Beef Chuck Eye Steak Pan Seared
How to cook chuck eye steak quickly and efficiently on the stove top. Enjoy perfect sear and tenderness with this robust flavored butcher's cut.
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Servings: 4 servings
Calories: 512kcal
Equipment
- 10 inch cast iron skillet or other heavy bottomed skillet such as Hexclad
- butcher's twine or small wooden skewers to secure muscle groups within each steak together
Ingredients
- 2 10 oz chuck eye steaks, tied*
- kosher salt to taste
- black pepper to taste
- 2 tablespoon butter
- 1 tablespoon olive oil
- 4 garlic cloves
- 2 rosemary sprigs
Instructions
- Pat dry the chuck eye steaks and season with salt and pepper. Allow to rest for about 20 minutes to reach room temperature.
- Over medium-high heat add the butter and olive oil. The butter will foam as its water content evaporates but the oil will stop it from burning.
- When the foaming stops, add the garlic cloves, rosemary sprigs and carefully lower the steaks to begin searing.
- Sear for about 2 to 3 minutes per side for medium-rare (reference the temperatures for doneness below). Briefly sear the periphery of thicker chuck eye cuts (over 1 inch).
- Baste with butter as you sear the second side of each steak and use your meat thermometer to take temperature.
- Rest the beef chuck eye steaks before you slice them against the grain.
Notes
*Before you begin preparing the chuck eye steaks for cooking, be sure to either tie them around with butcher's twine or thread a small wooden skewer across each steak. This is needed to secure the different muscle groups that comprise chuck eye steak together during cooking. (Often the steaks come already tied by the butcher).
Remove the twine or skewer after resting the steaks, just before you slice.
The below values for the chuck eye steak temperatures are identical to those for ribeye steaks of about 1 inch thickness. Keep in mind that thicker chuck eye steaks will take longer to reach the temperature range, rely on your meat thermometer and use the time ranges only as guidelines.
| Doneness | Mins per Side | Pull Range | Final Range |
| Rare | 2 to 3 | 115-120 F | 120-130 F |
| Medium-rare | 3 to 4 | 125-130 F | 130-140 F |
| Medium | 4 to 5 | 130-135 F | 140-150 F |
| Medium-well | 5 to 6 | 140-145 F | 150-160 F |
Nutrition
Serving: 5oz | Calories: 512kcal | Carbohydrates: 0.9g | Protein: 43g | Fat: 42g | Cholesterol: 182mg | Fiber: 0.5g
