Herbed Chuck Steaks Recipes

Steps:

• Pat steaks dry and sprinkle both sides with salt and pepper.
• Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks 3 minutes per side for medium. Transfer steaks with tongs to a plate and keep warm, loosely covered.
• Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper to taste.
• Serve steaks with sauce poured over.

Steps:

• In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts. Place roasts fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs., Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.