Chuck eye steak with onions & smashed potatoes


 
Clint

Clint

TVWBB Olympian
~1.5 Tbsp butter, garlic from a jar, and ~3/4 of a small yellow onion. That's some mesquite chips I dropped between the grates onto my mo's smokin pouch

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I put some smashed potatoes in the pan to warm up after about 7 minutes I think

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I grilled the steak on one side for under 4 minutes, then flipped, & I noticed it was cooking faster than expected so I put some more (another 1.5 Tbsp) butter & garlic in the pan & then the steak:

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I hoped the butter wouldn't burn and was glad that it didn't. I had all 3 burners on medium the entire time.

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It read 135F so I pulled it immediately. The steaks were thinner than last time, I'll have to call in a special request it seems.

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The flavor was good but lacked something so I used some Heinz 57 on it. The tenderness also wasn't what I expected....still new to the chuck eyes I am.
 
Looks good Clint, I've found CEs to be really flavorful but not real consistent in texture. Although it's not a problem as I haven't seen any around here in over a year.
 
Beautiful pan of goodness there Clint. Chuckeye flavor is good enough to make me cut it into smaller bites when it is a little tough.
 
Steak looks perfect. I love how you fried the smashed potatoes with the onion and steak. I can only image how good that is.
 
WOW!!! Clint that is one full CI skillet of food and looking so delicious. Awesome job.
 
It looks awful good to me buddy. When I cook Chucks, I hit them with all the heat my gasser can give (pretty close to 800) the charring that results from the high heat cook, gives great flavor to Chucks
 
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