Son’s Favorite Chuck Eye Steak: Restaurant-Quality at Home!
Son’s Favorite Chuck Eye Steak: Restaurant-Quality at Home!
The Ultimate Chuck Eye Steak Recipe
Made with love for my son, this is a recipe for a tender and flavorful chuck eye steak. Enjoy a perfect steak at home that rivals any restaurant!
Main Ingredients- 1.2kg fresh chuck eye steak (cut thickly)
Seasoning & Marinade- Pinch of coarse salt (or flake salt)
- A dash of freshly ground black pepper
- Generous amount of basil powder (or dried basil)
- 2-3 drops of lemon juice
- 2-3 tablespoons extra virgin olive oil
- Pinch of coarse salt (or flake salt)
- A dash of freshly ground black pepper
- Generous amount of basil powder (or dried basil)
- 2-3 drops of lemon juice
- 2-3 tablespoons extra virgin olive oil
Cooking Instructions
Step 1
Prepare the fresh chuck eye steak. It’s best to use a thickly cut piece for steak. Gently pat it dry with paper towels before cooking for a cleaner taste.
Step 2
Place the chuck eye steak into a zipper bag, two portions at a time. Use a meat tenderizer (or the back of a knife) to pound the surface of the meat evenly. This step is crucial for making the steak extra tender and easier to chew.
Step 3
Generously sprinkle coarse salt and black pepper over the surface of the meat. Gently pat it down with your palm to ensure the seasoning penetrates the meat well and is evenly distributed for marination.
Step 4
Sprinkle basil powder evenly over the steak. Again, gently pat with your palm to help the basil flavor meld. Drizzle 2-3 drops of fresh lemon juice, and finally, coat the entire steak with olive oil to enhance its flavor and create a protective layer.
Step 5
Place the seasoned steaks into individual zipper bags, laying them flat. Seal them, removing as much air as possible (vacuum sealing is ideal). Refrigerate in the vegetable crisper or fresh meat compartment for 2-3 days for dry aging. This process significantly enhances the meat’s tenderness and develops a deeper flavor.
Step 6
After aging, remove the steak from the refrigerator about 30 minutes to 1 hour before cooking to allow it to come to room temperature. Heat a pan over high heat until very hot. Add a little olive oil and place the aged chuck eye steak in the pan. Sear quickly until a beautiful brown crust forms on the surface.
Step 7
Once the surface is nicely browned, reduce the heat to medium-low. Flip the steak and continue cooking gently until it reaches your desired level of doneness (e.g., medium-rare, medium). Be careful not to overcook, as this can make the steak tough.
Step 8
After cooking, let the steak rest for about 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result. It’s incredibly tender with absolutely no gamey smell – the flavor is simply superb! Enjoy the best homemade steak!
