Experience the succulent tenderness of chuck eye steak, seared to perfection in a hot skillet. This recipe features a simple, flavorful pan sauce that complements the steak beautifully. Rest the steak to lock in juices, and serve it steakhouse-style with crispy roasted potatoes, fresh asparagus, and savory sautéed mushrooms. Enjoy a gourmet meal right at home with this easy and delicious recipe.
| Prep Time | Cook Time | Total Time | Servings |
| 10 mins | 20 mins | 30 mins | 4 |
Ingredients
- 4 (8-ounce) beef chuck steaks, well trimmed, at room temperature
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil, or as needed
- 3 tablespoons butter, divided, or more as needed
- 2 sprigs fresh thyme (optional)
- 2 cloves garlic, crushed
- 1 shallot, minced
- 1/2 cup beef broth
Directions
Step 1
Pat the steaks dry with a paper towel and season generously with salt and black pepper.
Step 2
Heat oil in a skillet over high heat. Add the steaks to the hot skillet and immediately reduce the heat to medium-high. Cook for 4 minutes, then flip the steaks, adding 1 tablespoon of butter (or more if desired) and thyme sprigs to the pan. Continue cooking for an additional 4 to 6 minutes, depending on your preferred level of doneness. Remove the steaks from the skillet and let them rest for about 5 minutes.
Step 3
Meanwhile, prepare the pan sauce: Remove the skillet from heat. Sauté the garlic and shallot in the residual heat for 1 to 2 minutes. Return the skillet to medium-low heat, add the beef broth, and bring to a boil. Reduce the sauce for 3 minutes.
Step 4
Take the pan off the heat and whisk in the remaining 2 tablespoons of butter. Drizzle the sauce over the steaks just before serving.
Thank you for reading! If you’re looking for another healthy alternative recipe, check out our lighter take on Italian-American cuisine with this Healthier Chicken Parmesan. Enjoy!
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