How To Cook Thin Beef Chuck Steak

3. Sear it Right

A cast-iron skillet or grill pan should be heated to a smoking hot temperature on high heat. Carefully lay your seasoned thin chuck steak onto the pan. As the steak sears, it should take about two to three minutes on each side to achieve a gorgeously caramelized crust while maintaining a juicy and tender interior. Listen to that satisfying sizzle!

1. Choose the Perfect Cut

Prior to starting our delicious adventure, it’s important to choose the ideal thin chuck steak cut. Look for well-marbled meat with a rich reddish hue. The marbling ensures tenderness and adds delicious flavor when cooked.

Why Choose Thin Chuck Steak?

Slim chuck steak is a tasty and affordable meat option. It is renowned for having rich marbling, which gives the steak a delicious flavor and tenderness. You can have a juicy, flavorful, and perfectly cooked steak by cooking it in the oven.

Let us discuss the preparation process first, before moving on to the cooking. Follow these steps to ensure the best outcome:

  • Take the thin chuck steak out of the fridge and allow it to come up to room temperature, about half an hour. This allows the steak to cook more evenly.
  • To guarantee a constant cooking temperature, preheat your oven to 400°F (200°C).
  • Season the steak with your favorite seasonings. Although a basic mixture of salt, pepper, and garlic powder works great, you can experiment with different herbs and spices.
  • To guarantee a nice sear and reduce moisture, pat the steak dry with a paper towel.

It’s time to bake our thin chuck steak now that it’s prepared and ready:

  • Heat a cast-iron skillet on the stovetop over medium-high heat. When the skillet is hot, drizzle it with olive oil.
  • To create a nice crust, place the seasoned chuck steak in the heated skillet and sear it for one to two minutes on each side.
  • After moving the skillet to the oven that has been preheated, cook it for a further four to six minutes, or until it reaches the desired doneness.
  • Make sure the steak reaches the internal temperature you desire by using a meat thermometer. Aim for 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well-done.
  • After cooking, take the steak out of the oven and give it a few minutes to rest so the juices can re-distribute.
  • In order to maximize tenderness, slice the steak against the grain and serve it with your preferred sides.