Seared Chuck Eye Steak

The Seared Chuck Eye Steak is a budget-friendly yet flavorful cut of beef, often referred to as the "poor man's ribeye." With its rich marbling and tenderness, it offers a steakhouse-quality experience without the hefty price tag. This recipe involves pan-searing the steak to perfection and finishing it with a savory pan sauce, making it ideal for a satisfying dinner

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Ingredients:

• 4 (8-ounce) beef chuck eye steaks, well-trimmed and at room temperature

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

• 3 tablespoons butter, divided

• 2 sprigs fresh thyme (optional)

• 2 cloves garlic, crushed

• 1 shallot, minced

• ½ cup beef broth
  
  

Directions:

1. Pat the steaks dry with a paper towel and season generously with salt and pepper.

2. Heat olive oil in a skillet over high heat.

3. Place steaks in the hot skillet and immediately reduce the heat to medium-high. Cook for 4 minutes.

4. Turn steaks, add 1 tablespoon butter and thyme sprigs to the pan, and cook for an additional 4 to 6 minutes, depending on desired doneness.

5. Remove steaks from skillet and let rest for about 5 minutes.

6. For the pan sauce:

   • Remove skillet from heat.

   • Quickly sauté garlic and shallot in the skillet using residual heat for 1 to 2 minutes.

   • Return skillet to medium-low heat and add beef broth.

   • Bring to a boil and reduce for 3 minutes.

   • Remove from heat and whisk in remaining 2 tablespoons butter.

7. Serve steaks with the pan sauce drizzled over them.
   
   

Nutritional Information (per serving):

• Calories: 780 kcal

• Total Fat: 56g (Saturated Fat: 23g)

• Cholesterol: 240mg

• Sodium: 404mg

• Total Carbohydrates: 4g (Dietary Fiber: 1g, Sugars: 2g)

• Protein: 65g

• Iron: 7mg

• Potassium: 718mg