Chuck steak is a tough yet flavorful cut of beef from the shoulder of the cow. Chuck steak can be tenderized before cooking, to soften the meat, but this takes time. If you are making a chuck steak at the last minute, you need a technique for cooking and tenderizing the meat at the same time. Braising is typically the fastest way to prepare a tough cut of meat when you are short on time.
Things You'll Need
Spices to taste
Worcestershire sauce or red table wine
Skillet or frying pan with lid
2 tbsp. olive oil
Place chuck steak in a baking pan and season both sides of the meat to taste. Pour a cup of Worcestershire sauce or red table wine over the steak and let sit.
Heat two tbsp. of oil in the skillet on a stove burner set to medium high heat. The oil should be hot in approximately three minutes.
Place the chuck steak in the skillet carefully to avoid splattering oil, and sear the meat on each side for three minutes, or until brown.
Pour red wine or Worcestershire sauce into the skillet so it covers the chuck steak. When the liquid begins to boil, reduce heat and simmer, covered, until the steak is tender. Braising time depends on the thickness of the steak.
Add sliced onions, bell peppers and canned tomatoes during braising, to add flavor and help tenderize the meat. The natural acids in the vegetables help soften the beef.