Chuck steak is a cut of beef that comes from the neck and shoulders of a cow. You can find chuck steak in most grocery stores, often in cost-effective family packs which can serve four to six people. Some might insinuate the quality of chuck steak is inferior to that of a ribeye or a T-bone steak. However, with a simple recipe you can cook thin chuck steak as a regular — and tasty — part of your home menu.
Purchase fresh chuck steak from your local grocer. If you are just cooking it for yourself, you may find that purchasing a large package is still cost-effective. You can cook only what you need, and repackage the remaining steaks in aluminum foil or plastic wrap and freeze for a later time.
Rinse off the chuck steaks to remove any potential bacteria. Use a paper towel to lightly blot off excess water. If the steaks are wet, it is difficult for the seasonings to adhere to the steaks.
Sprinkle salt and pepper on each side of the chuck steaks. For added flavor, you can also sprinkle them with garlic powder, cumin, paprika or a commercially available steak seasoning. For a deeper flavor, add one of these seasonings, one to two tablespoons of olive oil or fresh minced garlic to the chuck steak, place in a sealed container and marinate in the refrigerator for 30 minutes to overnight.
Preheat a stovetop grill or preheat your oven on the broiler setting. Cook the chuck steaks for three to four minutes on each side, longer if you prefer your steak more well-done. Use a food thermometer, and cook your steak to 145 degrees.