Beef Chuck Eye Steak

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My juicy beef chuck eye steak gets its flavor from simple seasoning and a dollop of fresh herb butter. Best of all, the whole recipe comes together in under 30 minutes!

Prep Time10

Cook Time8

Resting Time5

Total Time23

Course: Main Course

Cuisine: American

Servings: servings

Calories: 270kcal

Author: Samantha Erb

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

If you're using wooden skewers, soak them in water for 30 minutes ahead of time so they don't burn. Metal skewers skip this step.

Steak doneness temperatures:
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