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Steak cut open to show a pink center, served with roasted potatoes, like a reverse-seared chuck eye steak
Chef Emma

Reverse-Seared Chuck Eye Steak with Garlic Butter

Thick chuck eye steaks dry-brined, baked low at 250°F until nearly done, then seared in a very hot skillet and basted with garlic-herb butter.
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Prep Time 5 minutes
Cook Time 40 minutes
Salting 50 minutes
Total Time 1 hour 35 minutes
Servings: 3 servings
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chuck eye steaks about 12 oz / 340 g each, 1 1/4 to 1 1/2 inches thick
  • 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
  • 1 tsp coarsely ground black pepper
  • 1 tbsp neutral oil 15 ml
  • 2 tbsp unsalted butter 28 g
  • 2 cloves garlic smashed
  • 2 sprigs fresh thyme or rosemary
  • flaky salt optional, to finish

Equipment

  • Rimmed baking sheet with wire rack
  • Cast-iron skillet
  • Probe or instant-read thermometer

Method
 

  1. Pat the steaks dry, salt all over, and refrigerate uncovered on a rack for 45 minutes to 24 hours.
  2. Heat the oven to 250°F (120°C). Pepper the steaks and bake on the rack until 115 to 120°F (46 to 49°C) inside for medium-rare, about 25 to 40 minutes.
  3. Heat a skillet over high heat 4 to 5 minutes and add the oil.
  4. Sear the steaks 60 to 90 seconds per side, then briefly sear the fatty edges.
  5. Lower the heat, add the butter, garlic and herbs, and baste 30 to 45 seconds.
  6. Check for 130 to 135°F (54 to 57°C) for medium-rare (USDA recommends 145°F / 63°C plus a 3-minute rest). Slice against the grain and serve with the garlic butter.

Notes

Steaks thinner than 1 inch: pan-sear 3 to 4 minutes per side instead. Calories are an estimate per serving from USDA FoodData Central values for cooked beef chuck eye plus part of the butter. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.