Pan-Seared Chuck Eye Steak With Garlic Butter

Name: Pan-Seared Chuck Eye Steak With Garlic Butter
Prep time: 5 min
Cook time: 7 min
Total time: 17 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 lb chuck eye steak, about 1.5 inches thick; 2 tbsp neutral oil; steak seasoning, to taste; freshly ground black pepper, to taste; 1 shallot, halved; 3 cloves garlic, crushed; 2 tbsp unsalted butter; 2 sprigs fresh thyme

Pan-seared chuck eye steak is an affordable, flavorful cut cooked to medium-rare using a high-heat searing technique, then basted with garlic butter, shallots, and thyme for restaurant-quality results at home.

🌍American 🏷️Steak 🏷️Chuck eye steak 🏷️Pan-seared 🏷️Butter-basted Restaurant-style

🏷️

🏷️Beef

-0:00

thatdudecancookonTikTok

Total

17 min

Servings

1

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1 lb chuck eye steak, about 1.5 inches thick
2 tbsp neutral oil
steak seasoning, to taste
freshly ground black pepper, to taste
1 shallot, halved
3 cloves garlic, crushed
2 tbsp unsalted butter
2 sprigs fresh thyme

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Instructions

1
Pat the steak dry. Lightly coat with a touch of oil, then season generously on all sides with steak seasoning and freshly ground black pepper.
2
Heat a skillet over high heat until it is smoking hot.
3
Add the neutral oil to the hot pan and wait for it to shimmer.
4
Carefully lay the steak in the pan, away from you. Sear for 2 minutes. Occasionally move the steak to a new hot spot in the pan to ensure an even, hard sear.
5
Flip the steak and sear the other side for 2 minutes.
6
Remove the steak to a wire rack and let it rest for 90 seconds. This allows the heat to start distributing to the center.
7
Turn the heat down to low. Add the halved shallot to the pan. After about a minute, add the crushed garlic cloves.
8
Add the butter to the pan. Allow it to melt and foam until it turns a nice golden brown color.
9
Return the steak to the pan. Tilt the pan and use a spoon to continuously baste the steak with the foaming brown butter. Flip the steak every 30 seconds.
10
During the last minute of basting, add the fresh thyme sprigs to the butter to infuse their flavor.
11
After about 2 minutes of basting, remove the steak from the pan and let it rest on a cutting board for about half the total cooking time (approx. 4-5 minutes).
12
Slice the steak against the grain. Serve with the cooked shallots and a drizzle of the brown butter from the pan.

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Tips & Notes

Pro tips

Pat the steak completely dry before searing to develop a proper crust and prevent steaming.
Do not move the steak once it hits the hot pan—let it sit undisturbed for 3–4 minutes per side to build a golden brown crust.
Tilt the pan and baste the steak with foaming garlic butter in the final 1–2 minutes, spooning it repeatedly over the top for flavor and a glossy finish.
Use a meat thermometer to avoid overcooking; remove the steak at 130–135°F internal temperature, as carryover cooking will raise it another 5°F during resting.

Substitutions

Neutral oil → ghee or bacon fat (enhances savory depth)
Fresh thyme → fresh rosemary or oregano (same quantity)
Unsalted butter → clarified butter (higher smoke point, no milk solids)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 275°F oven until warmed through; do not use high heat as it will dry out the meat.

Common Questions

What temperature should chuck eye steak be cooked to?

Cook to an internal temperature of 130–135°F for medium-rare. Use a meat thermometer inserted into the thickest part for accuracy.

Can I use a different cut of steak instead of chuck eye?

Yes. Ribeye, strip steak, or sirloin work well. Adjust cooking time based on thickness and fat content.

How long should I rest the steak after cooking?

Rest for 5–10 minutes tented loosely with foil to allow juices to redistribute and keep the meat tender.

What oil should I use for high-heat searing?

Use a neutral oil with a high smoke point, such as avocado, vegetable, or canola oil. Avoid olive oil.

Can I make this steak ahead of time?

Best served immediately after resting. Leftover cooked steak can be refrigerated up to 3 days and reheated gently in a low oven (275°F) until warmed through.