Chuck roll steak in a pan
Description
Chuck roll is a beef neck cut that rivals more expensive cuts like ribeye in terms of flavor and quality. It's commonly used for steaks or roasted as a roast beef. Today, we'll prepare a medium-cooked steak, where the meat turns out slightly seared yet very tender and juicy.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Be sure to take the beef out of the refrigerator in advance and let it sit at room temperature for at least 30 minutes. Never cook cold meat.
- 2
Step 2
Remove the vacuum packaging and thoroughly pat the meat dry with paper towels; the steak should be completely dry.
- 3
Step 3
Brush the beef with first-class olive oil on both sides.
- 4
Step 4
Preheat a grill pan, place the beef on it and cook for 2-3 minutes on each side.
- 5
Step 5
Transfer the steak to a plate. Brush the meat on all sides with a piece of butter.
- 6
Step 6
Now you can season the steak with pepper to taste and sprinkle with coarse sea salt.
- 7
Step 7
Tightly wrap the plate with the steak in plastic wrap and let it rest for 3 minutes, allowing the meat to "rest" and the juices to distribute evenly throughout the piece.
- 8
Step 8
Serve chuck roll steak with a fresh vegetable salad; barbecue sauce goes well with it.