Description
This chuck eye steak recipe features a rich charred lemon and herb butter, creating a deeply savory and bright meal. It’s a budget-friendly option for a restaurant-quality steak, perfect for a quick and impressive weeknight dinner.
Ingredients
- 1.5 lbs chuck eye steaks, 1-inch thick
- 0.5 cup unsalted butter, softened
- 2 large lemons
- 2 tbsp fresh herbs, chopped (e.g., flat-leaf parsley, thyme, and rosemary)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Steak: Pat chuck eye steaks thoroughly dry with paper towels and season generously with salt and black pepper on all sides.
- Make Herb Butter: In a small bowl, combine the softened unsalted butter, lemon zest, juice from 0.5 lemon, minced garlic, and chopped fresh herbs; mix well until evenly incorporated and fragrant.
- Char Lemons: Halve the remaining lemon. Place it cut-side down in a dry 10-inch cast iron skillet over medium-high heat. Cook for about 3 minutes until the cut side is deeply browned and slightly caramelized. Remove and set aside.
- Sear Steak: Add olive oil to the same skillet over medium-high heat until it shimmers. Carefully place the seasoned chuck eye steaks into the hot pan and sear for 3-5 minutes per side for medium-rare, or longer for desired doneness, until a deep, crusty brown forms.
- Finish and Baste: Reduce the heat to medium-low. Add the prepared herb butter to the skillet, letting it melt around the steaks. Tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter for about 1-2 minutes.
- Rest Steaks: Transfer the seared chuck eye steaks to a clean cutting board. Loosely tent them with foil and let them rest for 5-10 minutes to allow juices to redistribute before serving.
Notes
If butter or garlic starts to brown too quickly during basting, reduce heat or remove the pan from heat briefly to prevent scorching. For medium-rare perfection, a meat thermometer inserted into the thickest part of the steak should read 130-135°F (54-57°C). For a faster meal, consider using pre-made garlic herb butter. To make it a bit lighter, reduce the butter by half and squeeze extra charred lemon juice over the steak after resting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying, Searing, Basting
- Cuisine: American
Nutrition
- Serving Size: 170 g cooked steak
- Calories: 600 calories
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 47 g
- Saturated Fat: 26 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 160 mg
Keywords: chuck eye steak, steak, beef, herb butter, charred lemon, easy dinner, weeknight meal, cast iron, pan-seared, budget-friendly