This chuck steak cuts like a ribeye. Seared in a hot skillet, then rested while you prepare a quick and easy pan sauce, this steak is tender and delicious. Serve it steakhouse-style, with roasted potatoes, asparagus, and sauteed mushrooms.
Ingredients
- 4 beefs chuck steaks , 8 ounce
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- sprigs thyme
- 2 cloves garlic
- 1 shallot
- 0.5 cups beef broth
Instructions
-
1
Pat steaks dry with a paper towel. Season generously with salt and pepper.
-
2
Heat oil in a skillet over high heat. Place steaks in the hot skillet and immediately turn down the heat to medium-high. Cook for 4 minutes. Turn steaks, add 1 tablespoon butter (or more as desired) and thyme sprigs to the pan, and cook for an additional 4 to 6 minutes, depending on your taste. Remove steaks from skillet and let rest, about 5 minutes.
-
3
Meanwhile, make pan sauce: remove skillet from heat. Quickly saute the garlic and shallot for 1 to 2 minutes in the skillet using residual heat. Return the skillet to medium-low heat and add beef broth. Bring to a boil and reduce for 3 minutes.
-
4
Remove pan from heat and whisk in remaining 2 tablespoons butter. Serve sauce over steaks.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Double Cheesy Au Gratin Potatoes
Potatoes cooked in heavy cream with Parm cheese, topped with Cheddar cheese. Not for those on a low fat diet! I never use measurements, so go with your gut!
Turkey Cream Cheese Enchiladas
I created this cream cheese enchiladas recipe as a way to use the leftover turkey from Thanksgiving. My wife liked it so much that it's become a staple of our after-Thanksgiving days, although it can be made any other time, too. The turkey can be replaced with chicken.
Egg, Spinach, and Mushroom Slow Cooker Casserole
A great vegetarian breakfast entree that's simple to make the night before. You can mix the ingredients right in the slow cooker if the pot is big enough.