A rapid pan-roast for a highly marbled cut, relying on intense heat and continuous basting to build a dark crust. Garlic and thyme infuse the foaming butter to enrich the natural, deep beef flavour of the chuck eye.
Household grocery budgets are undoubtedly feeling tighter across the country, and you might assume that a proper beef steak is an extravagance reserved solely for special occasions or the wealthiest tables. That assumption relies entirely on the outdated idea that only fillet, sirloin, and ribeye matter. The true economics of beef are dictated by the […]