Beef Chuck Steak Recipe

Name: Beef Chuck Steak Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 (16 oz.) chuck eye steak (1-inch thick); 2 tablespoons soy sauce (or 4 tablespoons coconut aminos); 2 tablespoons Worcestershire sauce; 1/4 cup + 1 tablespoon avocado or light olive oil; 2 tablespoons lemon juice or red wine vinegar; 1 tablespoon brown sugar; 2 garlic cloves, minced; 1 teaspoon onion powder; 1/2 teaspoon black pepper; 1 teaspoon Dijon mustard; 1/2 teaspoon red pepper flakes (optional)

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Ready to turn a humble, budget cut into a steakhouse-style dinner? This Beef Chuck Steak Recipe is the secret move you need. Chuck steak is known for its big, beefy flavor—but let’s be real, it’s not the most tender steak on the block. That’s where a punchy, sweet-and-savory marinade comes in, doing all the heavy lifting while you kick back.

Tender marinated beef chuck steak being seared in a skillet and sliced, served with mashed potatoes for a comforting homemade meal

After a few hours in that marinade and a quick sear in a hot skillet, you’re left with juicy steak, golden crust, and big flavor that tastes like you paid steakhouse prices—without the bill.

Why You’ll Love This Beef Chuck Steak Recipe

Super budget-friendly but doesn’t taste cheap.
Juicy, flavorful, and tender thanks to a killer marinade.
Perfect for busy nights: Hands-off marinating, then 10 minutes of cooking.
Works with the skillet or the grill.
Great for meal prep—steak holds up well in the fridge.

The Line-Up: What You’ll Need

Chuck eye steak (or any boneless chuck steak, about 1 inch thick)
Soy sauce (or coconut aminos for a gluten-free twist)
Worcestershire sauce for that savory backbone
High smoke-point oil: Avocado, grape seed, or light olive oil
Lemon juice or red wine vinegar to tenderize and brighten
Brown sugar for sweet caramelization
Minced garlic for punch
Onion powder and black pepper for depth
Dijon mustard for tang and richness
Red pepper flakes (optional, for a little heat)

For precise amounts, check the recipe card at the end of the post.

Beef chuck steak surrounded by soy sauce, garlic, lemon, and spices, ready to marinate for a delicious weeknight dinner

Ingredient Swaps & Tips

No Dijon? Yellow mustard works in a pinch.
No brown sugar? Swap with honey or maple syrup.
Don’t love spice? Skip the red pepper flakes.
Want to grill? Go for it—just oil the grates well.

How to Make This Beef Chuck Steak Recipe (Step-by-Step)

1. Marinate Like You Mean It

Whisk all marinade ingredients in a large bowl. Toss the steak in a zip-top bag or shallow dish, pour the marinade all over, seal, and refrigerate for at least 4 hours (overnight is even better). Flip the steak once or twice to make sure every side gets some love.

Sweet and savory steak marinade whisked in a glass bowl, packed with soy sauce, spices, and garlic for juicy steak

Chuck steak soaking in rich marinade, being turned with tongs, perfect for meal prep and grilling season

2. Bring to Room Temp

Pull the steak out of the fridge about 30 minutes before cooking. This helps it cook evenly and stay juicy.

3. Get That Pan Smoking Hot

Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add a splash of oil—when it’s shimmering and nearly smoking, you’re ready.

Juicy chuck steak getting a golden sear in a hot cast iron skillet for an easy steakhouse dinner at home

4. Sear for Steakhouse Crust

Pat the steak dry with paper towels (wet steak won’t brown). Add the steak to the pan—listen for that sizzle! Sear without moving for 4 minutes, then flip and cook 4 minutes more for medium-rare (130°F on a meat thermometer).

Thicker steaks? Finish in a preheated 375°F oven for about 10 minutes.

5. Rest, Slice, and Serve

Let the steak rest on a cutting board for 5–10 minutes. This keeps it juicy! Slice against the grain for max tenderness, and serve hot.

Cooked steak resting on a wooden cutting board, locking in juices for a tender, restaurant-style steak meal

Tips for Chuck Steak Success

Don’t rush the marinade: At least 4 hours makes a big difference.
Hot pan = good crust: Don’t skimp on heat.
Slice against the grain: This makes every bite more tender.
Let it rest: Give the steak a few minutes off the heat before slicing.

Sides for Marinated Chuck Steak

Mashed potatoes or roasted baby golds
Steamed veggies or garlic green beans
Crusty garlic bread for sopping up juices
Sweet coleslaw for a little crunch

Tender sliced chuck steak served with creamy mashed potatoes and fresh herbs for a classic steak dinner

Storage & Leftovers

Fridge: Store cooled steak in an airtight container up to 3 days.
Freezer: Freeze cooked steak for up to 2 months.
Reheat: Gently in a skillet with a dab of butter, or in the microwave on low for 30 seconds.

FAQ

What’s the best marinade for chuck steak?

A combo of soy sauce, Worcestershire, lemon juice, garlic, brown sugar, Dijon, and a little oil. It’s all about balancing sweet, savory, and tang.

Can I grill the steak?

Yes! Grill over medium-high, about 4 minutes per side for medium-rare. Oil those grates first.

How do I know when it’s done?

130°F for medium-rare, 140°F for medium, 150°F for medium-well. A meat thermometer is your best friend.

Do I have to marinate it?

It’s highly recommended—marinating is the secret to tender, flavorful chuck steak.