Chuck eye steak (different from chuck steak) is an inexpensive alternative to the popular ribeye steak. Also know as boneless chuck filet steak or boneless chuck slices, it comes from a cut of beef not too far from the ribeye.
It’s not as flavorful or as tender as it’s neighboring ribeye, but if cooked properly, it can be delicious and tender. The best part is the price is almost a third of what you would pay for a similarly-sized ribeye steak!
It’s best if you can get to your butcher or grocery store early to get the best cuts of chuck steaks. If you find a package in the supermarket that has too much excess fat, I would suggest skipping it and waiting for a better cut. Or you can always trim any excess fat that you don’t want.
Check out my recipe for cooking a restaurant-style chuck eye steak.
- 2 chuck steaks
- 1/2 stick unsalted butter, room temperature
- 2 tbsp olive oil extra virgin
- kosher salt to taste
- coarse black pepper to taste
- 3 tbsp unsalted butter, room temperature
- 1/4 tsp dried parsley
- 1/4 tsp dried thyme leaves
- 1/4 tsp garlic powder
Rinse steaks with water, and dry with paper towel. Trim any excess fat that you don’t want on your steak.
Season top and bottom of steaks with salt and pepper. Cover with plastic wrap and let sit at room temperature for 40 minutes.
Pre-heat oven to 400 degrees F.
Add butter and olive oil to a hot cast iron skillet. It needs to be really hot so that the meat can sear quickly. You may want to open a window AND turn on your exhaust fan.
Sear the steaks for 6-8 minutes depending on how done you want your steaks to be.
Flip on the other side and cook for 6-8 minutes.
Transfer the cast iron skillet to the pre-heated oven and cook for 6-10 minutes (to desired doneness).
Let rest for 1-2 minutes, then transfer to a plate. Top with Herbed Garlic Butter.