Chuck Eye Steak

A plate of steak with mashed potatoes and broccoli.

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Craving a flavorful steak without breaking the bank? Learn how to cook tender, juicy chuck eye steak with this easy recipe and pro tips for perfect results!

Prep Time5

Cook Time9

resting time45

Total Time59

Course: Dinner, Entree, Main Course

Cuisine: American

Servings: servings

Calories: 487kcal

Author: Renae Gerhardstein

Equipment

large cast iron skillet or any heavy oven-safe skillet

Ingredients

2 chuck eye steaks about 1 to 1¼ inches thick, about 1½ pounds
4 teaspoons Kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 tablespoons avocado oil or any high smoke point oil like grapeseed or canola oil
2 tablespoons unsalted butter

Instructions

Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.
Preheat oven to 350°F (175°C).
Pat the steaks dry with paper towels. Then season both sides generously with salt, black pepper, and garlic powder.
Heat a cast iron skillet over medium-high heat. Once hot, add the oil and swirl to coat the bottom of the pan.
Gently place the steaks in the skillet and sear for 2 minutes on the first side, then flip and sear for another 2 minutes. The surface should be well-browned—nearly blackened is okay.
Add a large dollop (about 2 tablespoons) of butter to the pan. Transfer the skillet to the preheated oven and roast the steaks for 5 minutes.
Remove the skillet from the oven and transfer the steaks to a cutting board.
Let them rest for 10–15 minutes before slicing to allow the juices to redistribute.

Video

Notes

Recipe FAQs

Can I use this chuck eye steak recipe for other cuts of steak?
- Absolutely! While this method highlights the tender texture of chuck eye steak, it works beautifully for ribeye, sirloin, or other beef cuts that benefit from a hot sear and oven finish.

Recipe Variations

Garlic butter herb steak: After searing the chuck eye steaks, add a few tablespoons of garlic butter to the skillet along with smashed garlic cloves, a sprig of fresh thyme, and fresh rosemary. Spoon the melted butter over the steaks as they finish in the oven for a deeply aromatic and herb-infused finish.
Olive oil and herb marinated steak: Before cooking, marinate the steaks for 30 minutes to 1 hour in a mixture of olive oil, chopped fresh rosemary, garlic cloves, salt, and pepper. This boosts flavor and creates an extra juicy result when cooked.
Simple herb and garlic grilled version: Instead of pan-searing, grill the steaks for a slightly smoky taste. Brush them with olive oil, season, and grill over medium-high heat. Finish with chopped fresh thyme and melted garlic butter before serving.

This recipe yields steaks cooked to a medium doneness (135º–145ºF). For different levels of doneness—such as rare, medium-rare, medium-well, or well-done—use an internal meat thermometer and adjust the oven time accordingly.

Steak doneness range: Rare (120-125°F), Medium-Rare (130-135°F), Medium (135-145°F), Medium-Well (145-155°F), and Well-Done (160°F+).

Serving Suggestions

Serve with roasted vegetables, mashed potatoes, or a crisp green salad for a hearty and satisfying meal.

Storing Instructions

Wrap It Well:
Wrap the steak tightly in aluminum foil or plastic wrap, or place it in an airtight container to prevent it from drying out and absorbing other flavors from the fridge.
Refrigerate Promptly:
Store in the refrigerator for up to 3 to 4 days.
Freezing Option:
For longer storage, wrap the steak in plastic wrap followed by a layer of foil, or place it in a freezer-safe zip-top bag. Label and date it, then freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Steak Without Drying It Out

Nobody wants a tough, dry leftover steak—thankfully, there are a few easy ways to bring it back to life without losing all that juicy flavor:

Reheat Low and Slow (Oven Method – Best for Whole Steaks)
- Preheat your oven to 250°F.
- Place the steak on a wire rack set over a baking sheet to allow even airflow.
- Warm in the oven for about 20–30 minutes, or until it reaches your desired internal temp (around 110º–130ºF).
- For a crispy edge, you can finish it with a quick sear in a hot skillet for 30 seconds per side
Slice and Sauté (Best for Steaks Already Sliced)
- Add a little oil or butter to a skillet over medium-low heat.
- Reheat sliced steak gently, stirring often for even warmth—just a few minutes should do it.
Skip the Microwave if You Can
- The microwave tends to zap moisture and texture from steak. But if it’s your only option, cover the steak with a damp paper towel and use 50% power in short intervals (30 seconds at a time) to help retain some moisture.

TFN Pro Tip

Add a splash of beef broth or a pat of butter during reheating to keep things extra juicy.
Don’t skip the seasoning! Generously season your chuck eye steak with salt, pepper, and garlic powder before searing. A bold seasoning creates that crave-worthy crust and locks in flavor.

Nutrition