Seared Chuck Steak
This cut is wonderfully flavorful, and economical too.
Use Chuck for recipes such as be stew, beef stroganoff and pot roast. It may also be marinated and grilled. We love the versatility!
Generally this cut needs to be tenderized by either prolonged cooking (think crock-pot or 2-3 hours in a Dutch or conventional oven), or by marinating. And depending on the marinade and the thickness of the cut, the marinating can take anywhere from 6-24 hours.
When you think chuck roast or chuck steak, you need to think ahead. I do have one recipe that just takes 30-60 minutes. Yea!
Remember: The fat in grass-fed beef melts at a lower temperature than conventional beef, which means the beef cooks faster.
- Defrost your steak.
- Place in Ziploc bag.
- Pour in your favorite Italian or Caesar (non-creamy) salad dressing. 1/2 cup should do it.
- Turn to coat both sides. Dry the steak really well. Salt lightly.
- You may either grill your steak or pan fry it.
- Preheat the pan. (I use a cast iron skillet).
- Melt 1 Tbsp of butter. Wait until the butter is rosy.
- Add your steak- be sure the steak is dry! You want the juices to be seared in.
- It cooks pretty fast- pay attention.