Marinate the Steak

• Marinate beef chuck tender steak to help improve the tenderness of this often tough and fatty cut of meat and add flavor. Use your favorite homemade marinade mixture or choose a bottled variety from the grocery store. Place the steaks inside of a large, sealable plastic bag, and coat them with the marinade. Seal the bag and place it in the refrigerator for at least four hours or overnight.
  
  

Use a Slow Cooker

• Beef tender steaks, or mock tender steaks, are often sold as roasts. Prepare the roast whole or cut into smaller pieces in a slow cooker. Cooking this cut of meat slowly with moisture will yield a more tender roast. Place the meat in the slow cooker and add 1 to 2 cups of beef broth, depending on the amount of steak that you have. Cook on the medium setting for several hours until the internal temperature has reached 160 degrees Fahrenheit for a tender, juicy entree.
  
  

Braise

• Heat oil in the bottom of a deep skillet and add the meat. Cook on both sides until they are brown and add a cooking liquid, such as beef broth. You can also add onions, garlic or peppers to bring flavor to the dish at this time. Bring the contents of the skillet to a boil, then reduce the heat to simmer. Cover the skillet and allow the steak to cook for around an hour to an hour and a half, or until tender.
  
  

Pan Fry

• Marinate the beef chuck tender steak, then heat a skillet on medium heat until hot. Add the steak to the pan and fry on both sides for approximately five minutes or until it reaches an internal temperature of 160 degrees Fahrenheit.