Last Updated on by SteakEat
If you are wondering how to cook chuck steak on stove top using either, pan or skillet, then you are in the right place.
Chuck steak, depending on how far from the rib section it was cut, can be pretty tender (the closer to the rib, the tenderer it is), but it doesn’t mean it’s impossible to screw it up!
Novice chefs and amateurs often run into the problem of drying this sensitive cut out, while cooking it at high heat for too long.
Fortunately, at SteakEat, I have developed this cooking method that gives perfect results every single time.
All you need to do is follow my instructions closely, see what the result was for you and adjust if necessary (there are too many variable factors that affect the final result).
To begin with, I use a simple, no-frills method to keep it very basic.
It means that the recipe I will be using to illustrate the Method is nothing but salt-n-pepper (which tastes great every single time by the way).
Table of Contents
Part 1: Ingredients & Tools
Before we kick off, here is what you should have:
- 400g / 14oz chuck steak (ideally organic grass-fed like this one)
- 1 tbsp ghee/refined coconut oil
- Pack of kosher/flaked salt
- Freshly ground pepper
Along with some basic tools for cooking steak:
- Thick-walled heavy skillet (forged aluminum is great for its non-stickiness)
- Tongs for flipping the steak
- Instant meat thermometer
- Paper towels
Ready to sear? Let’s SteakEat!
Part 2: Step-by-Step Chuck Steak Cooking Guide
#1: Return Chuck Steak to Room Temperature
You really can’t underestimate the importance of this tip. Getting your steak back to room temperature helps insure more even cooking, while avoiding a cool center.
Some might say 20 mins at room temperature is fine, but I always recommend at least twice that amount.
Some larger steaks can take up to an hour, but for a 14oz. cut I suggest 40 minutes.
This can also help with properly searing the meat, which is what you want happening from the second the cooking begins.
PRO TIP: Use quality grass-fed beef steak for best results.
#2: Dry Your Steak for Better Browning
You’ll want your steak to have that perfect browning we associated with a well-seared cut of beef – and one of the tips experts rely on for this is patting down both sides of the cut with a paper towel or napkin prior to cooking.
This draws away moisture from the surface, which helps with balanced cooking and proper coloring.
#3: Adding Heat to Your Skillet
Go ahead and turn your burner up to maximum level.
Toss in a single tablespoon of either the ghee or coconut oil and maintain the heat until you see light smoke rising from the surface.
After another 10 seconds at this level, and you are officially skillet-ready.
Don’t rush this stage, even as it takes an electric stovetop 10 minutes or more to reach the desired effect. It’s too crucial to rush.
#4: Season With Salt
We hold off on pepper until we’ve almost fully cooked the steak, but for salt we begin with two 3-finger pinches for each side of your chuck.
That means using your thumb along with your forefinger and middle finger – again twice for each side.
Rather than table salt, we go with the kosher salt, or flaked salt, which is less salt-intense per volume and will help insure you don’t over-season.
#5: Time to Sizzle
Once you’ve seen your skillet releasing thin white smoke from its surface for at least 10 seconds, it’s time to begin the magic.
Carefully glide your cut into the center of the skillet and you should instantly hear the fireworks as the remaining moisture quickly starts to burn away.
Don’t forget that this article is geared toward a medium-rare level of doneness.
Your instant-read thermometer will guide you well here.
It will help you to avoid tough steaks from overcooking as well as poor texturing for undercooking.
#6: How Long For Each Side?
For medium-rare a total of about 6 minutes is called for, searing 3 minutes on each side.
Though concerns like your individual stove and its ability to generate heat can alter the timeframe, 6 minutes is usually a good average on a well-functioning stovetop.
Remember your goal should be to flip it only once, after all that’s how the pros do it. Trust a kitchen times to keep you on course.
ALSO WORTH REMEMBERING:
You’ll want to turn to your meat thermometer just as your second side is completing its searing.
About half a minute before your 3 minute cooking time is up, you should be looking for a range of 55-57C / 130-135F.
You should add about 30-60 seconds per side until proper temperature is achieved.
#7: Take a Quiet Moment
After all this, your steak needs a breather – a calming resting period to soak in all its glory while cooling down just a tad.
Go ahead and pepper both sides at this stage, using your tongs.
Then cover it on a plate with foil for about two minutes. This is also a key step never to be skipped.
#8: Cut & Serve
I recommend cutting against the muscle grain on your cut.
This technique will also help insure no bursting of juices on the first cut. That can deplete the flavor from bite to bite.
Serve it up with a choice garnish and you are ready to dig in.