How to Cook Chuck Steak on the Stove

How to cook chuck steak on the stove in a pan, slow cooker, smoked, sous vide or in the oven perfectly is here. Tenderized, marinated and cooked to medium with pink inside. Like our step by step of how to cook round steak, this too will become fork tender melt in your mouth.

How to Cook Chuck Steak

Chuck steak is a cut of meat that comes from the chuck primal cut, located in the shoulder area of the cow. Known for its rich beefy flavor but can be relatively tough compared to others unless cooked properly to become tender and juicy. Less expensive than premium pieces, it is a popular choice for those looking for a budget friendly meal.

For these directions we are using fresh or thawed cut of steak. This will give you the best results overall though we do have instructions on How to Cook Frozen Steak here too. Dry rub won’t stick if it isn’t already soft so that isn’t as great and the texture isn’t quite the same.

As opposed to Skirt Steak in Oven, this cut typically has good marbling, which means it contains pockets of fat. This contributes to its flavor and helps keep the meat moist during cooking so you want to keep it in tact. Moderately tough due to the presence of connective tissue, though with proper cooking techniques, it can be tender and flavorful.

How do I Cook Chuck Steak on a Stove?

You just marinate, cook for a few minutes each side, and rest wrapped in foil. You can bake it like our T Bone Steak in Oven if you’d like but I thought I would start and explain in detail how it’s cooked in a cast iron skillet or pan this time. Yes you can use any sort of pan but a seasoned one is by far the best if you have one.

Ingredients

• 1 steak – fresh or defrosted
• Olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp butter
• 1/3 tsp granulated garlic
• 1/3 tsp salt and pepper

It can be found in several different cuts, including Chuck Roast, chuck eye steak, top blade steak (also known as flat iron steak), and 7-bone steak (named for the shape of the bone in the cut). You can find bone-in or boneless, depending on your preference and availability.

Help With Chuck Steak

There are several steps to this as like I stated it is a tougher cut that needs to be tenderized. We do this with a tender steak marinade which works quite well. You can add heat like we did with the version linked here or use the one below that is mild.

Another way to make beef tender is to pound it out a bit in between two pieces of parchment or saran wrap like we do with our Pork Cube Steak. I would do both so it is closer to melt in your mouth texture.

• You can tenderize chuck steaks by pounding one out a bit in between two pieces of parchment or saran wrap with a meat mallet.
• Whisk together a mixture of olive oil, apple cider vinegar, salt and spices.
• Place the Chuck steak in a ziplock freezer bag and add the marinade.
• Mix and seal the bag. Refrigerate for 8-10 hours.
• Turn the steak occasionally to ensure it marinates evenly.
• Take meat out and rest on counter for 30 minutes before cooking.
• Melt the butter and place the steak and thyme sprigs (optional) in the pan.
• Fry over medium heat for 3 minutes on each side for a medium cook.
• Turn the chuck steak over to the other side and fry for another 3 minutes, pouring melted butter over the steak consistently.
  • you want to avoid high heat as that will brown the outsides too much before getting the center to the right temp.

Let the steak rest for 7-10 minutes, wrapping it in foil or placing a lid over the pan removed from the heat. Slice against the grain and serve. If you make sous vide chuck steak you still may want to brown both sides for texture and follow these same basic directions.

To make the most of chuck steak’s flavor and tenderness, it’s important to use appropriate cooking methods. If you do have a Traeger you can follow our Smoked Chuck Steak Recipe and adjust the cook time depending on how thick your pieces are.

What’s the Best Way to Cook Chuck Steak?

1. Braising chuck steak works well, a slow-cooking method where it’s simmered in liquid, such as broth or wine, until it becomes tender. The low and slow cooking process helps break down the collagen and connective tissues.
2. Slow cooking chuck steak is often used in something like our Crockpot Steak recipe. When cooked on low heat for an extended period, it becomes fork-tender and infused with flavors from seasonings and liquid.
3. Sheet Pan Steak Fajitas in the Oven can be cooked low and slow coated with a dry rub and paired with bell peppers and onions all on the same pan.
4. Chuck steak on the grill may not be as tender as other methods. You can still grill or sear it to achieve a flavorful crust and a juicy interior. Marinating and using a meat tenderizer can help enhance tenderness, or longer timing like our Traeger Chuck Roast.
5. Chuck steak stew meat is a popular choice cooked in a thick rich sauce with vegetables, cubed and simmered until it’s tender and flavorful. We have also used it to make Chuck Steak Burnt Ends in the oven this way!

What to do with leftover chuck steak

If you do have leftovers, wait to wrap in plastic wrap or baggie until it is at room temperature. Store in the fridge for up to 3 days. Then use in another dish later. Many times we will make Steak Pot Pie Recipe for dinner the next day. With a rich sauce and vegetables in a crust it makes for a second steak dinner if you have any.

How do You Slice Chuck Steaks?

Slicing tough steaks properly can make a big difference in both presentation and texture. When there is connective tissue you need to master the skill of using a very sharp knife when ready and identify the grain. You always want to cut against those grains so it is easier to chew and moist.

1. Let it Rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a juicier steak.
2. Slice Against the Grain after you identify the direction of the muscle fibers, they will look like thin strings. Slice perpendicular to these fibers, which this means. This helps break up the muscle fibers, making the meat more tender and easier to chew.
3. Slice Thin where you aim for slices that are about 1/4 to 1/2 inch thick. Thin slices are easier to chew and can help distribute the meat’s flavor more evenly.
4. Bias Slicing means that you cut at a slight angle. This creates wider slices with more surface area, which can enhance the tenderness.

Once sliced, serve proteins immediately to enjoy it at its best. You can arrange the slices on a serving platter or plate, or incorporate them into your desired dish.