Seared Chuck Eye Steak

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. 1

   Pat steaks dry with a paper towel. Season generously with salt and pepper.

2. 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. 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. 4

   Remove pan from heat and whisk in remaining 2 tablespoons butter. Serve sauce over steaks.