- Jun 28, 2022
- 1,814
- 2,331
HEB select chuck eye steak - patted dry with paper towels, dusted with Adolph's meat tenderizer, let rest on counter for 1-hour, then dusted with granulated garlic, granulated onion and freshly ground black pepper.
Sauteed mushrooms, onions and chunked garlic in EVOO and butter, plated the mushroom, onions and garlic and seared the chuck steak for 3-minutes each side in the very hot carbon steel pan. It was as tender as the best tenderloin I have ever tasted and had that fantastic beefy chuck flavor that I love.
Look closely you can see the similarity it has to a rib eye - the cut that a chuck eye is a kissin-cousin to!
Just phenomenal - the Adolph's took it over the top!
Sauteed mushrooms, onions and chunked garlic in EVOO and butter, plated the mushroom, onions and garlic and seared the chuck steak for 3-minutes each side in the very hot carbon steel pan. It was as tender as the best tenderloin I have ever tasted and had that fantastic beefy chuck flavor that I love.
Look closely you can see the similarity it has to a rib eye - the cut that a chuck eye is a kissin-cousin to!
Just phenomenal - the Adolph's took it over the top!
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