Recipe

Chuck Steak Recipe

A sweet and simple chuck steak dinner with crisp edges, a sticky pan sauce, and cozy weeknight vibes. Affordable cut, big flavor.

By Matt Campbell

•

4.8

A real photograph of sliced chuck steak with browned crust on a plate, spooned with glossy sweet pan sauce, with a skillet in the background on a home kitchen counter

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Chuck steak is one of those cuts that gets unfairly judged. It is budget-friendly, beefy as heck, and when you treat it right, it eats like it cost twice as much. The trick is not trying to force it to be a ribeye. Instead, we go hot and fast for a great sear, then finish with a sweet and simple pan sauce that turns all those browned bits into something you want to drag bread through.

One important shopping note: “chuck steak” on the label can mean a few different things. If you can, grab chuck eye steaks or Denver steaks. They are usually more tender and much happier with a quick sear. If all you see is a tougher-looking cross-cut chuck slice, this recipe still works, just slice it extra thin against the grain and aim for medium-rare to medium.

This recipe is for the nights you want steak energy without steakhouse prices. The ingredient list is short, the instructions are clear, and the flavor has that pause-mid-bite "okay, wow" moment thanks to a quick honey-balsamic glaze.

A real photograph of raw chuck steak on a cutting board being patted dry with paper towels next to salt, pepper, garlic, and a small bowl of sauce ingredients

Why It Works

Bright, sticky sauce with almost no effort: Honey plus balsamic gives you sweet, tangy, and glossy in minutes.
Crisp edges, juicy slices: A proper preheat and a short rest keeps the steak tender and sliceable.
Chuck-friendly method: We slice against the grain so a hardworking cut eats way more tender.
Accessible ingredients: Everything is pantry or standard grocery store stuff.

Pairs Well With

Storage Tips

Fridge: Store steak and sauce in an airtight container for up to 3 to 4 days.

Reheat (best way): Warm slices gently in a skillet over low heat with a splash of water or broth, just until heated through. Spoon warm sauce over at the end.

Microwave tip: Use 50% power in short bursts. Chuck can get tough if it overheats.

Freeze: Freeze sliced steak with a little sauce for up to 2 months. Thaw overnight in the fridge before reheating.

Leftover idea: Chop steak, toss with the sauce, and pile into a toasted roll with melty provolone for a fast sandwich situation.

Common Questions

Is chuck steak tough?

It can be if you overcook it or slice it the wrong way. The two biggest wins here are not taking it past medium and slicing against the grain. That single step changes everything. Also, if you have options at the store, look for chuck eye steak or Denver steak. They are both from the chuck area but are usually more sear-friendly than a random cross-cut “chuck steak” slice.

Should I marinate chuck steak?

You can, but you do not have to. This recipe relies on a hard sear and a quick pan sauce. If you want to marinate, keep it simple: olive oil, soy sauce, garlic, and a splash of vinegar for 2 to 8 hours.

What internal temperature should I aim for?

For this method, pull the steak at 130 to 135°F for medium-rare or 138 to 140°F for medium, then rest 5 to 10 minutes. The temperature will climb a bit while resting. If you want well-done, this cut tends to get chewy. At that point, you are better off braising it instead of searing.

Can I cook this in a nonstick pan?

You can, but a cast iron or stainless skillet gives you better browning and better pan sauce. If nonstick is all you have, keep the heat at medium-high and do not overheat the pan.

My sauce tastes too sharp. How do I fix it?

Whisk in a little more honey or a small knob of butter. If it is too sweet, add a tiny splash more vinegar or a squeeze of lemon.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy stainless skillet (10 to 12 inch)
Tongs
Instant-read thermometer (highly recommended)
Small bowl for mixing the sauce
Cutting board and sharp knife

Chuck steak is my kind of ingredient. It is not flashy, but it shows up ready to work. I started cooking it a lot when I was focused on learning practical skills, not just collecting fancy techniques. The first time I nailed the sear and made a quick pan sauce from whatever was in the cabinet, it felt like a little home cook magic trick. Now it is one of my go-to meals when I want something cozy, bold, and slightly chaotic in the best way, like the kitchen version of throwing on your favorite hoodie and still looking put together.

Chuck Steak Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 2 to 4

Ingredients

1 1/2 to 2 pounds chuck steak (about 1 inch thick), ideally chuck eye or Denver steak if you can find it
1 1/2 teaspoons kosher salt (plus more to taste)
1 teaspoon black pepper
1 teaspoon garlic powder
OR 2 cloves fresh garlic, minced (use in the sauce, not on the steak)
1 tablespoon neutral oil (avocado, canola, or grapeseed)
1 tablespoon unsalted butter
1/2 cup beef broth (low-sodium if you are using soy sauce)
2 tablespoons balsamic vinegar
1 1/2 tablespoons honey (or brown sugar)
1 teaspoon Dijon mustard
Optional: 1 teaspoon soy sauce for extra savory depth (use low-sodium if you have it)
Optional: chopped parsley for serving

Quick note: If your chuck steak is very long-grained, plan on slicing it thin. Thick slices can feel chewier. Also, some pieces have a tough seam or a bit of silver skin. You can trim any big chewy bits before cooking, or just slice around them after.

Instructions

Dry and season. Pat the chuck steak very dry with paper towels. Season both sides with salt, pepper, and garlic powder. Let it take the chill off for 10 minutes while you heat the pan. (If you are using fresh garlic, hold it for the sauce so it does not burn.)
Mix the sweet sauce base. In a small bowl, whisk together beef broth, balsamic vinegar, honey, Dijon, and soy sauce if using. If using fresh garlic, whisk it in here. Set aside. If you use soy sauce, consider starting with a slightly lighter hand on the added salt.
Sear for crisp edges. Heat a cast iron skillet over medium-high until it is very hot. This usually takes 3 to 5 minutes, but your stove gets the final vote. Add oil, then carefully lay in the steak. Sear 4 to 5 minutes on the first side without moving it.
Flip and finish. Flip and cook 3 to 5 minutes more, depending on thickness. If your steak is thinner than 1 inch, start checking early. For best results, use a thermometer and pull at 130 to 135°F for medium-rare or 138 to 140°F for medium.
Rest the steak. Transfer steak to a plate and loosely tent with foil. Rest 5 to 10 minutes.
Make the pan sauce. Reduce heat to medium. Pour the sauce mixture into the skillet and scrape up the browned bits. Simmer 2 to 4 minutes until glossy and slightly thickened, like it can coat the back of a spoon (or reduced by about 1/3).
Finish with butter. Turn off the heat and whisk in 1 tablespoon butter until the sauce looks silky. Taste and adjust with a pinch of salt if needed.
Slice against the grain. Slice the chuck steak thinly against the grain. If you hit a tougher seam, just angle your knife and slice around it. Spoon sauce over top. Add parsley if you want to feel fancy on a Tuesday.

A real photograph of a skillet with bubbling glossy sweet balsamic pan sauce being stirred with a wooden spoon

Matt-style tip: If the sauce reduces too far, splash in a tablespoon or two of water or broth and stir. Sauce is resilient. You just have to talk to it nicely.

Nutrition information is estimated.

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