Pan-Seared Chuck Eye Steak Recipe
This Chuck Eye Steak Recipe delivers the tender, buttery experience of a ribeye for a fraction of the cost. Known as the 'Poor Man's Ribeye,' this cut is seared to perfection and finished with a garlic-herb butter baste. Ready in just 20 minutes.
Equipment
- Cast Iron Skillet
- Meat Thermometer
- Tongs
Ingredients
The Steak
- 2 Chuck Eye Steaks at least 1-inch thick, room temperature
- 1 tbsp Coarse Kosher Salt adjust to taste
- 2 tbsp Avocado Oil or grapeseed oil
The Butter Baste
- 3 tbsp Unsalted Butter
- 4 cloves Garlic smashed, skin on
- 3 sprigs Fresh Thyme or rosemary
- Freshly Cracked Black Pepper to serve
Instructions
- Prep and Temper: Remove the chuck eye steaks from the refrigerator 30 to 45 minutes before cooking to reach room temperature. Pat them completely dry with paper towels and season generously with Kosher salt on all sides.
- Heat the Pan: Place a cast-iron skillet over high heat. Wait until the pan is smoking hot. Add the avocado oil and swirl to coat the bottom.
- The Hard Sear: Carefully lay the steaks into the pan away from you. Let them sear undisturbed for 2–3 minutes to develop a dark brown crust. Flip the steaks and cook the second side for 2 minutes.
- Butter Baste (Arrosé): Reduce heat to medium. Add the butter, smashed garlic, and herbs. As the butter foams, tilt the pan and continuously spoon the hot liquid over the steaks for 1–2 minutes.
- Rest: Check internal temperature (target 130°F/54°C for medium-rare). Transfer steaks to a board, pour remaining pan butter over them, and rest for 5 to 7 minutes before slicing against the grain.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Gently reheat in a skillet over low heat with a little butter; do not microwave.
Reheating: Gently reheat in a skillet over low heat with a little butter; do not microwave.