I was poking through the meat case at my local market and came across these three chuck steaks in a package for a touch under $7. I had thought to mebbe arrange ’em over a bed of sliced onion in a foil packet, top ’em with some Sherry Peppers Sauce or mebbe barbecue sauce, then fold the packet up and over and cook ’em long and low in the oven.
Then, I went to da Google, which had some very different ideas; like, brush the steaks with seasonings and olive oil and letting rest for a bit before cooking hot and fast(ish).
I went with that, and man! and I glad I did. You really do not need to buy the thickest, most expensive cut of beef to enjoy a nice steak, you just have to do a little research and pay attention to the details.
•1 to 1-1/4 lb thin cut chuck eye steak
•1/2 tsp seasoned salt
•1 tsp black pepper
•1 tsp Aleppo pepper
•1 tsp Gateway to the North Maple Garlic Seasoning (or your favotite steak seasoning)
•2 tbsp olive oil
Combine the seasonings with the olive oil in a small bowl, then brush over both sides of the steaks to cover (you can use your fingers to rub the oiled seasonings into the steaks if you like). Set aside to rest on the counter for 30 minutes.
Arrange the steaks on the heated grill pan and cook for four minutes, then flip and cook for another four minutes.
Remove from the heat, loosely cover, and set aside to rest for five minutes before serving.
I had one for dinner with Buffalo cauliflower on the side, and enjoyed the leftovers for lunches later in the week.