Chuck-Eye Steaks ‘Oven Grilled’
What a weekend – the water pump stopped working due to a pressure switch…. so David spent the better part of Saturday and Sunday in the pump house tracking down the problem and then fixing it. In 100 degree heat I know that wasn’t fun.
Today though we had a visit from a dear friend – and that was fun. Seeing someone you haven’t seen in a while is always a special treat. Fixed steaks for lunch. She seemed to enjoy them so I’ll pass along the recipe. It’s quick and easy.
I prepared Chuck Eye Steaks. We find them to be less expensive than the Rib Eye cuts and just as tasty. First take a meat tenderizer or fork and jab the steak on both sides all over. Place the steaks in a glass dish and cover with your favorite marinade. We like the Grill Mates – Mesquite in particular. Let the steaks marinade per instructions. Bring them to room temperature before cooking.
To cook – oil the bottom of a heavy oven-proof skillet (I like cast iron) and bring it to a medium-high temperature on top of the stove. Sear each side of the steak for 3 minutes. Then place the skillet with the steaks into a pre-heated 500 degree oven for 15 minutes. When done, remove the steaks and let them sit for 5 minutes before serving. The will result in a well done steak. I can’t speak to preparing a medium or rare steak using this method as we like ours well done. I can say I’ve served these steaks to people I know usually order medium or rare and not ever had anyone complain. A baked potato, salad, and dessert round out this tasty meal.
Note: If you have any left over steak, saute some onions in a little oil and add in the thinly sliced steak - add in a splash of Teriyaki Sauce and cook for a few minutes until heated. Makes a great wrap-up.
