Any suggestions for cooking a chuck steak?

[y_p_w]

Thinking of getting a pack since there's a local special on them, but I've never cooked them before. I understand they can pack a lot of flavor, but mostly it's chuck roast which can be slow cooked or otherwise cooked really quickly, or else it can be tough.

 

[vavavroom]

Cook it slowly for a long time. Braising or roasting is good. Cut the meat up and make a slow-cooked stew.

 

[GON]

Thinking of getting a pack since there's a local special on them, but I've never cooked them before. I understand they can pack a lot of flavor, but mostly it's chuck road which can be slow cooked or otherwise cooked really quickly, or else it can be tough.

Mississippi Pot Roast – The most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!

This pot roast is super simple to make- and unbelievable flavor.

https://belleofthekitchen.com/mississippi-pot-roast/

 

[hank2]

Yes, slow is the key, at least that's the method that I use. It's not crock pot slow though. There seem to be an endless variety of methods online. Very low heat, moderate heat, oven, stove top.

I use a deep-dish cast-iron pan on stove top. Not quite a Dutch oven, but that would be fine. With a bit of oil, sear the chuck roast on both sides for a couple of minutes each on moderately high heat. Turn the temp way back a higher end low. Cover most but not all of roast with water. I add a bit of sea salt and pepper. After a simmer returns, mostly cover and go about two to three hours depending on weight. I add a few onion slices, small potato slices and carrots to the pan during the last 30 min. or so. If the roast had decent marbling, it will be very tender and very good.

 

[y_p_w]

We have an Instant Pot if that would help. However, while the same price is for roast vs steaks, I was thinking about steaks but I guess I could deal with a big piece of meat.

 

[Dave9]

Dice it, throw in a crock pot, make stew.

You can tenderize with a mallet, marinade, etc, but just accept it as stew meat and reserve the effort where it matters more.

 

[Lubener]

Thinking of getting a pack since there's a local special on them, but I've never cooked them before. I understand they can pack a lot of flavor, but mostly it's chuck roast which can be slow cooked or otherwise cooked really quickly, or else it can be tough.

One of my favorites without spending a lot. I use one of those tenderizing hammers on it, then marinate prior to grilling. The chuck eye steaks are the best of the chuck and are as tender as a ribeye.

 

[Duffyjr]

Chuck steak has really good flavor but can be on the chewy side, medium rare tops.

As others have said it's hard to beat a chuck roast on low for 8 hours.

 

[y_p_w]

I ended up getting about a 3.5 lb roast (they didn't have any cut into steaks) that looked like it was from the end rather than they big fat pieces. Then I cut a few pieces off to make a 1/2" thick steak and cooked it medium rare. My kid prefers steaks cut up and well done. And yeah it's got a ton of flavor but yeah even medium rare it was kind of tough. Still good though.

Not sure what to do with the rest of it. Maybe cubed in a stew in the pressure cooker with potatoes and carrots.

 

[tnt_motorsports]

I smoke many of the ones we get with our 1/2 a beef. I rub it down with the mixture below
1/4 cup sugar
1/4 cup salt
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper

Smoke it at 200F to 225F until the internal temp reaches 165, spraying with apple juice every hour. Double wrap in butcher paper and continue cooking until the meat reaches 195. Let it rest for 45 minutes to 1 hour. Slice and enjoy!

FWIW this is the same recipe as my brisket and it turns out awesome!

Pictures of the Brisket I did last weekend are attached!


Just my $0.02

 

[53' Stude]

I smoke many of the ones we get with our 1/2 a beef. I rub it down with the mixture below
1/4 cup sugar
1/4 cup salt
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper

Smoke it at 200F to 225F until the internal temp reaches 165, spraying with apple juice every hour. Double wrap in butcher paper and continue cooking until the meat reaches 195. Let it rest for 45 minutes to 1 hour. Slice and enjoy!

FWIW this is the same recipe as my brisket and it turns out awesome!

Pictures of the Brisket I did last weekend are attached!


Just my $0.02

Looks delicious, I’ll be right over

 

[tnt_motorsports]

Looks delicious, I’ll be right over

lol that’s what we did with our good friends last weekend. We made the meat and cheesy potatoes, they provided the sides, beverages and dessert. It was a fantastic evening!

Just my $0.02

 

[y_p_w]

I ended up taking a little over a pound of it, cubing it the best I could, and tossed it in the Instant Pot with a bit of salt and bay leaves. Then I grilled them to sort of dry them out because I mixed it into a Japanese style curry with Yukon gold potatoes, carrots, peas, portobello mushrooms (it's what I had), and a red bell pepper. Worked out better than I though it would.

 

[Duffyjr]

I ended up taking a little over a pound of it, cubing it the best I could...

A trick I learned from my dad the butcher is to partially freeze meat when you want to cut it up into small chunks or slices. Really cold meat is easier to handle. I do this with chicken breast so I can get ever slices for grilling.

 

[DriveHard]

I smoke them for a few hours, then finish in the instapot for wonderful shredded beef BBQ samiches.

 

[y_p_w]

A trick I learned from my dad the butcher is to partially freeze meat when you want to cut it up into small chunks or slices. Really cold meat is easier to handle. I do this with chicken breast so I can get ever slices for grilling.

Been there, done that. The hardest is pork belly since the fat tends to slide around at room or even refrigerated temperature and the fat/protein becomes uneven. Also when trying to thin-slice meat with a kitchen knife. But then it needs to be thawed out in order to marinate.

 

[UG_Passat]

Crock pot for a stew.

 

[bridgman]

Way too late to be useful but I treat them like pork steaks - give them a good sear then 1-2 hours in sauce or liquid. I have never had any luck cooking them like regular steaks, but I'm going to try again with a long marinade then a fast cook. It's for science - I expect to have to put them back on indirect for an hour or more to get them tender.

EDIT - I guess it makes sense that they behave like pork steaks... they're pretty much the same cut just from a different animal.