Chuck Eye Steak with Charred Scallion Butter

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American · 35 min · Beef · keto, low-carb, high-protein

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Ingredients

• 4 (8 oz each) chuck eye steaks, 1 inch thick
• 1 bunch scallions
• 3 tbsp unsalted butter, softened
• 1 garlic cloves
• 1 lemon
• 1 tsp kosher salt
• 1/2 tsp coarsely cracked black pepper
• 1/2 tbsp neutral oil

Method (tap to check — screen stays awake)

1. Salt the steaks on both sides and leave them uncovered on a rack at room temperature for 30 minutes, or salt them the night before and refrigerate. Pat bone dry before they meet the pan — surface moisture is what stops a crust forming.
2. Char the whole scallions in a dry skillet over high heat for 3 to 4 minutes, turning until blackened in patches. Cool, mince, and mash into the softened butter with 1 grated garlic clove, the zest of half the lemon and a pinch of salt. Roll in parchment and chill.
3. Heat a cast-iron skillet over high until it just begins to smoke, about 5 minutes — roughly 450 to 500F at the surface. Add the oil and swirl.
4. Lay the steaks in without crowding, working in two batches if needed. Sear 3 minutes without moving, flip, and sear 3 more. Press the fat edge against the pan for 30 seconds.
5. Start checking with an instant-read thermometer in the thickest part at 5 minutes total. Pull at 125F for medium-rare (it climbs to 130 to 135F while resting), 135F for medium. The USDA recommends 145F with a 3-minute rest if you want the safe-minimum figure.
6. Rest the steaks on a warm plate for 8 to 10 minutes, then top each with a coin of the scallion butter and a squeeze of lemon. Slice against the grain if serving family-style.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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