If you’ve ever wondered how to cook a beef chuck eye roast and thought, “Wait, what even is a chuck eye roast?”, you’re in the right place, friend. Let’s talk about a cut of beef that’s rich, flavorful, and (bonus!) easy on the wallet. This boneless beef chuck eye roast recipe is perfect for those nights when you want something hearty without babysitting the oven for hours.
So, What Is a Beef Chuck Eye Roast?
Think of it as the ribeye’s more affordable, down-to-earth cousin. The chuck eye roast comes from right next to the rib section, so it’s got some of that same marbling and tenderness, but at a fraction of the cost. It’s boneless, beefy, and perfect for roasting, braising, or—like we’re doing today—pan-searing for a quicker fix.
Why You’ll Love This Chuck Eye Roast Beef Recipe
- Quick & Easy: Ready in under 20 minutes, start to finish.
- Budget-Friendly: Tastes like a high-end steak without the high-end price.
- Incredibly Juicy: Thanks to the marbling, it stays tender and flavorful.
- Minimal Ingredients: Just butter, salt, and beef. Simple, but oh-so-good.
Ingredients You’ll Need
- 2 (3/4-inch thick) chuck eye steaks
- Short skewers (wooden or metal, about 4 inches long)
- 1/2 tsp. salt
- 2 Tbsp. butter
Step-by-Step Instructions
- Prep the Steaks: Take your chuck eye steaks and slide two short skewers through the sides of each steak, about 4 inches apart. This helps hold the meat together so it cooks evenly (and looks prettier on the plate!).
- Salt It Up: Sprinkle salt evenly over both sides of the steaks. Don’t be shy—salt brings out the flavor.
- Heat the Butter: In a large, nonstick skillet, melt the butter over medium-high heat. Wait until it starts to foam (aka it’s ready for action).
- Sear the Steaks: Place the steaks in the pan. Cook them for about 3–4 minutes per side, depending on how you like your steak (a meat thermometer is handy here—aim for 130°F for medium-rare).
- Let It Rest: Transfer your beautifully browned steaks to a cutting board and let them rest for 5 minutes. This helps the juices redistribute, so every bite is tender.
Tips & Tricks for Perfect Chuck Eye Roast
- Don’t skip the skewers: Chuck eye has different muscle sections, and the skewers help hold everything together while cooking.
- Butter = Flavor: You can swap butter for oil, but honestly, butter gives that rich, steakhouse taste.
- Optional Add-Ons: Throw in some garlic cloves or fresh rosemary to the pan for extra aroma while cooking.
Similar Recipes to Try Next
- Oven-Roasted Chuck Eye Roast: For a slow-cooked, fall-apart version.
- Garlic Butter Ribeye Steak: A pricier but equally delicious cousin.
- Pan-Seared Sirloin Tips: Quick, bite-sized, and perfect for weeknights.
FAQs of (how to cook a beef chuck eye roast)
Can I make this ahead of time?
You can sear it ahead, but it’s best enjoyed fresh off the skillet.
Can I use a different cut?
Sure! Ribeye or sirloin work too, just adjust the cooking time.
What can I serve with this?
Mashed potatoes, roasted veggies, or even a simple green salad. Don’t forget the wine!
This chuck eye roast beef recipe is one of those no-fuss, big-reward meals that’ll have you feeling like a kitchen rockstar. So next time you’re craving steak but not the price tag, give this a try. You’ve totally got this—now light a candle, pour a glass, and dig in!
Quick Pan-Seared Beef Chuck Eye Steaks
Equipment
- Nonstick Skillet
- Short Skewers
Ingredients
Main Ingredients
- 2 chuck eye steaks 3/4-inch thick
- 4 short skewers wooden or metal
- 0.5 tsp salt
- 2 tbsp butter
Instructions
- Insert two skewers through each steak to hold shape. Salt both sides generously.
- Heat butter in skillet over medium-high until foamy.
- Sear steaks for 3–4 minutes per side, aiming for 130°F internal temp for medium-rare.
- Let steaks rest 5 minutes before serving to retain juices.