This chuck eye steak recipe uses small boneless chuck-eye steaks for a quick skillet dinner. Sear the beef first, then melt Original Desert Dust butter over it during the rest to keep the seasoning away from the hottest surface.
Make it with The Original Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
Ingredients
2 boneless chuck-eye steaks, about 8 ounces (225 g) each and 1 inch thick, fully thawed
2 teaspoons (10 ml) neutral high-heat cooking oil
1 tablespoon (15 ml) unsalted butter, softened
2 level teaspoons (10 ml) Original Desert Dust
Directions
Check the cut. Buy steaks specifically labeled chuck eye, not generic chuck, blade or shoulder steaks meant for braising. Trim any thick hard exterior fat, then pat both sides thoroughly dry. Keep the normal marbling and use steaks of similar thickness.
Mix the finishing butter. Mash the softened butter with the Original Dust in a small clean bowl. Set aside away from raw meat. Heat a heavy skillet over medium-high heat, then add the oil; it should shimmer without producing clouds of smoke.
Sear the steaks. Lay the steaks in the pan with space between them. Cook about 3 minutes on the first side, then turn and cook about 3 minutes on the second. Reduce the heat if the crust darkens quickly; do not add Dust or butter to the hot pan.
Cook to temperature. Lower to medium-low and turn every minute or so until each steak reaches at least 145°F (63°C) in its thickest center, inserting the probe from the side. Total cooking may take 10–15 minutes. Use temperature, not the clock or meat color.
Rest with Dust butter. Move the steaks to clean plates and immediately divide the seasoned butter over them. Rest 5 minutes, exceeding the USDA minimum 3-minute rest. Slice across the visible grain and spoon the melted butter over the meat. Taste before adding salt; the Dust already contains it.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with The Original Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
No. Chuck eye is a specific small boneless steak from the rib end of the chuck. Generic chuck, blade or shoulder steaks may need long moist cooking. Ask the butcher for chuck-eye steaks suitable for pan cooking rather than substituting an unfamiliar chuck cut.
HOW THICK SHOULD THE STEAKS BE?
This method is written for roughly 1-inch-thick steaks, about 8 ounces each. A thinner steak cooks faster and a thicker one takes longer. Similar thickness matters more than an exact weight; start temperature checks earlier for thinner pieces.
WHY ADD ORIGINAL DUST AFTER SEARING?
Original Dust contains ground dates as well as salt and spices. Mixing it into butter that melts on the resting meat protects it from the very hot skillet. It also puts the measured seasoning directly on each serving rather than leaving it burnt in the pan.
WHAT TEMPERATURE SHOULD I COOK THEM TO?
USDA recommends at least 145°F (63°C) for beef steaks, followed by at least 3 minutes of rest; this recipe rests 5 minutes. Put the thermometer into the center from the side, away from a large fat seam. A lower medium-rare temperature is not the USDA safety recommendation.
DO I NEED TO MARINATE CHUCK EYE?
A true chuck-eye steak can use a quick steak method and does not need a marinade in this recipe. It may be a little less tender than ribeye, and tenderness varies. Slicing across the grain helps; marinating will not turn a tough blade steak into the same cut.
CAN I USE A DIFFERENT PAN OR GRILL?
Use a heavy skillet large enough to leave space around both steaks. If using the grill, cook over controlled direct heat, moving away from flare-ups, and follow the same thermometer and rest checks. Apply the Dust butter after cooking, not over flames.
HOW DO I STORE LEFTOVERS AND CHECK ALLERGENS?
Refrigerate within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C); leftover steak will cook further. Butter contains milk and Original Dust lists mustard. Check current labels and cross-contact information.
