Chuck Arm Steak: Garlic & Herb Pan-Seared Steak

Ingredients:

• 1 (10-12 oz) chuck arm steak, about 1-inch thick
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or vegetable oil
• 3 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme
• 3 tablespoons unsalted butter
• Fresh parsley, chopped (for garnish)

1. Prepare the steak:
   Take the chuck arm steak out of the fridge about 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels for a good sear.
2. Season:
   Generously season both sides with salt and pepper.
3. Heat the pan:
   Heat olive oil in a heavy skillet or cast iron pan over medium-high heat until shimmering.
4. Sear the steak:
   Add the steak to the hot pan. Cook undisturbed for about 4-5 minutes to develop a nice brown crust.
5. Flip and add aromatics:
   Flip the steak and add smashed garlic cloves, fresh herbs, and butter to the pan.
6. Baste:
   As the butter melts, tilt the pan slightly and spoon the melted butter over the steak continuously for 3-4 minutes. This infuses the meat with garlic and herb flavor while keeping it moist.
7. Check doneness:
   Cook to your preferred doneness (130°F/54°C for medium-rare). Use a meat thermometer if available.
8. Rest:
   Remove the steak and let it rest for 5-7 minutes before slicing against the grain.
9. Serve:
   Garnish with chopped parsley and serve with your favorite sides.

• Chuck arm steak is flavorful but can be tougher than other cuts; resting is key.
• For extra tenderness, marinate briefly in olive oil, garlic, and herbs before cooking.
• Pair with roasted potatoes or a fresh green salad.