Chuck Steak Recipes: 13 Mouthwatering Ways to Enjoy This Underrated Cut

Are you ready to elevate your beef game without paying prime prices? Chuck steak deserves a prime spot in your culinary routine. This budget-friendly cut packs intense beef flavor and remarkable versatility. With proper cooking techniques, this well-exercised shoulder cut moves from tough to tender, especially when using marinades and seasonings to help it develop rich, complex flavors.

Chuck steak also works with diverse cooking methods and global flavor profiles, so it’s difficult to beat its versatility. Discover several chuck steak recipes that you can add to your recipe books.

Types of Chuck Steak

Chuck steak is a catch-all term for a few different types of steak. Chuck eye steak, often called the “poor man’s ribeye,” comes from the area adjacent to the ribeye and delivers impressive marbling and tenderness when quickly grilled to medium-rare. And then there’s Denver chuck steak, which has good tenderness and pairs well with reverse-searing.

Flat iron steak is also a type of chuck steak. When cut properly to remove the center fat portion, flat iron steak has surprising tenderness. It’s a popular choice for grilling quickly, giving it a good sear while keeping the inside moist and tender. Ranch steak is another type of chuck steak that works best with quick cooking. Because it’s so thin, it’s a good cut to use for steak salads and sandwiches. 

Marinades and Seasonings

The right marinade or seasonings for chuck steak can take it from bland to delicious. Try these marinades and compound butter recipes to add flavor to and enhance the texture of chuck steak.

Lemon Garlic Chuck Steak Marinade

• ¼ cup olive oil
• 3 tablespoons fresh lemon juice
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper

Combine all ingredients in a bowl, whisking thoroughly. Place your chuck steak in a food storage bag and pour in the marinade. Refrigerate for at least 4 hours, preferably overnight. Remove the steak from the marinade and pat it dry. Then, rest at room temperature for 30 minutes before cooking.

Savory and Sweet Chuck Steak Marinade

• ⅓ cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon grated ginger
• 2 teaspoons sesame oil
• 2 scallions, thinly sliced
• 1 teaspoon red pepper flakes

Mix all ingredients until sugar dissolves completely. Pour over chuck steak in a shallow dish, turning to coat all surfaces. Cover and refrigerate for 6-8 hours or overnight. Remove steak from the marinade, pat dry, and rest at room temperature for 30 minutes before cooking.

Chuck Steak Compound Butter

• 1 stick unsalted butter, softened
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh chives, minced
• 1 teaspoon Dijon mustard
• 1 garlic clove, grated
• Sea salt and freshly cracked pepper

Blend all ingredients until thoroughly combined. Form into a log using plastic wrap and refrigerate until firm (usually, a couple of hours). Slice medallions of butter to melt over chuck steaks just after cooking for a smooth finish and extra flavor.

Classic Chuck Steak Recipes

These time-tested methods of cooking chuck steak deliver flavorful results you’ll want to come back to.

Smothered Chuck Steak

• 2 pounds chuck steak, about 1½ inches thick
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons flour
• 1½ cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• Salt and pepper to taste

Season the chuck steak generously with salt and pepper. Heat oil in a large oven-safe skillet over medium-high heat and sear steak for 3-4 minutes on each side until deeply browned. Remove the steak and set aside. Add onions and mushrooms to the skillet, cooking until softened, about 5 minutes. Add garlic and cook for 30 seconds. Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in beef broth and Worcestershire sauce while scraping up browned bits in the pan. Return the steak to the skillet, add thyme, and bring to a simmer. Cover and transfer to a 325°F oven for 1½ to 2 hours and cook until fork-tender.

Easy Chuck Roast in Foil

• 2-3 pound chuck steak or chuck eye roast
• 2 tablespoons olive oil
• 1 tablespoon Montreal steak seasoning
• 4 cloves garlic, sliced
• 1 red onion, cut into wedges
• 2 carrots, cut into chunks
• 2 tablespoons balsamic vinegar
• 2 tablespoons butter

Preheat grill to medium-high or oven to 375°F. Rub the steak with olive oil and season liberally with Montreal seasoning. Create a double layer of heavy-duty aluminum foil large enough to wrap the meat and veggies completely. Place the chuck steak in the center and top with garlic, vegetables, vinegar, and butter. Seal the foil, creating a packet with room for steam. Grill for 90 minutes or bake for 2 hours until the meat and vegetables are tender. Open carefully, and let rest 10 minutes before slicing the chuck steak against the grain.

Deviled Swiss Chuck Steak

• 1½ pounds chuck steak, 1-inch thick
• ¼ cup Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 4 slices Swiss cheese
• 3 tablespoons butter
• 2 tablespoons breadcrumbs

Mix mustard, Worcestershire, brown sugar, and paprika. Pat the steak dry. Broil it for 5 minutes per side, then spread mustard mixture evenly on top. Layer with Swiss cheese, dot with butter, and sprinkle with breadcrumbs. Broil 2-3 minutes until bubbly and browned. Rest 5 minutes before serving.

Beef and Walnut Stew

• 2 pounds chuck steak, cubed
• ¼ cup flour, seasoned with salt and pepper
• 3 tablespoons olive oil
• 1 onion, diced
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 2 cups beef stock
• 1 tablespoon tomato paste
• 1 bay leaf
• ½ cup toasted walnuts, chopped
• 2 tablespoons fresh parsley

Toss the chuck steak in seasoned flour. Heat oil in a Dutch oven and brown beef in batches. Add onion and carrots, cooking until softened. Add garlic, and cook for 30 seconds. Deglaze with wine, scraping up browned bits. Stir in stock, tomato paste, and bay leaf. Simmer covered for 1½ hours until beef and veggies are tender. Fold in walnuts during the last 15 minutes of cooking. Garnish with parsley before serving.

Quick and Easy Recipes

Save these chuck steak recipes for busy weeknights. 

Pan-Fried Steak with Marsala Sauce

• 1 pound chuck steak, tenderized and thinly sliced
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 1 shallot, minced
• ½ cup Marsala wine
• ½ cup beef broth
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves

Season the steak with salt and pepper. Heat oil in a skillet over high heat and sear the steak for 2 minutes per side. Remove and keep warm. Add mushrooms and shallots to the pan, cooking until golden. Deglaze with Marsala wine. Add broth and simmer 3 minutes until reduced. Whisk in butter and thyme. Pour sauce over steak and serve immediately.

Instant Pot Garlic Butter Steak Bites

• 1½ pounds chuck steak, cut into 1-inch cubes
• 1 tablespoon olive oil
• 4 tablespoons butter, divided
• 6 garlic cloves, minced
• ½ cup beef broth
• 1 tablespoon soy sauce
• 1 teaspoon Italian seasoning
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Season beef cubes with salt and pepper. Set Instant Pot to the sauté setting and add oil. Brown beef in batches, 1 minute per side. Remove beef. Add 2 tablespoons of butter and garlic and sauté 30 seconds. Add broth, soy sauce, and Italian seasoning. Return the beef to the pot. Pressure cook 15 minutes, then use quick release. Stir in remaining butter and cornstarch slurry. Sauté until the sauce thickens.

Special Occasion Recipes

Impress your guests with these elevated chuck steak recipes.

Grilled Blood Orange Chuck Steak

• 2 pounds chuck steak, 1½ inches thick
• ¼ cup olive oil
• Juice and zest of 2 blood oranges
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon honey

Combine all ingredients except the steak in a bowl. Place the steak in a zip-top bag with the marinade for 8-24 hours. Remove the steak 1 hour before cooking. Preheat grill to high heat. Sear steak 2 minutes per side, then move to indirect heat and cook to medium-rare (135°F). Rest 10 minutes before slicing against the grain.

Fancy Beef Stroganoff

• 1½ pounds chuck steak, sliced ¼-inch thick against the grain
• 2 tablespoons clarified butter
• 8 ounces wild mushrooms, sliced
• 1 shallot, minced
• ¼ cup brandy
• 1 cup beef stock
• ¾ cup crème fraîche
• 1 tablespoon Dijon mustard
• Fresh egg noodles
• Chives and truffle oil for garnish

Season the beef with salt and pepper. Sear in hot butter in batches until browned but rare inside. Set aside. Sauté mushrooms and shallots until golden. Deglaze with brandy, add stock, and reduce by half. Whisk in crème fraîche and mustard. Return the beef to the pan just to warm through. Serve over fresh egg noodles, garnished with snipped chives and a drizzle of truffle oil.

Steak Salads and Lighter Options

Chuck steak dishes don’t always have to be hearty. Here are some lighter options to try.

Chuck Steak with Fresh Greens

Marinate thinly sliced chuck steak in olive oil, lemon juice, and herbs for 4 hours. Quickly sear in a hot skillet for 2 minutes per side, then rest and slice thinly against the grain. Place on a bed of arugula, radicchio, and spinach. Then, add shaved parmesan, toasted pine nuts, and your favorite vinaigrette for a satisfying and fresh meal.

Steak Salad Ideas

There are lots of other ways to make chuck steak salads, too. For example, try an Asian-inspired version with seared chuck steak over cabbage, carrots, and bell peppers, and dressed with a ginger-soy vinaigrette. Or make a Southwest salad with black beans, corn, avocado, romaine lettuce, and a lime-cilantro dressing.

Conclusion: Chuck Steak Recipe Ideas

Chuck steak will reward you with deep, beefy flavor at a fraction of the cost of premium cuts. For best results, either cook it low and slow to break down tough connective tissue, or slice it thinly against the grain when you need to cook it fast. Always allow chuck steak to rest before serving, and don’t shy away from bold seasonings, marinades, and sauces — this cut can handle them! 

Visit Steak University for more steak cooking guides and recipes.