Chuck Eye Steak

Ingredients:

For the Steak:

• (2) Chuck eye steaks
• 2 tablespoons vegetable oil (or any high-smoke point oil like canola or avocado oil)
• Salt (preferably kosher salt)
• Freshly ground black pepper

For the Herb Butter (optional, but recommended for extra richness):

• 1/4 cup unsalted butter (1/2 stick)
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme or rosemary (finely chopped)
• 1 tablespoon fresh parsley (finely chopped)
• 1 teaspoon lemon zest (optional, for a fresh touch)

 

 

Instructions

1. Prepare the Steak:

• Remove the chuck eye steaks from the refrigerator about 30-45 minutes before cooking. Allowing the steaks to come to room temperature helps them cook more evenly.
• Pat the steaks dry with paper towels to remove any excess moisture. This is important to get a good sear on the meat.
• Season just before searing, covering both sides generously with salt and pepper.

2. Make the Herb Butter (optional but adds richness):

• In a small saucepan, melt the butter over medium heat.
• Once melted, add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant (be careful not to burn the garlic).
• Stir in the chopped thyme (or rosemary), parsley, and lemon zest (if using). Remove the saucepan from the heat and set it aside. You’ll use this to finish the steak after cooking.

3. Searing the Chuck Eye Steak:

• Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for about 3-5 minutes. It should be very hot before you add the steaks.
• Add the vegetable oil to the pan and let it heat for about 30 seconds. The oil should shimmer but not smoke.
• Carefully place the steaks in the pan. Avoid overcrowding to allow the steaks to sear properly. Let the steaks cook without moving them for about 3-4 minutes on the first side. This will develop a nice crust.
• Flip the steaks using tongs and cook the other side for 3-4 minutes for medium-rare. Adjust the cooking time based on your desired doneness:
  • Rare: 2-3 minutes per side (120-125°F internal temperature)
  • Medium-Rare: 3-4 minutes per side (130-135°F internal temperature)
  • Medium: 4-5 minutes per side (140-145°F internal temperature)
  • Medium-Well: 5-6 minutes per side (150-155°F internal temperature)
  • Well-Done: 7 minutes or more per side (160°F+ internal temperature)
• Tip: Use a meat thermometer to ensure the steak is cooked to your preferred level of doneness.

4. Resting the Steak:

• Once the steaks are done, transfer them to a plate and cover them loosely with aluminum foil. Let them rest for 5-10 minutes to allow the juices to redistribute throughout the meat.

5. Finishing Touch (optional):

• While the steak is resting, you can spoon the herb butter over the top of the steak to enhance the flavor. The butter will melt and infuse the steak with richness and aromatic herbs.

6. Serve:

• Slice the chuck eye steak against the grain (across the muscle fibers) to ensure tenderness. Serve with your favorite sides such as mashed potatoes, roasted vegetables, or a fresh salad.

 

 

Serving Suggestions:

• Sides:
  • Mashed Potatoes: Creamy mashed potatoes complement the rich, beefy flavor of the steak.
  • Grilled Vegetables: A mix of grilled bell peppers, zucchini, and asparagus is a fresh and healthy choice.
  • Roasted Brussels Sprouts or Broccoli: The slight bitterness of Brussels sprouts or the freshness of broccoli pairs well with steak.
  • Garlic Bread: Crispy, buttery garlic bread is a great addition to a steak dinner.
• Sauce Options:
  • Serve the steak with a simple béarnaise or chimichurri sauce for added flavor.
  • A red wine reduction or steak sauce can also elevate the dish.

 

Pro Tips:

• Searing: To get a perfect sear, make sure the skillet is hot enough before adding the steak. You should hear a loud sizzle when the meat hits the pan.
• Resting: Resting the steak is crucial! It helps keep the meat juicy and tender.
• Doneness: If you don’t have a thermometer, you can use the finger test to check the doneness of the steak. Press the steak gently with your finger – the firmer it is, the more well-done it is.

 

This chuck eye steak is easy to prepare, full of flavor, and will surely impress anyone you serve it to. Enjoy!