How to Cook Chuck Eye/Tender Steak on Stove & Finish in Oven

Last Updated on September 8, 2015 by SteakEat

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This guide explains how to cook beef chuck eye/tender steak on stove & in oven to medium-rare level of doneness.

Chuck eye/tender steaks are an awesome substitute to a standard, more upper class rib eye steak.

They come at a fraction of the price, so make sure you grab them when you see them. 😉

Ideal for dry heat pan-searing and oven finishing to preserve as much tenderness and flavor as possible.

All we do is quickly sear the steak to develop the browning and then finish it in oven at lower temperature, that helps to preserve all the goodness.

Contents:

• Part 1: Ingredients & Tools Required
• Part 2: Cooking Beef Chuck Eye/Tender Steak on Stove & Oven in 8 Steps

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Part 1: Ingredients & Tools Required

This guide does nothing, but explaining the cooking technique, so the recipe is salt-n-pepper classic.

Here is what you need:

• 230g / 8oz 1-inch thick chuck eye/tender steak
• 1 tbsp ghee/coconut oil
• Kosher/flaked salt
• Freshly ground black pepper

And the tools:

• Thick-walled heavy skillet (forged aluminum is great for its non-stickiness)
• Paper towel
• Tongs
• Instant-read meat probe (or an oven-safe meat thermometer)
• Oven tray (optional, if you have an oven-safe frying pan)
• Tin foil (optional)

Once you are ready…let’s SteakEat! 😉

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Part 2: Cooking Beef Chuck Eye/Tender Steak on Stove & Oven in 8 Steps

Cooking is always a bit of a challenge, so don’t get frustrated if you don’t get it right the first (or even second) time.

I wasn’t good either (for a long time), but the more I practiced the luckier I got 😉

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1. Warm Up the Steak

Before we start cooking, you need your steak at room temperature, so it cooks more evenly and actually gets the surface browning developed when being seared.

I recommend at least 40 minutes for a standard 1-inch thick chuck eye/tender steak.

Larger cuts will need more – up to 2 hours.

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SteakEat Trick:

I do this when I don’t have the 40 minutes…

Put the steak inside the microwave and set the power to the lowest setting (not the defrost though).

Then run the microwave for 3-5 seconds and flip the steak on to the other side.

You’ll feel how the side that touches the plate is getting warm quite quickly. That’s why we flip.

Repeat the cycle for 4-6 times.

Be careful to not actually cook the chuck there! 😉

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2. Pat Dry the Surface

To help browning develop, we need to pat dry the surface using paper towels.

Use light tapping motions for both sides – it really helps!

Avoid using toilet paper, because it sticks.

If you don’t have any paper towels, try one-layer paper tissues or even baking paper (better than nothing).

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3. Heat the Oven Up

We are going to use the oven later, but we need to prepare it already.

Set the temperature to  130C / 265F with the fan option (or 150C / 300F without the fan).

It might seem low, but this is how PROs cook their best steaks – low & slow.

The longer it takes, the more tender and flavorful the chuck ends up being.

By the way, if you don’t have an oven-safe frying skillet (i.e. it has a plastic handle), also prepare the oven tray by covering it with tin foil.

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This is Page 2 of the ‘How to Cook Chuck Eye/Tender Steak on Stove & in Oven’ guide. Click here for Page 1.

4. Season With Salt but Not With Pepper

We are nearly ready to actually start cooking.

Add 2-3 pinches of Kosher/flaked salt on each side of the steak.

We use this salt, because it has a lower density than table salt, so we can use more of it without overshooting the mark.

Note that we avoid any pepper for now – it burns at high heat searing and doesn’t taste nice.

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5. Heat the Skillet & Sear

Finally it’s time to heat up the skillet – set the stove to maximum heat and place the skillet over it.

At the same time add the tablespoon of ghee/coconut oil and see it melt inside.

You now have your steak ready and wait until the skillet is hot enough.

How to know that?

I always wait for the light fumes to start taking off the skillet’s surface, then wait for another 20 seconds to make sure it’s hot enough and then I’m good to go.

Put the chuck eye/tender inside and hear gentle sizzling – everything is going well. 🙂

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6. Brown Side #1 and Side#2

Because we are also using the oven, we only need to sear the steaks for 1 minute per side.

This is enough time to get the browning sorted.

The more time you sear the steak, the less juices and tenderness stay in it (that’s why medium-well steak weighs less than medium-rare).

So, once you have the total of 2 minutes, scroll to the next step.

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7. To the Oven!

The sides seared? Great!

Take the skillet off the stove and check the inside temperature with the meat probe.

I promised you medium-rare, so we are aiming for 55C / 130F inside temperature.

You should be quite a few degrees off the target and that’s exactly what we need.

Oven finishing will take around 20 minutes, but don’t trust me here – I’m not your meat thermometer 😉

Transfer the steak inside the oven (either in the same oven-proof pan or using the tray) and check the inside temperature every now and then.

It won’t go up very quickly, so you shouldn’t open the door every 2 minutes.

Plus, the more you try this method, the more you get used to how fast your oven works…you get better with time. 🙂

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8. Add Pepper, Rest & Cut

The probe shows 55C / 130F?

Take the steak out from the oven and season it with freshly ground black pepper (now is the time).

Cover it with tin foil for 3-5 minutes to let it rest and keep the juices inside.

Then all you need is cut-n-serve.

Good job. Enjoy! 🙂

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How to cook chuck/eye tender steak on stove and in oven to medium-rare level of doneness?

This is how…

Happy Steaks!

SteakEat

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