Many people prefer chuck steak because it is an inexpensive cut. However, chuck steak comes the neck and shoulder of a cow, which contain connective tissues that can make the steak tough and fatty. Because of this, cooking chuck steak requires some care. Chuck cooks best when braised. It needs to be cooked slowly in liquid to tenderize it. Searing the steak on the stove helps to lock in the natural juices and keep the steak flavorful.
Things You'll Need
- 1/4 cup oil
- Saute pan
- Roasting pan
- 1/2 cup water, beef stock, wine or beer
- Aluminum foil
Trim the excess fat. If the steak does not fit into the pan well, cut it into large pieces. Otherwise, leave it whole.
Season the steak with salt, pepper or your desired seasonings.
Heat 1/4 cup of oil over high heat in a saute pan. Allow the oil to heat until it ripples.
Add the steak into the pan carefully. Avoid crowding the pan with too much steak because it will not cook well.
Brown all sides of the chuck steak. Lower the heat on the stove to medium-low while you prepare the oven.
Add the beef to a roasting pan. Add 1/2 cup of liquid to prevent the steak from drying out completely. The liquid can consist of water, beef stock, wine or beer, depending on your preference. Cover the pan with aluminum foil.
Heat the oven to 300 degrees Fahrenheit. Bake the steak for 3 1/2 hours or until the meat falls apart easily.