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cooked and ready to eat chuck eye steak

Classic Chuck Eye Steak

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Course Main Course

Ingredients
  

For the Steak

  • 2-4 chuck eye steaks
  • 2 tbsp olive oil
  • salt, to taste
  • black pepper, to taste

Ingredients for Marinade (optional)

  • 2-3 cloves garlic, minced
  • 1-2 sprigs fresh rosemary, chopped
  • 2 tbsp Worcestershire sauce
  • 1/4 cup red wine

Instructions
 

Marinating the Steaks (optional)

  • In a bowl, combine the minced garlic, chopped rosemary, Worcestershire sauce, and red wine.
  • Place the Chuck Eye Steaks in a shallow dish or a resealable plastic bag.
  • Pour the marinade over the steaks, ensuring they are evenly coated.
  • Seal the dish or bag and refrigerate for at least 30 minutes or up to 4 hours. The longer you marinate, the more flavor the steaks will absorb.

For the Steak

  • Preheat your grill, stovetop, or grill pan to medium-high heat. Make sure it's hot before you start cooking.
  • Remove the steaks from the marinade (if used) and allow them to come to room temperature.
  • Pat the steaks dry with paper towels to ensure a good sear.
  • Brush the steaks with olive oil on both sides to prevent sticking and enhance flavor.
  • Season the steaks with salt and black pepper to taste. Be generous with the seasoning.
  • Place the steaks on the preheated grill or pan.
  • Cook for about 3-5 minutes on each side for medium-rare, or adjust the cooking time according to your preferred doneness. The internal temperature should be around 130°F (54°C) for medium-rare.
  • Use a meat thermometer to check the doneness. Remember, the steaks will continue to cook slightly as they rest, so it's better to undercook slightly if you're unsure.
  • Remove the Chuck Eye Steaks from the grill or pan and place them on a clean plate.
  • Let the steaks rest for about 5 minutes. This allows the juices to redistribute and keeps the steaks juicy and tender.
  • Slice the steaks against the grain for a more tender bite.
  • Serve with your choice of side dishes, such as roasted vegetables, mashed potatoes, or a simple green salad.

Notes

*Photo by Scott licensed under CC BY-SA 2.0
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