Pepper-Rubbed Beef Chuck Eye Steak

Try this peppery steak tonight! Beef Chuck Eye Steak served with a red wine sauce.

  • 30
  • 4
  • 280
  • 22 g

Ingredients & Cooking


  • 1 beef Chuck Eye Steak (about 1 pound)
  • 1 teaspoon cracked black pepper or mixed cracked peppercorns (black, white, green and pink)
  • 1 teaspoon minced garlic
  • 2 teaspoons vegetable oil
  • 1/2 cup beef broth
  • 1/4 cup dry red wine


  1. Combine pepper and garlic; press evenly onto beef Chuck Eye Steak. Heat oil in large nonstick skillet over medium heat until hot. Place steak in skillet; cook 8 to 11 minutes for medium rare (145°) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
  2. Cook's Tip: Four 4 ounce beef Tenderloin Steaks, cut 1 inch thick, may be substituted for Chuck Eye Steak. Cook steaks 10 to 13 minutes for medium rare to medium doneness, turning occasionally.
  3. Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and sauce is reduced by half.
  4. Serve steak with sauce.

Safe Handling Tips

Nutrition Information

Butcher Counter

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