Best Punched Up Chuck Eye Steaks Recipes
PUNCHED UP CHUCK EYE STEAKS
I have never been one to have plain anything, So I'm always finding ways to kick things up a little bit. So I add more flavor to everything I eat! This steak is no exception. Hope you enjoy it as much as we do!
Provided by Amy Cox
Categories Beef
Time 45m
Number Of Ingredients 7
Steps:
- 1. Make sure to let your steaks sit at room temperature for at least 15 minutes.
- 2. Put the stove top to medium high, Place one slice of butter for each state and place on top of each steak after seasoning with Montreal seasoning on both sides.
- 3. Finely dice garlic cloves and green onion, Then put in frying pan to let Green onion and garlic marry together once the onion and garlic have been in the pan for about 2 to 3 minutes put on a separate small plate and put aside.
- 4. Press pads of butter firmly onto each steak and then press each steak butter side down onto the frying pan.
- 5. Depending on how you like a steak, flip the steak to the other side when ready, then Splash the Worcestershire sauce onto the steaks and flip one more time shut off the heat, and remove from the heat.
- 6. Spread the garlic mixture onto each steak and serve.
CAST IRON GRILLED CHUCK EYE (POOR MANS RIB-EYE) STEAKS W/SPICY R
We discovered the Chuck Eye steaks a few years back at our local grocery store. The butcher recommended them to us. He calls them 'the poor mans rib eye'. They come out incredibly tender; you just can't beat them for the price. We prepare them many different ways, but this is my husband's favorite when he's in the mood for a spiced up steak. I highly suggest preparing them outdoors on a grill side burner if you have one, as the rub does smoke when cooked in the cast iron pan.
Provided by TheShields
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the rub by combining all ingredients.
- Preheat a cast iron pan over high heat, and grill (or oven) to 425.
- Rub each steak on one side with the rub. Brush over the rub with a light coat of olive oil.
- Cook the steak, rub side down, until 'blackened', about 5-7 minutes.
- Flip the steaks over and continue to cook either on the grill or in the oven, until medium rare (or desired doneness), approximately 8 to 10 minutes for a thicker steak.
- Remove from heat and let rest for 5 minutes before serving.
Nutrition Facts : Calories 67.9, Fat 3.6, SaturatedFat 0.5, Sodium 1905.7, Carbohydrate 10.9, Fiber 6.3, Sugar 1.4, Protein 2.9
NO-NONSENSE CHUCK EYE STEAK
Asking for a Chuck Eye Steak is like acknowledging membership in a secret society. You are greeted with a knowing smile, a nod of the head, and then just maybe two will emerge from some quiet corner. There are only a couple in each animal, and although they have a taste and tenderness of the more popular rib eye, the cost is considerably less. Please... only tell your favorite buddy.
Provided by Bill Hilbrich
Categories One Dish Meal
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Cover both sides of the steak, first with the salt, followed by the pepper, and finally the olive oil.
- Cook on an outdoor grill, or a hot cast iron pan, for 5 minutes per side.
- Allow to rest for an additional 3 minutes on the plate. Enjoy.
Nutrition Facts : Calories 122.2, Fat 13.5, SaturatedFat 1.9, Sodium 872.6, Carbohydrate 0.7, Fiber 0.3, Protein 0.1
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