Seared Chuck Eye Steak
Seared Chuck Eye Steak is simple, fast, and deeply flavorful.It requires minimal ingredients and basic cooking skills.High heat creates a caramelized crust while locking in juices.This steak proves that great flavor doesn’t have to be expensive.
Ingredients
- 2 chuck eye steaks (1–1½ inches thick)
- 1 tablespoon olive oil or butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic (crushed)
- 1 sprig fresh rosemary or thyme (optional)
Instructions
- Remove steaks from the refrigerator 20 minutes before cooking.
- Pat dry and season generously with salt and black pepper.
- Heat a heavy skillet (cast iron preferred) over high heat until very hot.
- Add oil and carefully place steaks in the pan.
- Sear for 3–4 minutes per side until a deep brown crust forms.
- Add garlic, herbs, and butter (if using), basting the steaks briefly.
- Remove from heat and rest for 5 minutes before serving.
Notes
- Chuck eye steak is best cooked to medium-rare or medium.
- Always rest the steak to retain juices.
- Cast iron pans give the best sear.
- Thickness affects cooking time significantly.
- Slice against the grain for maximum tenderness.