Chuck Eye Steak Recipe:
Beef chuck eye steak is tender due to its well- marbling of fat within the meat, which contributes to its rich flavor and tenderness when cooked properly. This simple recipe for grilled chuck eye steak is ideal for bringing out the meat's flavors while also adding an aroma of smokey flavor from the grill. Combined with your preferred side dishes, this delicious dish will make for an enjoyable and delightful meal.
Ingredients
- 2 pounds chuck eye steak (about 1-inch thick)
- 2 tbsp. olive oil
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika (optional)
- 1 tbsp. fresh rosemary (chopped)
- 1 tbsp. thyme (chopped)
Instructions
- Set the grill to medium-high heat to preheat. To avoid sticking, make sure the grates are clean and lightly oiled.
- Brush both sides of the chuck eye steak with olive oil to create a thin coating.
- In a small bowl, mix the kosher salt, black pepper, garlic powder, onion powder, rosemary, thyme and paprika (if using).
- Sprinkle the seasoning mixture evenly over both sides of the steak, gently patting it in, and keep it aside for 30 minutes for marination.
- Place the seasoned chuck-eye steak on the hot grill. The steak should be cooked for 4–5 minutes on each side, or to your desired degree of doneness.
- On a meat thermometer, aim for an internal temperature of roughly 130-135°F (54-57°C) for medium-rare.
- Depending on the thickness of the steak and the level of doneness you choose, adjust the cooking time as needed.
- Remove the chuck eye steak from the grill once it is cooked to your preference and put it on a cutting board. Let it rest for about 5 minutes.
- A tender and juicy steak is produced through resting, which allows the juices to be redistributed.
- Slice the cooked chuck-eye steak against the grain into thin strips after resting. Maximum tenderness is ensured.
- Slices should be arranged on a serving tray and served immediately.
- Enjoy!