Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced (about 6 g)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried) (approx 5ml)
  • 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried) (approx 5ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 2 beef chuck eye steaks, approximately 1-inch thick (around 8-10 oz each)
  • 1 tablespoon olive oil (15 ml)
  • Freshly ground black pepper and sea salt, to taste (for finishing)

Instructions:

  1. In a mixing bowl, whisk together the olive oil, minced garlic, rosemary, thyme, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, and salt.
  2. Place the chuck eye steaks in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, flipping occasionally.
  3. Remove the steaks from the refrigerator 30 minutes before grilling to allow them to come to room temperature. This helps them cook more evenly. Pat the steaks dry with paper towels (this helps with a good sear).
  4. Heat the olive oil in a cast iron skillet over medium-high heat until shimmering. Sear the steaks on all sides to achieve a golden-brown crust, about 2-3 minutes per side.
  5. Transfer the steaks to the grill or grill pan preheated to medium-high heat. Grill for 2-4 minutes per side for medium-rare (internal temperature of 130-135°F), or longer for your desired level of doneness. Use an instant-read thermometer inserted into the thickest part of the steak to check the temperature.
  6. Remove the steaks from the grill and place them on a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavourful steak. Season with freshly ground black pepper and sea salt. Slice against the grain and serve immediately.