Chuck steaks are one of the more economical cuts of beef and because of its richness of flavor and balance of meat and fat it has become a popular cut for beginner and home chefs. Chuck steaks contain a good amount of connective tissue, including collagen, which will partially melt during the cooking process - which makes for a perfectly juicy and tender steak. Chuck steaks are also good for slow cooking, braising and pot roasting
Reasons to season:
Seasoning properly is the easiest way to get a restaurant style flavored piece of meat with the perfect seared crust.
When working with grass-fed and finished cuts of steak, salting can make it harder to overcook when searing, grilling, baking or roasting.
Salting helps proteins retain their own natural juices. When applied to raw meat. The juices inside are drawn to the surface, then the salt dissolves in the exuded liquid, forming a brine that is reabsorbed by the meat.
Grass Roots’ grass-fed and finished chuck steaks
½ teaspoon of cracked black pepper
1 tablespoon of unsalted butter
3 tablespoon of olive oil
4-5 garlic cloves
½ teaspoon of paprika
1 lemon for juicing
1 lb of eggplant
Seasoning Your Eggplant
Peel your eggplant, keeping a few strips for texture and so the eggplant keeps its shape while cooking, then cut into 1 inch cubes
Evenly coat the eggplant with a light sprinkle of sea salt and let sit at room temperature for 30-45 minutes
The salting process helps keep the eggplant from being too bitter, if you’re using a smaller or younger eggplant it’s pretty rare to get a bitter one, so you can move on to prepping your steak!
Seasoning Your Steak
Pat chuck steaks dry with a clean paper towel or rag and season with salt and pepper, add finely chopped garlic and a squeeze of lemon
Let your steaks sit and marinade for 5-10 minutes at room temperature
To season like the chefs, cook with a quality kosher salt or sea salt, because of it’s coarser “grain” compared to table salt it adds texture and keeps sodium low while still pulling away moisture from the surface of the chuck steak for a perfect seared crust. To ensure even coverage, keep your hand at least 12 inches away, seasoning both sides of the steak, you can use about 1 teaspoon of salt per pound of meat.
Roasted Eggplant Instructions
Preheat your oven to 425 degrees F. and spread the eggplant cubes on a baking sheet, drizzle lightly with olive oil, add sea salt and cracked black pepper to taste (alternative seasonings: red chili flakes, lemon pepper, paprika or curry)
Place the baking sheet with seasoned eggplant on the middle rack of the oven for 10 minutes then remove and mix for even baking.
Let the eggplant roast for an additional 10-20 minutes until tender and caramelized. .
Seared Chuck Steak Instructions
Add butter, olive oil and remaining garlic in a 12-inch skillet over moderately high heat (turn heat down if the mixture starts smoking)
Add the chuck steak and saute on each side over medium heat for 2-3 minutes or until steaks have reached an internal temperature of 145 degrees F.
Right before you remove the steaks, squeeze remaining lemon juice and sprinkle salt and pepper to taste
Serve seared steak and roasted eggplant warm and enjoy!