While the chuck roast is a larger cut of chuck meat that you can use for pot roast, beef stew meat, or a simple roast beef, the chuck steak is a smaller portion of that cut.
It’s carved right from the roast and can include the rib bone or be carved around it to create a boneless steak.
Chuck steaks come from the ribs that sit in front of where a butcher would carve ribeye steaks.
As with the chuck roast, the more exercised area leads to a leaner cut of steak than the rib eye and other cuts. That just means that you’ll need to be a little more careful with how you cook it to make sure it doesn’t get chewy
The plus side is that these steaks can be much lower in cost than sirloin, ribeye, and other popular cut.
So if you know how to cook a steak and you love big, beefy flavors, the chuck steak could be right for you.
Best Way To Cook?
It’s often pan-seared and finished off for just a couple of minutes in the oven.
The key to keeping chuck steak tender is by marinating it for several hours before cooking, or by basting it while it cooks to lock in juices.
Some people also tenderize the meat with a meat tenderizer before cooking it.