Chuck steak typically gets a bad rep. It’s a cheap cut of meat, thought to be tough, and hard to work with. Honestly, a lot of people just throw it in for stew and I used to not blame them. BUT with this recipe, I promise, it will change your mind. Try it, I dare you!
Ingredients:
- 2-3lb chuck steak
- a few teaspoons of coarse salt, if you only have table salt, just be aware that it dissolves as you sprinkle on the meat, so don’t go overboard
- 1 Tbsp oil (avocado or olive)
- 2 Tbsp butter
Directions:
- Remove steak from refrigerator and pound with a meat mallet (or empty bottle of wine like me…) until steak is an even 1 inch
- Place a cooling rack inside of a cookie sheet, season steak generously with coarse salt on all sides. (You can’t really do too much here, trust your gut, it’s a lot of meat, it can take the salt!)
- Let come to room temperature on the counter, about 30-40 minutes
- Preheat oven to 225*
- When meat is room temperature, pat down all sides with a paper towel, this will soak up the extra moisture and ensure for an even sear
- Place in oven on middle rack until inner temperature reaches 115*, about an hour and 15 minutes for me but I start checking at an hour
- 115* means your steak will be rare, cook to 120-125* for medium
- Remove steak from the oven and place on the counter, can be left on the counter for up to 2 hours leaving you time to prep other parts of the meal! Also, I know it looks gross at this point, stick with me
- When ready to eat, heat a cast iron skillet on medium heat until it is smoking
- Rub oil on all sides of the chuck steak
- Add butter to skillet and sear each side for a 1.5 minutes, basting as you please
- Remove from pan, and slice as thinly as possible, removing any fat you come across
- Serve up on a large platter, sprinkle with coarse salt, and drizzle with oil
Then, enjoy!! It is SO easy and a definite crowd pleaser. Give it a try!
Stephani's Kitchen 