Stovetop-Braised Chuck Eye Steak

(Serves 2)- NOTE: finished photo shows 1/2 steak serving portion.

This can be scaled up if needed— it’s a bomb-proof recipe! if you add more steaks, use a slightly wider pot so steaks can fit side-by-side and add more liquid so steaks are 2/3 submerged.

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INGREDIENTS

1 1lb Chuck Eye Steak

2 tsp Steak Rub (or herbs of your choosing), add salt and pepper to taste

2 tbsp Butter, Olive Oil, Bacon Grease, etc.

1 cup Beef Broth (or really any kind of liquid)

1/2 cup Crushed tomatoes


PREPARATION

  1. Heat 2 tbsp oil in a heavy bottomed pot or deep saucepan over medium-high heat (choose a pot with a close-fitting lid that surrounds your steak relatively closely— see photo above)

  2. Pat Chuck Eye steak dry with a paper towel and season with herbs/steak rub.

  3. Brown Steak in pot for 2 minutes each side, pressing down to get an even brown across the steak. Use tongs to flip.

  4. Remove steak to a plate, reduce heat to medium low.

  5. Add broth/liquid and stir, scraping up browned bits from the bottom of the pot. Add crushed tomatoes and stir.

  6. Put steak back into pot. Liquid should come about 2/3 up your steak. If you’ve used a too-large pot, just add some more liquid (and add 5-10 more minutes to the reduction time at the end).

  7. Don’t fully submerge.Bring to a simmer, put lid on the pot, and reduce heat as far as you can (we have to use a trivet since our stovetop is too hot). Look for a gentle simmer.

  8. Gently simmer for 1 hour (this isn’t super exact, so don’t stress), flipping halfway through. If the liquid looks like it’s getting too thick (especially if that flame is high), add 1/4 to 1/2 cup of water to loosen it up.

  9. Remove Steak from pot. Simmer sauce for 5-10 minutes more, until it reaches desired thickness.



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