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 , 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
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