How to Cook Chuck Steak

The chuck is cut from the shoulder and neck of the cow. It is one of the flavorful yet inexpensive cuts of meat.

Meat from the chuck section is tough and fatty, with bone and gristle. It is cooked best using moist heat methods.

Steaks and roasts are the most popular ways of cooking cuts of chuck.


Varieties of chuck steak

The Top Blade cut is the most tender among chuck steaks. Chuck Eye Steak, or chuck tender steak, is quite tender, and can be grilled or broiled. However, it does need to be marinated first to tenderize it. Seven-Bone Chuck Steak, or center chuck, is well suited to braising. Arm steak, sometimes called round bone chuck, is not so tender so it is best when braised. Shoulder Steak is cut from behind the arm, and is also suitable for braising.


Buying and Storing Tips


Select chuck steaks with a clear, red color, which indicates its freshness. The interior should be darker in color. Vacuum-packed chuck steak is purplish.

Inspect the packaging for punctures or tears. Make sure the seal of the vacuum-packed steak is intact. The beef should not yield when touched. Look at the label for the “sell-by” date and make sure it has not expired.

Chuck steak should be stored in its original packaging in the coldest part of the refrigerator. It can last for 3 to 4 days. If frozen in this packaging, it will stay for up to two weeks. Make sure to store the steak properly so that it can withstand being frozen for a long period of time. If you use tough material like freezer bags, freezer foil, or heavy-duty aluminum foil, chuck steak can be stored in the freezer for up to 1 year.

When you decide to cook it, defrost it in the refrigerato first. The length of time will depend on the size. Cook the steak immediately after defrosting.


Ways of Cooking Chuck Steak





Steaks suitable for broiling include top blade, chuck eye, shoulder and seven-bone.

  • Marinate the steak on vinegar, lime juice, or other acid-based liquid.
  • Preheat the broiler, then put the steak on a broiler pan set 2 to 4 inches from the heat source. The size of the steak will determine the cooking time.
  • The steak will be medium rare at 145°F (63°C) and medium at 160°F (71°C). Using a meat thermometer will help you tell when it’s done.




Top blade, shoulder, and seven-bone steaks are best for grilling.


  • First, marinate the steak.
  • Place the steak whole, cut into pieces, or skewered directly over the heat source.
  • Grilling time may take 10 to 20 minutes, depending on the thickness of the meat.




Top blade, shoulder, and chuck eye are good for pan-broiling.


  • Marinate the steak.
  • Heat up a skillet on the stovetop.
  • Put the meat on the skillet. Cook it for 4-5 minutes, then turn it over.
  • Cook it for another 4-5 minutes.
  • Serve.




Top blade, shoulder, and chuck eye are suited for pan-frying.


  • Marinate the steak.
  • Heat a skillet on the stovetop until medium hot.
  • Place the steak on the pan. Cook each side until it reaches an internal temperature of 145°F (63°C) for medium rare or 160°F (71°C) for medium.




All chuck steaks are good for braising.


  • Heat oil in a deep skillet on the stovetop and fry the steak until it turns brown on both sides.
  • Add cooking liquid and your favorite seasonings.
  • When it boils, reduce the heat and simmer until tender. Your cooking time may take 3 1/2 – 4 hours.