Chuck steak is a budget-friendly cut with a deep, beefy flavor and low-to-medium tenderness. The downside? Its quality can be inconsistent, and it takes some time and effort to make it tender and delicious. In this article, I’ll explain where chuck steak comes from, its other names, how it tastes, and the best ways to cook it.
What is Chuck Steak?
Chuck steak (center-cut chuck steak) is a beef cut from the chuck primal. It’s a moderately marbled steak cut taken from the center of the chuck roll, the same section where cuts like chuck eye steak and denver steak come from. Because of this, chuck steak includes parts of those cuts, though the exact ratio depends on how the butcher cuts it. Chuck steak has a rich, beefy flavor and texture that ranges from slightly tough to moderately tender, depending on the specific muscle.
Chuck steak is an inexpensive cut of beef, but it needs slow, low-heat cooking to break down the connective tissues. Another downside is its inconsistency- some chuck steaks turn out great, while others disappoint. Meat quality and butchering techniques play a big role in that.
Is Chuck Steak and Chuck Eye Steak the same?
Many people confuse chuck steak with chuck eye steak, but they’re not the same cuts. Technically, every chuck eye steak is a type of chuck steak, but not all chuck steaks are chuck eye steaks. Sounds a bit confusing? Let me explain.
Chuck eye steak comes from the chuck eye roll, right around the fifth rib, next to the ribeye. This section is about 6–8 inches long and includes the spinalis dorsi, a well-known muscle from the rib section. On the other hand, chuck steak is cut by butchers from the central part of the chuck roll, just behind where the chuck eye steak comes from. The muscles here are tougher and have more connective tissues, so this cut is tougher than chuck eye steak.
The chuck roll has two main sections: the chuck eye roll and the under blade. When butchers cut chuck steak, they include meat from both areas, while chuck eye steak comes from a specific part of the chuck eye roll. Because of this, these cuts have different textures and need different cooking methods.
- Chuck eye steak is more like a ribeye – it’s tender enough for high-heat, quick cooking.
- Chuck steak is tougher and needs tenderizing – slow cooking is the best way to make it tender and flavorful.
Since these cuts are often confused, it’s a good idea to double-check which one you have before cooking. That way, you can use the right cooking technique and get the best results. If you want a visual comparison, watch this video.
What Are the Other Names for Chuck Steak?
Here are the most popular other names for chuck steak in the United States:
- Center Cut Chuck Steak,
- Chuck Center Steak.
Where Does a Chuck Steak Come From on a Cow?
The chuck steak comes from the chuck primal of the cow, specifically from the chuck roll subprimal. Butchers cut it from the center portion of the chuck roll. It is a steak cut across a large piece of beef, which is why it includes different muscle groups, like those found in chuck eye steak and denver steak.
What Does Chuck Steak Taste Like?
Chuck steak has a strong, beefy flavor with a bit extra richness from its marbling. When cooked the right way, it’s incredibly flavorful. But it’ll turn out tough and chewy if you try to cook it hot and fast. Since it has a lot of connective tissues, slow cooking is the way to go. It helps break down the tough fibers, making the meat tender and bringing out its full flavor.
What Are the Best Methods for Cooking Chuck Steak?
Chuck steak has a lot of connective tissues and tough muscles, so the best way to make it tender is by cooking it low and slow. It’s perfect for braising, sous vide, or steak dishes in slow cooker. High heat will only make it tough and chewy, so you don’t want to throw this steak on the grill or pan and sear like a ribeye.
Sous vide is one of the easiest methods to get a tender and flavorful chuck steak. Cooking it at a low, steady temperature for about 24 hours breaks down the tough fibers, making the chuck steak significantly more tender. After that, let it rest for a bit, then sear it in a hot cast-iron or stainless steel pan for 30–60 seconds per side to get a nice crust.
Braising is another great option. Cooking it slowly in liquid helps tenderize the meat while adding tons of flavor. Whether you go with sous vide or braising, the key is patience – low and slow turns this tough cut into something juicy and delicious.
