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!
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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.
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