Due to the inexpensive chuck eye steak’s proximity to the more pricey rib eye, you can have a delicious steak supper on a tight budget! Learn about chuck eye and how to cook delicate, juicy grilled chuck eye steak. There’s no need to marinate!
FREE Get Yours Today!
3 Secrets to Ease Your Cooking
WHAT EXACTLY IS CHUCK EYE STEAK?
From the Chuck Roll comes the steak known as Chuck eye. The anatomical term “eye” refers to Chuck’s “Eye.” It is renowned for its rich meaty flavor and originates from the cow’s shoulder. If you’ve ever loved flat iron steak, you’ve likely had chuck beef, and I have no doubt that you’ll appreciate chuck eye steak as well.
Since it has many of the same characteristics as rib eye steak at a much lower price, chuck eye steak is frequently referred to as the “poor man’s ribeye.” This boneless cut is found at the 5th rib, next to the ribeye part in ribs 6–12. It is the last portion of the chuck primal (upper shoulder) section.
The longissimus dorsi muscle, which gives the rib eye steak its tenderness, is present in significant amounts in chuck eye. It is appropriate for cooking at high temperatures, such as grilling, broiling, and pan-frying. There are only two chuck eye steaks each steer, therefore supply is constrained!
WHAT’S THE DIFFERENCE BETWEEN CHUCK EYE STEAK VS RIBEYE?
I learned the trick to cooking chuck eye steak that tastes just as good as ribeye and is much less expensive from foodie forums. Hence, “The Poor Man’s Ribeye” as a moniker.
I chose to attempt a restaurant-style steak recipe using the oven as it is not a cut that calls for the slow cooker. This inexpensive beef cut tastes better than the others when it’s cooked in an oven and a hot cast iron pan!
ARE CHUCK EYE STEAK AND RIBEYE THE SAME THING?
Although they are not the same, chuck eye steak and ribeye steak are similar. Chuck eyes come from the fifth rib of the cow, while ribeyes come from the sixth to the twelfth. They share some of the same flavor and softness as the ribeye because they are so near to one another.
Even though they come from separate areas of the animal, chuck eye steak and chuck steak are not the same thing. You’ll notice that this beef chuck eye steak recipe makes the meat much more soft than a typical chuck steak.
Since there are only two chuck eye steaks produced by each cow, I virtually jump for delight when I see them in the store. Normally, I get everything they offer and freeze what I don’t use.
Alternative Video Recipe: How to Cook Chuck Eye Steak
- Delicious Costco beef bulgogi Recipe [Superb!]
- Crispy Canned Corned Beef Hash Recipe (So Easy!)
- Incredibly Delicious Beef Chow Fun  (easy recipe)
CHUCK STEAKS: HOW GOOD ARE THEY?
Yes! The chuck eye steak is delicious. Love it! Additionally, I’ll demonstrate to you how to prepare chuck eye steak so that it comes out flavorful and tender.
HOW TO COOK CHUCK EYE STEAK ON THE GRILL OR STOVE TOP
For a moment, let’s discuss how to get the BEST taste from these sensitive beef slices.
You must season it quite well at the beginning. Salt and pepper are nothing to be terrified of. Each side should have a thick layer of seasoning visible.
I often season mine and chill them for an hour or two uncovered. On the steak, this creates a lovely crust.
You may also use balsamic steak marinade to marinate your chuck eye steaks.
Second, you have a choice between grilling them outside OR indoors in a grill pan. When possible, I personally always go for the grill. Before laying the steak down, brush the grates with a little coconut oil or avocado oil to prevent sticking.
Third, prepare a quick herb butter to serve on top of the grilled chuck steak. I often do this as soon as I season the steaks so that the butter has some time to develop its flavors.
(I consider these paleo and will happily use grass-fed butter. You may, however, omit the compound butter or substitute ghee if you want.)
Here, you are free to do whatever you please. I merely employ what I already have. All kinds of herbs and seasonings—parsley, cilantro, chives, rosemary, chilies, garlic, etc.—work wonderfully.
INGREDIENTS & SUBSTITUTIONS
- Chuck Eye Steaks – Look for a steak with ample marbling and a thickness of at least 1 inch, but preferably 1.5 inches.
- Olive Oil – Creates a golden-brown crust on the meat. You can also use avocado oil, or any heat-safe oil.
- Sea Salt – Use 1 teaspoon of salt per pound of meat. Kosher salt is another great choice.
- Black Pepper
- Butter – I use salted. If you have unsalted butter, add about 1/4 teaspoon salt per stick of butter.
- Rosemary – I recommend fresh rosemary, finely chopped. If all you have is dried, use 1 teaspoon dried in place of 1 tablespoon fresh — but the flavor is better fresh.
- Thyme – Fresh and finely chopped. You can substitute dried in the same way as rosemary above if you must, but again, fresh is best.
HOW TO COOK CHUCK EYE STEAK IN THE OVEN
- Cook steaks. Steaks should be patted dry, then salt and pepper should be added.
- Construct compound butter. With a fork, mash the butter, salt, and herbs in a small bowl. Add the remaining ingredients and mash again to blend. Wrap a log-shaped piece of butter with plastic wrap. Roll up, cinch ends, and chill until stiff.
- Sear. Over medium-high heat, preheat the oil in a cast iron skillet. For 3 minutes on each side, sear the steaks in the oil until they are golden brown.
- Cook. Check the internal temperature of the steaks, and if they aren’t done enough for you, put them in the oven to finish cooking.
- Rest. Give the meat 5 minutes to rest. Take the butter log out of the fridge and cut tablespoon-sized pats to top the meat with. Top steaks with butter for serving.
HOW TO COOK CHUCK EYE STEAK ON THE GRILL
- Preheat. Allow your grill to heat up for 10 to 15 minutes on High.
- Prepare butter and steaks. To cook chuck steaks in the oven, follow the same directions in steps 1 and 2 above.
- Sear. Chuck steaks should be well-browned after 2 minutes on each side of a high heat grill. (This can also be done on a stovetop grill pan.)
- Finish. Reduce the heat to medium-low and cook the steak until it is cooked to your preferred level.
- Rest. Give the meat five to ten minutes to rest. Add a pat of compound butter to finish.
HOW LONG TO COOK CHUCK EYE STEAK?
- The amount of time needed to cook a chuck eye steak depends on the technique, thickness, and level of doneness required. The following are approximate cooking times for 1.5-inch steaks:
- For chuck steak in the oven, first sear it on the stovetop for three minutes on each side, then bake it for three to four minutes for rare, five to six minutes for medium, seven to eight minutes for well done.
- For grilled chuck steak, cook for 1-2 minutes for rare, 2-3 minutes for medium rare, 3-4 minutes for medium, 4-5 minutes for medium well, or 5-6 minutes for well done after a 2-minute initial sear on each side over high heat on the grill.
- Steaks that are an inch thick can be cooked to medium-rare without needing to cook them longer or at a lower temperature.
BEST CHUCK STEAK GUIDELINES
Use these simple advice to make chuck eye steak recipes that have the best flavor and texture:
- Remove the meat from the refrigerator in advance. It cooks more evenly if you let it warm up to room temperature.
- Dry off using a cloth. To dry the steaks before seasoning, use paper towels. Get a better sear as a result of this.
- Implement a meat thermometer. It is considerably more accurate to check the interior temperature of your steak than to rely just on cook times. Depending on the degree of doneness you desire, choose the temperature: Rare is defined as 120 degrees Fahrenheit, medium-rare as 130, medium as 140, medium as 150, and well done as 160. When the temperature reaches these levels, you should remove yourself from the heat because it will increase by 5 degrees while you’re resting.
- Quickly take out of the pan. The steaks should be taken out of the pan as soon as possible to avoid overcooking due to the pan’s residual heat.
- Steaks should be rested. Always give (any) steak at least 5 to 10 minutes to rest after cooking before serving or slicing. As a result, the fluids stay inside the meat rather than spilling out when you cut into it.
- Cut perpendicular to the grain. Chewing is made simpler by this.
- Storage: For 3–4 days, cover leftovers and store them in the refrigerator.
- Prepare compound butter up to a month in advance for meals.
- Reheat: Chuck steak should be warmed through in a 250°F oven before being finished over a medium-high heat in a pan with a little oil for one minute on each side.
- For up to three months, freeze food in a tight package. In the refrigerator, thaw overnight.
FAQs About How to Cook Chuck Eye Steak
Chuck eye steak is good?
How soft is beef chuck eye steak? Chuck eye steak does indeed give a beefy, beef flavor while remaining soft. It’s nearly as juicy and tender as a ribeye.
Chuck eye steak: Can it compete with ribeye?
The Chuck Eye Steak is a continuation of the Ribeye into the shoulder, or chuck, of the beef and is frequently referred to as the “poor man’s Ribeye” due to its lower price. Chuck Eyes are nearly as tender and have the same excellent flavor as ribeye. The term “Delmonico” is also used to describe this steak, which is excellent when grilled or pan-broiled.
Does chuck eye steak cook well on the grill?
Is Rib-eye superior to Chuck Eye? Chuck eye steaks are virtually as soft as rib-eye steaks and feature the same mouthwatering beef flavor. This cut is adaptable and may be prepared in a smoker, on the grill, or in a cast iron skillet. Chuck eye is frequently called to as the “poor man’s rib-eye” due to its affordability.
What other name does chuck eye steak go by?
Also known as Chuck Filet Steak, Chuck Slices, Chuck Roll, Chuck Filet, Delmonico Steak, English Steak, London Broil, Shoulder Steak, Shoulder Steak Half Cut, and a less expensive alternative to rib eye steak.
Describe the poor man’s ribeye?
Because they cost less than ribeye steaks, chuck-eye steaks are frequently referred to as “The Poor Man’s Ribeye.” The Rib-eye muscle is continued into the shoulder by the Chuck-eyes. This cut is excellent for everyday dining because of its added beef flavor and lower cost.
More Alternatives Beef Recipes to try!
SLOW-SMOKED PORTERHOUSE STEAKS RECIPE
Fast-cooking cuts like steaks aren’t usually excellent choices for smoking, but with the appropriate technique, you can smoke a porterhouse that’s both smoky and medium-rare.
Take thick steaks, place them on their sides, and smoke them for a few hours over a very low fire. Take them off when they get around 115°F and finish them over a roaring flame.
GRILLED SKIRT STEAK WITH MOJO MARINADE RECIPE
Skirt steak is one of our favorite grilling meats because it’s affordable and cooks up rich and soft when cooked over a hot fire. The meat has a loose structure that absorbs marinades well, in this case a citrusy, mojo-style mixture of lime juice, orange juice, olive oil, garlic, cumin, salt, and pepper.