To tenderize chuck steak, use a tenderizer or marinate the steak before cooking. If marinating, let it soak for an appropriate amount of time, depending on the size and cut, to allow the meat to break down.
Using a tenderizer on a cut of steak breaks up and stretches out the tough fibers of the meat, allowing for a more tender steak after cooking. To use a tenderizer, place the thawed meat on a large cutting board and use the spiked side of the meat hammer to pound holes into the meat. Tenderize the meat up to one day before cooking, and store it in the refrigerator, covered in plastic wrap.
Marinating is another option for tenderizing meat. One marinade option uses enzymatic tenderization, which utilizes acidic fruits to tenderize the meat. When adding acidic fruit juice to marinades, it is essential to not allow the meat to soak for too long, as this process can break down the meat too much, turning it into mush. Pineapple, kiwifruit and papaya fruit juices all work well for this process, and allow the meat to marinate for up to 3 hours before cooking. Another marinating option utilizes dairy, such as yogurt, milk or buttermilk, to break down the meat. Soak the meat in the dairy and with desired seasonings before cooking.