Ttukdak Hyung's Chuck Eye Roll Steak

Name: Ttukdak Hyung's Chuck Eye Roll Steak
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Beef (chuck eye roll sirloin portion); Butter; Minced garlic; Lemon juice; Basil; Cooking oil

Arrosage technique of pouring garlic basil butter over the meat and foil resting to lock in moisture for a juicy steak

20 min Difficulty Normal Meat & mains

Main ingredients

beefbuttergarliclemon juicebasilcooking oil

Ingredients needed 2 servings

Shop ingredients on Coupang(Ad)

beef butter garlic lemon juice basil cooking oil

Raymon Kim's Chuck Eye Roll Steak

A hearty, budget-friendly chuck eye roll cooked tenderly using the arroze technique, served with a spicy and savory green chili mac and cheese for a perfectly balanced dish.

1 hr 20 minNormalMeat & mains

Chuck Eye RollMacaroniMilkCheddar CheeseGreen Chili

Budget-friendlyHome cookingDinner party

Ttukdak Hyung's Tender Chuck Eye Roll Gui

A garlic beef grilled dish that uses baking soda to amazingly tenderize the otherwise tough and chewy chuck eye roll, making it a cost-effective yet tender treat.

30 minEasyMeat & mains

BeefBaking sodaGarlic

Life hacksCost-effectiveMeat dish

Beef (chuck eye roll sirloin portion)

Butter

Minced garlic

Lemon juice

Basil

Cooking oil

Recipe

Pat the beef dry with paper towels, removing any blood, and trim the outer membrane and fat cleanly.
Mix softened butter with minced garlic, lemon juice, and chopped basil to make garlic basil butter.
Add cooking oil to the pan and sear the meat over high heat until the surface is golden brown and crispy.
Reduce heat, add the garlic basil butter generously, and let it melt. Continuously spoon the butter over the steak (arrosage) as it cooks.
Wrap the cooked steak in cooking foil and let it rest for about 5 minutes so the juices redistribute evenly, then slice and serve.

Remove blood and membrane from beef, and prepare garlic basil butter.
Heat oil in a pan and sear the beef over high heat until golden brown.
Add garlic basil butter, baste the steak, wrap in foil, and rest.

Cooking tips

By going through the arrosage process of melting butter and basting the meat surface, the fragrant herb and garlic flavors penetrate deep into the meat.
If you slice immediately after cooking, all the juices will run out. Be sure to wrap in cooking foil and rest to keep it moist.

Recommended for

Those who want to cook restaurant-style flavorful steak at home.
Those who want to enjoy cost-effective beef dishes by trimming the whole cut themselves.

Kim Milan's Ribeye Steak with Beer and Whole-Grain Mustard Pan Sauce

A recipe for ribeye steak with a crispy seared exterior and a moist interior cooked in the oven, finished with a beer and whole-grain mustard pan sauce.

30 minNormalMeat & mains

beefgarlicbutterthymeshallot

meat dishhome partyentertaining