Beef Chuck Eye Steak
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My beef chuck eye steak has a beautiful, browned crust and turns out perfectly tender and juicy every time! It’s flavored with simple seasonings and topped with a delightful rosemary thyme butter that brings out the best flavors.
This recipe turns out perfect on the stovetop, but if you’re looking to try another method for cooking steak, try my skirt steak in the crock pot or air fryer sirloin steak next!
Why you’ll love this family favorite recipe!
When it comes to steak, beef chuck eye steak checks all the boxes with its rich marbling, savory taste, and juicy tenderness.
My husband, Ben, says that out of all my beef recipes, this one ranks in his top three favorites, along with my round steak recipe and grilled sirloin steak.
I love making this chuck eye steak recipe on the stovetop because it forms a deep, browned crust that locks in the juices and tastes just as good as it looks!
Chuck eye steak, in my opinion, is one of the most underrated cuts of beef. Some people assume it’s always going to be on the tougher side simply because it’s a shoulder cut, but let me be the first to tell you… it actually turns out so tender and delicious when cooked just right!
My favorite thing about this recipe is that it doesn’t need a whole lot of ingredients for the magic to happen, either. The final product tastes incredible, and it’s the simple seasoning and herbs that bring out all that goodness.
Beef Chuck Eye Steak Recipe Ingredients
- Beef chuck eye steaks – This cut from the shoulder has a nice beefy taste and beautiful marbling. For this recipe, I use steaks that are about 1 inch thick.
- Olive oil – Helps the seasoning stick while also promoting even browning and crust formation.
- Salt & pepper – Kosher salt will enhance the natural taste of the meat, and black pepper will add subtle heat to complement the richness.
- Butter – Unsalted butter is my go-to for this recipe. I always let it soften at room temperature first so that it’s easy to work with.
- Fresh rosemary – Infuses earthy, woody notes into the butter and meat.
- Fresh thyme – Adds a warm and slightly minty taste to the steak.
How to Make Beef Chuck Eye Steak
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Insert a skewer into the center of each steak to hold its shape and make it easy to flip.
STEP TWO: Brush the steaks with oil and season generously with salt and pepper.
STEP THREE: In a small bowl, combine the softened butter and fresh herbs, then set aside.
STEP FOUR: Preheat a skillet over medium-high heat. You’ll know it’s ready once a drop of water sizzles and evaporates immediately when it touches the surface.
STEP FIVE: Place the steaks in the skillet and cook for 3 to 4 minutes without moving to form a deep brown crust, then flip and continue cooking until your desired doneness has been reached.
STEP SIX: Use an instant-read thermometer to check the internal temperature of the meat. Remove the steaks from the heat when the temperature is 5 degrees F below your target temperature.
STEP SEVEN: Rest the steaks on a cutting board, then remove the skewers before slicing. Serve with the herb butter and enjoy!
Expert Tips
- Choose well-marbled steaks if you can. More marbling means more tenderness and flavor.
- Dry brine the steaks overnight. After seasoning with salt and pepper, refrigerate them uncovered for up to 24 hours. This step is technically optional, but I find it makes a huge difference in both texture and flavor.
- Press the beef chuck eye steak into the pan as it sears. This is my top tip to form the best possible crust!
- I always let my steak rest before slicing so that the juices have time to redistribute.
Variations
- If I can’t find chuck eye steak at the store, I’ll opt for ribeye, New York strip, Denver, flat iron, or sirloin instead.
- Compound butter can be used to give this chuck eye steak recipe a deeper and more complex flavor. Try my classic steak butter for a garlicky twist, or my cowboy butter to add savory warmth.
- I sometimes squeeze fresh lemon juice over the steaks right before serving. The acidity will brighten the overall taste and cut through the richness and fat.
- My husband loves everything spicy, so I include a pinch of cayenne pepper in the seasoning to add some heat to this beef chuck eye steak recipe.
What to Serve with Beef Chuck Eye Steak
My beef chuck eye steak tastes best with hearty, loaded sides like my twice baked mashed potatoes and my crockpot scalloped potatoes recipe. After all, juicy steak and creamy potatoes are a perfect match for each other! I also love serving this steak recipe with my easy macaroni salad or my roasted carrots and asparagus recipe.
Beef Chuck Eye Steak FAQs
What makes chuck eye steak different from ribeye?
Chuck eye steaks are slightly less tender than ribeye, but they tend to be more affordable, which is great for anyone on a budget!
How do I know when my chuck eye steak is done?
To avoid overcooking my steak, I always remove it from the heat when it is 5 degrees F below my target temperature. The internal temperature will continue rising while it rests!
Should I slice against the grain?
Yes! Slicing against the grain is one of the easiest ways to get tender pieces of steak every time.
More Steak and Beef Recipes
- London broil in the oven
- Bone in ribeye steak
- Air fryer ribeye steak
- Garlic butter steak bites
- Salisbury steak
- Slow cooker pepper steak
Beef Chuck Eye Steak
Equipment
- 2 metal skewers or soaked wooden skewers
Ingredients
- 2 beef chuck eye steaks, about 1 inch thick
- 1 tablespoon olive oil
- 1 to 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1/4 cup unsalted butter, softened
- 1 teaspoon fresh rosemary, finely minced
- 1 teaspoon fresh thyme, finely minced
Instructions
- Insert a skewer into the center of each steak to hold its shape and make it easy to flip.
- Brush the steaks with oil and season generously with salt and pepper.
- In a small bowl, combine the softened butter and fresh herbs, then set aside.
- Preheat a skillet over medium-high heat. You’ll know it’s ready once a drop of water sizzles and evaporates immediately when it touches the surface.
- Place the steaks in the skillet and cook for 3 to 4 minutes without moving to form a deep brown crust, then flip and continue cooking until your desired doneness has been reached.
- Use an instant-read thermometer to check the internal temperature of the meat. Remove the steaks from the heat when the temperature is 5 degrees F below your target temperature.
- Rest the steaks on a cutting board, then remove the skewers before slicing. Serve with the herb butter and enjoy!
Notes
Rare: 120 to 125°F
Medium-Rare: 130 to 135°F
Medium: 140 to 145°F
Medium-Well: 150°F
Well-Done: 160°F
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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