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You’ve probably seen a chuck steak at the meat counter and wondered how to prepare this inexpensive cut. Since the chuck steak comes from near the neck of the cattle, the cut can become tough if cooked improperly. Chuck steak is best when you cook it long and slow, like braising it in the oven, or quickly, like broiling or pan-frying it. Preheat the oven and season the steak. Place 2 tablespoons of vegetable or canola oil in a large pot or Dutch oven. Heat the oil over medium heat and sprinkle the chuck steak with salt and pepper.
You could use a big skillet if your chuck steaks are thin. Once the oil is hot and shimmering, add the seasoned steak to the Dutch oven. The steak will sizzle as soon as you add it to the pot. Let the steak cook on medium heat until it browns. Use tongs to turn the steak so that it browns on all sides. Use cast iron pans or pots as they tend to retain heat and cook more evenly. Wear oven mitts when searing the steak since the hot oil may sputter.
4 of a cup of liquid. This will keep the chuck steak moist as it cooks and will make it even more tender. You can add these to water to dilute them. To add even more flavor to your braised chuck steak, stir in dried herbs of your choice.