Herb-Rubbed Chuck Eye Steaks
- 4 (12-ounce) Certified Angus Beef ® chuck eye steaks
- 4 teaspoons dried oregano
- 4 teaspoons dried thyme
- 2 teaspoons crushed dried rosemary
- 2 teaspoons coarse kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon dry mustard
- 2 teaspoons olive oil
1 hr 25 mins
4 servings
Chuck Eye Steak
In a small mixing bowl, combine oregano, thyme, rosemary, salt, pepper and mustard.
Brush chuck eye steaks with a thin coating of oil. Season evenly with 1 heaping teaspoon seasoning per steak; cover with plastic wrap and refrigerate for 1 hour.
Grill or pan sear to desired doneness (suggested 125-130°F internal temperature for medium rare). Allow steaks to rest 5 minutes, tented with foil before serving.
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