The Busy Gourmand

Braised Chuck Eye Steak

Although a nicely marbled piece of meat, the typical chuck eye steak is fairly tough and not terribly flavorful. Grilling it is not a good cooking option. Braising it turns it into something different all together; a very moist, tender, flavorful meat.

2 chuck eye steaks, about 1/2 pound each
1 tablespoon worcestershire sauce
1 can, 28 oz, whole peeled tomatoes with the juice
3 cloves garlic, finely diced or put through a press
2 bay leaves
8 to 10 fresh basil leaves, whole
1 tablespoon fresh oregano leaves, or 1 teaspoon dried
3 tablespoons olive oil
kosher salt and freshly ground black pepper

Preheat the oven to 300 degrees.

In a baking dish season the steaks on both sides with salt and pepper. Drizzle the worcestershire sauce evenly over the steaks, turning to coat. Allow the steaks to rest for about 20 minutes to come to room temperature.

In a dutch oven heat the olive oil over medium high heat. Add the garlic and the bay leaves and saute for about 1 minute just to release the flavors. Add the tomatoes and juices from the can, the basil, and the oregano. Add a bit of salt and freshly ground black pepper. Break up the tomatoes with a wooden spoon. Bring the mixture to a simmer and reduce the heat just to keep the tomatoes evenly simmering.

Preheat a grill or grill pan to high. Add the steaks allowing them to sear for about 2 minutes per side. You are not really trying to cook the steaks but just to develop some grill marks. Place the steaks in the tomato sauce in the dutch oven. Allow the mixture to come to a simmer again. Cover the dutch oven and place in the oven for about 2 to 2 1/2 hours.

Remove the dutch oven from the oven. Place the steaks on a separate plate and cover with foil to rest for 5 to 10 minutes. Meanwhile using a blender or an immersion blender process the tomato sauce into a smooth mixture.

Braised Chuck Eye Steak with Sauce

Place the steaks on individual plates and top with a bit of the pureed tomato sauce.