Cody Casey
Chuck steak is a tasty and affordable cut of beef that can be cooked in a pan. It comes from the shoulder of the steer, which is a naturally exercised area, making the meat lean and chewy. However, with the right cooking techniques, chuck steak can be transformed into a juicy and tender meal. One popular method is pan-searing, where the steak is cooked over high heat to create a flavorful crust while keeping the inside tender. This can be done in a cast iron skillet or a heavy-bottomed pan, and the steak can be seasoned or basted with butter for extra flavor. By following the proper steps and allowing the steak to rest before serving, you can enjoy a delicious and affordable chuck steak cooked right in a pan.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet, heavy-bottomed pan, or any type of pan |
| Steak type | Chuck steak |
| Steak origin | Shoulder of the steer |
| Steak texture | Tough, chewy |
| Steak flavour | Rich, beefy |
| Steak preparation | Remove from refrigerator 15-20 minutes before cooking, pat dry, season with salt and pepper, rub with garlic |
| Cooking method | Sear over medium-high heat for 1-4 minutes each side, baste with butter, finish in oven |
| Cooking time | 3-4 minutes per side for 1-inch steak, 6-8 minutes in oven |
| Resting time | 5-10 minutes |
| Internal temperature | 125 °F (52 °C) for rare, 130-135 °F (54-57 °C) for medium rare, 135-145 °F (57-63 °C) for medium, 145-155 °F (63-68 °C) for medium-well, 160 °F (71 °C) and above for well done |
| Storage | Store in airtight container in refrigerator for up to 3-4 days |
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What You'll Learn
Pan-searing chuck steak
Chuck steak is a tasty and inexpensive cut of beef that can be transformed into a juicy and flavourful meal with the right cooking techniques. It comes from the shoulder of the steer, making it a tougher but very flavourful cut of meat, ideal for slow-cooking methods like braising or stewing.
Choosing your pan
When pan-searing chuck steak, it is best to use a cast-iron skillet or a heavy-bottomed pan, such as stainless steel. Cast iron skillets can go on the stove or in the oven, so this is a good method if you want to cook your chuck steak to medium or above. Cast iron also holds heat for longer than a regular skillet, so you may need less cooking time if cooking to medium-rare.
Preparing the steak
Take the steak out of the refrigerator 15 to 20 minutes before cooking and let it rest at room temperature. This will allow the steak to cook more evenly. Pat the steak dry with paper towels to ensure a good sear. You can season the steak generously with salt and pepper, or use any steak seasoning of your choice. For extra flavour, rub the steak with peeled garlic cloves, or use a marinade.
Cooking the steak
Preheat your pan to medium-high heat with 1 tablespoon of oil or butter. When the oil is hot and shimmering, add the steak to the pan. Sear the steak without moving it for about 2 to 4 minutes on the first side, until it develops a nice crust. Carefully turn the steak and sear the other side for another 2 to 4 minutes. You can also sear the steak on all sides by turning it with tongs.
Once the steak is seared, lower the heat and baste it with butter to create a tasty pan sauce and further tenderize the meat. Cook to your desired level of doneness, whether that's medium-rare, medium, or well-done. Use a meat thermometer to check the internal temperature of the steak.
Resting and serving
Remove the steak from the pan and let it rest for at least 5 to 10 minutes before slicing and serving. Cut the steak against the grain to ensure it is easier to chew and moist. Serve with your favourite sides, such as mashed potatoes, roasted vegetables, or a green salad. Enjoy your delicious pan-seared chuck steak!
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Choosing the right pan
Cast-Iron Skillet
Cast iron skillets are ideal for cooking chuck steak because they retain heat well and distribute it evenly, resulting in a better-caramelized steak with enhanced flavour. Cast iron skillets can also go from stovetop to oven, making them versatile for different cooking methods. If you don't have a cast-iron skillet, you can use a heavy-bottomed stainless steel pan or skillet, which will also provide good heat retention and even cooking.
Pan Size
Consider the size of your pan, especially if you plan to cook multiple steaks at once. A medium or large frying pan or skillet will work, but ensure it's not overcrowded to allow for proper cooking and browning.
Pan-Searing Tips
When pan-searing, use oils with high smoke points like coconut, grapeseed, or vegetable oil. Avoid butter or olive oil for pan-frying as they burn easily. Heat the oil until it shimmers, then add the steak to the pan. Sear each side for 1-3 minutes for a golden-brown crust, then finish in the oven if desired.
Butter Basting
For extra flavour, baste your steak with butter. After searing, lower the heat, add butter, tilt the pan, and spoon the melted butter over the steak. This technique enhances the flavour and juiciness of the meat.
Resting and Slicing
After cooking, let the steak rest by wrapping it in foil or placing a lid over the pan, removed from the heat. This allows the juices to redistribute, resulting in a juicier steak. When slicing, always cut against the grain for better presentation and texture.
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Preparing the steak
Before you start cooking, remove the steak from the refrigerator and leave it out for 15 to 20 minutes to bring it to room temperature. This will allow the steak to cook more evenly. You can season the steak with salt and pepper at this stage, or rub it with garlic for extra flavour.
When you're ready to cook, heat a tablespoon of oil in a cast iron skillet or heavy-bottomed frying pan over medium-high heat. You can use coconut, grapeseed, or vegetable oil, as these have high smoke points. Once the oil is hot and shimmering, add the steak to the pan. Sear the steak for 2-4 minutes on the first side without moving it, until it develops a nice crust. Then, turn the steak with tongs and sear the other side for another 2-4 minutes.
If you want to cook the steak to medium-rare, you can now turn the heat down and continue cooking for another 4-5 minutes. For a medium steak, cook for 7-9 minutes on each side, and for a well-done steak, cook for 3-4 minutes on each side. If you're using a cast iron skillet, you can finish cooking the steak in the oven: after searing, place the skillet in a preheated oven at 350 degrees for 2-5 minutes, depending on your desired level of doneness.
When the steak is cooked to your liking, remove it from the pan and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a juicier steak. You can also baste the steak with butter before serving for extra flavour and juiciness.
If you're cooking more than one steak, make sure not to overcrowd the pan. You may need to use more than one skillet or pan at a time.
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Cooking the steak
Chuck steak comes from the shoulder of the steer, which makes it a little tougher than other cuts of steak. However, it is also very flavourful and much cheaper.
Before you start cooking, you may want to tenderise the steak. You can do this by pounding it between two pieces of parchment or plastic wrap with a meat mallet. You can also marinate the steak in olive oil, apple cider vinegar, salt, and spices. If you do marinate it, make sure to leave it for at least 8-10 hours, and take it out of the refrigerator 15-30 minutes before cooking to let it get to room temperature.
When you're ready to cook, heat a tablespoon of oil in a cast iron skillet or heavy-bottomed frying pan over medium-high heat. You can also add garlic cloves to the oil for extra flavour. Once the oil is hot and shimmering, add the steak. Sear the steak for 2-4 minutes on the first side without moving it, until it develops a nice crust. Then turn the steak and sear the other side for another 2-4 minutes. You can also baste the steak with butter while it cooks for extra flavour.
Once the steak is seared, you can finish cooking it in the pan or transfer it to the oven to finish cooking more evenly. If you're cooking the steak to medium-rare, it will need to reach an internal temperature of 130-135°F (54-57°C). For a medium steak, you're looking at 140-145°F (60-63°C). If you're finishing the steak in the pan, turn the heat to low and cook for another 4-5 minutes for medium-rare. If you're finishing it in the oven, place the whole pan in an oven preheated to 350°F and cook for 2-5 minutes, depending on your desired level of doneness.
Once the steak is cooked, remove it from the pan and let it rest for 5-10 minutes before slicing and serving.
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Resting and serving the steak
After cooking, remove the chuck steak from the pan and place it on a plate or tray. Let the steak rest for 5 to 10 minutes, wrapping it in foil or covering it with a lid to keep it warm. This allows the juices to redistribute, resulting in a juicier steak.
When you're ready to serve, slice the steak against the grain. This makes the steak easier to chew and keeps it moist. You can serve chuck steak with any of your favourite steakhouse sides, such as mashed potatoes, baked potatoes, creamed corn, or roasted vegetables. For a summer meal, a green salad, fruity salsa, or pico de Gallo are good options.
If you have leftover steak, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, heat some olive oil or butter in a skillet over medium heat and add the steak. You can also add the steak to an omelette for extra protein.
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Frequently asked questions
It is recommended to use a cast iron skillet or a heavy-bottomed frying pan.
First, take the steak out of the refrigerator 15-20 minutes before cooking and let it rest. Pat the steak dry with a paper towel and season generously with salt and pepper. Heat a tablespoon of oil in the pan over medium-high heat until it shimmers. Sear the steak for 2-4 minutes on the first side without moving it. Sear the other side for 2-4 minutes. Lower the heat and add butter, tilting the pan and spooning the butter over the steak. Cook to your desired level of doneness. Let the steak rest for 5-10 minutes before slicing and serving.
For a steak that is about an inch thick, cook for 3 to 4 minutes per side for medium-rare. If you prefer your steak rare, aim for a cooler internal temperature of 125 °F (52 °C). For a well-done steak, cook to an internal temperature of 160 °F (71 °C) or above.
Chuck steak comes from the shoulder of the steer, which makes it flavourful but tough. To ensure your steak is tender, you can tenderize it before cooking by pounding it with a meat mallet or using a steak marinade. You can also baste the steak with butter while cooking to enhance its flavour and juiciness.
