly in my household.
My basic "quick and dirty" steak marinade is simply 1 can of Miller High Life Beer (yes, it has to be the champagne of beers) and a generous pour of Texas pete hot sauce. Let them soak for at least 4 hours, throw them on a hot grill and season with salt and fresh ground black pepper over hickory wood. The hickory imparts a flavor that just can't be beat. I use charcoal for the heat but throw a handful of hickory chips or chunks on it before the steaks go on. Man is it good.
So many people will overlook the chuck family of steaks because it's a poorer quality cut, but it's always been very flavorful, tender and juicy for us.
I'm smoking two chuck roasts right now that have been bourbon soaked, and hope to have some pics of the finished product to share later.