If you’re familiar with many types of cuts of beef, you may know the Chuck steak as part of a larger roast. Chuck roasts make great weekend meals for those Sundays when you don’t mind roasting a big piece of meat for hours on end. However, beef Chuck steak cooks much quicker and has plenty of flexibility to fit into your favorite dishes. It’s packed with flavor thanks to plenty of marbling and offers a lot of value for busy families. Yet it’s still a low-calorie meat that fits into almost any diet. In addition to cooking it whole as a steak, you can slice it up and use it in your favorite beef dishes. Expand your repertoire by getting more comfortable cooking beef Chuck steak.
Understanding Chuck Steak
Chuck roasts are perhaps more widely known, but Chuck steaks deserve just as much attention.
What Is Chuck Steak?
The beef Chuck roast is a primal cut that contains a variety of muscle and connective tissues mixed together. When trimmed down into steaks, meat from the neck and shoulder is primarily used. The rest of the meat is used to create stewing chunks or ground meat for burgers. You can buy your own full-sized roast and trim it down, but you’ll likely get the best results from leaving that job up to the butcher. This is one of the more challenging roasts to break down into individual cuts.
Types and Cuts of Chuck Steak
Since the Chuck roast is so large, the steaks cut from it can vary in their texture and flavor depending on the amount of connective tissue and bone included. Make sure you’re checking the specific type of steak before picking it up since each cut responds best to a different cooking method.
- Shoulder Steak: Cut from the far shoulder end of the roast, this is one of the tougher steaks. You’ll want to marinate it and use a slow cooking method.
- Shoulder Top Blade: Often known as just a Top Blade steak, it’s highly marbled and very tender. You may also find it labeled as a Top Iron steak.
- Shoulder Center: Better known as a Ranch steak, this thick and meaty cut is lean and needs a little extra fat added during the cooking process. It’s a healthy choice.
- Chuck Eye Steak: Sliced from the edge of the Chuck roast that borders the ribeye area, it’s the most flavorful and usually the most tender of the Chuck steaks. It rarely needs marinade or much more than basic seasoning when grilled.
- Chuck Steak: This common option isn’t quite as tender as the Chuck Eye cut. Marinade it and consider a slower cooking method that relies on a flavorful liquid to tenderize the meat.
- Shoulder Petite Tender: Despite the name, this is the toughest of the Chuck steaks. Yet it’s very flavorful and worth slicing up or tenderizing so you can enjoy the pure beef taste.
Why Beef Chuck Steak is a Budget-Friendly Choice
The slightly tougher texture of this cut of beef makes it a very budget-friendly meal. It’s often a fraction of the cost of a more tender steak like Filet Mignon. If you’re good with a knife, you can trim the large steak into two smaller portions and remove much of the extra fat and connective tissue that makes it a little harder to cut after cooking. However, leaving the marbling and cartilage in place will result in a more flavorful steak in the end. Either way, beef Chuck steak is an affordable cut with lots of flavor. Cooking it carefully keeps it tender while stretching your food dollar.
Shopping for Beef Chuck Steak
Not all meat counters or butchers carry this kind of steak. If you find a source for beef Chuck roast, the butcher may be able to slice it into steak sections for you. When comparing Chuck steak that’s already cut and packaged, consider how much marbling is spread throughout the meat. Look for even thickness throughout the steak and avoid pieces with uneven amounts of connective tissue or fat. Shopping for quality steak is easy when you start here at Chicago Steak Company. You can find USDA Prime cuts that make any meal special.
Cooking Techniques for Chuck Steak
Trying to treat this cut like any other steak will result in a Chuck steak that is on the tough and flavorless side. The best way to bring out the texture and flavor of this particular cut is to use a slow and low cooking method. If you have to use the grill, there are certain ways to encourage tenderness while still getting that classic charred flavor.
How to Grill Chuck Steak
Some meat experts will say you should never grill this cut of meat. However, marinating it with an acidic ingredient like vinegar can soften the texture and help it hold moisture. This allows you to cook it a little longer on a lower heat level so the collagen and other connective tissues get a chance to soften and add flavor to the meat. Use a marinade with oil added in so there’s extra fat on the surface as well. Grill the Chuck steaks close to the heat for 5 minutes per side, then move it to a higher rack with indirect heat and cook it until it’s 145 degrees F in the middle. This will produce a medium-done steak with plenty of tenderness and juiciness.
Pan-Seared Skillet Chuck Steak: Cooking in Cast Iron
A heavy cast iron skillet is all you need to whip up a delicious Chuck steak on your stovetop. When prepared this way, it’s possible to mimic the rich flavor of a ribeye at a fraction of the cost. You’ll want to season the room-temperature steak with Kosher salt and cracked pepper. Heat the skillet and add a thin layer of a high-heat oil. Cook the steak, flipping every 2 to three minutes, for about 7 to 8 minutes for medium doneness. Let the steak rest for 10 minutes before serving.
Oven-Baked Chuck Steak in Foil
Grab a roll of heavy-duty aluminum foil and you can transform a Chuck steak into a tender dish you can share. Lay out a layer of foil and toss in the steak, carrots, potatoes, onions, and any other vegetables you enjoy roasted. Sprinkle on some olive oil and plenty of Kosher salt, pepper, and your favorite seasonings. Wrap the aluminum foil tightly around the whole steak and vegetables. Set it in a shallow roasting pan or baking dish. Bake for 1 to 1.5 hours, or until the meat is tender and the vegetables are well cooked.
Alternative Cooking Methods: Slow Cooker, Pressure Cooker
The Chuck steak can also hold up to all-day cooking methods like a slow cooker. Simply use a medium cooking setting and give the steak at least 4 to 6 hours to braise in your favorite broth, wine, or other liquids. The pressure cooker is a quick way to transform this cut of beef into a tender and juicy dinner. A combination of broth and beer is a great braising liquid for this method. Sear the steak before you pressure cook it, then use a high-pressure setting for 30 minutes for delicious results.
Ingredients and Seasonings
Essential Ingredients for Grilled Chuck Steak
A marinade with an acidic base is essential for a juicy and tender grilled Chuck steak. Make sure there’s a good amount of salt and oil in the mixture as well.
Finishing with Compound Butters
For a richer flavor, try mixing up a compound butter to top the steak. Simply mix your favorite fresh herbs, garlic, and other seasonings into a softened stick of salted butter. Apply the compound butter to the resting steak so it can melt in.
Seasoning Tips for Maximum Flavor
Let the Chuck steak come to room temperature before applying salt or any rubs. This allows a small amount of natural moisture to rise from the surface so that seasonings stay attached to the surface.
Recipe Variations
Classic Chuck Steak Recipes
- Braise the Chuck steak in beef broth mixed with stout beer.
- Top the Chuck steak with gravy, sauteed mushrooms, and fried onions.
- Grill the Chuck steak and trim it into medallions before serving it with mashed potatoes.
International Flavors: Creole, Mediterranean, and More
- Use Creole spices and some coconut milk to top the Chuck steak in the slow cooker, then shred the meat and serve it over rice or potatoes.
- Marinate the steak in balsamic vinaigrette and olive oil, then add some dried oregano and minced garlic to the steak. Grill it along with zucchini and tomatoes.
- Slice your Chuck steak thinly and stir-fry it with teriyaki sauce and your favorite vegetables.
Conclusion
Chuck steak is an affordable cut that can extend your food budget while rewarding you with plenty of rich flavor. Marinate it and cook it with care to transform the texture into a tender treat.