Chuck Eye Steak

Turn an inexpensive cut into mouthwatering steak using my easy chuck eye steak recipe. It’s quick, and the results are a juicy seared cut of beef that MELTS in your mouth! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 8

Total Time 8

Servings servings

Calories 267kcal

Author Arman Liew

Ingredients

2 chuck eye steaks 8-10 ounces each
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika

Garlic butter

4 tablespoons unsalted butter
2 cloves garlic minced
1 tablespoon fresh parsley chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Pat the steaks dry with paper towels. Rub both sides of each steak with olive oil. Sprinkle with salt and pepper.
Heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Add oil, place the steaks, sear for 3-4 minutes, flip, and cook for another 3-4 minutes, or until the steaks reach 135F for medium-rare steak. Continue cooking to 145F for medium, 155F for medium-well done, and 165F for well done.
Remove the steaks from the skillet and top with garlic butter.
To make the garlic butter, mix the softened butter with garlic, parsley, salt, and pepper.

Video

Notes

TO STORE: Store any leftover steaks in an airtight container in the refrigerator for 3-4 days.

TO FREEZE: Freeze the cooled steaks in freezer bags for up to 3 months. Let them thaw overnight before reheating.

TO REHEAT: Warm in a skillet over medium heat or air fry until warm.

Nutrition