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!
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.
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.
- Season steaks liberally with salt and pepper. Refrigerate for 1-2 hours, uncovered, on a plate.
- Combine melted butter, minced parsley, minced cilantro, minced chives, and minced Fresno chili to make butter. Season to taste with salt and pepper. Form into a ball and place in the refrigerator until the steaks are ready to cook.
- Preheat the grill to high and coat the grates with coconut oil. Grill the steaks to your preference. It will take about 5 minutes per side to cook medium rare.
- Serve with a spoonful of herb butter on top of each.
- Category: Main Course
- Method: Grilled
- Cuisine: American
- Serving Size: 1-6
- Calories: 471 kcal
- Sugar: 0g
- Sodium: 0g
- Fat: 38g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 0g
Keywords: Beef, Grilled Beef, Chuck Eye Steak