Beef Chuck Eye Steak
This beef chuck eye steak is tender, juicy, and cooked to perfection in a hot skillet with simple seasoning and butter basting. A budget-friendly, flavor-packed alternative to ribeye, perfect for weeknight dinners or special occasions.
Ingredients
- 2 beef chuck eye steaks 1 inch thick
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 garlic cloves smashed
- 2 tbsp butter
- Fresh thyme or rosemary optional
Instructions
- Pat steaks dry and season generously with salt and pepper.
- Heat olive oil in a cast iron skillet over high heat.
- Sear steaks for 3–4 minutes per side until a golden crust forms.
- Add butter, smashed garlic, and fresh herbs to the pan.
- Baste the steaks with melted butter for 1–2 minutes.
- Check for desired doneness (130°F for medium-rare).
- Rest steaks for 5 minutes before slicing against the grain.
Notes
Marinating the steak is optional but adds extra flavor.
Use a meat thermometer to ensure perfect doneness.
Resting the steak is crucial for juicy, tender results.
Use a meat thermometer to ensure perfect doneness.
Resting the steak is crucial for juicy, tender results.
Nutrition
Calories: 450kcalCarbohydrates: 1gProtein: 35gFat: 35gSaturated Fat: 14gCholesterol: 130mgSodium: 300mg
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