Chuck Eye Steak Recipe – Juicy, Tender, and Budget-Friendly

 

🥩 Juicy Pan-Seared Chuck Eye Steak

(Steak de Palette Saisie à la Poêle)

 Ingredients (Serves 2)

1. 2 chuck eye steaks (approx. 8 oz / 225g each)

2. 1 tablespoon olive oil

3. 1 tablespoon butter

4. 2 garlic cloves, smashed

5. 1 sprig fresh rosemary or thyme

6. Salt and freshly cracked black pepper, to taste

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🍳 Instructions

1. Bring the steaks to room temperature

Take the steaks out of the fridge at least 30 minutes before cooking. Pat them dry with paper towels and season generously with salt and black pepper.

2. Sear the steaks

Heat olive oil in a cast-iron skillet over medium-high heat until shimmering. Place the steaks in the pan and sear for about 3–4 minutes per side until a deep golden crust forms.

3. Baste with butter and aromatics

Add butter, garlic, and rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for 1–2 minutes for added flavor and richness.

4. Rest the meat

Remove the steaks from the skillet and let them rest on a plate, tented with foil, for 5 minutes before slicing. This allows juices to redistribute.

5. Serve

Slice against the grain and serve with roasted vegetables, mashed potatoes, or a fresh green salad.

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💡 Cooking Tips

1. Chuck eye steak is often called the “poor man’s ribeye” – it has rich marbling and flavor at a lower cost.

2. Don’t skip the resting step – it ensures juicy, tender bites.

3. For a garlic-forward flavor, rub a cut garlic clove on the steak after cooking.

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🧾 Nutrition Facts (Per Serving)

Calories: 420 kcal
Protein: 38g
Carbohydrates: 1g
Fat: 29g
Saturated Fat: 12g
Fiber: 0g
Sugar: 0g
Sodium: 220mg

Note: Nutrition values are estimated and may vary depending on exact steak size and cooking method