Our inch and quarter-thick chuck steaks are cut from the center of the front shoulder of the steer. They consist of multiple lean muscles bound together with connective tissue and intermuscular fat. The muscles that form this cut are the extension of those in a ribeye steak, which gives it an extra delicious flavor.
Because of all the connective tissue and fat, chuck steaks are best cooked slowly to let everything melt together. We recommend either doing a reverse sear in your oven or braising this cut. To reverse sear, start the steak in a pan in the oven at 325° or 350°. Roast until you reach your desired internal temperature before finishing the steak off with a hard sear in a hot pan on the stove. Allowing the steak to come to temperature in the oven before searing ensures that you get a perfect cook and all the fat and connective tissue has time to melt into the meat making it nice and tender.
Each Red House Ranch Chuck Steak weighs about a pound and a half which is plenty for two people.
**Did you know that grass-fed beef is lower in the saturated fats linked with heart disease? Enjoy a steak with less worry about your future health!**