Ingredients
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1
-
1/2
-
1/2
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
No-Nonsense Chuck Eye Steak,Asking for a Chuck Eye Steak is like acknowledging membership in a secret society. You are greeted with a knowing smile, a nod of the head, and then just maybe two will emerge from some quiet corner. There are only a couple in each animal, and although they have a taste and tenderness of the more popular rib eye, the cost is considerably less. Please… only tell your favorite buddy.,may i broil steaks,This is pretty much how I do chuck eye steaks…….simple grilling over high heat or in a very hot cast iron skillet. I also agree that unwrapping the steaks, patting dry with paper towel and resting uncovered in the refrigerator for a few hours or more to dry the surface gives a really superior crust. I first learned to do this with pricy, bone in rib eyes on a rack over a rimmed cookie sheet. the drier the surface the better the sear. flavor packed steaks like these need salt and pepper, a little rub with olive oil….that’s it. Add other seasonings if you prefer , just be careful not to let them burn…..it will turn bitter.
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Steps
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1
Done
|
Cover Both Sides of the Steak, First With the Salt, Followed by the Pepper, and Finally the Olive Oil. |
|
2
Done
|
Cook on an Outdoor Grill, or a Hot Cast Iron Pan, For 5 Minutes Per Side. |
|
3
Done
|
Allow to Rest For an Additional 3 Minutes on the Plate. Enjoy. |
