Pan Seared Chuck Steak

Chuck is a well-marbled cut of meat from the shoulder area of the steer and is prized for its rich flavor. A low-cost alternative to the Rib Eye Steak, chuck is usually used for hamburgers, stews, and pot roasts.

I visited Whole Foods Market in Miami this past weekend and picked up a large piece of grass-fed chuck steak for under $30.00. With the steak hovering around $35.00 per pound, the chuck looked particularly good this week. Grass-fed chuck is more than half the price of rib steak.

With the price of meat steadily increasing, I find chuck steak to be the best value in grass-fed meat. Behind the glass in the meat department at all the Whole Foods stores, are grass-fed chuck steaks, currently priced at $12.99 per pound, which is a substantial savings over rib steaks.

• Chuck steak, 1-2 pounds
• Garlic, peeled
• Kosher salt and black pepper
• Olive oil
• Unsalted Butter

I'm using a 12-inch cast-iron pan to sear this steak. You should use a cast iron or other heavy-bottomed pan to get a good sear.

Also, I rub the steak with a big clove of garlic to give it a little extra taste.

• Take the steak from the refrigerator 15 minutes before cooking. Pat the steak dry with paper towels to ensure a good sear.
• Use peeled garlic cloves and rub them on the surface of the meat to infuse it with flavor.
• Season the steak generously with salt and pepper.
• Heat a tablespoon of oil in a skillet over medium-high heat until it shimmers. Once the oil is hot, add the steak to the skillet.
• Sear the steak without moving it for about 4 minutes on the first side, until it develops a nice crust.
• Flip the steak and sear the second side for 4 to 5 minutes, adjusting the time depending on the thickness of the steak.
• As the steak nears completion, add the butter to the skillet. Tilt the pan and spoon the melted butter over the meat several times.
• Remove the steak from the pan and allow it to rest for at least 5 minutes before serving to let the juices redistribute.

Butter basting a steak enhances a steak's flavor and juiciness. After removing the steak from the refrigerator for about 15 minutes, season with salt and pepper. Then sear it on both sides in a hot skillet.

Lower the heat, add butter, tilt the pan, and spoon the butter over the top of the steak a few times.

Cook to medium rare or your desired doneness. Rest, slice, and serve with the flavorful pan juices. This technique ensures a deliciously tender and buttery steak every time.

Store the cooked meat in an airtight container in the refrigerator for up to 3 days.

You can heat the meat in a little olive oil or butter in a small skillet the next morning and fold it into an omelet for a protein boost.

We served this steak with mashed potatoes, always a great side dish for steak. I also picked up a bag of organic peas and carrots at Whole Foods.

We also love these Roasted Vegetables recipes and they're all healthy options to go with steak.

Try some of these great sides for seared steak:

• Roasted Sweet Potatoes
• Steamed Broccoli and Carrots
• Roasted Tiny Red Potatoes
• Roasted Fairytale Eggplant with Lemon
• Whipped Sweet Potatoes
• Quick Cheddar Mac and Cheese
• Mango Pico de Gallo
• Italian Carrot Salad

Pan-seared chuck steak involves quickly cooking the steak over high heat to create a flavorful crust on the outside while keeping the inside juicy and tender.

When almost cooked through, the steak is basted in butter to create a tasty pan sauce and further tenderize the meat.

Chuck steak is cut from the shoulder of the steer and is known for its rich flavor but can be tough if not cooked properly.

Our favorite sides for chuck steak include mashed potatoes and roasted vegetables, and in the summertime, we like a green salad, fruity salsa, or pico de Gallo.

Chuck steak is typically an inexpensive cut of beef compared to other cuts from the loin or rib areas. While it may be tougher compared to premium cuts, it offers rich flavor and can be made tender with proper cooking methods.

Get high-quality meat.