COOK A PERFECT STEAK: You'll see chefs prodding a steak with their
finger to see how well it is cooked. As a rough guide, if you touch
the base of your thumb with your index finger, this will have a similar
feel to rare steak. But be on the safe side and buy a meat thermometer.
First, oil the steak, not the pan, add plenty of salt and sear it.
Don't try to force it off the pan, it will come away when it's seared.
Then keep turning until it's cooked to your preference. Add pepper after.

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Title: No-Nonsense Chuck Eye Steak
Categories: Five, Beef
Yield: 1 Serving

16 oz Chuck eye steak
1/2 ts Kosher salt
1/2 ts Black pepper
1 tb Olive oil

Cover both sides of the steak, first with the salt,
followed by the pepper, and finally the olive oil.

Cook on an outdoor grill, or a hot cast iron pan, for
5 minutes per side.

Allow to rest for an additional 3 minutes on the plate.

Enjoy.

Asking for a Chuck Eye Steak is like acknowledging
membership in a secret society. You are greeted with a
knowing smile, a nod of the head, and then just maybe
two will emerge from some quiet corner. There are only
a couple in each animal, and although they have a taste
and tenderness of the more popular rib eye, the cost is
considerably less.

Recipe by Bill Hilbrich

UDD Note: I typically will use lemon-pepper mix instead
of the salt & pepper listed in the ingredients. Works
for me.

From: http://www.food.com

Uncle Dirty Dave's Kitchen

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... "Consistency is the last refuge of the unimaginative" -- Oscar Wilde
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