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Chuck Eye Steak
Ingredients
2 chuck eye steaks
1 tsp kosher salt
½ tsp ground pepper
2 Tbsp olive oil
1 Tbsp unsalted butter
Preparation
Sprinkle steaks on both sides with salt and pepper. Chill uncovered at least 1 hour (can chill up to 8 hours)
Remove steaks from the refrigerator and let stand at room temperature 30 minutes.
In meantime preheat oven to 450° F.
Heat oil in a 12 inch cast iron skillet over medium-high heat. Place steaks in hot oil and sear 3 minutes per side. Put skillet in oven and cook until desired degree of doneness, about 5 minutes for medium-rare.
Remove from oven and add butter (and garlic if desired)
Place steaks on a plate and let rest 5 minutes. Thinly slice against grain and serve with a sprinkle of sea salt
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