How to Cook Beef Chuck Steak on Stove Top In Skillet

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).

Part 1: Ingredients & Tools

Before we kick off, here is what you should have:

Along with some basic tools for cooking steak:

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.



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.

Ready To Enjoy That Juicy Tender Steak Every Single Time?

1. Get the Best Steak. Cooking steak to perfection is only 50% of success!
The other 50% come from great quality steak and I recommend you get those from here. Especially their grass-fed beef (they also have poultry, pork and loads of game!)

How to Cook Beef Chuck Steak on Stove Top In Skillet

Last Updated on by SteakEat

Cooking a beef chuck steak on a stove top is a very nice way of cooking this particular type of meat.

Since the chuck tends to be tough (the meat comes from the hard-working shoulder of the cow), it is best to slow cook it so that it gets nice and tender.

However, with a bit of care and details, it can well be prepared on the stove top.

Beef chuck steak is not only inexpensive, it is also nutritious and full of flavor.

Plan a lovely meal for yourself or your loved ones by following our easy steps for cooking beef chuck steak.

Here is all you need to know about cooking a beef chuck steak on a stove top.


Things You’ll Need

  • Flaked/Kosher salt
  • Freshly ground black pepper
  • Additional seasonings (fresh or dried herbs such as rosemary and thyme)
  • Large thick pan which weighs a lot – for better heat distribution
  • Cooking oil (e.g. olive oil or coconut oil)
  • Tongs
  • Unsalted butter (ideally organic grass-fed)
  • Spoon
  • Meat thermometer


5 Easy Steps To Cook Beef Chuck Steak On Stove Top:

Step 1: Pat dry the steak with paper with paper towels to make searing the surface much quicker and better.

Then sprinkle it liberally with salt and pepper on both sides.

Salting the meat in the start helps to develop a great flavor. Salt is a chemical and the reaction occurs at high heat – use salt before not after.

You can also season the beef chuck steak with some fresh or dried herbs such as parsley, thyme or oregano. Dry rubs, when used sparingly, can’t harm the steak.

Remember to bring chuck steak to room temperature, so it will brown much easier on the pan.


Step 2: Heat up the skillet on the stove top over high heat.

I recommend waiting until it starts smoking lightly and then another 20 seconds so to ensure the skillet is hot enough.

Sometimes you will see star chefs (hey Gordon!) pouring cooking oil inside the skillet. I don’t recommend, because, first of all, why extra calories? Secondly, it’s a waste of oil.

Instead I invite you to use a few drops right on the chuck steak and massage it gently so the oil gets a chance to absorb inside slightly.

All set? Drop the steak in the pan – you should hear a sizzling sound (this is water quickly evaporating from the skillet’s surface).

Give it 2 to 3 minutes to sear and gain a nice golden brown color. Flip both sides after 40 seconds to get an even cooking on both sides – the fast-flipping technique used by Heston Blumenthal.

Use tongs to flip the meat.


Step 3: Toss a small portion (about ½ tablespoon) of unsalted butter into the skillet. This will give your chuck steak a nice caramelized look.

Keep spooning the melted butter on top of the steak to help the steak brown nicely and to make the meat tenderer.


Step 4: Check the steak’s internal temperature by using a meat thermometer.

Ideally, the reading of a medium-rare chuck steak should be 55C / 130F (medium – 60C / 140F).

Keep in mind that the cooking time varies, depending on the cut, thickness and utensils used. Moreover, it also depends on whether the beef is boneless or not!

Check this cooking times guide and ways of checking steak doneness for help.


Step 5: Think it’s ready? Immediately transfer the steak from the skillet to the plate to avoid overcooking.

Let the steak rest for about 5 minutes. Then cut into slices.

Resting the steak helps it to reabsorb all the meat juices back into the muscle fibers. This prevents the juices from seeping out when you cut the steak.

If you think that the steak looks a bit bare on its own, you can always whip up delicious sauce to complement your chuck steak. Things you will need:

  • ½ cup of shallots
  • 1 cup red wine
  • 2 tablespoons Dijon mustard
  • ½ cup freshly chopped herbs (parsley, oregano, and thyme- your choice!)
  • 2 crushed garlic cloves

Take all the above ingredients and put them on a preheated pan (the one you used for steak just before).

Stir everything and once the sauce thickens a bit, pour out the sauce on the steak and you are good to go.

You can also serve your beef chuck steak alongside roast vegetables such as sweet potatoes and roasted carrots with onions.

The little trick to cook the chuck steak perfectly, keep it tender and to make sure that it cooks all the way through is to keep it moist throughout the cooking period. That’s why braising it in a slow cooker is great technique which you should also try out.

Many people might be put off by the idea of cooking chuck steak at home, owing to its hard texture, but the process isn’t that difficult.

If you follow the above-mentioned steps carefully, you will be sure to get a succulent dish that will win laurels for your cooking and earn you the admiration from your loved ones.

Happy cooking!

Ready To Enjoy That Juicy Tender Steak Every Single Time?

1. Get the Best Steak. Cooking steak to perfection is only 50% of success!
The other 50% come from great quality steak and I recommend you get those from here. Especially their grass-fed beef (they also have poultry, pork and loads of game!)