Butter-Basted Chuck Eye Steak: A Juicy, Budget-Friendly Recipe

A juicy, budget-friendly steak with a deeply browned crust and rich garlic-herb butter—perfect for a satisfying weeknight dinner. This butcher's cut steak is inexpensive and tender, with a great flavor.

What Is Chuck Eye Steak?

Chuck eye steak comes from the section next to the rib-eye. It has a rich, beefy flavor and some of the same marbling as rib-eye, but it usually costs much less.

Because only a limited number are cut from each animal, chuck eye steaks can be difficult to find. If you see them at your local market, they’re worth trying.

Several good online retailers offer Chuck Eyes for $9 to $12 per pound. I can frequently find them at my local Walmart, and they are sometimes available at other chain supermarkets. If you go to a market with a butcher, just ask. If nothing else, you will impress your butcher!

Ingredients for Butter-Basted Chuck Eye Steak

• 2 chuck eye steaks, about 1 to 1½ inches thick

• 1½ teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 tablespoon neutral, high-heat oil

• 3 tablespoons unsalted butter

• 2 garlic cloves, lightly crushed

• 2 sprigs fresh thyme or rosemary

• 1 shallot, thinly sliced

Two Chuck Eye Steaks with Butter, Thyme, Shallots, and Garlic.

Before You Cook

Pat the steaks completely dry with paper towels. Season both sides generously with salt and pepper, then let them rest at room temperature for 20 to 30 minutes.

Dry steaks brown more effectively, and allowing them to warm slightly helps them cook more evenly.

How to Cook Chuck Eye Steak

1. Heat the pan. I like to use either a heavy cast-iron skillet or a copper saute' pan when cooking a steak on a stovetop. (You will see both pans in this post.) Place a heavy skillet over medium-high to high heat. When the pan is very hot, add the oil and swirl to coat.

2. Sear the steaks. Add the steaks and cook without moving them for 2 to 3 minutes, or until a deep brown crust forms. Flip and sear the other side.

3. Add the butter and herbs. Reduce the heat to medium. Add the butter, garlic, shallot, and herbs. When the butter begins to foam, carefully tilt the pan and repeatedly spoon the butter over the steaks.

   

4. Cook to your preferred doneness. Continue turning the steaks every 30 to 60 seconds while basting. Remove them at the following temperatures:

   • Rare: 125°F

   • Medium-rare: 130–135°F

   • Medium: 140–145°F

   The internal temperature will rise slightly while the steaks rest.

5. Rest and serve. Transfer the steaks to a plate and let them rest for 5 to 10 minutes. Your steak will likely increase by ten degrees during the resting period. Spoon the browned butter over the top before serving.

Tips for the Best Steak

• Use a heavy copper, cast-iron, or heavy stainless-steel skillet that holds heat well.

• Choose a thicker steak -- at least an inch.

• Avoid crowding the pan. Cook in batches if necessary.

• Use an instant-read thermometer for the most reliable results.

• Chuck eye can be slightly chewier than rib-eye, so slice it thinly against the grain.

• Keep the seasoning simple and let the browned butter enhance the beef’s natural flavor.

  
  

  

  These Chuck Eye Steaks are 1 1/2 inches thick—an ideal thickness for this recipe.

What to Serve With Chuck Eye Steak

Serve your steak with roasted or mashed potatoes, crispy fries, sautéed vegetables, creamed spinach, or a fresh green salad. The garlic-herb butter is also delicious spooned over the side dish.

Final Thoughts

Butter-basting turns an affordable chuck eye steak into a flavorful, satisfying meal. With a hot pan, simple seasoning, and careful temperature control, you can achieve a steakhouse-style crust without spending steakhouse prices.

Find a chuck eye steak, keep the technique simple, and let the pan do the work.