Chuck Shoulder Steak

Store raw steak tightly wrapped in plastic wrap or in an airtight container. For longer storage, freeze.

For grilling or pan-searing, aim for medium-rare to medium to maintain tenderness and juiciness.

If braising, cook low and slow until fork-tender, which can take several hours.

Allow the steak to rest for 5-10 minutes after cooking before slicing against the grain.

Roasted root vegetables (potatoes, carrots)

Creamy mashed potatoes

Sautéed mushrooms and onions

A robust red wine, like Cabernet Sauvignon or Merlot

Overcooking, which can make the steak tough and dry.

Slicing with the grain instead of against it, leading to a chewier texture.

Not letting the steak come to room temperature before cooking, resulting in uneven cooking.