I remember my grandma always said chuck roast was for stews and braises. She’d toss it in a pot with carrots and potatoes and let it simmer all afternoon. And that was delicious. But one day, I was impatient and hungry, and I sliced a chuck roast into thick steaks instead.
I seasoned them with just salt and pepper, threw them in a hot cast iron skillet, and within minutes, the kitchen smelled like a fancy steakhouse. My husband walked in and asked, “Are we celebrating something?” I just smiled and said, “We’re celebrating saving twenty bucks.”
Chuck Roast turned into steak : r/steak
They were so good—crispy on the outside, pink and tender inside, with that deep, beefy taste that makes you close your eyes and hum. Honestly, I haven’t looked at a chuck roast the same way since.
How to do it (the easy way)
First, grab a chuck roast that’s at least two inches thick. A thinner roast won’t give you proper steaks. Let it sit on the counter for about thirty minutes to take the chill off—this helps it cook evenly.
Next, using a sharp knife, slice the roast against the grain into steaks about one to one-and-a-half inches thick. Don’t worry if they’re not perfectly uniform—rustic steaks have character. Think of them as charmingly imperfect, like a good pair of jeans.
Season generously with salt and pepper, or your favorite steak rub. Then sear them in a hot pan with a little oil for about three to four minutes per side for medium-rare. Let them rest for five minutes, and you’re golden. No slow cooker required.
