How To Cook Veal Chuck Steak Recipes

BEST GRILLED CHUCK STEAK RECIPE

Steps:

• Remove steaks from the refrigerator 30 minutes before cooking, allowing them to warm to room temperature.
• Heat half of the grill to medium-high and leave the other side off.
• Brush the steak with oil, and season with salt and pepper.
• Grease the grates with oil, and then place the chuck eye steaks on the cool side for 25 minutes.
• Then move the steak to the hot side and sear for about 2 minutes on each side.
• Insert an instant thermometer into the thickest part of the steak. Remove from the grill at 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium.
• Transfer the steak to a plate, let it rest for 5 minutes. Slice against the grain to serve.

VEAL CHOP WITH PORTABELLO MUSHROOMS

Steps:

• Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
• Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
• Drizzle with remaining 1 tablespoon olive oil, and serve.

PAN SEARED VEAL CHOP WITH ROSEMARY

Steps:

• Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

BUDGET BAKED CHUCK STEAK DINNER IN FOIL

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Tear off a 2- to 3-foot piece of 18-inch-wide heavy-duty aluminum foil.
• Place the steak in the center of the foil and sprinkle with onion soup mix.
• Cover the meat with the potatoes, carrots, and celery. Dot with butter and sprinkle with salt and paprika.
• Fold foil over and seal it well to hold in the juices.
• Place the foil package in a large, shallow baking pan or roasting pan.
• Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Serve and enjoy.

PAN-SEARED STEAKS

Steps:

• To begin, pat the steaks dry with paper towels.
• Season the steaks all over with the salt and pepper.
• Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's VERY hot.
• Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
• Carefully set the steaks in the pan, releasing them away from you so the oil doesn't splatter in your direction. The oil should sizzle.
• Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side).
• During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.
• If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.

VEAL CHUCK CHOPS WITH ONIONS, CABBAGE & APPLES

Steps:

• Use a 10x3 inch straight sided saute pan or similar with tight fitting cover.
• The Prep:.
• 1. Cut veal chops into 4 equal pieces. I had to use a cleaver to chop a bone or two.
• 2. Lightly season & rub chops with Stubbs or rub of your choice.
• 3. Wrap chops in wax paper or whatever and set aside to marinate for about 30 minute.
• 4. Peel onion and cut in half. Slice each half into thin half rings.
• 5. Half cabbage, core & slice into thin ribbons like for slaw.
• 6. Peel, half, core & slice apples into 1/2 moons.
• Remove Veal from wrap and lightly dust with a good coating of flour shaking off excess.
• The Build:.
• Meat:.
• 1. Heat 2 Tbs. of oil in pan set to med-high - high.
• 2. Add veal in 2 batches (do not crowd pan) and sear quickly to get a good golden crust on each side. (do not over cook! we want the inside still rare.).
• 3. Remove veal and set aside.
• Aromatics:.
• 1. Lower heat to med - med-high. Add the rest of oil to the same pan (do not clean pan first we want those brown bits).
• 2. Toss in onions & cabbage & saute till translucent or just beginning to brown.
• 3. Add Apples, brown sugar, vinegar, garlic, sage, fennel seeds, sherry, oyster sauce and 1 cup of chicken stock.
• 4. Bring to boil & allow to reduce for about 10 minute.
• 5. Remove 1/2 of onion mixture and set aside.
• The Finish:.
• 1. Place veal chops on top of remaining onion mixture.
• 2. Top with reserved onion mixture.
• 3. Add enough chicken stock to cover.
• 4. Bring back to a boil, reduce heat to low. Cover and simmer for 30-45 minute.
• 5. remove cover and allow to simmer for ten minutes to thicken the sauce.
• 6. Add a bit more stock if over thickened.
• 7. Season with salt & pepper to taste and toss on 1/4 cup chopped parsley or chives.
• I served this over yellow rice (con pollo).
• Add some steamed veggies and a nice salad and Dig In!