Pan-Seared Chuckeye Steak with Garlic Butter

Thick-cut chuckeye steak seared to perfection, topped with a pat of herb garlic butter and garnished with rosemary.

Chuckeye steak is often referred to as the “poor man’s ribeye” because it comes from the same part of the cow and offers similar marbling and flavor at a more affordable price. This pan-seared chuckeye steak recipe with garlic butter creates a juicy, flavorful cut that feels like a steakhouse dinner at home. It’s perfect for weeknight meals or a casual steak night.

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Serving Size: 2
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Ingredients

  • 2 Joe’s Reserve Chuckeye Steaks
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 garlic cloves, smashed
  • 1 sprig fresh rosemary or thyme (optional)

Instructions

  1. Remove steaks from the fridge and let them sit at room temperature for 30 minutes.
  2. Season generously with salt and pepper on both sides.
  3. Heat olive oil in a cast iron skillet over medium-high heat.
  4. Add steaks and sear for 3-4 minutes on each side until a crust forms.
  5. Lower heat to medium, add butter, garlic, and herbs to the pan.
  6. Baste steaks with the melted garlic butter for 1-2 minutes.
  7. Remove from pan, rest for 5 minutes, and slice to serve.

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