By Terry Fitts
Bring You The Finest, Down-Home, Southern Food Your Mouth Ever Tasted.
Ingredients
4 lbs. Chuck Eye Steak
Salt
Pepper
Garlic
Seasoning Salt
½ cup of Crisco
Flour
Steak
Rinse Chuck Eye Steak. Season it with salt, pepper, garlic, and seasoning salt. (Go heavy on the seasoning)
Put grease (Crisco) in the skillet. Get skillet medium-hot.
Flour the meat.
Brown meat on both sides but do not cook all the way through.
Sauté bell peppers, onions and garlic in a separate skillet.
Put browned meat into a roasting pan. Set aside.
Gravy
Use the leftover juices from meat skillet for gravy. Add 2 tbs. of flour. Stir in until juices are absorbed. Add hot water, a little at a time, until gravy thickens to the consistency you prefer.
The Finish
Pour the gravy over the meat. Add sautéed bell peppers and onions.
Put in oven on 300 degrees. Cook for 1-½ hours.
Enjoy!
8 comments
MMmmm, this one I have to try
Stu… You’ll love it!
They look so appetizing. I’ll give them a try. Thank you.
Thanks Alicia, I guarantee you’ll love it!
Please what is a chuck eye? We here in California have rib eye, chuck steak, but chuck eye is a new one on me. Thanks. Grannie
Hi Donna, I’ve cut and pasted a definition from the web… But here, in Texas, you can find chuck eye steaks already cut and packaged in the beef section. It’s commonly referred to as the “poor man’s rib eye.” If it’s not available in your area, any butcher can cut it for you.
Chuck Eye Steak ~ “The Chuck Eye Steak is cut from the chuck eye roast (Chuck Primal), lower down from the rib primal. This means that this steak is a similar cousin to a Rib-Eye Steak, but isn’t as tender or flavorful. This steak is a good low cost alternative but will dry out faster than a rib eye. For this reason, it shouldn’t be overcooked and may benefit from a good marinade.”
It’s good. Try it!
I made this recipe, I’m new at this kind of cooking so I might have browned mine to much. And I used skim milk instead of water. Mine were only in the oven 50 Min. I checked them at 30 then 50 with a meat thermometer I was at Med at 50 so I pulled them out. So good!!!!! For such a cheap piece of meat I was amazed. I might try a hammer tenderizer next time. I don’t think of it till they were floured and browning.
Great starter recipe and I’m very happy with my results
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