Name: Seared Chuck Eye Steak
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 (8 ounce) beef chuck steaks, well trimmed; salt and pepper to taste; 2 tablespoons olive oil, or as needed; 3 tablespoons butter, divided, or more as needed; 2 thyme sprigs (optional); 2 cloves garlic, crushed; 1 shallot, minced; 1/2 cup beef broth

Ingredients

4 serv.

4 (8 ounce) beef chuck steaks, well trimmed
salt and pepper to taste
2 tablespoons olive oil, or as needed
3 tablespoons butter, divided, or more as needed
2 thyme sprigs (optional)
2 cloves garlic, crushed
1 shallot, minced
1/2 cup beef broth

Instructions

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1 Pat steaks dry with a paper towel. Season generously with salt and pepper.
2 Heat oil in a skillet over high heat. Place steaks in the hot skillet and immediately turn down the heat to medium-high. Cook for 4 minutes. Turn steaks, add 1 tablespoon butter (or more as desired) and thyme sprigs to the pan, and cook for an additional 4 to 6 minutes, depending on your taste. Remove steaks from skillet and let rest, about 5 minutes.
3 Meanwhile, make pan sauce: remove skillet from heat. Quickly saute the garlic and shallot for 1 to 2 minutes in the skillet using residual heat. Return the skillet to medium-low heat and add beef broth. Bring to a boil and reduce for 3 minutes.
4 Remove pan from heat and whisk in remaining 2 tablespoons butter. Serve sauce over steaks.