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Learn how to cook the perfect pan-seared chuck steak. A flavorful marinade and searing it with lots of butter make this budget-friendly steak a juicy and delicious entree.
Who doesn’t love a steak dinner? Steak is one of our favorite meals, and I love how easy it is to cook!
I found chuck steaks at the butcher last week, and I was so excited to make a steak dinner for my family that doesn’t cost an arm and a leg!
I whipped up a well-balanced and tangy marinade, then seared the steak in butter.
Searing this steak gives it a beautiful golden exterior and locks in the juices. Give this recipe a try and you, too, will fall in love with chuck steak!
Table of Contents
Why You’ll Love This Recipe
- Budget-friendly: Chuck steak is a much more affordable cut of meat than, say, a ribeye, and we can still get a tender, delicious steak with the right preparation!
- Easy main dish: I love how easy it is to make seared steak. This recipe takes less than 20 minutes of active time, and it’s a very filling entree.
- Flavorful: Steak is pretty much always delicious, but I think this recipe is one of the best. The tangy, garlicky marinade and ample butter bring out the best flavors in the meat.
- Sustainable: I really value eating nose to tail, and chuck is part of that. Whether you hunt and raise your own livestock or you just want to branch out in the cuts of meat you enjoy, chuck steak is a delicious place to start.
Ingredients
- Chuck steaks: You can find chuck steaks at most butchers and grocery stores. Look for chuck steak, not chuck roast, as the cut will be different.
- Butter: Searing the steaks in butter gives them a nice golden crust and a delicious, buttery flavor.
Marinade Ingredients
- Olive oil: Olive oil has the best flavor, but you can substitute avocado oil if you prefer.
- Red wine vinegar: Gives a rich and tangy flavor to the marinade, and the acidity helps tenderize the steak.
- Lemon juice: I always recommend fresh lemon juice rather than bottled.
- Garlic: Fresh minced garlic adds so much flavor to this steak.
- Seasoning: Salt, pepper, and oregano are all you need.
How to Make Pan-Seared Chuck Steak
Step 1. Add all marinade ingredients to a gallon-sized zip-top bag. Place the steaks inside, seal the bag, and roll it around so the steaks are fully coated.
Step 2. Marinate in the fridge for at least 4 hours. For even more flavor, give the bag a shake or flip it every hour if you can.
Step 3. When ready to cook, remove the steaks from the marinade and pat them dry really well.
Step 4. Heat a skillet over medium-high heat. Once hot, add 2 tablespoons of butter.
Step 5. Carefully place one steak in the skillet (they’re usually too big to cook both at once). Sear undisturbed for 2 minutes, then flip and sear for another 2–3 minutes.
Step 6. Check the internal temperature with an instant-read thermometer to hit your desired doneness. Repeat with the second steak, adding the remaining 2 tablespoons of butter when you start the second one.
Helpful Tips
- Chuck steaks are large and fit perfectly one at a time in a 12-inch cast iron skillet. Don’t crowd the pan.
- If the steak sticks when you try to flip it, wait another 20–40 seconds. It’ll usually release on its own once it’s nicely seared.
- A plastic container with a lid works just as well as a bag for marinating. Just pour in the marinade, seal the lid, and shake it up.
- Always pat the steaks dry before searing so you get that golden crust. If the steaks have a lot of moisture on the surface, you’ll end up steaming them in the pan.
- Let the steaks rest for about 5 minutes after cooking to keep the juices inside where they belong.
What is Chuck Steak?
Chuck steak is a cut of meat from the shoulder area of the cattle. It is known for its rich flavor, but it is more of a tough cut of meat because of the collagen and connective tissue found in the shoulders.
Chuck is most often used for pot roasts, like my Mississippi Pot Roast, stews, or ground into ground beef. I also like to make pulled beef sandwiches out of chuck roast.
However, chuck steak is not to be missed! It’s much more budget-friendly than some of the more favored steaks, such as ribeyes or tenderloins, and it’s juicy, flavorful, and intensely delicious.
What to Serve with Chuck Steak
I like to serve my steaks with homemade Dutch oven mashed potatoes and some sort of steamed, boiled, or roasted vegetable.
A bread side dish is also tasty with steak. You can feel like you’re at a steakhouse with whole grain dinner rolls and butter, or mix it up with cream cheese garlic bread.
Here are a few more sides that are excellent with steak:
- Dutch Oven French Fries
- Vinegar Coleslaw Recipe
- Savory Boiled Asparagus
- Garlic Parmesan Brussel Sprouts
- The Best Boiled Okra Recipe
- Roasted Cheesy Bacon Butternut Squash
- Dutch Oven Baked Beans
Recipe FAQs
Leftover steak can be kept in an airtight container in the fridge for about 3 days. Reheat it in a skillet with a little butter to enjoy plain, put it in an egg dish for breakfast, or serve it on a steak salad for lunch.
Chuck steak is not inherently tender. It’s a rather tough cut of meat from the shoulder area. That said, you can still have a juicy and tender steak if you prepare it properly! Marinating this steak tenderizes it beautifully, so you can still achieve a tender texture without slow-cooking.
Related Recipes
- Cast Iron Flank Steak
- Venison Cube Steak
- Tender Dutch Oven Round Steak
- T-Bone Steak Recipe | Reverse Sear
- Steak and Potato Skillet
If you tried this Pan Seared Chuck Steak Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Pan-Seared Chuck Steak
Equipment
Ingredients
- 2 chuck steaks
- 4 tablespoons butter divided
For the Marinade
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
Instructions
- Add all marinade ingredients to a gallon-sized zip-top bag. Place the steaks inside, seal the bag, and roll it around so the steaks are fully coated.
- Marinate in the fridge for at least 4 hours. For even more flavor, give the bag a shake or flip it every hour if you can.
- When ready to cook, remove the steaks from the marinade and pat them dry really well.
- Heat a skillet over medium-high heat. Once hot, add 2 tablespoons of butter.
- Carefully place one steak in the skillet (they’re usually too big to cook both at once). Sear undisturbed for 2 minutes, then flip and sear for another 2–3 minutes.
- Check the internal temperature with an instant-read thermometer to hit your desired doneness. Repeat with the second steak, adding the remaining 2 tablespoons of butter when you start the second one.
Video
Notes
- Chuck steaks are large and fit perfectly one at a time in a 12-inch cast iron skillet. Don’t crowd the pan.
- If the steak sticks when you try to flip it, wait another 20–40 seconds. It’ll usually release on its own once it’s nicely seared.
- A plastic container with a lid works just as well as a bag for marinating. Just pour in the marinade, seal the lid, and shake it up.
- Always pat the steaks dry before searing so you get that golden crust. If the steaks have a lot of moisture on the surface, you’ll end up steaming them in the pan.
- Let the steaks rest for about 5 minutes after cooking to keep the juices inside where they belong.
Very good recipe! I actually saw this on Facebook and couldn’t stop thinking about it. Made it just as the recipe called!
Oh, I am so glad you found this on FB! Happy to hear you loved it!
I used to make chuck steaks like this all the time! It so good and no one realizes you can cook them like an actual steak! Thanks so much!
Oh, I know! I am so glad to hear you love them this way!