Ingredients:
- Two (2) 8–10 oz Chuck Eye Steaks (about 1 inch thick)
- 1 Tbsp Kosher Salt (flaky sea salt is ideal)
- 1 tsp Coarsely Ground Black Pepper
- 1 Tbsp High Smoke Point Oil (Grapeseed or Avocado)
- 4 Tbsp Unsalted Butter, cut into cubes
- 2 large Garlic Cloves, smashed
- 4 sprigs Fresh Thyme
- 1 small sprig Fresh Rosemary (optional)
Instructions:
- Bring to Temperature: Remove the chuck eye steaks from the refrigerator at least 30 minutes (up to 1 hour) before cooking to temper them, ensuring even cooking.
- Pat Dry and Season: Use paper towels to thoroughly pat the entire surface of the steaks dry. Season both sides and the edges very liberally with Kosher Salt and Black Pepper.
- Set Up: Place the oil in a heavy cast iron skillet and set the pan over high heat until the oil is shimmering and just beginning to smoke lightly.
- Sear First Side: Gently place the steaks in the hot pan. Do not move them for 3 minutes to develop a deep crust.
- Flip and Adjust Heat: Flip the steaks using tongs and cook the second side for 2 minutes. Reduce the heat to medium-low.
- Add Aromatics: Add the butter cubes, smashed garlic cloves, and thyme/rosemary sprigs to the pan.
- Start Basting: As the butter melts and foams, immediately tilt the pan slightly toward you and use a basting spoon to scoop and continuously spoon the hot butter mixture over the steaks for about 1–2 minutes.
- Check Temperature: Use an instant-read thermometer to check the internal temperature in the thickest part. Remove the steak immediately when it reaches 130–135°F (54–57°C) for Medium-Rare.
- Rest: Place the cooked steaks on a clean cutting board, cover them loosely with foil (creating a “tent”), and let them rest for 5 minutes. This step is vital for retaining juices and maximizing tenderness.
- Slice and Serve: Slice the chuck eye steak thinly against the grain (perpendicular to the muscle fibers). Pour any remaining pan juices (including the basting butter) over the sliced meat before serving.