Easy, delicious, and ready in under 15 minutes—this is my go-to method for cooking chuck eye steaks in a pan at home. I’ve grown a reputation for simple, no-fail steak recipes, and this budget-friendly cut delivers a perfectly seared result every time.
See how to cook delicious chuck eye steaks in a pan in under 15 minutes in this quick video…
WHY YOU’LL LOVE MY PAN-SEARED CHUCK EYE STEAKS RECIPE
They’re pretty similar in taste to ribeye! Quick to cook in under 15 minutes Budget-friendly cut with big steakhouse flavor.
Pair this tasty steak with my delicious garlic herb compound butter.
Serve your chuck eye dinner with this easy peppercorn steak sauce.
INGREDIENTS
For cooking chuck eye steaks
- 2 chuck eye steaks (about 2 inches thick)
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp butter
To garnish
- 2 tbsp butter
- ½ tsp sea salt, flakes
- 1 tbsp parsley, fresh chopped
Also see how to cook tri tip steak in the oven.
POPULAR SUBSTITUTIONS & ADDITIONS
- Ribeye or strip steak instead of chuck eye
- Fresh rosemary or thyme for extra flavor
- Finish with garlic butter, compound butter, or this jalapeno ranch
HOW TO COOK CHUCK EYE STEAKS
Here’s the step-by-step recipe…
Scroll to the bottom of the page for a printable recipe.
De-licious!
TIPS FOR MAKING THE BEST CHUCK EYE STEAKS
- Let steaks come to room temperature before cooking for even doneness.
- Use a hot pan and don’t overcrowd it to get a great sear.
- Let steaks rest a few minutes before slicing to keep them juicy.
WHAT TO SERVE WITH CHUCK EYE STEAKS
- Salad: Watermelon Appetizer Salad
- Side: BBQ Twisted Bacon
- Dessert: viral 2-ingredient Biscoff cheesecake
Next, learn how to cook sirloin steak…
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
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How To Cook Chuck Eye Steaks In A Pan
Video
Ingredients
For cooking chuck eye steaks
- 2 chuck eye steaks about 2 inches thick
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp butter
To garnish
- 2 tbsp butter
- ½ tsp sea salt flakes
- 1 tbsp parsley fresh chopped
Instructions
- Remove chuck eye steaks from the fridge and let them sit out for 20–30 minutes. This helps them cook more evenly. Pat them dry with a paper towel. I like to insert a large skewer down the middle of each steak to help keep it together while cooking.
- Mix seasonings together (salt, pepper, and garlic powder), and sprinkle all over the steaks including the sides.
- Melt butter in a hot cast-iron skillet over medium-high heat.
- Place the steaks in the skillet. If your pan/burner has a hot spot, cook each steak separately or rotate the steaks regularly while creating the pan seared crust.. Sear each side for about 3–4 minutes. Don’t forget to use tongs to sear the edges too!
- Once each side is nicely browned, check the internal temperature. I cook chuck eye steaks to an internal temperature of about 125°F for medium-rare. Adjust timing slightly for thicker cuts or preferred doneness.
- To finish, turn off the heat and remove steaks from the hot pan. Add a pat of butter on top of the steaks, sprinkle with sea salt, and garnish with fresh parsley. Let rest for a few minutes before slicing.
Nutrition
More Steak Dinner Ideas from Sip Bite Go
Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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