beef chuck eye steak recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best beef chuck eye steak recipe

I have to say, beef chuck eye steak is one of those cuts that doesnt get enough love. It is tender, full of flavor, and much more affordable than a ribeye. My family absolutely loves when I make this for dinner. The kids always ask for seconds and my husband says it rivals what we get at a steakhouse. This recipe is perfect for a weeknight meal but also impressive enough for a special occasion. It is a great source of protein and iron, making it a healthy choice for a hearty meal.

Pan Seared Beef Chuck Eye Steak with Herb Butter

4.9 from 1584 votes

This recipe turns a budget friendly beef chuck eye steak into a restaurant quality meal. A simple dry brine and a hot pan create a beautiful crust while the herb butter adds richness and flavor.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 2Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Steak

2 beef chuck eye steaks, about 8 ounces each
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil

For the Herb Butter

2 tablespoons unsalted butter, softened
1 clove garlic, minced
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary, chopped

👨‍🍳Directions

1Take the steaks out of the refrigerator 30 minutes before cooking. Pat them dry with paper towels and season all over with salt and pepper.
2In a small bowl, mix the softened butter, minced garlic, thyme, and rosemary until combined. Set aside.
3Heat a cast iron skillet over medium high heat for 2 minutes. Add the olive oil and swirl to coat the pan.
4Place the steaks in the hot pan. Cook for 4 minutes without moving them, until a deep brown crust forms.
5Flip the steaks and cook for another 3 to 4 minutes for medium rare, or until the internal temperature reaches 135 degrees F.
6Remove the pan from the heat. Place a dollop of herb butter on each steak and let it melt. Let the steaks rest for 5 minutes before serving.

🔧Equipment

Cast iron skillet or heavy bottomed pan
Tongs
Small bowl
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 600mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 42g

📝Notes

For best results, use a meat thermometer to ensure the steak is cooked to your liking. Letting the steak rest before slicing keeps it juicy.

Watch Video Of How Pan Seared Beef Chuck Eye Steak with Herb Butter Works

This beef chuck eye steak recipe is a reliable go to in my kitchen. It is simple to make, full of flavor, and always impresses everyone at the table. Whether it is a busy Tuesday or a holiday dinner, this dish works perfectly for any family gathering.

❓ Frequently Asked Questions About Pan Seared Beef Chuck Eye Steak with Herb Butter

1. What is the best way to cook beef chuck eye steak?

The best way is to cook it quickly over high heat, like you would a ribeye. Pan searing in a hot cast iron skillet gives it a beautiful crust. You can also grill it. Avoid braising or slow cooking as this cut is best when cooked to medium rare or medium.

2. Is beef chuck eye steak tender?

Yes, it is one of the more tender cuts from the chuck. It comes from the same area as the ribeye and has good marbling. When cooked properly and not overcooked, it is very tender and flavorful.

3. How do I season a chuck eye steak?

Keep it simple. A generous amount of kosher salt and black pepper is all you need. You can add garlic powder or a steak seasoning blend if you like. Let the steak sit with the salt for at least 30 minutes to help it stay juicy.

4. What is the internal temperature for a medium rare chuck eye steak?

For medium rare, cook the steak to an internal temperature of 130 to 135 degrees F. Let it rest for 5 minutes after cooking, and the temperature will rise a few more degrees. Use a reliable meat thermometer for the best results.

5. Can I marinate beef chuck eye steak?

You can, but it is not necessary. The cut is already flavorful. If you want to marinate, use a simple mix of olive oil, soy sauce, and garlic for 2 hours. Do not marinate for longer than 4 hours as the acid can break down the meat too much.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts