Description
Chuck Eye Steak
The Premium All Natural American Akaushi Wagyu Chuck Eye Steak from Hook and Cleaver Ranch delivers an extraordinary combination of tenderness, flavor, and juiciness. Sourced from the prized Akaushi breed, known for its exceptional marbling, this chuckeye steak offers a rich, buttery taste that melts in your mouth with each bite. The chuck Eye steak, often referred to as the “poor man’s ribeye,” offers a perfect balance of tender texture and bold beef flavor, thanks to the marbling that Akaushi beef is known for. It’s versatile enough to be grilled, seared, or pan-fried, delivering a deliciously juicy and flavorful experience. Whether you’re cooking up a casual weeknight dinner or a special occasion feast, the Premium All Natural American Akaushi Wagyu Chuckeye Steak from Hook and Cleaver Ranch is a cut above, offering a premium taste that’s both rich and satisfying.
Recipe: American Akaushi Wagyu Chuckeye Steak
Ingredients:
- 2 American Akaushi Wagyu Chuckeye Steaks (1.5 to 2 inches thick)
- 1 tablespoon olive oil (or high-quality oil)
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 1 sprig fresh rosemary (or thyme)
- Coarse sea salt (such as Maldon)
- Freshly ground black pepper
- Optional: 1 tablespoon balsamic vinegar (for deglazing)
Instructions:
- Prepare the Steaks:
- Take the Akaushi Wagyu Chuckeye steaks out of the refrigerator about 30-45 minutes before cooking to allow them to come to room temperature. This helps ensure even cooking.
- Pat the steaks dry with paper towels to remove any moisture, which will help achieve a perfect sear.
- Season the Steaks:
- Generously season both sides of the chuckeye steaks with coarse sea salt and freshly ground black pepper. The seasoning helps enhance the natural, rich flavor of the Wagyu beef.
- Preheat the Pan:
- Heat a heavy-duty skillet, preferably cast iron, over medium-high heat. Let it get very hot, as this is crucial for a nice sear.
- Sear the Steaks:
- Add the olive oil to the pan and swirl it to coat the bottom evenly.
- Once the oil is shimmering (but not smoking), carefully place the steaks in the pan. Let them sear undisturbed for about 4-5 minutes on the first side, until a deep, golden-brown crust forms. Avoid moving the steak to keep that perfect sear.
- Flip and Add Butter:
- Flip the steaks over and immediately add the butter, smashed garlic, and rosemary (or thyme) to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the melted butter, garlic, and herbs. Continue cooking for another 3-4 minutes for medium-rare, adjusting time to your preferred level of doneness (about 5-6 minutes for medium).
- Optional: Deglaze (for extra flavor):
- If you want a flavorful pan sauce, deglaze the pan with a tablespoon of balsamic vinegar, scraping up the browned bits. Allow it to cook down for 1-2 minutes, then drizzle it over the steaks.
- Rest the Steaks:
- Remove the steaks from the pan and transfer them to a cutting board or plate. Tent them loosely with foil and let them rest for 5-10 minutes to allow the juices to redistribute for optimal tenderness and juiciness.
- Slice and Serve:
- Slice the chuckeye steaks against the grain for maximum tenderness. Serve immediately with your favorite sides.
Suggested Sides:
- Creamy mashed potatoes or roasted potatoes
- Grilled asparagus or sautéed spinach
- A fresh green salad with a tangy vinaigrette
Enjoy your perfectly cooked American Akaushi Wagyu Chuckeye Steak, where rich flavor and tenderness shine through in every bite!
