Chuck steak is from the shoulder of the cow. Since this area of the cow is more heavily exercised (and contain quite a bit of tissues that connect it to other parts), the meat tends to be less tender and will need moisture when cooking it. This cut is known to be flavorful, economical, fatty and tough.
Names for Chuck Steak: You may find different names for chuck steak. Speak to you grocer or butcher. The common bond with all of the various names/cuts of chuck is that it requires moisture when cooking.
- Shoulder Pot Roast, Roast Tied, or Trimmed
- Pot Roast
- Chuck Shoulder Boneless Steak
- Chuck Cross Rib Pot Roast
- Chuck arm steak
- Chuck Blade roast
- Chuck eye
- Chuck Short Rips
- Beef for Stew
- Chuck Flanken-Style Ribs
- Chuck Top Blade Roast Boneless
- Chuck Top Blade Steaks Boneless
Characteristics: Has more fat than other cuts of beef (and therefore more flavorful).
Drawbacks: Tougher than other cuts of beef
Cooking Options: Crock Pot or slow cook over the stove. Chuck steak is generally too tough to grill, fry or broil (you’ll chew for a long time). If you must grill, be sure to marinate it at least overnight in an attempt to tenderize it. They need moist heat, pot roasts, stews, soups, stroganoff, shredded to use as taco filling, sandwich. Chuck is a great cut of beef to have during the winter when you are looking for comfort foods. It’s easy to prepare an entire meal in one pot with chuck.
Simple Recipes: Disclaimer – These recipes will not include definitive measurements. They are listed to spur your imagination. There are plenty of web sites that give actual recipes which will include precise measurements for those who do not feel comfortable ‘winging’ it. My philosophy is that cooking should not cause stress. Experiment. Get a dog. If your family doesn’t like your cooking, your dog will.
Here are a few of my easy to prepare meals with chuck steak.
Crock Pot Roast:
Ingredients: Pot roast, onion, potato, diced tomato, carrots, cayenne pepper (for those who enjoy a little spice in their food), black pepper, salt, chicken stock, or chicken broth. If you don’t have a broth, water will do just fine. I usually use water and add one Goya chicken seasoning packet.
Remember, experiment. Add celery or garlic if you prefer. Just remember that the crock pot will soften your vegetables, so if you like your broccoli firm, don’t put it in your pot roast because it will turn to mush.
Directions:Trim the excess fat off of the roast before placing it in the crock pot. Place the roast in the crock pot first so you’ll know how much room you’ll have to place the other ingredients.
Peal and cut the various vegetables and place them in the crock pot.Once all of the solid ingredients are in there, pour in your liquid, whether it is broth, stock or water. Add enough so that the roast is at least 3/4 covered with liquid.
At this time I usually add a little salt, pepper and cayenne pepper. Not too much because the slow cooking process seems to amplify the seasonings. When it’s close to being done, taste the broth to see if it is seasoned to your liking. If not, then add more of any seasoning you prefer.
When you can stick a large fork through the roast with little resistance, then you know its done.
For those of you who like your sauce thicker, pour the liquid into a saucepan and thicken it over the stove by adding flour (mixed with water of course).
Honestly, the recipe for beef stew is basically the same as my recipe for Pot Roast, except the cut of meat is smaller (Shhh…don’t tell my family).
Boneless Shoulder Steak:
Ingredients: Teriyaki sauce (I use a thin watery type, it permeates the meat better) and Steak
Directions: Before marinading the chuck steak, take a fork and poke holes in the meat so that the marinade can penetrate the steak easier. Then, put the meat in a zip lock baggie and pour in the teriyaki sauce (or marinade of choice). Make sure the steak is saturated. Place the marinaded steak it in the refrigerator for at least overnight. I usually marinade one whole day prior to cooking the steak. The marinading process helps to tenderize the steak.
The prevailing philosophy is that chuck steak will get tough if over cooked. You do not want it to be well done, this means high heat for a shorter period of time than other meats. Also, be prepared, it’s a smokey job. Make sure your kitchen exhaust fan is working.
That’s my husband’s domain. All I know is that he does a great job of it.
Fry the steak on a medium to high heat only a few minutes on each side. It will be blackened on the outside, but it will be pink on the inside.
I use the broiling tray that came with my oven. It allows for the excess juices to drip into the catch pan below the tray. I place the tray on the top shelf closest to the heat. I set the oven temperature dial to broil and broil the steak for a few minutes on each side. It will appear well done on the outside, but should be pink on the inside.
Words of advice: You can always put undercooked meat back on the grill/in the oven/ or in the pan. Over cooked meat goes into Fido’s bowl.
Check out these sites for more information on chuck steak: