Chuck Roast Vs. Chuck Steak – Differences and Easy Recipes
Chuck refers to inexpensive meat that’s taken from the muscles between the shoulder blade and the neck of beef cattle. Steak and roast happen to be the most common chuck cuts.
So, what’s the difference between the roast and the steak?
In this article, I will tell you about the difference and show you various methods of preparing the two.
The difference between chuck roast and chuck steak
For the roast, meat is obtained from the shoulder blade. The meat is normally cut in rectangular or cylindrical shapes, along the direction of the muscle fibers. The steak is essentially the same meat, only that it entails cutting of slices.
These slices usually have a thickness of 1-3 inches. You can use a chef’s knife to give the slices uniform edges. Looking to save some cash? Instead of buying steaks, which might be expensive, why don’t you buy a chuck roast and slice it into steaks?
Both steaks and roasts are quite tough, so I recommend cooking them slowly. You can stew or braise them. The roast will cook perfectly if you cook it in liquid.
Cooking a chuck steak? I suggest you cook it as a skillet roast. Brown its sides for 10 minutes, add some spices, and cover the skillet with a tight lid. Let it cook in an oven for a few hours on low heat. Once it’s cooked, you can incorporate some vegetables and let them simmer till they are tender.
Chuck Steak Easy Recipes:
There are three major methods of cooking chuck steak. These are:
Remember, chuck steaks and roasts usually become hard if cooked incorrectly. So, I will take you through my recipes and help you cook them properly. Feel free to choose the method that works for you.
Here are the ingredients you will need for each cooking method:
Here are the preparation procedures for each method:
Heat the oven first. A heat level of 325 °F would be enough.
i. Put the 2 tablespoons of canola or vegetable oil in a skillet.
ii. Place the oven over the oven and let the oil heat up for a minute or two before adding the chuck steak. Before you add the steak, season it with some pepper and salt.
iii. The chuck steak will start sizzling as soon as you place it in the skillet. Let it cook over medium heat till it browns. Use tongs or a spoon to turn the steak so it can brown on all sides.
iv.As soon as the steak is seared, remove it from the pot and place it on a plate. Discard all the fat in the skillet.
Pro tip: put on some gloves before searing the steak, as the hot oil might sputter.
v. Pour the ¾ cup of water into the skillet. This will help keep the steak moist while cooking and in the end, it will be tender. Apart from water, you could use these liquids:
vi. Add a tablespoon of liquid seasoning such as Dijon mustard, or barbecue or soy sauce. You can add some water to the seasoning to dilute it before adding it into the skillet.
vii. For an even better flavor, add some dried and fresh herbs (a tablespoon each) into the skillet. Some herbs to try are:
viii. Now, put the steak back in the skillet and cover it with a tight lid. For a 2.5-pound steak, you will need about an hour and a half to bake it to perfection. When the steak is done braising, it should be totally tender and ready to serve.
Wondering how to check the steak’s tenderness? Just insert a fork into it. If the fork goes in smoothly an effortlessly, then you’ve done a good job.
Let’s look at the second method of cooking chuck steak.
i. Turn on your broiler. If it’s in oven’s top part, you’ll need to move the oven rack approximately 5 inches away from the broiling element. But, if the broiler is located in a sliding tray beneath the oven, there’s no need to make any adjustments.
ii. Next, season both sides of the chuck steak with some pepper and salt. Feel free to add a seasoning of your preference to the steak to add flavor.
iii. Place the steak on a baking sheet or pan and put it underneath the broiler. Let it broil for around 7 to 10 minutes, depending on its thickness.
iv. Remove the steak and use a pair of tongs to turn it so the other side can broil. Put the steak back underneath the broiler and allow it to cook for an additional 6 to 9 minutes, depending on how thick it is.
Pro tip: check the steak’s heat level. If you’re looking to make a medium-rare sort, take the steak out at 145 °F. But, if you want a medium one, allow it to reach 160 °F. After removal, let the steak cool down for a few moments before serving.
Pro tip-2: put an aluminum foil over the cooked steak while it cools down. This strategy will help distribute the steak’s juice evenly.
Preheat the oven to around 400 °F. Season the steak. If you’re looking to keep it super simple, you could just use pepper and salt. Season both sides of the steak so they both have flavor. This also helps the steak brown. Some other seasonings you can use are:
i. Heat the pan. For this method, you will need a heavy-bottomed pan, like cast iron. Pour some coconut oil into the pan before heating it. Let the pan heat up properly so the steak can sizzle and brown as soon as you place it into the pan.
ii. Note: coconut, vegetable, and grapeseed oils have high-smoke points, and therefore they don’t burn as the skillet heats up. Other oils like olive and butter have low-smoke points, and they’ll burn.
iii. Put the steak into the hot oil and allow it to cook for around 3 minutes. Then, turn it carefully and let the other side cook for the same duration. It should have a golden-brown color on both sides to show that it’s cooking properly. However, the deep parts will still be raw, and that’s why you need to finish cooking it in the oven.
Looking to save time? Turn the steak frequently from side to side so it can brown more quickly.
iv. Position the pan with the steak in the oven and let the steak cook for around 8 minutes or till you achieve your desired doneness level. The steak’s temperature should be around 145 °F for medium-rare and 175 °F for well-done.
v. Remove the steak and place it on a plate. Let it sit there for a several minutes before serving.
Tips on Choosing, Storing, and Serving Chuck Steak
Looking to feed many people? Go for many small steaks of a similar size. Alternatively, you can purchase a large steak and cut it into small portions.
Look for chuck steak that’s without too much fat. Also, try selecting one with a uniform thickness.
I recommend you buy fresh steak. In case you’re not going to cook it immediately, refrigerate it, but for a maximum of 3 days. Here’s how to store it properly:
Remove it from the plastic wrapping and put it in a non-plastic bowl. Cover the bowl loosely to allow some airflow.
Place the bowl in your refrigerator’s meat section or on the bottom compartment so that the steak’s juice doesn’t ooze and drip onto other foods. Remember, it’s important to not store raw meat with cooked one.
For a classic dish, serve it with mashed or roasted potatoes. It’s okay to add some salad. And, if you’re looking for some adventure, then serve it with some roasted veggies, coleslaw or some sautéed mushrooms.
Feel free to incorporate your favorite sauce. I normally add hollandaise or a little butter (flavored). I usually serve my chuck steak with fried veggies and rice and it’s extremely tasty. You should try it!
Chuck Roast Easy Recipes
Chuck roast refers to a thick piece of meat cut from a cow’s shoulder muscles. The best thing about it is that it’s very delicious yet so inexpensive. For tender cooked chuck roast, you should cook it slowly to allow it enough time to become soft and have the juice spread evenly.
In the next few moments, you will learn 2 stages of cooking chuck roast. Prepping normally takes around 30 minutes while cook time is around 4 hours. So, that’s a total of 4 and a half hours.
Stage I: Browning
i. Pour the cooking oil into a deep roasting pan and heat it over medium heat.।
Pro tip: a stainless steel, non-stick roasting pan with a thickness of at least 3 inches works best.
iii.Place the roast in the pan and let it sear until the bottom side browns. Flip it and let the other side brown too. This strategy helps lock in the moisture and add some flavor to the roast.
iv. As soon as both sides have browned, take the roast out and place it on a plate.
v. Put the veggies in the pan, add the carrots and onions and let them cook till the onions turn translucent. Throw in the garlic a let the whole blend cook for several more minutes.
Stage II: Cooking
i.Turn the heat off and put the roast back into the pan. Let it rest on the veggies. Feel free to toss in other ingredients like herbs and potatoes.
ii. Pour in the wine. You may use other liquids like broth, vinegar or even juice.
iii. Cover the roasting pan with a lid and turn the heat back on. You can use a foil tent if you don’t want to use a lid. The covering makes it possible for the chuck roast to stay moist.
iv. Let the roast cook for 4 hours or till it becomes tender. You can use a thermometer to check if the meat has cooked properly. The roast’s inner heat level should be around 150 °F.
v. Turn off the heat and remove the roast and place it on a plate. Let it rest there for half an hour before serving. This resting time allows the juice to get distributed evenly in the roast.
As a bonus, I want to show you another method of cooking the roast. We shall call it the slow cooker method.
The Slow Cooker Method
You will need the same ingredients you used in the method above.
i. Put the roast in a slow cooker.
ii. Position the veggies and the herbs and potatoes around the chuck roast. Also, add the chopped onions and carrots.
iii. Add the wine and then some water. The liquid should just cover the roast and veggies.
iv. Cover the cooker and let the contents cook on low for about 8.5 hours. When the meat’s internal temperature is 145 °F, then it’s cooked.
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