Pan-Seared Chuck Steak Perfection

Pan-searing chuck steak is a great way to cook this cut of beef, which comes from the shoulder of the cow. Chuck steak is prized for its rich flavour and is a budget-friendly alternative to other steaks. When cooked properly, it can be incredibly tender and juicy. To pan-sear a chuck steak, you'll want to heat oil or butter in a skillet or pan over medium-high heat. Season the steak with salt and pepper, and, if desired, rub it with garlic. Sear each side of the steak for around 4 minutes, until a nice crust forms. Then, lower the heat and continue cooking to your desired doneness. Finally, let the steak rest for a few minutes before serving to allow the juices to redistribute.

Choosing the right cut of chuck steak

Source of the Meat

If possible, opt for a local butcher who can cut a chuck roast to your desired thickness right in front of you. This way, you can assess the quality of the meat before purchasing. If you don't have access to a butcher, look for fresh, red flesh at your local grocery store. Avoid meat that appears dull pink, brown, or gray, as this may indicate that it is not fresh.

Fat Content

Chuck steak typically has less marbling (strips of fat) than other cuts of steak. However, a good chuck steak should still have some fat content. Avoid cuts with large chunks of fat on the outside, as these will need to be trimmed before cooking.

Freshness

Check the use-by dates on the packaging to gauge the freshness of the meat. Look for meat that has been packaged more recently, and avoid cuts that are nearing their expiration date.

Grade of Meat

If available, consider purchasing USDA Choice or USDA Prime meat. These grades meet the USDA's strict standards for beef quality, ensuring a higher-quality product.

Preparation

Before pan-searing your chuck steak, you can choose to marinate it or simply season it with salt and pepper. If you opt for a marinade, remove the steak from the refrigerator, pat it dry, and let it sit in the marinade for a couple of hours or even overnight. If you don't want to use a marinade, pat the steak dry, season it, and let it come to room temperature for about 30 minutes before cooking.

Cooking Method

Chuck steak is best cooked quickly using high temperatures. Pan-searing is an excellent method for achieving a crispy exterior while maintaining a tender and juicy interior. Preheat a large pan or cast-iron skillet over high heat, add your cooking fat of choice (such as oil or butter), and sear each side of the steak for 2-5 minutes, depending on the thickness. Then, reduce the heat and continue cooking to your desired doneness.

Preparing the steak before cooking

Before cooking your chuck steak, there are a few steps you can take to ensure the best results. Firstly, consider using a marinade to help tenderise the meat. This is especially useful if you have a couple of hours to spare before cooking, or you can even leave the steak in the refrigerator to marinate overnight. Some popular marinade options include a flank steak marinade, a sweet balsamic marinade, a fresh herb roast marinade, or a Jack Daniels marinade.

Alternatively, if you don't want to use a marinade, you can simply remove the steak from the refrigerator, pat it dry, and season it with salt and pepper on both sides. Allow the steak to sit at room temperature for about 30 minutes before cooking. You can also add other spices or herbs, such as garlic powder, onion powder, or rosemary, to enhance the flavour.

Another important step is to bring the steak to room temperature before cooking. This will ensure even cooking and help the steak cook more evenly. Additionally, patting the steak dry with paper towels before cooking will help ensure a good sear.

If you're using a cast-iron skillet, preheat the oven to the desired temperature, usually around 350 degrees Fahrenheit. Heat a tablespoon of oil or butter in the skillet over medium-high heat until it shimmers. This will help create a nice sear on the steak.

Choosing the right chuck steak

When selecting a chuck steak, look for fresh, red flesh. The freshest beef will have a bright red colour rather than a dull pink, brown, or gray hue. You can also use the bounce-back test by gently pressing two fingertips into the meat. It should bounce back quickly; if the indentation of your fingers remains, the meat may not be fresh.

In terms of fat content, chuck steak typically doesn't have a lot of marbling (strips of fat running through it), but it should have some. Avoid cuts with large chunks of fat on the outside, as these will need to be trimmed before cooking.

Tips for a perfect chuck steak

• Don't overcrowd the skillet. This will ensure proper browning and even cooking.
• Let the steak rest after cooking. This is crucial for a tender and juicy outcome, as it allows the juices to redistribute.
• Experiment with different seasonings and marinades to add your personal touch to the dish.
• Use a meat thermometer to check the internal temperature of the steak to ensure it reaches your desired level of doneness.

Pan-searing the steak

Preparation

Before you start cooking, there are a few steps you can take to prepare your chuck steak for pan-searing. Firstly, if you wish, you can use a marinade to help tenderise the meat. This should be done a couple of hours before cooking, or even the night before, with the steak kept in the refrigerator. Alternatively, you can simply pat the steak dry with paper towels, salt it on both sides, and leave it to sit at room temperature for 30 minutes.

Getting started

When you're ready to cook, heat a tablespoon of oil or butter in a skillet over medium-high heat. A cast-iron skillet is recommended for achieving a good sear. You'll know the oil is hot when it begins to shimmer.

Sear the steak

Place the steak in the hot skillet and sear for 2-3 minutes on each side, turning with tongs. This will create a nice crust on the outside of the steak, sealing in the juices.

Reduce the heat

After searing, turn the heat down to low and continue cooking for around 4-5 minutes for a medium-rare steak. The total cooking time will depend on your desired level of doneness.

Rest the steak

Once cooked, remove the steak from the pan and let it rest for 5-10 minutes. This will allow the juices to redistribute, ensuring a moist and tender steak.

Serving

Finally, slice the steak against the grain and serve with your chosen side dishes.

Cooking the steak to your desired level of doneness

The key to achieving your desired level of doneness when pan-searing a chuck steak is controlling the heat and timing the cooking process accurately. Here are some detailed instructions to help you cook your chuck steak to perfection:

Medium-Rare Steak

To cook a medium-rare steak, you should aim for an internal temperature of around 130°F (54°C). This level of doneness will give you a steak that is slightly pink in the middle with a warm red centre.

After searing both sides of the steak for 2-3 minutes, reduce the heat to low and continue cooking for an additional 4-5 minutes. For a cast-iron skillet, you may only need to cook for 1-2 minutes on each side initially, then transfer the skillet to a preheated oven (350 degrees) and cook for an additional 2-5 minutes, depending on your desired level of doneness.

Medium Steak

If you prefer your steak cooked to medium, you are looking at a slightly higher internal temperature of around 140°F (60°C). The steak will have a pinkish centre but will be mostly brown throughout.

For this level of doneness, sear the steak for 2-3 minutes on each side, then continue cooking on low heat for a further 5-6 minutes. For a cast-iron skillet, you may need to cook the steak for a minute or so longer on each side.

Medium-Well Steak

A medium-well steak has an internal temperature of around 150°F (65°C). At this temperature, the steak will have a faint pink hue in the very centre but will be mostly brown.

Sear the steak for the standard 2-3 minutes on each side, then cook for an additional 7-8 minutes on low heat. With a cast-iron skillet, you may find that 1-2 minutes on each side is sufficient before transferring to the oven for the remaining cooking time.

Well-Done Steak

If you prefer your steak well-done, you are looking at an internal temperature of 160°F (71°C). The steak will be brown throughout with no pink remaining.

As with the other levels of doneness, start by searing the steak for 2-3 minutes on each side. Then, continue cooking on low heat for an additional 8-10 minutes. With a cast-iron skillet, you may only need to sear for 1-2 minutes per side before transferring to the oven to finish cooking.

Resting the Steak

Regardless of your desired level of doneness, it is crucial to let the steak rest after cooking. This allows the juices to redistribute, ensuring a moist and tender steak. Rest the steak at room temperature for 5-10 minutes before slicing and serving.

Resting the steak before serving

Resting the steak is a crucial step in the cooking process, allowing the meat to relax and the juices to redistribute, resulting in a moist and tender steak. Here are some detailed instructions for resting your chuck steak:

Temperature and Timing:

• Remove the steak from the heat source: Take the steak off the pan or grill and transfer it to a cutting board, warm plate, or serving platter.
• Rest for 5-10 minutes: As a general guideline, rest thinner cuts of meat for a minimum of 5 minutes, and thicker cuts for 10-20 minutes. For chuck steak, aim for 5-10 minutes, depending on its thickness.
• Tent with foil: Cover the steak loosely with aluminum foil to trap the heat and keep it warm during the resting period.

Why Resting is Important:

• Relaxing the Meat: During cooking, the muscle fibers in the steak constrict, pushing the juices towards the center. When rested, these fibers relax, and the juices redistribute throughout the steak.
• Juicy and Flavorful: Resting helps retain the juices in the steak, making it juicy and flavorful. If you cut into a steak too early, the juices will spill out onto the plate, resulting in a dry steak.
• Even Cooling: Resting also allows the steak to cool down evenly. The goal is to cool the steak to around 120°F to 125°F, at which point the muscle fibers have relaxed enough for the juices to redistribute.

Additional Tips:

• Don't Rest for Too Long: While resting is important, be mindful that cooked meat can only be left at room temperature for up to 2 hours before entering unsafe temperature zones.
• Use the Time Wisely: While the steak is resting, you can prepare a sauce, make a salad, or set the table.
• Don't Cut or Poke: Avoid the temptation to cut into the steak or poke it with a fork to check if it's done. This will cause the juices to leak out. Instead, use a meat thermometer to check the internal temperature if needed.

Frequently asked questions