These easy chuck steak recipes turn an affordable cut of beef into tender, flavorful dinners. Whether you’re craving a quick pan-seared steak, hearty chili, a marinated skillet steak, or slow-simmered Hungarian goulash, you’ll find a simple recipe here to make the most of this budget-friendly cut.
Quick Look: Chuck Steak Recipes
- What it is: Four budget-friendly recipes using chuck steak or chuck roast, both cut from the shoulder.
- Recipes included: Pan-seared chuck steak, chuck steak chili, marinated chuck steak, and Hungarian chuck roast goulash.
- Best method: Cook most chuck steak low and slow. For pan-searing, use the well-marbled Whole Foods cut specified in the recipe.
- Why make it: Chuck is low-priced, richly flavored, and tender when cooked with the right method.
- Serve with: Mashed potatoes, roasted vegetables, rice, noodles, or crusty bread.
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What Is Chuck Steak?
Chuck steak comes from the shoulder area of beef cattle, but cuts sold as “chuck steak” can vary considerably.
For my pan-seared recipe, I buy a well-marbled chuck steak-or chuck eye, when available-from my local Whole Foods Market. The cuts I’ve purchased there consistently cook up tender.
Chuck eye comes from the section next to the ribeye, making it more tender than most of the chuck. It can be difficult to find, so when I see a good one, I buy a few and freeze the extras.
This recommendation comes from my firsthand experience cooking and comparing these cuts. Most other chuck steaks are better cooked low and slow to break down the connective tissue and tenderize the meat.
Here are a few of our favorite chuck steak recipes.
Pan-Seared Chuck Steak
This easy pan-seared chuck steak develops a deeply browned crust with tender, buttery beef-all from an affordable cut.
Having worked at Whole Foods Market, I still buy my chuck steak there. My local store consistently carries thick, well-marbled cuts that are ideal for pan-searing, and I appreciate the company’s meat-sourcing standards.
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Turn an affordable chuck steak into a tender, flavorful dinner with a hot cast-iron sear, melted butter, and simple sides. This quick skillet method is ideal for an easy weeknight meal.
Chuck Steak Chili
Warm, hearty chuck steak chili combines beef, tomatoes, and classic spices, with stovetop and Instant Pot directions.
This chili uses standard chuck steak that I grind with my KitchenAid meat grinder attachment.
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This hearty chuck steak chili is loaded with beef, tomatoes, and warming spices. Make it on the stovetop or in the Instant Pot for a cozy dinner, game-day meal, or make-ahead lunch.
Marinated Chuck Steak
This marinated chuck steak uses a sweet-and-savory marinade to tenderize the beef and create a rich, golden skillet crust.
The marinade combines soy sauce, Worcestershire, lemon juice, garlic, Dijon mustard, and brown sugar, and works best after at least 4 hours in the fridge (overnight is even better). A quick sear in a hot cast-iron skillet for about 4 minutes per side gives the steak a deep, caramelized crust.
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A sweet and savory marinade tenderizes chuck steak and helps it develop a rich golden crust in a hot skillet. It’s an easy, budget-friendly dinner for busy weeknights or a relaxed Sunday meal.
Hungarian Chuck Roast Goulash
This Hungarian beef goulash simmers chunks of chuck roast with sweet Hungarian paprika, onions, garlic, and potatoes in a deeply savory broth. It’s a cozy one-pot dinner.
Chuck roast is a thicker cut from the same shoulder section as chuck steak, making it ideal for low-and-slow cooking. Brown the beef first, then simmer gently for about an hour before adding the potatoes. After about 2½ hours total, the meat is fork-tender. A touch of hot Hungarian paprika added at the end gives the dish a little kick.
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A home-style Hungarian beef goulash made with chuck roast, sweet paprika, onions, garlic, and potatoes. Naturally dairy-free.
Chuck Steak Recipes FAQs
Yes. Chuck steak has rich beef flavor and is usually less expensive than premium steaks. Its texture can be firmer, so choosing the right cooking method matters.
It isn’t essential when you’ll braise or simmer the beef. For quick pan-searing, however, a marinade can add flavor and help tenderize the meat.
You can pan-sear it, but don’t treat it exactly like a ribeye or tenderloin. Sear it without overcooking it, let it rest, and slice it thinly across the grain.
Yes. Chuck steak is an excellent choice for chili because it has more flavor and texture than ground beef. Slow cooking gives the connective tissue time to soften.
Yes. Cool the cooked beef completely, place it in an airtight container, and freeze it for up to three months. Chili and goulash freeze particularly well.
