How to nail your chuck steak
Whether you are a barbecue fanatic, a meat-lover, or merely a curious head, this is the right piece of news for you.
Chuck steak is one of the most underestimated beef cuts. People usually avoid buying it, which makes it totally underrated.
In reality, it is one of the most surprising and delicious cuts you can try and venture with. So sit back and let us enlighten you about the Chuck steak; why should you get it and how to valorize it?
- Get to know Chuck Steak
- Techniques to tenderize Chuck steakGrilling Chuck steak
- Pan-searing Chuck steak
- Braising chuck steak
- Broiling Chuck steak
- Master the art of cooking Chuck steak
- Chuck Steak pot roast
- Sous Vide Chuck steak
- Jack Daniel’s Grilled Chuck Roast
- Chuck Steak burger
- Take your chuck steak to the next level
- Tomato and red onion Salsa
- Garlic Parmesan Cream Sauce
- Peppercorn Steak sauce
- On a side note
- In a nutshell
Get to know Chuck Steak
Chuck steak is an upper beef cut. It is part of the chuck partial. A large area mainly from the shoulder area and parts of the neck, ribs, and the upper arm.
Most people assume that chuck steak is a tough cut since it is a large muscle section containing many connective tissues, so it is not the best option for grilling and should be used in stews or broth.
But in reality, those tissues give chuck steak more flavor and a nice texture.
Beef Chuck steak or also called the poor man’s Ribeye steak, has a lot of potential. Understanding this cut might be crucial to optimize its usage and turn a notoriously tough piece of meat into a steak that melts into your mouth.
Techniques to tenderize Chuck steak
Grilling Chuck steak
Most people often do not consider Chuck steak as a delicious barbecue entry, which is untrue.
Contrary to what all people assume, you can grill chuck steak; Chuck steak marbling allows it to stand up well to the grill’s high heat, but you need to know your way around. Here’s how
- Marinate your Beef Chuck steak in the fridge with some salt, pepper, and lemon.
- Let it sit in there for about 6 to 8 hours. Allow it to take in all the flavors and absorb the juices.
- Make sure to heat your grill well beforehand to minimize your steak exposure time to the fire and ensure the fastest cooking process possible.
- Grill it at 450°F; about 5 minutes on each side. Chuck steak needs to be flipped every couple of minutes until it reaches the desired level of doneness and gets that brown crust.
- You can serve it alongside a nice sauce or herb butter to enhance the flavors and boost the moisture.
Pan-searing Chuck steak
Aside from grilling, you can also pan-sear your beef chuck steak. As we know, most of us nowadays don’t have the time nor the inclination to get the grill on; that is why pan-searing can be handy to enjoy a delicious and hassle-free chuck steak.
- You need to marinate the steak for about 8 hours and let it chill in the fridge.
- To get that shiny brown skin, heat your iron skillet to medium-high heat. Use your hand near the surface to gauge how hot it is.
- Since your chuck steak has already been marinated, you need to rub it with oil and directly sear it on your pan for 3 minutes on each side while holding it with a fork or a tongue to make sure that it is always in contact with the pan.
- When both sides are well-seared, add butter and rosemary to the pan. If you like garlic, you can add that too for that stingy and exotic taste.
- Feel free to bathe the steak with a butter mixture while cooking.
- You can also finish cooking your steak in the oven at 240 degrees for 30 to 45 minutes to get a well-done piece of meat.
Braising chuck steak
Braising could be a fruitful technique to use with your beef chuck steak, here’s how:
- Prepare your seasoned flour mix, composed of flour, salt, pepper, and paprika, if you want that tingle of spice.
- Toss around your chuck steak in the flour mix and start the cooking process by pan-searing your cut in a buttered pan; get that nice and brown sear.
- Remove your Chuck steak from the pan and add the beef stock until it begins to boil.
- Start braising the chuck steak in the boiling stock and reduce heat to low. Cover and simmer until it becomes a consistent mixture.
- When it comes to boil, you can cover the mixture and put it in the oven for about 30 to 45 minutes at a low temperature of 120°F until the meat becomes soft and the liquid dries up and becomes gravy.
This low and slow cooking method breaks down the tough muscle fibers and allows the steak to keep its fine texture.
Broiling Chuck steak
Broiling can also be one solution to cook chuck steak. It is fast and straightforward
- After marinating for at least three hours, place the chuck steak into the pan and put the pan on the second rack of your oven under the broiler. Broil for five to eight minutes per side.
- Remove it, wrap it in foil to capture the moisture and allow it to be soaked up by the steak, and get a hold of its tenderness.
Master the art of cooking Chuck steak
Chuck steak is a very delicious piece that can be used in various recipes. Here are a few simple Chuck steak recipes that will allow you to valorize it and bring out the best of it.
Chuck Steak pot roast
- Chuck steak can be used to make pot roast. This is by far the easiest Chuck steak recipe. It goes as follows:
- Rub your chuck steak with your favorite herbs and spices mixture. Allow the meat to absorb seasonings for at least 1 hour at room temperature.
- In a Dutch oven, brown your cut on all sides in oil over medium to high heat. Get rid of excess fat. Add 1 to 2 cups of liquid to deglaze.
- Cover the meat with thinly sliced onions and chopped garlic. Cover and bake for 1 hour at 300°F.
- Remove the cover and bake for 1 hour longer or until the meat is tender when pierced with a fork, adding liquid as needed to keep moist.
- Cool before slicing and serving.
Here another variation of the classic pot roast Chuck steak recipe :
- 1 boneless beef chuck-eye roast.
- 2 tablespoons vegetable oil
- 1 onion, chopped fine
- 1 small carrot, peeled and chopped
- 1 small celery rib, chopped
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 cup chicken broth
- 1 cup beef broth
- 1 sprig fresh thyme
- ¼ cup dry red wine
- Heat your oven to 300°F. Pat your cut dry with paper towels and season with salt and pepper.
- Heat oil in Dutch oven over medium to high heat. Brown roast on all sides, 8 to 10 minutes, then transfer your cut to a larger plate.
- Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown.
- Add garlic and sugar; cook until fragrant, for about 30 seconds.
- Add chicken broth, beef broth, and thyme sprig, scraping up any browned bits.
- Return roast and any accumulated juices to pot; add enough water, then bring the liquid to simmer over medium heat.
- Place a large piece of aluminum foil over the pot and cover tightly with the lid; transfer pot to the oven in middle position.
- Cook, turning roast every 30 minutes, until fully tender, and fork slips easily in and out of meat, 3½ to 4 hours.
- Transfer roast to carving board and tent with foil.
- Let the liquid in pot settle for about 5 minutes, then use a spoon to skim fat from surface; discard thyme sprig.
- Bring liquid to boil over high heat and cook until reduced to about 1½ cups.
- Add wine to the pot and cook until reduced to 1½ cups.
- Season with salt and pepper to taste.
- Slice meat against the grain.
- Transfer meat to a platter and pour some sauce over the meat, and serve. Sous Vide Chuck steak
Sous Vide Chuck steak
You have two options with most traditional cooking methods: low and slow until it’s tender or braised and broken down. Both methods turn out a great dish; neither gives you medium-rare. But with sous vide we can have it all: a fork-tender, juicy, medium-rare chuck steak. How? Check this Sous Vide Chuck steak recipe.
- 1 boneless beef chuck-eye roast, trimmed.
- 2 tablespoons vegetable oil
- 1 egg white
- ¼ cup coarsely
- Ground black, green, and pink peppercorns
- 4 teaspoons of salt
- 2 tablespoons flake sea salt
- Cut your beef chuck-eye roast into 2 pieces.
- Remove the excess of fat from each piece.
- Sprinkle beef all over with salt. Place pieces back together and tie with kitchen twine to create an evenly shaped roast.
- Transfer roast to large plate and refrigerate, uncovered, at least 24 hours or up to 96 hours.
- Using sous vide circulator, heat water to 133°F in 12 QT container.
- Heat oil in a skillet until it starts smoking.
- Brown your roast on all sides, 6 to 8 minutes.
- Season roast with pepper and place in 2-gallon zipper-lock freezer bag.
- Seal the bag, pressing out as much air as possible. Gently lower the bag into prepared water bath until roast is fully submerged.
- Clip top corner of the bag to the side of water bath container, allowing remaining air bubbles to rise to the top of the bag.
- Cover and cook for at least 18 hours or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 475°F. Spray with vegetable spray and transfer roast to the oven rack and let rest for 10 to 15 minutes. Pat dry with paper towels.
- Whisk egg white in bowl until frothy. Brush roast on all sides with egg white, then coat with a peppercorn, flake sea salt mixture.
- Roast until surface is evenly browned and fragrant, 15 to 20 minutes, rotating halfway through roasting.
- Transfer roast to cutting board.
- Slice meat against the grain and serve. Hearty chuck steak recipe
Here’s a hearty chuck steak recipe worth coming home to after a cold day spent outdoors. Serve it with vegetable.
- 1 boneless chuck steak.
- 2 cloves garlic, cut in half.
- 6 sprigs fresh thyme or ½ teaspoon dried thyme.
- 6 sprigs fresh parsley.
- 2 bay leaves.
- 1 large potato.
- 2 tablespoons unsalted butter.
- 1 tablespoon vegetable oil
- Salt and freshly ground black pepper, to taste.
- 1 large sweet onion, cut in half and thinly sliced
- 2 cups of dark beer.
- 2 cups beef broth.
- Pat your steak cut dry with paper towels and set aside. Wrap the garlic, thyme, parsley, and bay leaves in a cloth, form into a bag. Tie tightly, and set aside.
- Peel the potato and cut it crosswise into slices. Set aside in cold water.
- Heat the butter and oil in a large cast-iron casserole or Dutch oven over medium heat
- When the butter stops sizzling, add the meat. Brown well, about 3 minutes. Turn the meat, season with salt and pepper, and brown the second side about 3 minutes more. Remove the steak to a platter.
- Add onion to the casserole and cook over medium heat, stir often, until soft.
- Add ½ teaspoon paprika and stir. Return the steak to the casserole. Pour the beer and the broth over the steak. Add the cloth bag.
- Cover, and simmer for 45 minutes, checking from time to time to be sure the liquid is not boiling.
- Add the potato slices on top of the steak. Season with salt, pepper, and paprika.
- Cook, covered, for 20 to 30 minutes more, or until the potatoes are soft.
- Remove the steak to a cutting board. Remove the cloth bag and discard. Adjust seasoning if needed.
- Cut the steak crosswise and generously cover with the potatoes, onions, and broth.
Jack Daniel’s Grilled Chuck Roast
For the sake of completion, here’s another effortless chuck steak recipe, Jack Daniel’s Grilled Chuck Roast.
- 1/3 cup Jack daniel’s Whiskey.
- 1/2 cup Brown sugar.
- 1/3 cup Soy sauce.
- 1/3 cup Water.
- 1 tablespoon Worcestershire sauce.
- 1 teaspoon lemon juice.
- 1/8 teaspoon garlic powder.
- 1 chuck roast.
- Combine Whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder. Mix well.
- Place roast into a plastic bag; add marinade and seal.
- Place in a dish. Refrigerate overnight, turning occasionally.
- Grill over medium coals for 20 to 25 minutes per side for medium.
- Baste occasionally with marinade.
- To serve, cut into thin slices.
Chuck Steak burger
You can also use Chuck Eye Steak to make the Ultimate burger. It is one of the best cuts to use as a patty because of its particular fat and muscle mixture that gives it a good texture and keeps the ground meat tender and juicy.
Grind your cut, shape it in a rounded form, and put it on the grill for 3 minutes on each side. You shouldn’t overcook chuck eye steak, or else it will harden and lose its softness. Keeping it medium rare actually will take your burgers to the next level.
Craving for a delicious Chuck steak burger, you will need :
- 2 pounds of grounded boneless beef chuck
- 6 ounces bacon chopped
- 1 cup finely chopped onion
- 3 tablespoons thinly sliced garlic
- 1 tablespoon fresh thyme leaves
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 8 slices cheddar cheese
- 4 sesame-seed hamburger rolls, lightly toasted
- 11⁄2 cups shredded iceberg lettuce
- 8 thin slices tomato
- Preheat a grill to medium, and lightly oil the grate.
- Remove the beef patties from the refrigerator and place them on the grill.
- Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger.
- Cook for another 7 to 8 minutes for medium-rare to medium.
- Place a beef patty on each toasted bun.
- Dress with lettuce and tomatoes, and add mayo, Ketchup, mustard, and pickles as desired.
- Serve immediately and enjoy.
There is also a very well-known Chinese technique used to tenderize Beef Chuck steak, which is by cutting it into small pieces and slicing it across the grain. This technique allows breaking the hard tissues. You can add baking powder or cornstarch, which will help tenderizes the meat.
Take your chuck steak to the next level
Whatever method you choose, Chuck steak when cooked well can do wonders, especially when combined with vegetables, rice, or pasta. Chuck steak flavor can also be boosted and valorized with sauces, marinades, and rubs.
Steak juiciness and tenderness marinades flavor are the perfect combination to elevate the chuck steak and bring out the best flavors of inexpensive cuts.
Here are the recipes of the top 3 sauces, marinades, and salsas to combine with your chuck steak to boost its flavor:
Tomato and red onion Salsa
- Cook tomatoes into a boiling water pot for one minute until the skin starts to lift.
- Once cold and peeled, combine tomatoes with onion, parsley, basil, vinegar, and olive oil.
- Mix well and salt to taste.
This salsa will have the perfect refreshing taste to combine with that smoky taste of our chuck steak. Garlic Parmesan Cream Sauce
Garlic Parmesan Cream Sauce
This velvety and creamy sauce is just the perfect match to your boneless chuck steak.
- Melt butter in the skillet over medium heat. Add garlic, and cook, frequently stirring, until fragrant.
- Whisk in flour until lightly browned for about 1 minute. Then gradually whisk in beef broth and basil. Keep on cooking and constantly whisking until incorporated.
- Stir in heavy cream, Parmesan, and cream cheese until slightly thickened for about 2 minutes.
This sauce will have that rich taste that will perfectly accentuate the taste of meat.
Peppercorn Steak sauce
What better to dress your chuck steak than the classic peppercorn sauce, which is one of the easiest sauces to make.
- In the pan where you stirred or roasted your chuck steak, add butter until it comes to a soft boil stir in the beef broth and heavy cream until it thickens.
- Add the peppercorns and bring to a gentle simmer. Make sure to stir occasionally.
The taste of peppercorns will be the ultimate sting to combine with your perfectly cooked steak.
Chuck steak is often replaced by blade steak; it is also a steak cut that is usually prepared with slow cooking methods and tends to become tough if not cooked properly.
Understanding the specificity of each cut is the crucial part of perfecting the cooking process since each cut is unique on its own.
On a side note
One of the most frequent questions to be asked is how to tell a steak’s doneness, whether it is chuck steak, blade steak, or ribeye.
There is a simple trick that allows you to know precisely the state of your steak. Take the palm of your hand, and each time you stick two fingers together, what you feel in your palm is equivalent to a certain degree of meat doneness.
Here are the combinations to the degree of doneness according to what you feel when you stick your thumb to a particular finger. When you stick your thumb to your index that is rare, your thumb and the middle finger that is medium-rare, your thumb to your ring finger that is medium well, and finally your thumb to your little finger, that is well done.
In a nutshell
No matter what cut you choose, you can always work it out to make it tender and delicious, to obtain the best result, and showcase its real value. The most underrated pieces can be valorized and made into a high-end meal and blow away whoever tastes it with its tenderness, moisture, and texture.