Juicy Chuck Eye Steak

A chuck eye steak in a cast-iron skillet is topped with butter.

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A quick and flavorful chuck eye steak cooked in a hot cast-iron skillet for a perfect crust and juicy center.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Rest Time 5

Total Time 20

Servings servings

Calories 592kcal

Author Vered DeLeeuw

Ingredients

2 chucks eye steaks ½ pound each, ¾-inch thick
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
Freshly ground black pepper
2 tablespoons unsalted butter

Instructions

Blot the steaks dry with paper towels and season them with salt and pepper.
Heat a well-seasoned 12-inch cast-iron skillet over medium-high heat until it starts to lightly smoke. Add the steaks.
Cook the steaks undisturbed for about 3 minutes, until a brown crust develops on the bottom. Flip the steaks and cook for about 2 more minutes, until a crust develops on the second side.
Lower the heat to medium, flip again, and continue cooking until the steaks reach an internal temperature of 135°F (medium-rare). On my stovetop, this usually takes 2 additional minutes per side. For medium doneness (145°F), as recommended by the USDA, cook for about 3 additional minutes per side.
*See the notes section below for additional tips.
Remove the steaks to heated plates, cover them loosely, and let them rest for 5 minutes. Top with butter and serve.

Video

Notes

Seasonings, especially salt, are just guidelines. Adjust to taste.
If you have a smoke alarm near your kitchen, open your kitchen windows and run your range hood fan on high.
If one steak is thicker, cook it slightly longer or start it first.
Instead of step 4, after searing both sides, you can transfer the skillet to a preheated 450°F oven for 3-5 minutes for even cooking.
There's no need to bring the steak to room temperature. A cold center lets you sear the steak well, creating a beautiful crust while keeping it medium-rare.
The cook times suggested here are a guideline. Many variables can affect how long you'll need to cook the steak, including your stove, the skillet you use, your steak's initial temperature, and its thickness. There's no escaping the need to be flexible and adjust recipes to what happens in your own kitchen.
Cast iron is ideal because it retains heat well and creates the best crust. Carbon steel and stainless steel skillets are acceptable alternatives. Don't use a nonstick pan - you can't get those hot enough to sear a steak.
If you're not using a pre-seasoned cast-iron skillet, add a tablespoon of avocado oil or clarified butter. Heat the oil over medium-high heat until shimmering before adding the steaks.
If your steak is frozen, thaw it completely before cooking. Cooking a steak from frozen can lead to uneven cooking, causing the outside to burn while the inside remains rare.
Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet over low heat or in a 350°F oven to avoid overcooking. You can freeze the cooled leftovers for up to 2 months, though the texture is best when fresh.

Nutrition