Indulge in the rich flavors of pan-seared chuck steak, a tasty and less expensive steak for dinner. You can sear the steak in a cast-iron skillet and baste it with melted butter for extra flavor. I serve it alongside creamy mashed potatoes and peas and carrots for an amazing meal.
Jump to:
Where to Get Amazing Chuck Steaks
Chuck is a well-marbled cut of meat from the shoulder area of the steer and is prized for its rich flavor. A low-cost alternative to the Rib Eye Steak, chuck is usually used for hamburgers, stews, and pot roasts.
I visited Whole Foods Market in Miami this past weekend and picked up a large piece of grass-fed chuck steak for under $30.00. With rib steak hovering around $35.00 per pound, the chuck looked particularly good this week. Grass-fed chuck is more than half the price of rib steak.
With the price of meat steadily increasing, I find chuck steak to be the best value in grass-fed meat. At Whole Foods stores, you can find grass-fed chuck steaks behind the glass in the meat department. Luckily, they are priced at $12.99 per pound, which is a good deal compared to rib steaks.
What is Chuck Tender?
If the butcher offers you a chuck tender, grab it! IThe chuck tender, or "mock tender," is a beef cut from the steer's shoulder. It looks similar to a beef tenderloin and has tremendous beefy flavor!
I’ve only managed to get my hands on one this year—they’re tough to find, but the chuck tenderloin steak is worth it. It’s the best cut for tender juicy seared chuck.
What You Need
- Boneless chuck steak, 1-2 pounds
- Garlic, peeled
- Kosher salt and black pepper
- Olive oil
- Unsalted butter
How to Sear Chuck Steak in a Pan
I'm using a 12-inch cast-iron pan to sear this steak. You should use a cast iron or other heavy-bottomed pan to get a good sear.
Also, I rub the steak with a big clove of garlic to give it a little extra taste.
- Take the steak from the refrigerator 15 minutes before cooking. Pat the steak dry with paper towels to ensure a good sear.
- Use peeled garlic cloves and rub them on the surface of the meat to infuse it with flavor.
- Season the steak generously with salt and pepper.
- Heat a tablespoon of oil in a skillet over medium-high heat until it shimmers. Once the oil is hot, add the steak to the skillet.
- Sear the steak without moving it for about 4 minutes on the first side, until it develops a nice crust.
- Flip the steak and sear the second side for 4 to 5 minutes, adjusting the time depending on the thickness of the steak.
- As the steak nears completion, add the butter to the skillet. Tilt the pan and spoon the melted butter over the meat several times.
- Remove the steak from the pan and allow it to rest for at least 5 minutes before serving to let the juices redistribute.
- Slice with a sharp knife across the grain. Serve with your favorite sides.
How to Butter Baste a Steak
Butter basting a steak enhances a steak's flavor and juiciness. After removing the steak from the refrigerator for about 15 minutes, season with salt and pepper. Then sear it on both sides in a hot skillet.
Lower the heat, add butter, tilt the pan, and spoon the butter over the top of the steak a few times.
Cook to medium rare or your desired doneness. Rest, slice, and serve with the flavorful pan juices. This technique ensures a deliciously tender and buttery steak every time.
Storage and Reheating
Store the cooked meat in an airtight container in the refrigerator for up to 3 days.
Heat the meat in olive oil or butter in a small skillet the next morning and add it to an omelet for extra protein.
What Goes with Chuck Steak?
We served this steak with mashed potatoes, always a great side dish for steak. I also picked up a bag of organic peas and carrots at Whole Foods.
Try these Roasted Vegetables recipes. They're all healthy options to go with steak.
Here are great sides for seared steak:
Final Takeaway
This pan-seared chuck steak recipe is an easy way to turn an affordable cut into a juicy, flavorful meal. A quick sear in a hot skillet locks in the juices, and a buttery finish makes it restaurant-quality.
For added flavor, rub the cut side of a few cloves of garlic on the surface of the raw meat for extra flavor. Little pieces of garlic get in the nooks and crannies of the meat.
When the steak is almost cooked, baste it in butter to make a delicious pan sauce and tenderize the meat even more.
Chuck steak is cut from the shoulder of the steer and is known for its rich flavor but can be tough if not cooked properly.
We like to have mashed potatoes and roasted vegetables with chuck steak, and in the hot Florida summer, we enjoy a green salad and steamed shrimp.
This tender boneless chuck steak recipe is gluten-free, keto, and low-carb.
Check out our collection of budget-friendly meat recipes. These recipes feature cost-effective cuts of meat and unprocessed ingredients, making it easy to create quick and tasty meals that everyone will enjoy.
FAQ
Chuck steak is typically an inexpensive cut of beef compared to other cuts from the loin or rib areas. Although it's tougher than premium cuts, it has a rich flavor and can become tender when cooked properly.
Look high-quality boneless chuck steak or thin chuck roast.
Let the steak come to room temperature before cooking.
Pat the steak dry with paper towels to get a good sear.
Do not overcrowd the skillet to ensure proper browning.
Let the steak rest after cooking to allow juices to redistribute.
Letting the steak rest gives the juices time to spread throughout, making each bite tender and full of flavor. This also helps the steak reach its perfect final temperature.
Chuck comes from the shoulder of the steer, making it tougher but very flavorful, ideal for slow-cooking methods like braising or stewing. Rib eye, from the rib section, is tender and well-marbled with fat, perfect for grilling or pan-searing. While both are flavorful, rib eye has a more buttery, rich taste, whereas chuck offers a beefy flavor. Chuck is half the price of rib steak. With the prices these days, making it a budget-friendly option. Look for high quality chuck steak.
Rare: 125 °F (52 °C) - Cool red center
Medium Rare: 130–135 °F (54–57 °C) - Warm red center
Medium: 140–145°F (60–63°C) - Warm pink center
Medium-Well: 150–155 °F (65–68 °C) - Slightly pink center
Well Done: 160 °F (71° C) and above - Fully cooked with no pink
Pan Seared Chuck Steak
Ingredients
- 1 ½ pounds boneless chuck steak
- 2 large garlic cloves
- kosher salt
- black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
Instructions
- Take the steak from the refrigerator 15 minutes before cooking. Pat the steak dry with paper towels to ensure a good sear.
- Rub the peeled garlic all over the surface of the meat to infuse it with flavor. Season the steak generously with salt and pepper.
- Heat a tablespoon of oil in a large skillet over medium-high heat until it shimmers. Add the steak to the skillet.
- Sear the steak without moving it for about 4 minutes on the first side, until it develops a nice crust.
- Flip the steak and sear the second side for 4 to 5 minutes, adjusting the time depending on the thickness of the steak.
- As the steak nears completion, add the butter to the skillet. Tilt the pan and spoon the melted butter over the meat several times.
- Remove the steak from the pan and allow it to rest for at least 5 minutes before serving to let the juices redistribute.
- Slice with a sharp knife across the grain. Serve with your favorite sides.
Joan R says
My kids love this recipe. We had it 3 times this past week. Thanks!
Chuck says
Thank you! 5 star review!
Sue says
Thank you for sharing!
Rick says
My family loved this! We got the whole foods meat and it was so good.