Marinated Chuck Steak

What Is Chuck Steak?

People know chuck steak, from the shoulder of the steer (male cow), for its rich flavor. It’s a tougher cut than ribeye or filet mignon, making it perfect for marinating.

While chuck eye it’s often ground up for burgers, it's an excellent choice for a budget-friendly steak dinner. With a good marinade and a hot skillet, you can turn this budget-friendly cut into a steak that tastes like it came from a steakhouse.

Chuck Steak Marinade

I keep my marinade simple with pantry staples. I use soy sauce and Worcestershire for umami flavor, lemon juice to tenderize the meat, Dijon mustard and garlic for a little kick, and brown sugar to sweeten it. The sugar helps the steak caramelize and form a golden crust that’s crisp and delicious.

Let the meat marinate for at least 4 hours. Overnight is even better! Whisk everything together in a flat glass bowl, pour it over the steak, cover, and pop it in the fridge. Flip the steak once or twice while it's marinating.

Take the bowl out of the fridge about at least 30 minutes before cooking to let the meat come to room temperature.

Equipment

• Cast-iron skillet or enameled cast-iron skillet
• Tongs
• Glass bowl or gallon-size Ziploc bag
• Measuring spoons
• Measuring glass
• Wire whisk
• Grooved cutting board. A good cutting board to use for steak has a groove around the edges to catch juices.
• Chef's knife

Ingredients

• 1 (16 oz.) chuck eye steak, (one inch thick)
• 2 tablespoons soy sauce (or 4 tablespoons coconut aminos)
• 2 tablespoons Worcestershire sauce
• ¼ cup + 1 tablespoon high-smoke point oil (avocado, grapeseed, light olive oil, or vegetable oil)
• 2 tablespoons lemon juice or red wine vinegar
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 1 teaspoon Dijon mustard
• ½ teaspoon red pepper flakes (optional, for heat)

Recipe

1. Whisk the marinade ingredients in a large bowl. Place the steaks in a zip-top bag or shallow dish. 
2. Pour the marinade over the meat and turn to coat well. Seal the bag or cover the dish with plastic wrap and refrigerate for 4 to 24 hours.
3. Take the steaks out of the fridge 30 minutes before cooking.
4. Heat a heavy skillet over medium-high heat. When the pan is hot, add a tablespoon of oil and tilt the pan to coat the surface. 
5. Place the steak in the pan and sear for 4 minutes without moving.
6. Flip and cook the other side for another 4 minutes until medium-rare (130°F).
7. Remove the steak from the pan and let it rest on a cutting board for 5 minutes.
8. Slice against the grain and serve.

How Long To Cook Chuck Steak?

Heat a heavy skillet over medium-high heat until hot. Add a high smoke point oil like avocado oil and sear the steak for 4 minutes on each side until it gets a nice brown crust. Use a meat thermometer to check the temperature—130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Finish a thicker 2-inch steak in a preheated 375°F oven for about 10 minutes to cook the inside. Let the steak rest for 10 minutes before slicing, allowing the juices to settle, keeping the meat tender and juicy.

To grill marinated chuck steak, preheat the grill to medium-high heat and oil the grates. Grill the steak for about 4 minutes per side, or until the internal temperature reaches 130°F for medium-rare, then let it rest before slicing against the grain.

Storage and Reheating

Let the steak cool, then store in an airtight container in the fridge for up to 3 days. You can also freeze cooked steak for up to 2 months.

Gently warm in a skillet over low heat with a little butter. You can reheat sliced steak leftovers in the microwave on low power for 30 seconds.

Top Tips for the Perfect Chuck Steak

• Let the Meat Come to Room Temperature: Take the steak out of the fridge at least 30 minutes before cooking, so it cooks evenly.
• Use a Heavy Skillet: Use a cast iron or heavy-bottomed stainless steel pan. It holds heat better and gives a better sear.
• Get the Pan Smoking Hot: The pan should be nearly smoking before you add the steak. If it’s not hot enough, the meat will steam, and you’ll miss out on that good crust.
• Don’t Crowd the Pan: If you have more than one steak, make sure there is room between the steaks so they don't steam.
• Marinate at Least 4 Hours: Overnight is best, but marinate for at least a few hours.
• Meat Thermometer: Use an instant-read digital thermometer to check if the meat is done to your liking (130°F for medium rare, 140°F for medium, 150°F for medium-well).
• Let it Rest: Let the meat rest for 5-10 minutes after cooking to allow the juices to redistribute in the meat.
• Slice Against the Grain: Look at the lines in the meat and cut across them, not with them. This makes each bite more tender and easier to chew.

How To Know When Steak Is Cooked Just Right

Here's a little trick to get your meat cooked perfectly every time. I've been doing this for years!

Use the palm of your hand to check the internal temperature of the meat without cutting into it.

Touch your thumb to each finger and feel the fleshy part under your thumb. Thumb to index is rare, middle is medium rare, ring is medium, and pinky is well done. Here’s the full guide from Healthline.

Sides For Marinated Steak

Prepare your sides while the steak is marinating, so your meal is ready to serve when the steak is ready.

Mashed Potatoes are always a good side. You can also serve steak with steamed white rice, steamed veggies, or crusty garlic bread.

Roasted Vegetables with Garlic

Roasted Baby Gold Potatoes

Sweet Coleslaw