How to cook beef chuck steak

Don’t judge this one by its cover, chuck steak may be riddled with connective tissue, but when cooked over a longer period of time this tissue melts, producing an intense flavour.

The cut

A boneless cut taken from the first three ribs of the forequarter and extending up to the neck. A less tender open grained meat with minimal fat. A large working muscle with strong connective tissue means it is a cut best suited to slow cooking methods. It is one of the more economical cuts of beef. Many people may avoid buying it because of some visible fat - yet this is what makes the chuck steak so flavourful, ideal to cube for stews and curries.

How to cook

Best cooking methods – Slow cooking, Simmer

In the warmer social season, marinating the beef for several hours before cooking will not only help tenderise the steak, but provide a flavorsome base that can be used on the grill or skillet. Place the marinated steak on a hot plate and grill for 15-20 minutes or as per recipe instructions.

Alternatively, when using a skillet, it is important to ensure the beef does not stick to the pan, which may lead to piercing or prodding the steak. This will cause precious juices to escape resulting in a less moist, less tender result. When grilling or pan-frying, always allow the steak to rest for around 7 minutes after cooking to ensure the juices return to the centre of the steak for a more succulent result.

Given the tough trait of the chuck, using a slow cooker gives the most fork-tender result. Dice the steak and brown over medium-high heat before transferring to a slow cooker or casserole dish. Cover with a braising liquid suggested by the recipe and cook over several hours for a hearty, rich and flavorsome dish.