Beef chuck eye steak is a great cut. It tastes like ribeye but costs less. Can you cook it in the oven? Yes, you can! This guide shows you how. We will cover everything from getting the steak ready to making it perfect. You can get amazing results right in your own kitchen oven.
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Finding the Best Chuck Eye Steak
Choosing a good steak is the first step. Chuck eye steak comes from near the ribeye. It has good marbling. Marbling is the white fat lines in the meat. It adds flavor and makes the steak juicy. Look for steaks that are bright red. They should have nice marbling throughout.
- Look for bright red meat.
- Check for white fat lines (marbling).
- Choose steaks about 1 to 1.5 inches thick. This is a good thickness for oven cooking. A thick cut steak cooking time needs more care.
Getting the Steak Ready
Before you cook, do a few simple things. These steps help the steak cook evenly and get a great crust.
Bringing Steak to Room Temp
Take the steak out of the fridge. Let it sit on the counter for 30 to 60 minutes. This lets the inside warm up a bit. A cold steak cooks unevenly. The outside will overcook before the inside is done. Letting it warm up helps the whole steak cook just right.
Drying the Steak
This step is very important. Use paper towels to pat the steak dry. Get all the moisture off. A dry surface helps create a beautiful brown crust when you sear chuck eye steak. Wet surfaces steam instead of searing. Pat it dry on all sides.
Adding Flavor: Seasoning for Beef Steak
Good seasoning for beef steak makes a big difference. Salt is key. Use kosher salt or sea salt. Put it on generously. Don’t be shy. The salt helps bring out the beef’s flavor. It also helps form that nice crust.
- Salt the steak 30-60 minutes before cooking. This lets the salt work its way into the meat.
- You can use just salt and pepper. Freshly ground black pepper is best.
- Other flavors you can add:
- Garlic powder
- Onion powder
- Paprika
- Steak seasoning blends
Put seasoning on all sides of the steak. Gently press it onto the meat.
Two Ways to Cook Chuck Eye in the Oven
There are two main ways to use your oven for chuck eye steak. Both methods give great results.
- Sear First, Then Oven
- Reverse Sear
We will look at both ways.
Method 1: Sear First, Then Oven
This is a classic way to cook steak. You cook it fast on the stovetop first. This gives it a great crust. Then you finish it slowly in the oven. The oven cooks the inside gently.
Step 1: Sear the Steak
Get a heavy pan hot on the stove. A cast iron skillet sear works very well. Cast iron holds heat evenly. Get the pan very hot. Add a little oil with a high smoke point. Vegetable oil, canola oil, or grapeseed oil are good choices.
- Heat the skillet over medium-high to high heat.
- Add 1-2 tablespoons of oil.
- Wait until the oil shimmers. It should be very hot.
- Carefully place the dry, seasoned steak in the hot pan.
- Listen for a loud sizzle. This means the pan is hot enough.
- Sear each side for 2-3 minutes. You want a deep brown crust.
- Sear the edges too, if your steak is thick enough. Use tongs to hold it on its side.
This sear locks in juices and builds flavor. It is a crucial step for a great steak.
Step 2: Move to the Oven
After searing, the steak goes into the oven. This finishes the cooking process.
- Preheat your oven. The oven temperature for steak when searing first is usually higher. Common temperatures are 350°F to 400°F (175°C to 200°C). Let’s use 375°F (190°C) for this example.
- If you used an oven-safe skillet (like cast iron), you can put the whole pan in the oven. This is easy.
- If your pan handle is not oven-safe, move the steak to a baking sheet or oven-safe dish. A wire rack on a baking sheet is even better. This allows air to move around the steak.
Step 3: Cooking Time in the Oven
Now you need to know how long to cook steak in oven. The time depends on several things:
- The thickness of your steak.
- Your desired doneness level (how cooked you want it).
- The starting temperature of the steak.
- Your oven’s true temperature (they can vary).
This is where a meat thermometer is your best friend. Cooking by time alone is risky. Use a thermometer to check the beef steak internal temperature.
Here is a general guide for how long to cook steak in oven after searing (for a 1 to 1.5 inch thick steak):
| Desired Doneness | Approx Oven Time (at 375°F/190°C) | Target Internal Temp (Pull from oven) |
|---|---|---|
| Rare | 3-5 minutes | 120-125°F (49-52°C) |
| Medium Rare | 5-7 minutes | 130-135°F (54-57°C) |
| Medium | 8-10 minutes | 135-140°F (57-60°C) |
| Medium Well | 10-12 minutes | 140-145°F (60-63°C) |
| Well Done | 12-15 minutes+ | 150°F+ (65°C+) |
Remember, these times are just estimates. Always check the beef steak internal temperature with an instant-read thermometer. Insert the thermometer into the thickest part of the steak. Make sure it does not touch bone or fat.
Pull the steak from the oven when it reaches the lower end of the target temperature range. The temperature will rise while the steak rests.
Step 4: Resting Steak After Cooking
This step is not optional. It is essential for a juicy steak. Resting steak after cooking lets the juices spread back through the meat. If you cut it too soon, the juices will run out onto the plate. This leaves you with a dry steak.
- Take the steak out of the oven.
- Place it on a clean cutting board or plate.
- You can loosely tent it with foil. This keeps it warm.
- Let it rest for 5-10 minutes. A thicker steak needs longer.
During resting, the beef steak internal temperature will go up a few degrees. This is called carryover cooking. The final temperature will reach the desired doneness level.
Method 2: Reverse Sear Chuck Eye
The reverse sear method flips the steps. You cook the steak slowly in a low oven first. Then you sear it quickly at the end. This method is great for thicker steaks (1.5 inches or more). It gives you more control over the final internal temperature. It also helps the steak cook very evenly edge-to-edge.
Step 1: Slow Cook in the Oven
This method uses a lower oven temperature for steak.
- Preheat your oven to a low temperature. 225°F to 275°F (105°C to 135°C) is common. Let’s use 250°F (120°C).
- Place the seasoned steak on a wire rack over a baking sheet. This allows air to move around the steak. This helps it cook evenly.
- Put the steak in the preheated oven.
Step 2: Monitoring Internal Temperature
Cook the steak slowly until it is close to your desired final temperature. This is the core of the reverse sear chuck eye method. Use your meat thermometer often. Check the beef steak internal temperature.
Here is a guide for cooking time in a low oven (250°F/120°C) for a 1 to 1.5 inch steak:
| Desired Doneness | Cook in Oven Until Internal Temp Reaches | Approx Low Oven Time (at 250°F/120°C) |
|---|---|---|
| Rare | 115°F (46°C) | 20-30 minutes |
| Medium Rare | 120-125°F (49-52°C) | 30-45 minutes |
| Medium | 130°F (54°C) | 45-60 minutes |
| Medium Well | 135°F (57°C) | 60-75 minutes |
Thick cut steak cooking time for reverse sear will be longer. A 2-inch steak could take 60-90 minutes or more in the low oven. Always check the internal temperature, not just the time.
Pull the steak out of the oven when it is about 10-15 degrees below your final target temperature.
Step 3: Sear for the Crust
Once the steak reaches the target low internal temperature, take it out of the oven.
- Let it rest for a few minutes (about 5-10 minutes). This is a quick rest before the final sear.
- While it rests, heat a heavy skillet (like cast iron) on the stovetop. Get it very hot over medium-high to high heat.
- Add a little oil with a high smoke point, or use butter for extra flavor.
- Sear the steak for only 60-90 seconds per side. You want a quick, hard sear just to build the crust. The inside is already cooked.
- Sear the edges quickly too.
Step 4: Final Rest
After the quick sear, let the steak rest again. This rest can be shorter than with the first method, about 5 minutes. The resting steak after cooking rule still applies. This final rest helps the juices settle one last time.
Comparing the Methods
| Feature | Sear First, Then Oven | Reverse Sear Chuck Eye |
|---|---|---|
| Best For | 1-1.5 inch thick steaks | 1.5+ inch thick steaks |
| Evenness | Good | Excellent (edge-to-edge) |
| Crust | Very good | Excellent (fast, hard sear on a dry surface) |
| Control | Good, but temperature rises more during rest | More precise control over final temperature |
| Time | Faster overall | Slower overall |
| Complexity | Simple, classic method | Requires more attention to internal temperature |
Both methods can give you perfect results. Reverse sear is often preferred for thicker steaks and for maximum edge-to-edge pinkness.
Understanding Steak Doneness
Knowing the steak doneness temperatures is key to getting your steak just how you like it. Use an instant-read meat thermometer inserted into the thickest part of the steak.
Here are the common levels and their target final temperatures after resting:
| Doneness | Description | Target Final Temperature |
|---|---|---|
| Rare | Very red center, cool | 125°F (52°C) |
| Medium Rare | Red center, warm | 130-135°F (54-57°C) |
| Medium | Pink center | 135-140°F (57-60°C) |
| Medium Well | Slight pink in center | 140-145°F (60-63°C) |
| Well Done | No pink, cooked through | 150°F+ (65°C+) |
Remember, you pull the steak from the heat slightly before these temperatures. The temperature will rise while it rests (carryover cooking).
- For Sear First: Pull about 5-10°F below target.
- For Reverse Sear: Pull about 10-15°F below target for the low oven cook, then sear. The sear adds very little internal temperature, maybe 2-3 degrees, but the rest will bring it up the rest of the way.
Checking the beef steak internal temperature is the most reliable way to get the doneness you want.
Tips for Perfect Chuck Eye Steak
- Start with a Good Steak: Quality matters. Look for good marbling.
- Dry is Key: Pat the steak very, very dry before searing.
- Hot Pan for Sear: A very hot pan is needed for a great crust, especially when doing a cast iron skillet sear.
- Use a Thermometer: Don’t guess. Check the beef steak internal temperature. This is the single best tip.
- Rest Your Steak: Always allow resting steak after cooking. This is crucial for juicy meat.
- Slice Against the Grain: When you slice the steak, look at the meat fibers. Slice across them (against the grain). This makes the steak more tender to eat.
- Consider Thick Cut Steak Cooking Time: If your steak is thicker than 1.5 inches, the reverse sear method is often easier to manage. The cooking time in the oven will be longer.
Troubleshooting Common Issues
- Steak is Dry:
- Did you rest it? Not resting lets juices escape.
- Did you overcook it? Use a thermometer to avoid cooking past your desired temperature.
- No Good Crust:
- Was the steak dry enough before searing?
- Was the pan hot enough?
- Did you move the steak too much while searing? Let it sit to form a crust.
- Cooked Unevenly:
- Was the steak straight from the fridge? Let it warm up first.
- Was your oven temp correct? Use an oven thermometer to check.
- For reverse sear, was it on a rack?
Putting it All Together: Step-by-Step (Sear First Method)
Let’s walk through the sear first method clearly. This is a great way to start cooking chuck eye in the oven.
Step 1: Get Ready
- Take steak out of fridge 30-60 mins before cooking.
- Pat steak very dry with paper towels.
- Season generously with salt and pepper (and other seasonings if you like). This is your seasoning for beef steak.
Step 2: Sear
- Preheat oven to 375°F (190°C).
- Heat a heavy pan (like cast iron) on the stove over medium-high heat. This is for your cast iron skillet sear.
- Add oil and heat until shimmering.
- Sear steak for 2-3 minutes per side until a deep brown crust forms. Sear edges too.
Step 3: Finish in Oven
- Move steak (in oven-safe pan or on a rack/baking sheet) to the preheated oven.
- Cook until beef steak internal temperature reaches your desired level. Use a thermometer.
- Refer to the table for how long to cook steak in oven (approximate times) and target temperatures. For medium-rare, pull at 125-130°F (52-54°C).
Step 4: Rest
- Take steak out of the oven.
- Let it rest on a cutting board for 5-10 minutes. This is resting steak after cooking.
Step 5: Slice and Serve
- Slice steak against the grain.
- Serve right away and enjoy your perfect chuck eye steak!
Putting it All Together: Step-by-Step (Reverse Sear Method)
Here is a clear guide for the reverse sear chuck eye method.
Step 1: Get Ready
- Take steak out of fridge 30-60 mins before cooking.
- Pat steak very dry with paper towels.
- Season generously with salt and pepper (and other seasonings if you like). This is your seasoning for beef steak.
- Place steak on a wire rack over a baking sheet.
Step 2: Slow Cook
- Preheat oven to a low oven temperature for steak, like 250°F (120°C).
- Put the baking sheet with the steak into the preheated oven.
- Cook until the beef steak internal temperature reaches about 10-15°F below your final target temperature. Use a thermometer often. For medium-rare, cook until it reaches 120-125°F (49-52°C).
- Thick cut steak cooking time in the low oven will be longer.
Step 3: Quick Rest and Sear
- Take steak out of the oven. Let it rest on the rack for about 5-10 minutes.
- While it rests, heat a heavy pan (like cast iron) on the stove over high heat.
- Add oil or butter and heat until very hot.
- Sear the steak for 60-90 seconds per side, just until a crust forms. This is your cast iron skillet sear. Sear edges quickly too.
Step 4: Final Rest
- Take steak out of the pan.
- Let it rest on a cutting board for 5 minutes. This is resting steak after cooking.
Step 5: Slice and Serve
- Slice steak against the grain.
- Serve and enjoy your evenly cooked, juicy chuck eye steak!
Grasping Steak Doneness: More Detail
Let’s look closer at steak doneness temperatures. Getting the temperature right is the most important part.
- Rare (120-125°F / 49-52°C after rest): The center is cool and very red. The meat is very soft.
- Medium Rare (130-135°F / 54-57°C after rest): The center is warm and red. This is often seen as the ideal doneness for many steaks. It is juicy and tender.
- Medium (135-140°F / 57-60°C after rest): The center is hot and pink. The meat is firmer than medium-rare but still tender.
- Medium Well (140-145°F / 60-63°C after rest): Only a little pink remains in the very center. The steak is quite firm.
- Well Done (150°F+ / 65°C+ after rest): No pink color. The meat is firm and gray-brown throughout. It can be less juicy.
To achieve these levels, you must pull the steak from the heat before it reaches the final temperature. The internal temperature will rise by 5-15°F as it rests. The amount it rises depends on how hot the cooking surface was and how thick the steak is.
- For the sear-first method (high oven temp), expect about a 5-10°F rise.
- For the reverse sear method (low oven temp then quick sear), most of the rise happens during the final rest, about 5-10°F. The low oven cooking helps minimize carryover cooking during the initial low-temp phase.
Always use a reliable thermometer to check the beef steak internal temperature. Insert it sideways into the thickest part of the steak, away from bone or fat.
Deciphering Thick Cut Steaks
Cooking a thick cut steak cooking time (say, 1.5 inches or more) requires slightly different thinking.
- Sear First Method: A very thick steak will take a long time in the oven after searing. This can lead to the outer edge getting too done before the center reaches temperature. You might need to reduce the oven temperature slightly (e.g., 350°F instead of 375°F) to give the inside more time to catch up without overcooking the outside. But still, the reverse sear method is often better for thick cuts.
- Reverse Sear Method: This method shines for thick steaks. The long, slow cook gently brings the entire steak up to temperature evenly. The quick sear at the end just adds the crust. The how long to cook steak in oven at the low temp will be longer for a thick cut. Use your thermometer to guide you. For example, a 2-inch steak might take 60-90 minutes (or more) at 250°F to reach 120°F internal temp for medium-rare.
Don’t try to cook a very thick steak quickly. Low and slow in the oven first is the secret for thick cuts.
Comprehending the Rest
Let’s go deeper into resting steak after cooking. Why is it so important?
When meat cooks, the muscle fibers tighten up. This pushes the juices towards the center of the steak. If you cut into the steak right away, these juices rush out.
When the steak rests, the muscle fibers relax. The juices that were pushed to the center spread back throughout the steak. This makes every bite juicy and flavorful.
- How long to rest: A good rule is 1 minute of resting time for every 1 inch of steak thickness, or 10 minutes for a standard 1-1.5 inch steak. Thicker steaks need longer, maybe 15-20 minutes.
- Where to rest: On a clean plate or cutting board. Loosely tenting with foil can help keep it warm, but don’t wrap it tightly or it will steam the crust you just worked hard to get.
- What happens during rest: The internal temperature will rise (carryover cooking) and the juices redistribute.
Skipping the rest is the biggest mistake people make. It’s hard to wait, but it’s worth it!
Frequently Asked Questions (FAQ)
Can I use any pan to sear?
You can use any heavy pan. Cast iron works best because it gets very hot and stays hot. Stainless steel or carbon steel pans work too. Just make sure it gets hot enough before adding the steak.
How do I know when my cast iron skillet is hot enough for searing?
Add a drop of water. If it bounces and evaporates right away, it’s ready. If it just sits there and bubbles slowly, it’s not hot enough. If it disappears instantly with a loud hiss, it might be too hot (smoking oil).
What if I don’t have a meat thermometer?
It is highly recommended to get one for cooking steak. Cooking by time is very inaccurate. Every steak and every oven is different. A simple digital instant-read thermometer is not expensive and makes a huge difference in getting the correct steak doneness temperatures.
Should I put butter on the steak while it rests?
Yes, you can. A pat of butter on top of the hot steak as it rests adds extra richness and flavor.
Can I cook chuck eye steak from frozen in the oven?
Yes, you can use the reverse sear method from frozen. Put the frozen steak directly on the wire rack in the low oven (around 250°F). It will take much longer to reach the target internal temperature (maybe 60-90 minutes for a 1-inch steak). Once it reaches the target temperature for searing, proceed with the rest and sear steps. Do not try the sear-first method with a frozen steak; it will not sear properly.
What side dishes go well with oven-cooked chuck eye steak?
Lots of things! Roasted potatoes, mashed potatoes, green beans, asparagus, a simple side salad, or sautéed mushrooms and onions cooked in the same pan after the steak rests.
Conclusion
Cooking beef chuck eye steak in the oven is a simple way to get delicious, tender results. Whether you choose the sear-first method or the reverse sear chuck eye, remember the key steps: start with a good steak, season it well (seasoning for beef steak), get a great crust with a cast iron skillet sear or other pan, cook it to the right beef steak internal temperature using a thermometer, and always allow resting steak after cooking. Pay attention to steak doneness temperatures and adjust how long to cook steak in oven based on thickness. For a thick cut steak cooking time, reverse sear is often the best path.
With these steps, you can make a perfect, juicy chuck eye steak right in your own kitchen oven. Enjoy!