Beef chuck shoulder steak can be one of the most flavorful yet challenging cuts of beef to cook properly. This affordable cut comes from the shoulder area of the cow and contains a good amount of connective tissue. When cooked correctly, chuck shoulder steak turns out incredibly tender and delicious.
In this article, I’ll provide a complete guide on how to transform humble chuck shoulder steak into a melt-in-your-mouth meal using simple techniques. We’ll cover everything from selecting the best steak, prep tips, recommended cooking methods, determining doneness, slicing, and serving ideas. With the right preparation, this economical cut can become the star of any meal!
Selecting Beef Chuck Shoulder Steak
The first step is choosing high quality chuck shoulder steak at the store. Here are my top tips for picking the best steaks:
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Color – Select steaks with bright cherry-red lean meat. Avoid any with brown or dull colored spots.
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Marbling – Look for thin white streaks of fat marbled through the meat, Some marbling adds flavor and moisture
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Label – Check for a USDA Choice grade label if possible for well-marbled, juicy steaks.
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Firmness – Gently press on the steaks They should bounce back and not stay indented
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Thickness – Target chuck shoulder steaks 1 to 1.5 inches thick for even cooking.
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Butcher Shop – Ask your local butcher for the freshest, highest quality chuck shoulder cuts.
Preparing Chuck Shoulder Steak
Proper preparation helps ensure chuck shoulder steak cooks up tender and flavorful:
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Trim – Trim off any large pieces of fat on the exterior of the steaks. Leave a thin layer for moisture.
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Marinate – Soak steaks 1-12 hours in an acidic marinade like wine, citrus juice or vinegar to help tenderize.
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Salt – If not marinating, salt the steaks liberally on both sides. Let sit 20-30 minutes before cooking.
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Come to Room Temp – Remove steaks from fridge 30 minutes before cooking so they cook more evenly.
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Blot Dry – Right before cooking, blot steaks thoroughly with paper towels to remove excess moisture.
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Season – Just before cooking, season steaks with black pepper, garlic powder, paprika, oregano and other spices.
Best Cooking Methods for Chuck Shoulder Steak
The key to cooking chuck shoulder steak is quick cooking over high heat. This helps render fat and develop a flavorful sear while keeping the interior moist and tender. Here are my top cooking methods:
Pan Sear
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Heat oil in heavy skillet over high heat until very hot.
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Place steak in skillet. Cook 2-4 minutes per side until well browned.
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Reduce heat to medium-low and flip steak. Cook to desired doneness, about 3-5 minutes more for medium-rare.
Grill
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Preheat grill to high heat. Oil grates.
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Grill steaks over direct heat for 2-4 minutes per side to sear.
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Move steaks to indirect heat, close lid, grill until done, about 5 more minutes for medium-rare.
Broil
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Place steak on broiler pan under hot broiler, about 6 inches from heat.
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Broil 2-4 minutes per side to brown.
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Flip steak and broil 3-5 minutes more for medium-rare interior.
Cast Iron Skillet
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Get a cast iron skillet very hot on the stovetop over high heat.
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Place steak in hot skillet and cook 2-4 minutes per side to develop a nice crust.
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Reduce heat to medium, flip steak, and cook covered for 3-5 minutes until medium-rare.
Determining Doneness of Chuck Shoulder Steak
Since this cut can be chewy if under or overcooked, use an instant read thermometer to check for doneness:
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Rare: 125°F
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Medium Rare: 135°F
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Medium: 145°F
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Medium Well: 155°F
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Well Done: 165°F
The USDA recommends cooking beef steaks to at least 145°F for food safety. Allow steak to rest 5 minutes before slicing to allow juices to redistribute.
Slicing and Serving Chuck Shoulder Steak
After cooking:
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Let steak rest 5-10 minutes before slicing to retain juices.
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Cut across the grain into thin slices for tenderness.
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Season with salt, pepper and herbs.
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Top with compound butter, chimichurri sauce or sautéed mushrooms.
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Pair with roasted potatoes, rice, or grilled veggies.
Some of my favorite ways to serve chuck shoulder steak include:
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Fajitas – Slice steak thinly and serve with peppers and onions on warm tortillas.
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Steak Salad – Top mixed greens with sliced steak, blue cheese, avocado, tomatoes.
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Cheesesteaks – Pile thin slices of steak with grilled onions/peppers and melted cheese on hoagie rolls.
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Stir Fry – Quickly stir fry thin slices of steak with veggies and teriyaki or oyster sauce.
Helpful Tips and FAQs
Can I marinate chuck shoulder steak? Absolutely! Marinating 1 hour up to overnight can tenderize and add lots of flavor.
Should I trim the fat? Leave a thin outer layer of fat for moisture but trim off any large chunks.
Can I cook chuck shoulder steak past medium-rare? Yes but be careful not to overcook or it may become tough and dry.
Can I cook chuck steak from frozen? Thaw in the refrigerator 1-2 days before cooking for best results.
Can I use a meat mallet to tenderize? Yes, gently pounding the steaks can help break down tough fibers.
What temperature should I cook chuck steak to? Cook to at least 145°F for food safety. For medium-rare, target 135°F.
Can I freeze cooked chuck steak? Yes, wrap cooled steak tightly in plastic wrap or foil and freeze up to 3 months.
Favorite Chuck Steak Condiments
With the right cook, chuck steak doesn’t need a sauce to go with it. Still, that doesn’t mean you can’t use one if you want to. A good sauce can kick up the flavor to the next level, giving you even more tastes to enjoy.
Try some of our favorite steak condiment recipes to make yourself, each of which can serve as an excellent topping for your pan-seared or grilled chuck steak:
Selecting the Best Chuck Steak
The best place to look for chuck steak is at a local butcher’s shop. A butcher can cut a chuck roast right in front of you when you order steaks, so you can size up the quality of the steak and roast when buying it.
No worries if you don’t have a butcher available, though. Here’s what to look for when browsing the shelves at your grocery store’s meat department:
- Fresh, red flesh: The freshest beef is red rather than a dull pink, brown, or gray. In addition to color, use the bounce-back test. Gently press two fingertips into the meat. It should bounce back quickly. If the shape of your fingers stays indented, the meat may not be fresh.
- Fat content: Chuck steak doesn’t have a lot of marbling, or strips of fat, running through it, but it should have some. More importantly, look for cuts that don’t have large chunks of fat on the outside, which you’ll need to trim before cooking.
- Labels: Look at the packaging and use-by dates on the label to get an idea of how fresh they are. Also, consider buying USDA Choice or USDA Prime meat, if available, as they meet the USDA’s strict standards for beef quality.
Before making chuck steak, consider two preparation options. First, you can use a marinade to help tenderize the steak. This is a good idea if you have a couple of hours to spare before cooking your steak, or you can leave it in the refrigerator marinating overnight.
Here are a few marinades that work well with chuck steak:
Alternatively, you can opt for not using a marinade. With this method, you’ll remove the steak from the refrigerator, pat it dry, salt it on both sides, and allow it to sit at room temperature for 30 minutes before cooking. Then, you can season it with your choice of herbs and spices. We recommend sprinkling black pepper and rosemary on both sides.
While waiting for your steak to be ready to cook, begin preparing your grill, pan, or cast-iron skillet, depending on the cooking method you want to use.
The cooking methods below are commonly used to cook chuck steak. They provide quick, high heat to sear the outside without drying out the rest of the steak.
Before using any of these three cooking methods, remember to pat marinated steak dry. If you didn’t marinate your steak, salt the steak on both sides. Then, leave the steak at room temperature for 30 minutes before cooking.
Pan-searing is a go-to method for many steak enthusiasts. With this method, you’ll sear each side of the steak in a hot pan with oil or butter, then turn down the heat to allow the steak to continue cooking to your desired doneness.
- Preheat a large pan to high heat with 1 tbsp of oil or butter.
- Transfer the steaks to the pan and sear on each side for 2-3 minutes, turning with tongs.
- Turn the heat to low, continuing to cook to your preferred doneness (about 4-5 additional minutes for medium rare).
- Rest at room temperature for 5-10 minutes.
Cooking chuck steak on the grill offers a similar high-heat, quick-cook method as pan-searing while delivering smoky grill flavors. You can use either a charcoal or gas grill, but be sure to have one part of the grill prepared with high heat and another area ready to go with low heat. Alternatively, you can reduce the heat after searing.
- Oil the grill grates to prevent the steak from sticking before preheating it.
- Move the steaks to the high-heat area of the grill, sear for 2-3 minutes on each side, using tongs to flip them over once.
- Transfer the steaks to the low-heat area of your grill or lower the heat, continuing to cook for another 4-5 minutes for medium rare.
- Rest at room temperature for 5-10 minutes.
For more doneness, leave the steaks on the grill for an additional 2-5 minutes.