Sizzling Skillet Chuck Eye Steak with Quick Pan Sauce

Name: Sizzling Skillet Chuck Eye Steak with Quick Pan Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (8 oz) beef chuck steaks, well trimmed; salt and pepper to taste; 2 Tbsp olive oil, or as needed; 3 Tbsp butter, divided, or more as needed; 2 thyme sprigs (optional); 2 garlic cloves, crushed; 1 shallot, minced; 1/2 cup beef broth

Indulge in a chuck eye steak that rivals a ribeye. Seared to perfection in a hot skillet and topped with a velvety pan sauce, this flavor-packed dish is sure to impress. Serve it up steakhouse-style with roasted potatoes, asparagus, and sauteed mushrooms for the ultimate meal.

Recipe Info

Prep Time

30 min

Difficulty

Easy

Servings

4 servings

Nutrition

calories780kcal

carbohydrates4g

fat56g

fiber1g

protein65g

sodium404mg

sugar2g

Dinner Entree American

Ingredients

4 (8 oz) beef chuck steaks, well trimmed

salt and pepper to taste

2 Tbsp olive oil, or as needed

3 Tbsp butter, divided, or more as needed

2 thyme sprigs (optional)

2 garlic cloves, crushed

1 shallot, minced

1/2 cup beef broth

Directions

Pat steaks dry with a paper towel. Season generously with salt and pepper.

Heat oil in a large skillet over high heat. Add steaks and reduce heat to medium-high. Cook for 4 minutes on one side, then turn and add 1 Tbsp butter (more if desired) along with thyme sprigs. Cook for another 4 to 6 minutes depending on your preference.

Remove steaks from skillet and let them rest for about 5 minutes.

In the same skillet, over low heat, saute garlic and shallot for 1 to 2 minutes using residual heat. Return skillet to medium-low heat, add beef broth, and bring to a boil. Reduce for 3 minutes.

Remove pan from heat and whisk in remaining 2 Tbsp butter. Pour sauce over steaks and serve immediately with roasted potatoes, asparagus, and sauteed mushrooms.