Simmering steak is a budget-friendly method that transforms tougher, well-exercised cuts into fork-tender, deeply flavorful meat. Instead of grilling or pan-searing, the steak is slowly cooked in a flavorful liquid just below a boil, which breaks down connective tissue and infuses the meat with the cooking liquid’s aromatics. This technique is forgiving and nearly foolproof, making it an excellent choice for a hearty weeknight dinner or a comforting weekend meal.
Ingredients
- 2 lbs (900 g) chuck steak, cut into 4 equal pieces
- 1 tbsp (15 ml) vegetable oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine (optional; use extra broth if omitting)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) soy sauce
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) cold water (for thickening, optional)
Instructions
- Pat the steak pieces dry with paper towels. Season both sides with salt and pepper.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the steak in batches, without crowding, until browned on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.
- Reduce heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the garlic and cook for 1 minute more.
- Pour in the red wine (if using) and scrape any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes, until slightly reduced.
- Add the beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring the liquid to a gentle simmer.
- Return the seared steak pieces to the pot, along with any accumulated juices. The liquid should almost cover the meat; add a little water if needed.
- Cover the pot with a lid, reduce heat to low, and maintain a gentle simmer (small bubbles, not a rolling boil). Cook for 1.5 to 2 hours, or until the steak is fork-tender and easily shreds.
- Once tender, remove the steak to a plate and cover loosely with foil. Discard the thyme sprigs and bay leaf.
- If you prefer a thicker gravy, bring the cooking liquid to a boil, then whisk in the cornstarch slurry. Simmer for 1-2 minutes until thickened.
- Serve the steak with the gravy spooned over the top.
Tips
- Choose the right cut: Chuck, round, or brisket are ideal for simmering. They have enough connective tissue to become tender with slow, moist cooking. Avoid tender cuts like ribeye or sirloin, which can become dry and stringy.
- Don’t rush the simmer: Keep the liquid at a gentle simmer, not a boil. A rapid boil can make the meat tough and dry. If you’re short on time, you can use a pressure cooker, but the slow simmer is what develops the deep flavor.
- Make it ahead: This dish tastes even better the next day as the flavors meld. Cool completely, then refrigerate in an airtight container for up to 3 days.
- Common mistake: Skipping the searing step. Browning the meat adds a rich, caramelized flavor that you can’t get from simmering alone. Don’t skip it.
Serving Suggestions
Serve the simmering steak over mashed potatoes, egg noodles, or polenta to soak up the savory gravy. A side of steamed green beans or roasted carrots adds color and freshness. For a complete meal, add a simple green salad with a vinaigrette.
Variations
- Italian-style: Replace the Worcestershire and soy sauce with 1 can (14 oz / 400 g) of crushed tomatoes and add 1 tsp of dried oregano. Serve over pasta or with crusty bread.
- Asian-inspired: Swap the red wine for 1/2 cup (120 ml) of beef broth, and add 2 tbsp (30 ml) of hoisin sauce and 1 tbsp (15 ml) of rice vinegar. Serve over steamed rice with sliced green onions.
- Mushroom and onion: Add 8 oz (225 g) of sliced mushrooms along with the onions in step 3. The mushrooms will add an earthy depth to the gravy.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, place the steak and gravy in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce. Heat until the internal temperature reaches 165°F (74°C) as measured with a food thermometer. You can also reheat in the microwave, but the stovetop method preserves texture better. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is the best cut of steak for simmering?
Chuck steak, round steak, or brisket are the best choices. These cuts come from heavily worked muscles and contain lots of collagen, which breaks down into gelatin during long, moist cooking, resulting in tender, flavorful meat.
Can I use a slow cooker instead of the stovetop?
Yes. After searing the steak and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the meat is fork-tender.
Why is my steak still tough after simmering?
Either the cooking time was too short, or the liquid was boiling too vigorously. Tough cuts need time for the collagen to break down—typically at least 1.5 hours. Also, ensure the liquid is at a gentle simmer, not a rolling boil.
Can I make this recipe gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce, and check that your Worcestershire sauce is gluten-free (many brands are). Thicken with cornstarch or arrowroot powder instead of flour.
Can I simmer steak without searing it first?
You can, but the flavor will be less rich. Searing creates a browned crust that adds depth to both the meat and the cooking liquid. If you’re short on time, you can skip it, but the dish will be noticeably less savory.
Is it safe to cook steak this way?
Yes. The steak is cooked well beyond the USDA FSIS safe minimum internal temperature of 145°F (63°C) for whole cuts of beef, and the simmering process ensures it is thoroughly cooked. Always check with a food thermometer to be safe.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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