Time: 30 Minutes

Pepper-Rubbed Beef Chuck Eye Steak

Try this peppery steak tonight! Beef Chuck Eye Steak served with a red wine sauce.


  • 1 beef Chuck Eye Steak (about 1 pound)
  • 1 teaspoon cracked black pepper or mixed cracked peppercorns (black, white, green and pink)
  • 1 teaspoon minced garlic
  • 2 teaspoons vegetable oil
  • 1/2 cup beef broth
  • 1/4 cup dry red wine
  • Quick Facts

  • 30 Minutes
  • 4 Servings
  • 280kcal Calories
  • 22g Protein
  • Cooking

    1. Combine pepper and garlic; press evenly onto beef Chuck Eye Steak. Heat oil in large nonstick skillet over medium heat until hot. Place steak in skillet; cook 8 to 11 minutes for medium rare (145°) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
    2. Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and sauce is reduced by half.
    3. Serve steak with sauce.


    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    4 280kcal 19g 75mg 1g 22g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 8g Saturated Fat; 8.6g Monounsaturated Fat; Carbohydrates; Fiber; 8.2mg NE Niacin; 0.3mg Vitamin B6; 2.6mcg Vitamin B12; 2mg Iron; 23.7mcg Selenium; Zinc; 69mg Choline;

    Courtesy of