Easy Chuck Steak Recipe

This chuck steak recipe is one of those easy quick dinners that comes together without you having to do a whole lot. Sear then pop in the oven, and voila! It can be adapted for chuck roast as well, just adjust cook time and you’ll need a bigger pan. I prefer my Field Company skillets ( that’s my affiliate link. Support the farm when you purchase through the link!) for searing and braising like in this recipe.

Chuck steaks are also referred to as 7-bone steaks because it is cut from where the shoulder blade is, some steaks have a bone that kind of looks like 7s. You might also hear a 7-bone roast, it’s just cut as a roast instead of a steak.

Chuck Steak and Chuck Roast are included in some of our beef shares and specialty bundles. You’ll notice a lot of recipes with these front quarter cuts require beef broth. Beef broth is so simple to make at home with a bone stock-up. You’ll have a rich broth for recipes (or even sipping!) and you have peace of mind knowing it’s from healthy grass-fed & grass-finished, chemical-free animals.

Ingredients

1-2 lbs chuck steak or small chuck roast

2 tablespoons tallow

Salt and pepper to taste

2 cloves garlic, minced

1 onion, sliced

1 bell pepper, sliced (optional)

1 cup beef broth

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon garlic powder

Chopped fresh parsley for garnish (optional)

Method

Season the chuck steak generously with salt and pepper on both sides. Heat tallow in a large cast iron skillet over medium-high heat. Once the tallow is hot, add the chuck steak to the skillet. Sear the steak for 3-4 minutes on each side, or until nicely browned. Remove the seared chuck steak from the skillet and set it aside on a plate. In the same skillet, add minced garlic, sliced onion, and bell pepper (if using). Cook for 3-4 minutes, or until the vegetables are softened and fragrant. Pour beef broth, Worcestershire sauce, soy sauce, dried thyme, paprika, and garlic powder into the skillet. Stir well to combine and bring the mixture to a simmer. Return the chuck steak to the skillet, nestling it into the sauce and vegetables. Reduce the heat to low, cover the skillet with a lid, and let the steak simmer gently for 1-1.5 hours, or until it becomes tender. Once the chuck steak is cooked to your desired level of tenderness, remove it from the skillet and transfer it to a cutting board. Let the steak rest for a few minutes before slicing it against the grain into thin strips. Serve the sliced chuck steak with the sauce and vegetables spooned over the top. Garnish with chopped fresh parsley if desired. Enjoy your delicious stovetop-cooked chuck steak with your favorite side dishes, such as polenta, steamed vegetables, or a crisp salad. Enjoy!