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Chuck Steak Delivery or Pickup
The Instacart guide to chuck steak
About chuck steak
Chuck steak is the cut of beef from a large section of the shoulder of the cow. Because this part of the cow gets a lot of exercise, it tends to have a lot of muscle, which can make the meat tough. Chuck steak has a lot of marbling and collagenous connective tissue, making it not only one of the best-tasting cuts but also less expensive than many of the more tender cuts. Chuck steak covers a large part of the shoulder and can be broken down into different cuts that include:
- Top blade: The shoulder top blade is also known as flat iron steak. It is a good grilling steak, with lots of marbling for flavor.
- Shoulder center:Â The shoulder center, also called a ranch steak, has less fat than other chuck steaks. Because it's leaner, it doesn't have as much flavor.
- Chuck-eye: The chuck-eye comes from the area right near the rib-eye. It's an excellent choice for grilling and only needs a little salt and pepper to enhance its flavor.
- Shoulder petite tender: Also called mock tender steak, this cut is next to the top blade. It has a good amount of flavor but often needs a marinade for grilling.
- Chuck 7-bone: This is the typical chuck steak. It contains parts of the shoulder bone, is about an inch thick, and has a rectangular shape.Â
The nutritional value of the chuck steak depends on the cut since it correlates directly with the meat's fat content. A typical 3-ounce serving of chuck eye steak has 235 calories and 17 grams of fat, while the same size shoulder petite tender has 135 calories and just 5 grams of fat.Â
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Chuck steak cooking tips
The type of chuck steak you choose depends on how you plan to cook it. The trick to cooking the tougher cuts is slow braising. This breaks down the collagen and makes the tough muscle tender and shreddable while adding even more flavor. The more tender cuts are great for the grill and need just a little seasoning and a short cooking time.Â
The typical chuck 7-bone is best when cooked using moist heat such as braising or stewing. You can also marinate it to make it more tender for higher heat cooking, such as grilling, but in most cases, it is better to use a low and slow method such as:
- Braising:Â Braising means cooking in a small amount of liquid. The first step is browning the steak over medium-high heat in a small amount of oil or butter. Then use liquid such as broth or wine to deglaze the pan to get the brown bits, which have tons of flavor. Add aromatics, seasoning, and liquid before returning the meat to the pot and pouring in a small amount of liquid, making sure not to submerge the meat completely.Â
- Broiling: Broiling chuck steak browns the outside quickly and leaves the inside tender and pink. Start by seasoning it thoroughly with salt and pepper. Place an oven rack about four inches from the top of the oven, and preheat the broiler to high. Broil for six to seven minutes, flip, and broil for another six to seven minutes. Use a thermometer to check the steak's internal temperature, ensuring it reaches 135 degrees for medium-rare. Remove it from the heat and set it on a cutting board. Let the steak rest before cutting, so the juices don't run out.
- Pan searing:Â Pan searing is the quickest and easiest cooking method for chuck steak. Make sure to season it with salt and pepper, and allow it to rest uncovered in the fridge for up to eight hours so the salt can break down some of the tissue. Once seasoned, heat olive oil in a cast-iron skillet over medium-high heat, and sear chuck steak for three minutes on each side. Place the skillet in a 450-degree oven for five minutes to complete the cooking process.Â
Chuck Steak Near Me
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FAQs about chuck steak
While chuck steak and chuck roast come from the same part of the cow, they are two different cuts. Chuck roast is tough and includes the blade bone. It's cut in a cylindrical shape with the grain running in the same direction as the long side of the meat. Chuck steak comes from the roast, but it's cut into 1-inch slices.
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