Chuck eye is a superb butcher’s secret, offering the rich, heavily marbled profile of a ribeye at a much friendlier price point. A heavy cast iron skillet holds the fierce, sustained heat required to build a proper crust on the surface of the meat. Basting the steak with foaming butter and aromatics accelerates the cooking process from above while driving the flavours of garlic and thyme deep into the muscle fibres.
Method
- Remove the steaks from the fridge at least thirty minutes before cooking to allow the chill to drop off the meat. Use kitchen paper to pat the surface completely dry. Season both sides heavily with flaked sea salt just before they go into the pan to prevent the salt from drawing out surface moisture.
- Place a heavy cast iron skillet over a high heat and leave it to warm up for five minutes. Add the beef dripping or vegetable oil and wait until it begins to smoke slightly.
- Lay the steaks carefully into the pan. You should hear a sharp, aggressive hiss immediately. Leave them entirely undisturbed for two to three minutes to develop a deep brown crust on the underside.
- Flip the steaks using tongs. Drop the butter, crushed garlic cloves, and thyme sprigs into the empty space in the pan.
- As the butter melts and begins to foam, tilt the pan slightly towards you. Use a large spoon to continually scoop the foaming butter over the surface of the steaks. Baste them like this for another two minutes for a medium rare finish.
- Transfer the steaks to a warm wooden board and pour the remaining pan juices over the top. Leave the meat to rest for at least five minutes before carving. Season with freshly ground black pepper just before serving. Giving the meat proper time to rest ensures the muscle fibres relax and hold onto those hard-earned cooking juices, guaranteeing a beautifully tender result.