Directions
- 1Season both sides of the chuck steak liberally with kosher salt.
- 2Season both sides of the chuck steak liberally with black pepper.
- 3Place the seasoned chuck steak in a dry pan over medium heat.
- 4Sear the steak for about 5 to 6 minutes until a nice crusty sear forms on one side.
- 5Flip the steak and sear the other side until it looks just like the first side.
- 6Set the seared chuck steak aside to rest.
- 7If there's too much fat in the pan, blot out a little extra with a paper towel, but do not remove the fond.
- 8Turn the heat to low.
- 9Add one rough chopped onion, 8 to 10 sliced garlic cloves, some thyme leaves, and some rosemary leaves to the pan.
- 10Cook the aromatics, using them to scrub off the fond stuck to the bottom of the pan.
- 11Once the aromatics soften, add a quarter cup of balsamic vinegar to the pan.
- 12Reduce the balsamic vinegar until it transforms from a hot vinegar smell to a sweet syrup.
- 13Add about a cup of chicken stock or beef stock to the pan.
- 14Add one large can of San Marzano tomatoes, crushed by hand, to the pan.
- 15Rinse the empty tomato can with water and add the rinse water to the pan.
- 16Reduce the entire mixture in the pan by about half its volume.
- 17Return the chuck steak and any resting juices to the pan.
- 18Cover the pan tightly with aluminum foil or a lid.
- 19Transfer the pan to a 325-degree oven for about three hours.
- 20After removing it from the oven, ensure the steak shreds apart easily with two forks.
- 21Cover the steak back up and let it rest for about 20 to 30 minutes.
Ingredients
- 1 ea chuck steak
- Kosher salt
- black pepper
- 1 ea onion, chopped
- 8 to 10 garlic cloves, sliced
- 2 sprigs thyme leaves
- 1 sprig rosemary leaves
- 0.25 cup balsamic vinegar
- 1 cup chicken stock or beef stock
- 1 large can San Marzano tomatoes, crushed
Equipment
pantongsbaking sheetpaper towelaluminum foilovenforks
Tips
- When searing, ensure the pan is hot enough for the steak to sizzle; if it doesn't, remove it and wait for the pan to heat up more.
- Do not get rid of the beautiful brown fond created in the pan after searing the steak.
- When reducing balsamic vinegar, it should go from smelling like hot vinegar to a nice sweet syrup.
- Always remember to rinse the can when using canned tomatoes.
- After removing from the oven, ensure the chuck steak shreds apart easily with two forks.
- Let the steak rest for 20-30 minutes after taking it out of the oven.
Related recipes
Red Beans & Rice
American · Dinner
Panera-style Mac & Cheese
American · Dinner
Tomato Soup and Grilled Cheese
American · Dinner
Smoked Salmon
American · Dinner
Macaroni Pie
American · Dinner
Creamy Cajun Chicken Pasta
American · Dinner
One-Skillet Smoked Sausage and Tortellini
American · Dinner
Mississippi Orzo
American · Dinner20m
Cajun Bacon Chicken Ranch Pasta
American · Dinner
High Protein Bacon Ranch Loaded Fries
American · Dinner
Honey BBQ Loaded Fries
American · Dinner
Blackened Chicken with spicy tomato cream sauce
American · Dinner