How to Cook Chuck Steak to Tender, Juicy Perfection Every Time

Transform tough, affordable chuck steak into a melt-in-your-mouth masterpiece that rivals expensive ribeye. This foolproof method breaks down connective tissues while preserving rich, beefy flavor - perfect for budget-conscious home cooks who refuse to compromise on taste.

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Prep Time 15

Cook Time 1 45

Total Time 2 15

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: American, Comfort Food

Calories: 285

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

2 pounds chuck steak 1-inch thick, well-marbled
2 tablespoons kosher salt
1 tablespoon freshly cracked black pepper
2 tablespoons olive oil or avocado oil
3 cloves garlic minced
2 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons unsalted butter
1 large yellow onion sliced
1 cup beef broth low-sodium preferred
2 tablespoons Worcestershire sauce

Optional Flavor Enhancers

1 teaspoon smoked paprika optional
2 bay leaves optional
1/4 cup red wine for deglazing, optional

Equipment

Heavy-bottomed Skillet or Cast Iron Pan
Meat Thermometer
Tongs
Cutting Board
Sharp Knife

Method

Salt your chuck steak generously 30 minutes before cooking, allowing 1 teaspoon of salt per pound. This dry-brining process draws out moisture initially, then reabsorbs it along with the salt, creating deeper flavor penetration. The salt breaks down muscle proteins, resulting in 15% more tender meat.
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until it reaches 400°F. Add oil and immediately place the seasoned steak in the pan. Sear each side for 3-4 minutes without moving the meat, creating a beautiful Maillard reaction that locks in flavor and creates that coveted crispy exterior.
Remove the seared steak and reduce heat to medium. Add sliced onions to the same pan, cooking until golden brown (approximately 5 minutes). The fond left from searing adds incredible depth to your tender chuck steak recipe.
Add minced garlic and cook for 30 seconds until fragrant. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. These caramelized pieces contain concentrated flavor compounds that elevate your final dish.
Return the steak to the pan, add thyme and bay leaves, then cover tightly. Reduce heat to low and simmer for 45-60 minutes, or until the internal temperature reaches 195°F. This higher temperature ensures complete collagen breakdown, transforming tough fibers into silky gelatin.
Remove from heat and let rest for 10 minutes before slicing. Swirl in cold butter for extra richness and glossy appearance. This resting period allows juices to redistribute throughout the meat, ensuring every bite is perfectly moist.

Notes

Chuck steak requires 195°F internal temperature for optimal tenderness due to its high collagen content. Always slice against the grain to maximize tenderness. The meat actually improves after 24 hours as flavors continue developing. For reheating, warm gently in covered pan with a splash of broth to prevent drying. Vacuum-sealed portions last up to 6 months in freezer with minimal quality loss.