Chuck steak
A source of high-quality protein and iron, this steak has a rich flavor thanks to cognac and soy sauce, while olive oil and thyme add healthy fats and antioxidants. Ideal for maintaining energy and muscle health.
Marinade Preparation
In a deep bowl, combine cognac (20 ml), soy sauce (20 ml), vegetable oil (20 ml), and a sprig of thyme.
Thoroughly mix all the ingredients. Then place the shoulder steak (200-250 g) in the resulting marinade. Leave it to marinate for 20 minutes.
Steak Preparation
After 20 minutes, heat the skillet to high temperature.
The meat has already been marinated in oil, so you don’t need to add extra oil to the skillet. However, if you’re using a skillet with a thin non-stick coating or cast iron, a small amount of oil will enhance the frying.
Sear the steak for 1 minute on each side to form a delicious crust. Then reduce the heat to medium and continue to fry the steak, turning it every 15-20 seconds, until the desired doneness is reached.
As an example, the following table shows the degrees of doneness for a steak approximately 2.5 cm thick, after sealing (1 minute on each side over high heat):
|
Degree of Doneness |
Internal Temperature |
Cooking Time on Medium Heat |
|---|---|---|
|
Rare |
~50–52°C |
2–3 minutes |
|
Medium Rare |
~55–57°C |
3–4 minutes |
|
Medium |
~60–63°C |
4–5 minutes |
|
Medium Well |
~65–67°C |
5–6 minutes |
|
Well Done |
~70°C and above |
6–8 minutes |
If you don’t have a thermometer, you can rely on the firmness of the meat and the juice that is released when lightly pressed—but a thermometer still provides the best control.
When the steak is ready, let it “rest” a bit before serving. This will allow the juices to redistribute within the meat, making it even juicier and tastier.
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