Pan-Seared Chuck Steak
A flavorful marinade followed by searing it in lots of butter makes a budget-friendly chuck steak the most juicy and delicious entree.
Servings: 2 servings
Calories: 759kcal
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.
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.