Ingredients
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4 (8 ounce) beef chuck steaks, well trimmed, at room temperature
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salt and freshly ground black pepper to taste
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2 tablespoons olive oil, or as needed
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3 tablespoons butter, divided, or more as needed
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2 sprigs fresh thyme (optional)
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2 cloves garlic, crushed
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1 shallot, minced
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1/2 cup beef broth
Directions
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Pat steaks dry with a paper towel. Season generously with salt and pepper.
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Heat oil in a skillet over high heat. Place steaks in the hot skillet and immediately turn down the heat to medium-high. Cook for 4 minutes. Turn steaks, add 1 tablespoon butter (or more as desired) and thyme sprigs to the pan, and cook for an additional 4 to 6 minutes, depending on your taste. Remove steaks from skillet and let rest, about 5 minutes.
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Meanwhile, make pan sauce: remove skillet from heat. Quickly saute the garlic and shallot for 1 to 2 minutes in the skillet using residual heat. Return the skillet to medium-low heat and add beef broth. Bring to a boil and reduce for 3 minutes.
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Remove pan from heat and whisk in remaining 2 tablespoons butter. Serve sauce over steaks.
Nutrition Facts (per serving)
| 780 | Calories |
| 56g | Fat |
| 4g | Carbs |
| 65g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 780 | |
| % Daily Value * | |
| Total Fat 56g | 72% |
| Saturated Fat 23g | 114% |
| Cholesterol 240mg | 80% |
| Sodium 404mg | 18% |
| Total Carbohydrate 4g | 2% |
| Dietary Fiber 1g | 3% |
| Total Sugars 2g | |
| Protein 65g | 130% |
| Vitamin C 3mg | 3% |
| Calcium 49mg | 4% |
| Iron 7mg | 38% |
| Potassium 718mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
