📝 About This Recipe
Known by butchers as the 'hidden gem' of the cow, the Chuck Eye is a continuation of the Ribeye muscle, offering incredible marbling and deep beefy flavor at a fraction of the price. This recipe utilizes a high-heat sear and a luxurious butter-basting technique to elevate this humble cut into a five-star dining experience. The result is a melt-in-your-mouth steak infused with aromatic herbs and caramelized garlic that rivals any high-end steakhouse offering.
🥗 Ingredients
The Steaks
- 2 pieces Chuck Eye Steaks (1.5 inches thick, approximately 10-12 oz each)
- 1.5 tablespoons Kosher Salt (coarse grain preferred)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
Aromatic Basting Butter
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 4 cloves Garlic (smashed and peeled)
- 3 sprigs Fresh Rosemary (whole)
- 4 sprigs Fresh Thyme (whole)
- 1 small Shallot (thinly sliced into rings)
Finishing
- 1 pinch Maldon Sea Salt (flaky finishing salt)
- 1 teaspoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Remove the chuck eye steaks from the refrigerator at least 45 minutes before cooking to allow them to reach room temperature; this ensures even cooking throughout the meat.
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2
Pat the steaks extremely dry on all sides using paper towels. Moisture is the enemy of a good crust, so ensure the surface is bone-dry.
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3
Season the steaks aggressively with kosher salt and freshly cracked black pepper. Don't forget to season the thick edges of the meat as well.
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4
Place a heavy cast-iron skillet over high heat until it begins to wisps of smoke appear. This indicates the pan is hot enough for a proper sear.
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5
Add the grapeseed oil to the pan, swirling to coat the bottom. It should shimmer and move like water.
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6
Carefully lay the steaks into the pan, laying them away from you to avoid oil splatter. Press down lightly with a spatula to ensure full contact with the metal.
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7
Sear the first side undisturbed for 3-4 minutes until a deep, dark mahogany crust has formed.
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8
Flip the steaks. Immediately reduce the heat to medium-high to prevent the crust from burning while the interior finishes.
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9
Add the butter, smashed garlic cloves, shallots, rosemary, and thyme to the pan. The butter will foam up rapidly.
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10
Tilt the pan slightly so the melting butter pools at the bottom with the aromatics. Use a large spoon to continuously pour that hot, flavored butter over the steaks.
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11
Continue basting for 2-3 minutes. Use an instant-read thermometer to check for doneness: pull at 130°F (54°C) for medium-rare.
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12
Transfer the steaks to a warm plate or wooden cutting board. Pour the remaining butter and aromatics from the pan over the meat.
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13
Allow the steaks to rest for at least 8-10 minutes. This allows the muscle fibers to relax and reabsorb the juices.
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14
Slice against the grain if serving pre-cut, or serve whole. Sprinkle with a pinch of flaky Maldon salt and fresh parsley before serving.
💡 Chef's Tips
Always use a cast-iron skillet if possible; its heat retention is superior for creating that iconic steakhouse crust. Don't skip the resting period! Cutting too early will cause all the delicious juices to run out onto the board, leaving you with dry meat. Chuck eye steaks are best served medium-rare to medium; cooking them to well-done can make this specific cut quite tough. If the garlic starts to turn dark brown or black during basting, remove it from the pan immediately to avoid a bitter taste. When buying, look for 'Chuck Eye' (specifically the 5th rib), not to be confused with a standard 'Chuck Steak' which is much tougher.
🍽️ Serving Suggestions
Pair with a robust Cabernet Sauvignon or a smoky Malbec to complement the rich fat content. Serve alongside garlic mashed potatoes to soak up the leftover rosemary basting butter. A side of charred broccolini with lemon zest provides a bright, acidic contrast to the heavy beef. For a classic steakhouse feel, add a wedge salad with blue cheese dressing and crispy bacon bits. Try a dollop of fresh horseradish cream on the side for a spicy kick that cuts through the richness.