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Lynden, Bellingham, Blaine, Birch Bay, Custer & Ferndale

Pan Seared Chuck Steaks

Grass Fed Wagyu Beef in Lynden

Known among chefs as “the poor man’s ribeye,” chuck steak is common and incredibly inexpensive. 

While chuck is often purchased as a roast—destined to cook for hours in a slow cooker to become tender enough to enjoy—what many home cooks don’t know is that in steak form, chuck holds the potential to be one of the most succulent cuts you’ll ever cook.

In other words, you can serve what tastes like a luxurious steak dinner at a fraction of the cost if you opt for chuck-eye. A few details of this recipe are key to your steak’s success; for one, salting the beef and letting it rest uncovered in the fridge draws moisture from the surface of the meat, which will allow you to achieve an incredible crispy sear. Your next essential step is basting. Home cooks often overlook this technique; however, continually spooning that rich mixture of the steak’s drippings, melted butter, and aromatics over the beef is crucial to yielding a tender, juicy steak. Finally, be sure to allow your steaks a full 5 minutes to rest (yes, this will test the boundaries of your self-control) before thinly slicing against the grain.  


1 ½ Oostema Farmstead chuck-eye steaks (about 2 steaks)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

1 tablespoon unsalted butter

3 thyme sprigs

1 garlic clove, smashed

1 teaspoon coarse sea salt


  • Sprinkle steaks on both sides with salt and pepper. Chill, uncovered, for at least 1 hour, up to 8 hours.
  • Remove steaks from the refrigerator, and let stand at room temperature 30 minutes.
  • Preheat the oven to 450°F. Heat oil in 12-inch cast-iron skillet over medium-high. Carefully place steaks in hot oil, and sear 3 minutes on each side.
  • Place skillet in the preheated oven, and cook until the desired degree of doneness, about 5 minutes for medium-rare.
  • Remove from oven; tilt skillet towards you so drippings collect in bottom of skillet. Add butter, thyme, and garlic to drippings, and spoon mixture over steaks for 2 minutes.
  • Place steaks on a wire rack set in a rimmed baking sheet, and let rest 5 minutes. Thinly slice steaks against the grain, and serve with a sprinkle of sea salt.

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