Go Back
–+ servings
Plate of sliced beef chuck steak served on a bed of mixed greens, cherry tomatoes, caramelized onions, and crumbled cheese, garnished with fresh herbs.
Print Recipe Add to Collection
Rate this Recipe!

Perfect Pan Seared Chuck Eye Steak Recipe

Turn a humble chuck eye into the juiciest, most flavorful steak you’ve ever pulled from a skillet with our cast iron butter-basted recipe, you’ll swear you hacked the steakhouse.
Prep Time5 minutes
Cook Time10 minutes
Resting Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 221kcal
Author: Kita Roberts

Equipment

  • Heavy cast iron skillet
  • Splatter screen, optional but recommended
  • tongs
  • Instant-read meat thermometer
  • Butchers Twine

Ingredients

  • 2 chuck eye steaks just over a half pound each
  • Kosher salt
  • 1 tbsp avocado oil or other neutral cooking oil
  • 3 tbsp Salted butter divided
  • 3 garlic cloves smashed and peeled
  • Fresh rosemary sprigs

Instructions

  • Remove the steaks from the package and pat them dry. Secure the outer edges of the steak with butchers twine, if not already done.
  • Season the steaks liberally with kosher salt on both sides and let them sit at room temperature for 30 minutes.
  • Preheat a skillet over medium-high heat with the oil, until the oil is shimmering.
  • Place the chuck eye steaks in the pan (you’ll want to use a splatter screen to minimize clean up).
  • Sear the steaks until a good crust has formed on the bottom, 3 to 4 minutes.
  • Flip and immediately top with 2 tablespoons of the butter.
  • Add the garlic and rosemary as well.
  • Carefully tilt the pan and baste the steaks in the butter as they continue to cook for another 2 to 3 minutes, or to your desired internal temperature.
  • Transfer the steaks to a cutting board and dollop the remaining butter over top, or use a garlic herb compound butter for even more flavor.
  • Let the steaks rest for 5 to 7 minutes before removing the butchers twine and slicing them into thin strips, against the grain, and discarding any fatty bits.
  • Season with a pinch of freshly ground black pepper and serve immediately with the drippings poured over top.

Notes

Griddle Grill Method

Cooking chuck eye steaks on a griddle grill gives you that unbeatable steakhouse crust with the bonus of smoky outdoor flavor. Bonus points if you use a grilling dome and wood chips for added smoky flavor. 
  1. Season and prep – Season the steaks as directed above and let them rest at room temperature for 30 minutes.
  2. Preheat the griddle grill – Heat the flat top to medium-high (around 450°F) and lightly oil the surface.
  3. Sear – Place the steaks directly on the hot griddle, searing 3–4 minutes per side until a rich crust forms.
  4. Baste – Melt the butter in a small bowl and add the garlic and rosemary. Using a brush, or spoon, baste the steaks as they finish cooking.
  5. Rest and serve – Remove from heat, rest 5–7 minutes, then slice against the grain.

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 2g | Protein: 1g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 136mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 525IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg