Ingredients:

  • 3 lb boneless chuck steak
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp neutral oil
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions:

  1. Remove the chuck steak from the fridge 60 minutes before cooking to temper the meat for an even cook.
  2. Pat the steak completely dry with paper towels to ensure a proper sear.
  3. Combine salt, pepper, garlic powder, and paprika. Rub the mixture generously into all sides of the meat.
  4. Preheat the oven to 325°F (163°C). Heat neutral oil in a 12-inch oven-safe cast iron skillet over medium-high heat until shimmering.
  5. Sear the steak for 3–5 minutes per side until a mahogany-colored crust forms.
  6. In the final minute of searing, add smashed garlic cloves and fresh herbs to the pan, sizzling for 30 seconds.
  7. Pour in beef broth and Worcestershire sauce, scraping the bottom of the pan to release the fond.
  8. Cover the skillet tightly with a double layer of heavy-duty aluminum foil.
  9. Transfer the skillet to the oven and bake until the internal temperature reaches the desired tenderness.