Follow these steps for perfect results
chili powder
ground cumin
dried coriander
cayenne pepper
dry mustard
dried oregano
salt
ground black pepper
chuck eye steak
(1/2 - 3/4 inch thick)
olive oil
Combine chili powder, ground cumin, dried coriander, cayenne pepper, dry mustard, dried oregano, salt, and black pepper to prepare the spice rub.
Preheat a cast iron pan over high heat.
Rub each steak on one side with the spice rub.
Brush the rubbed side of each steak with a light coat of olive oil.
Place the steaks in the hot cast iron pan, rub-side down.
Cook until a blackened crust forms, about 5-7 minutes.
Flip the steaks and continue cooking on the grill or in the oven at 425°F until medium-rare or desired doneness, approximately 8-10 minutes for a thicker steak.
Remove from heat and let the steaks rest for 5 minutes before serving.
Expert advice for the best results
Ensure the cast iron pan is very hot before adding the steak to achieve a good sear.
Use a meat thermometer to ensure the steak is cooked to your desired doneness.
Let the steak rest for at least 5 minutes before slicing to allow the juices to redistribute.
Everything you need to know before you start
10 minutes
Spice rub can be made ahead.
Serve steak sliced against the grain. Garnish with fresh herbs or a pat of butter.
Serve with roasted vegetables, mashed potatoes, or a side salad.
Pairs well with the richness of the steak.
Discover the story behind this recipe
Popular grilling dish in the United States
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