These pan seared chuck steaks are tender, juicy, ridiculously easy to prepare, and ready to serve in less than 20 minutes! The hearty steaks are generously sprinkled with my flavorful steak seasoning, seared to golden perfection, then basted with butter. You'll have a restaurant-quality steak dinner that you can make any night of the week!
Easy Pan-Seared Chuck Steak Recipe
Seared chuck steaks are a wonderful main course to serve for dinner on any occasion. Not only are they melt-in-your-mouth delicious, but these steaks are also extremely budget-friendly too!
Chuck steaks are generously seasoned with my favorite steak seasoning, then basted for extra flavor and tenderness. In just 18 minutes, you can impress your family with this steak-house quality steak dinner!
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Want to learn more about this tasty and tender cut of meat? Take a look at my article on what chuck steaks are and how you can enjoy them!
🥘 Pan Seared Chuck Steaks Ingredients
This seared chuck steak recipe is perfect for beginners because it only calls for 3 basic ingredients to complement the steaks! You may add some fresh aromatics to the melted butter for extra delicious flavor when you baste the steaks.
- Chuck Steak - You will need 2 pounds of chuck steaks. This cut of beef is also available as a chuck roast, so that you can cut into steaks yourself.
- Olive Oil - 1 tablespoon of olive oil (EVOO). Use ½ of a tablespoon to coat each steak.
- Steak Seasoning - 2 tablespoons of steak seasoning See my recipe or use your favorite brand, to taste. If you don't have many spices, you could use salt & pepper as well. 2 tablespoons is roughly equal to ¼ of a serving so you can have enough for a few steak dinners!
- Butter - 1 tablespoon of butter for basting the chuck steaks. I recommend using a high-quality butter like European or grass-fed if available.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
Do I Need To Tenderize Chuck Steaks Before Cooking?
No, it's really your personal preference on whether you tenderize the steaks before cooking. Keep in mind that chuck steaks can be tougher than other cuts of beef because they come from a highly used muscle group (chuck primal).
If you want to tenderize the steaks to ensure they turn out tender, you can use a steak marinade, brine, or a meat mallet. You may also just simply season the steaks generously and use butter to baste them. They will turn delicious as you'd get at a steak house or restaurant!
🔪 How To Cook Chuck Steaks
If you've ever seared a steak in a cast iron skillet before, these chuck steaks are just as easy! Grab a baking sheet, measuring spoons, and a cast iron skillet (or any other heavy-bottomed frying pan) to get started!
2 pounds of chuck steak will be approximately 4 servings! This will depend on the size of your steaks.
- Preheat. Heat a cast iron skillet (or other heavy-bottomed frying pan or skillet) to medium-high heat.
- Season steaks. While your skillet is heating, place your chuck steaks on a baking sheet to prep. Coat each steak with half of the olive oil. Season both sides of the steaks with any steak seasoning, then pat the seasoning into place. *Make sure to not rub the seasoning as it will accumulate instead of spread evenly.
- Cook steaks. Once your skillet is hot, place one steak in the skillet at a time and sear for 3-4 minutes on each side. When you turn over the steak, add a pat of butter and spoon the melted butter onto the chuck steak. Cook the steaks until you reach 125°F (50°C) for medium-rare.
- Rest. Remove the cooked chuck steaks and place them on a plate or tray to rest for at least 5 minutes before enjoying. *Cut against the grain when slicing to serve.
Serve these tasty chuck steaks with any of your favorite steakhouse sides like baked potatoes or creamed corn. I also like pairing the steaks with bacon-wrapped asparagus and a wedge salad too! Enjoy!
💭 Angela's Tips & Recipe Notes
- 2 tablespoons of my homemade steak seasoning are equal to roughly ¼ of a serving (or you can use your favorite store-bought brand).
- When pan-searing steaks, I recommend using a cast iron skillet. A cast iron skillet caramelizes the steaks more and results in a better flavor. A medium or large frying pan or skillet will work fine too.
- Add fresh herbs (sage, rosemary, thyme) or fresh peeled garlic cloves to the pan when you are basting the steaks with butter for extra flavor.
- If you want to cook more than one chuck steak at a time, make sure to not overcrowd your pan. You may want to use more than one skillet or pan at a time.
- For a medium-rare steak, cook until you reach a temperature of 130°F-135°F (54°C-57°C), a medium steak - 135°F-145°F (57°C-63°C), and a medium well steak - 145°F-155°F (63°C-68°C), anything above that is done or well-done.
🥡 Storing & Reheating
Place any leftover steak in an airtight container in the fridge for 3-4 days.
Wrap your cooked chuck steak in a layer of plastic wrap then place it in a freezer-safe storage bag. Label the steaks and serve within 2-3 months. Thaw steaks in the fridge overnight before cooking.
Reheating Pan Seared Chuck Steaks
Reheat leftover chuck steak on the stovetop over medium heat with a teaspoon of butter or olive oil. For more tips and tricks, take a look at my article on how to best reheat steak.
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❓ Recipe FAQs
Chuck steaks come from a lean area of the cow. So if you overcook them, they could turn out tough and chewy. I recommend cooking this type of steak until you reach 125°F (50°C) for medium-rare.
Chuck steaks are a tender, juicy, and budget-friendly cut of meat. They come from the top blade of a cow's shoulder. Chuck steaks can be chewier than other expensive cuts of steaks. However, they turn out just fine with a good marinade, brine, or meat mallet! When cooked right, chuck steaks are an amazing steak to make for dinner.
It's always a good idea to take out your steaks from the refrigerator and bring them to room temperature. This allows the steaks to cook evenly all around. Place your packaged steaks on the counter for 20 minutes before cooking.
🥩 More Delicious Steak Recipes
- Grilled T-Bone Steaks - Make these juicy t-bone steaks the next time you are firing up your grill!
- Bavette Steak - If you are in the mood for an easy and hearty steak dinner, you need to try this delicious bavette steak recipe!
- Pan-Seared Hanger Steak - Hanger steak is filled with a deliciously rich flavor that will impress your family on any day of the week!
- Smoked Tomahawk Steak - If you love smoking meat, you have to get your hands on a tomahawk ribeye steak!
- Pan-Seared Cowboy Ribeye Steak - Cowboy ribeye steak is so tender, juicy, and melt-in-your-mouth delicious!
- Wagyu Ribeye Steak - This seared Wagyu steak recipe is so easy to make, you can skip going out to a steakhouse!
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📖 Recipe Card
Pan Seared Chuck Steaks
Ingredients
- 2 lbs chuck steak
- 1 tablespoon olive oil (extra virgin, ½ tablespoon per steak)
- 2 tablespoon steak seasoning (see recipe or use your favorite brand, to taste)
- 1 tablespoon butter
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat a cast iron skillet (or other heavy-bottomed frying pan or skillet) to medium-high heat.
- While your skillet is heating, place your chuck steaks on a baking sheet to prep. Coat each steak with half of the olive oil. Season both sides of the steaks with any steak seasoning, then pat the seasoning into place. *Make sure to not rub the seasoning as it will accumulate instead of spread evenly.
- Once your skillet is hot, place one steak in the skillet at a time and sear for 3-4 minutes on each side. When you turn over the steak, add a pat of butter and spoon the melted butter onto the chuck steak. Cook the steaks until you reach 125°F (50°C) for medium-rare.
- Remove the cooked chuck steaks and place them on a plate or tray to rest for at least 5 minutes before enjoying. *Cut against the grain when slicing to serve.
Notes
- 2 tablespoons of my homemade steak seasoning are equal to roughly ¼ of a serving (or you can use your favorite store-bought brand).
- When pan-searing steaks, I recommend using a cast iron skillet. A cast iron skillet caramelizes the steaks more and results in a better flavor. A medium or large frying pan or skillet will work fine too.
- Add fresh herbs (sage, rosemary, thyme) or fresh peeled garlic cloves to the pan when you are basting the steaks with butter for extra flavor.
- If you want to cook more than one chuck steak at a time, make sure to not overcrowd your pan. You may want to use more than one skillet or pan at a time.
- A medium-rare steak is 130°F-135°F (54°C-57°C), a medium steak is 135°F-145°F (57°C-63°C), and a medium well is 145°F-155°F (63°C-68°C), anything above that is done or well-done.
- To store: Place any leftover steak in an airtight container in the fridge for 3-4 days.
- To freeze: Wrap your cooked chuck steak in a layer of plastic wrap then place it in a freezer-safe storage bag. Label the steaks and serve within 2-3 months. Thaw steaks in the fridge overnight before cooking.
- To reheat: Reheat leftover chuck steak on the stovetop over medium heat with a teaspoon of butter or olive oil. For more tips and tricks, take a look at my article on how to best reheat steak.
Carla says
I’m cooking it right now. But I’m confused about the cooking. Let me start with / I’m terrible at cooking steak.
The directions is to seat the steak for 3-4 minutes each side, and cook until desired temp. Would that be longer than 3-4 minutes each side?
Angela @ BakeItWithLove.com says
The desired temp is based on your preferred doneness. 3-4 minutes per side in most cases will yield medium-rare. If you like your steak more done, it will need a bit longer (just remember that your steak continues to cook after removed from heat and will increase approximately 5F). Hope that helps!
Rita says
Something isn’t adding up. You say in the recipe to use 2 Tbsp seasoning on two pounds of meat which is supposedly 4 servings. Then in notes you say 2 Tbsp is equal to 1/4 of serving. That’s quite a difference. Which one is it? I’m making this today and since I doubt you’ll respond quite that quickly I’m going to assume the recipe is right, the notes are wrong.
Angela @ BakeItWithLove.com says
The total yield of the seasoning is 8 tbsp, so the 2 tbsp per serving is 1/4 of the recipe. I'm not sure where the confusion is other than that note being unnecessary. Let me know what I can help to clarify. 🙂