So in continuing and completing the post I began below this today (10/17/2019), I thought this article amplified the same methods of cooking chuck steak with pictures.
The reason why I am choosing chuck steak is because I thought that I would use this day to make an example of myself and my lacking cooking skills as I promised that I would from time to time. I’m really not that much of a cook and I have to remind everyone that from time to time. This is one of those times.
Grilling steak is nothing that I let myself do. I guess you could say that grilled steak has got to be something of everyone’s favorites in the meat-eating class of persons. That’s agreed. But there are all sorts of reasons, not just expense, that make grilling a regular lean steak a difficulty and it’s not always that great to skip your beef or eat burgers because you can’t grill a steak for yourself or even finish it properly to made.
I like chuck steak for the way out of it — either in actual chunks and boned or else in full with the bones and veins and every problem that it has. This is because I like have steak with plain rice and maybe some vegetable greens on the side.
Since I’ve been a pretty limited cook all my life, cooking meat has been one of my worst subjects of all subjects. I only have one of two of the same methods. I think I must have covered this somewhere on my Facebook page before. But I’ve had a little success that has stopped hunger a few times.
In a regular fry pan (that is secured as a bona fide non-stick frying pan), use one or two regular chuck steak (you don’t have to be too particular because it’s going to get cut up into bits when you’re done with it) for the works. You might want to make sure to cook two chuck steaks in this round, because there’s very little meat left when you cut off the meat from the vein and bone; that’s true.
Put even up to 3 tablespoons of “skinny oil” in your pan — skinny oil being your favorite vegetable oil. Don’t use olive oil, that is just a waste of your better oil to learn that chuck steak won’t infuse anything so precious — so, peanut oil, corn oil, safflower oil, plain vegetable oil, canola oil. Let the oil get slightly warm because what you will do with it will make it sear and burn, so also, be careful; mainly don’t give the oil a chance to get hot.
Aside: (Please remember you’re going to get but just a few bites from one steak, so recommend one or two to yourself as needed, it’s going over white rice or plain noodles. The size of your pan should depend on your number of steaks. I try to use at least a 10″ pan for this because I like to begin cutting the chuck steak away from the bone while it’s cooking and the larger pan helps but I can’t say you have to do that. And also, make sure that your pan should be at least deep enough that it can hold about a short stack of visible water in it, because that will go into it too. Possibly also, in a variation, a little bit of tomato juice.)
Place the chuck steak in the pan and let it get accustomed to the oil at the bottom, so that it looks freshly greased from side to side of the one or two steaks. If you have some special seasons — either a steak season mix or else your favorites, like maybe chili powder and garlic powder, but it’s really your own decision, anything now except black pepper and salt, because that will make the taste too big of black pepper and salt while it’s getting new oil — put in the powder seasons you want here, nothing salty or course or grainy though. Let the seasons get accustomed to the oil and flip the steaks over side to side. You notice that the steak doesn’t want to behave and has a bad constituency and rolls up, because the cut is so weak and problemed at origin. Yes, but it’s still usable beef. So you want to take a sharp cooking knife long enough to get in and out of your pan easily without burning yourself and slightly cut the meat up where it’s curling at the edges upwards. When you’ve done this — usually from the bone and cartilage if it has cartilage — I usually go after the worst chuck steaks I can because they make good cut ups for rice and noodles of course — begin to let it finish cooking in parboiled water and oil. You want to have a measuring cup of tepid water and pour in about even up to 1/8th of a cup into the pan and let it sear and whimper while it cooks in this sad state, still turning the steaks side to side. At some point of this treatment, the steak will be browned enough that there is no more red interior — you can see this from the cut. You will have some usuable cooked meat that is rather oily but nevertheless boil cooked in pan-oils.
Remove the steak(s) from the pan onto a plate with a towel on it and let it sit for a moment. Remove the pan from the stove and turn off the stove. Remove the towel from the plate and cut up the steak from the rest of the unusable part. Hold it aside, covered up.
In the meanwhile, you should have had some steamed white rice or else steamed noodles of your choice prepared. I would also suggest getting together some steamed green beans.
Take the chuck steak from its resting plate and combine it with the rice or noodles or also add the green beans. Ready!
Another alternative, is rather than using only the waters to finish the pan sear of the chuck, also add a short amount — 1/8th to 1/4th cup of tomato juice and let the chuck steak simmer up the same way to completion.
Final also alternative is to serve over mashed potatoes.