• 2 Grow & Behold Chuck Steaks
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons chile powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon cayenne pepper, or to taste

 

 

Make the rub
Combine all spices in a bowl and mix well. Bring steaks to room temperature and pat dry. Working over a large dinner plate, sprinkle spices over all surfaces of the steaks, including the top, bottom and sides.

 

Preheat oven

Preheat oven to 300F. Chuck Steaks are thick, so searing them in a pan or on a grill isn’t enough to fully cook them all the way through. Since they have more collagen, they also benefit from a longer cooking time, at a lower temperature, to become tender.

 

Sear

Heat two tablespoons of olive oil or duck schmaltz in a large heavy skillet over medium-high heat on the stovetop. Reduce heat to medium and add steaks to skillet. They should fit comfortably, with one inch of room around each one. If they don’t, cook them one at a time, since crowding the pan will steam your meat, rather than sear it. Cook until seared and golden brown on all sides, 2–3 minutes per side. You are also going to want to sear the “edges” of this steak since it is so tall.

 

IMPORTANT: If you try to move the steak and it feels “stuck” to the pan, stop right now. Don’t forcibly remove it — you’ll leave all the delicious sear on the pan, rather than on your steak.  Wait a minute, then try again gently. When it’s ready, the steak will release easily from the pan.

 

To finish

Move cast iron skillet to the oven (or transfer steak to an oven-proof roasting pan).  Roast until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 10-20 minutes, or until desired doneness. For steaks that benefit from the longer heat to become tender, give them a poke as you put them in the oven with your finger to feel how firm they feel, then check every 10 minutes or so until you feel the muscle relax and you get a little more “give” to the meat.

 

NOTE: You can also grill these steaks over medium high heat to sear, then transfer to a cool side of the grill to finish cooking.

 

Let rest before serving

Remove meat from the oven or pan and transfer to a cutting board, preferably one that can trap juices. Cover loosely with a pot lid or aluminum foil for 10 minutes, to allow the steak to rest and the juices to be reabsorbed into the meat (if you cut into it right away, all the juice will run out, and your steak will be dry).

 

To serve

To serve, cut into slices or serve 1 steak per person. A delicious way to enjoy this steak is to pour a small amount of good olive oil on your plate, put a pinch of Maldon or flaky salt next to it, and dip the slices of steak in the oil and then the salt before eating.