No Nonsense Chuck Eye Steak
Indulge in the bold, uncomplicated flavors of the "No Nonsense Chuck Eye Steak," a recipe designed to highlight the underrated chuck eye cut with minimal fuss and maximum flavor. Perfectly seasoned with a simple blend of kosher salt, black pepper, and garlic powder, these tender 8-ounce steaks are seared to perfection in a hot cast-iron skillet, creating a mouthwatering crust. Infused with the rich aroma of fresh thyme, rosemary, buttery baste, and smashed garlic, this quick 15-minute stovetop recipe promises a restaurant-quality experience in the comfort of your home. Ideal for a weeknight dinner or a special occasion, this steak is best served with your favorite sides for a satisfying, no-fuss feast. Tags: chuck eye steak recipe, easy steak dinner, cast iron skillet steak.
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Recipe Information
Ingredients
- 2 pieces (8 oz each) Chuck eye steak
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 2 sprigs Fresh thyme sprigs
- 1 sprig Fresh rosemary sprig
- 2 cloves Garlic cloves, smashed
Instructions
Remove the chuck eye steaks from the refrigerator and let them sit at room temperature for 30 minutes to ensure even cooking.
Pat the steaks dry with a paper towel to remove excess moisture, which helps achieve a better sear.
Season both sides of each steak generously with kosher salt, black pepper, and garlic powder. Gently press the seasonings into the meat to help them adhere.
Heat a cast-iron skillet over medium-high heat until very hot, about 2-3 minutes.
Add olive oil to the skillet and swirl to coat the surface evenly.
Carefully place the steaks in the skillet and sear undisturbed for 2-3 minutes on the first side until a deep brown crust forms.
Flip the steaks and sear the other side for another 2-3 minutes.
Reduce the heat to medium and add unsalted butter, thyme sprigs, rosemary sprig, and smashed garlic to the skillet.
Tilt the skillet slightly and use a spoon to baste the steaks continuously with the melted butter and aromatics for about 2 minutes.
Check the internal temperature with an instant-read thermometer for desired doneness (125°F for medium-rare, 135°F for medium). Cook for an additional minute or two if necessary.
Remove the steaks from the skillet and let them rest on a cutting board, loosely tented with foil, for 5 minutes to allow the juices to redistribute.
Slice the steaks against the grain and serve immediately with your choice of sides.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 380 mg | 126% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.0 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
