Chuck Eye Steak with Compound Butter

Chuck Eye Steak with Compound Butter

Makes 2-4 Servings

1 Chuck Eye Steak

½ cup salted butter, softened

½ teaspoon dijon mustard

1 garlic clove, finely grated or finely chopped

1 tablespoon finely chopped shallot

1 tablespoon finely chopped parsley

1 teaspoon finely chopped fresh or dried rosemary

1 teaspoon paprika

Zest of one lemon

Pinch of ground black pepper

Salt to taste

Remove the steak from the package and pat dry. Season all sides generously with salt (kosher salt works best) and let sit on the counter for 30 minutes. Heat a heavy bottomed pan like a cast iron skillet over medium-high heat. Add in the olive oil once the pan is heated. Lay the steak in the center of the pan and sear each side for three to five minutes. If you want the meat cooked more, lower the heat to medium and sear each side for another two to four minutes or longer until done to your liking. You can also do this on a grill over high heat. Remove from the heat when the center of the steak reads 125-130F on a thermometer for medium-rare or 130-135F for for medium. Remove to a plate and top with the compound butter and let rest for at least five minutes to seal in the juices.

Slice across the grain to serve. Save the remaining butter and refrigerate in a jar, use on bread or to finish any meat.