Herb-Butter Basted Chuck Eye Steak

Ingredients

Chuck eye steak

2 (8-ounce) pieces

Fresh rosemary

1 tablespoon, chopped

Fresh thyme

1 tablespoon, chopped

Butter

4 tablespoons

Paprika

1 teaspoon

Onion powder

1 teaspoon

Garlic powder

1 teaspoon

Salt and pepper

to taste

Olive oil

2 tablespoons

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season both sides of the chuck eye steaks evenly with salt, pepper, garlic powder, onion powder, and paprika.
3. In a cast iron skillet, heat the olive oil over high heat until it begins to smoke.
4. Add the steaks to the skillet and sear for 2-3 minutes on each side, until a brown crust forms.
5. Reduce the heat to medium and add the butter, thyme, and rosemary to the skillet.
6. Once the butter has melted, spoon it over the steaks, basting them continuously for 1-2 minutes to infuse them with the herbs' flavors.
7. Transfer the skillet to the preheated oven and cook for 5-7 minutes for medium-rare, or longer if desired. To check for doneness, use a meat thermometer: 135°F for medium-rare, 145°F for medium.
8. Remove the skillet from the oven and let the steaks rest for 5 minutes before slicing. This allows the juices to redistribute throughout the steak, ensuring a moist and flavorful bite.