Remove the boneless chuck eye steaks from the refrigerator and bring up to room temperature. Preheat oven to 400 degrees. Season both sides of steaks with salt and pepper. I used coarse Celtic sea salt Heat 1/2 stick of butter and 1Tbsp coconut oil in an iron skillet on the stovetop as hot as you can get it!
Sprinkle steaks on both sides with salt and pepper. Chill, uncovered, at least 1 hour, up to 8 hours. Remove steaks from refrigerator, and let stand at room temperature 30 minutes. Preheat oven to 450°F. Heat oil in 12-inch cast-iron skillet over medium-high. Carefully place steaks in hot oil, and sear 3 minutes on each side.
Beef chuck is a lean cut of meat that can easily be cooked without much fuss. This means that it can even be served hot and cold. When cooking chuck, however, care should be taken to ensure that the meat is cooked to medium rare (or medium) temperature. If the cook misses this point, he/she will likely overcook the steak and make it tough.
Known among chefs as “the poor man’s ribeye,” chuck-eye steak is a common and incredibly inexpensive (our recipe developer purchased two organic chuck eye steaks for less than $8) cut of beef readily available at most supermarkets.