Chuck Eye Steak1 What is a chuck eye steak? It is often referred to as the poor man’s rib eye and that is for good reason. Rib eyes are cut from the 6th to the 12th rib of the cow. The chuck eye is cut off the 5th rib. Don’t confuse them with chuck steaks. These are chuck EYE steaks. There are only two chuck eye steaks per cow so they aren’t always available. But when they are, they are quite the treat at a much discounted rate from the lauded rib eye:

Chuck Eye Steak - 003
That’s an 11.2 ounce steak for under six bucks!

The chuck eye does not quite have the flavor of the rib eye, particularly the money muscle around the top, outer edge, and isn’t quite as tender, but it is darn close. And for the price difference, it’s well worth the slight downgrade. To compensate for it not quite being a rib eye, I don’t recommend taking the chuck eye steak beyond medium. It also marries well with a marinade prior to grilling or basting during. I always keep my steaks below medium, and opted for the basting with some Andria’s Steak Sauce while I grilled it.


2 chuck eye steaks
Black pepper
White pepper
Andria’s Steak Sauce, reserved for later

No amounts here. I kept it uber simple with this one.

The chuck eye steaks out of their cellophane prison:

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That’s some good looking meat!

Time to season before we prep the grill:

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Ready to Season

Hit it with salt, black and white pepper:

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Prepare the grill for high heat, two zone grilling with coals or burners blaring hot on one side and nothing on the other side. In this case, I used the upper rack of my Infrared Grill (which makes a MEAN steak) as the second zone.

Place the steak on the hot side of the grill and rotate after 3-4 minutes 45 degrees to get those perfect grill marks:

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After another 3-4 minutes flip over and repeat on the other side:

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Can you say Grill Marks?

Don’t forget the basting of Andria’s Steak Sauce after the sear and the first flip:

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Mmmm, basted goodness!

If you need a grill brush to baste the Andria’s (or say BBQ sauce on ribs), I can help you.

After it is seared, rotated and seared again on the other side (and grill marks achieved on both sides), flip over and transfer to the cool zone, in this case the top rack of my Char-Broil TRU Infrared:

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I’m hungry just looking at that!

Another layer of sultry, savory deliciousness from Andria’s:

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Don’t forget the other steak. The one above was for my Father in Law who likes his steaks medium. The one below is mine, with more great grill marks, which I cooked a bit short of medium:

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How much short of medium did I go with mine? You tell me:

Chuck Eye Steak2

Oh, and that knife is one of my favorite Shun knives that slices through steak so fast. The knife is more scalloped than serrated.

And a bonus shot of that wonderful redness!

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This steak was outstanding. It was highly equivalent to the man part of the rib eye (not the outer money muscle of the much more expensive rib eye), at a much reduced cost. It was tender, juicy and with the added Andria’s, had a ton of flavor. I will be on the look out for these in the future. I plan on stocking my freezer with them. At that price, they are the perfect steak to stock up on particularly with beef prices on the rise.

If you were lucky enough to find a chuck eye, but it’s too cold or too hot to grill outside and you still want to cook that bad boy, may I suggest butter basting the steak inside in a cast iron pan?

If you have any questions about what is a chuck eye steak or how to grill them, feel free to leave them below or shoot me an email.

If you liked this grilling recipe and would like others with beef, and more wonderful grill marks, click here.

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4.4 from 14 reviews
What is a Chuck Eye Steak?
Recipe type: Entree
Cuisine: Steak
Prep time: 
Cook time: 
Total time: 
Serves: 2
Definition of what a chuck eye steaks are and how to simply grill them
  • 2 chuck eye steaks
  • Salt
  • Black pepper
  • White pepper
  • Andria’s Steak Sauce, reserved for later
  1. Coat the steaks with with salt, black and white pepper then prepare the grill
  2. Set the grill for high heat, two zone grilling - blaring hot on one side and cool on the other
  3. Place the steaks on the hot side of the grill, sear for 3-4 minutes, rotate 45 degrees and sear for another 3-4 minutes to get great grill marks
  4. Flip over and repeat the searing process after slathering with Andria's Steak Sauce.
  5. Once the other side is seared, moved to the side with no heat, slather with Andria's and close the lid to bake until the desired doneness.
  6. Bake for 4 minutes to get to medium rare and 8 minutes for medium. Do not cook beyond medium
Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool - #GrillPorn abounds here. All meat, all the time!
Oh my wow! There is so much perfection right there! 😲✔️👍😎 . Video shot by the insanely talented @carlaocarvalho77 …… - 1 year ago
Scott Thomas

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It is rare that I see chuck eye steaks at our stores but the next time I will give them a try, yours looks great.



I rarely see them either, but when I do I grab all I can which is usually two!


Just got back from Walmart Neighborhood Market, I saw one 2 pack @ $6.79 lb.
never heard of the cut before so I left without it and came home to research it and found this site.
I’ve got my meat guy on speed dial at “Nugget Market”. He said they had five and is putting aside two for
me, but they don’t always have it.
I then asked him if he could order some in the future on a days notice?
He said what he would do for me is


Sounds like you got the hook up! I haven’t had chuck eye since I did that post and that’s a crying shame!


Don’t know if u have Publix supermarkets where ur from, but they have them on sale this week (10-20 thru 10-26). So I think this is a good time to give them a try..

Great looking steaks! Thanks for sharing this, I’d not seen the cut before and will definitely be in the lookout for them


I live in SE Michigan – my local meijer often has CAB chuckeye roasts and steaks for under $4/lb. For my money its some of the best meat locally available (aside from more expensive cuts and down in eastern market)

I feel like a thief every time my local grocery store has this on sale. It’s normally $6.49/lb (already a deal for how good it is) but just a few days ago had it on sale for $3.49/lb. Yes, please! I took all five packages.

I tried this cut of steak on a whim a couple years ago and fell in love with it. It’s harder to find than most. I’ve noticed that when my local grocer does a huge deal (BOGO, 50% off) on their chuck roasts then that’s when they have a ton of chuck-eye steaks and I snatch up as much as I can.



Excellent tip on when to find these as I rarely find them myself…


I found this page from Google because I have to know how to cook
beef(from chuck part) which on grilled, while I am searching key word
“chuck eye”.
This part of beef, Chuck eye is more cheaper than
others. High oil and hard meat if cooked over, so I prefer what you said
: Beyond medium!!! Thanks.
BUT reeking of meat if too rare…><


Stop telling the world about my secret steak!! Its all I buy. Unfortunately the prices have risen over the last year


I know, I feel the same way. When I ask the butcher to cut me some (if that’s an option) I lower my voice to barely-audible so no-one else will hear me :-D

yeah hush hush people. where i shop for groceries, there are always chuck eye steaks but not many at anytime. the rib eye and delmontico cuts out number them 10 to 1 and are at least double the price.

My son in law was a meat cutter for a major grocer in the area, he turned me onto chuck eye steaks ten yrs ago, and I’ll never go back, the problem is, that the meat cutters have first pick! LOL


KW, yes they do! I rarely find them, but when I do, I buy all of them I can…


OMG, I love the chuck eye. I, too, buy up all the pkgs when I see them. Turned my son onto them and he turned me on to this site. Your steak looks delicious, I wanted to lick the screen. I discovered them 2 years ago and yes, the prices have risen to $6 per lb. but I wait for a sale of under $5 and stock the freezer. Thanks for the article.



Glad to here there are other Chuck Eye enthusiasts out there. What is your favorite way to grill them?


Scott, many times I pan sear in a cast iron pan with steak seasoning. I also use my (don’t laugh) Nu-Wave oven which grills them perfectly. We like them really rare and this does a perfect job. Eva


Could you give us the temperatures you are using? “High” on my old Weber was about 400°F, I have since replaced that grill with a Weber Summit S-670, and when I set the sear section to high (other zones completely off for indirect purposes) the grill generally hovers between 650°F & 675°F when lid is closed.





For me, high means over 500. If I can hold my hand over the grill grates (an inch or so above them) and count to more than 2 before I can’t hold my hand there anymore, then it’s not hot enough…


I marinade chuck eye steaks with Lowery’s Sesame Ginger 30 minute marinade for about an hour at room temperature. Then high heat (@ 450-500) on the grill, 7 minutes one side, 5-6 flipped. Let sit covered a few minutes and on serving sprinkle with pepper, phenomenal. So tender and melts in your mouth. I would easily put this up against a ribeye with this prep and challenge someone to tell the difference. And shhhh! Keep this cut off meat a secret!


Sounds amazing, Theo. I need to try that!


A local butcher turned me onto these several years ago. I look almost every time I go shopping, but rarely see them. Great idea about the BOGO or BO G 1/2 price…….will keep that in mind. Used to be a lot cheaper, but like everything else, it’s gone up. My outdoor grill no longer works, but a quick pan fry and finished in the broiler or super hot oven would be good too :) Happy I found this site.


Hey Scott: Great job. I used to live in Chicago but now, live and work in the Grand Canyon National Park. Since the closest town for shopping here is Flagstaff (an hour and a half drive away), most of us employees here are ‘captive’ (lol) to shopping at the one and only small, local market here. Yet, we have a great butcher (George), who recently began offering these Chuck-Eye steaks (@ $9.69 a pound), in comparison to his rib-eye’s at about $15-16 a pound! Though I had never heard of the cut, thought I try it since although I wanted to ‘reward’ myself with a rare, quality steak dinner, I found the cost of rib-eye shocking. Got the Chuck-eye instead which our butcher George recently began offering. Yet, even being a very experienced griller, I was not exactly sure how to handle it. I am so glad I found your site. EVERYTHING you wrote about the cut, how to handle it and, to cook it, was dead spot on. It takes a bit more knowledge and work to prepare correctly, but you are right, at the cost of beef no day’s (insane), it pay’s to learn. Again, thanks for the great info.


Thanks, Scott! I appreciate that review and I’m glad you now know what the elusive chuck eye is. I would suggest stocking up and throwing them in the freezer. Hard to find them on a consistent basis…


We get fresh beef from our 4H friend, Lisa. This chuck eye was in the packages and thought what is this? Quickly searched the internet and found this site. Cooking/grilling tonight and can hardly wait after reading all the tips and info. Thank you Scott!


Happy to help, Glomeaux. Let me know how they come out!

This is the most under rated cut of beef. It’s beefy juicy if cooked rare. (If your eating steak cooked more then rare you shouldn’t be eating steak). It’s cheap and cooks easy and fast put a little oil in a pan out it on high salt and pepper and throw in the pan turn it down to medium hight after a minute and a half great sear great crust pull out kinish with garlic powder or garlic butter if preferred.


Here in Texas Walmart keeps them in good quantities if you can’t find at a butcher or better quality supermarket. But they taste just as good to me. And I’m picky.


I am an avid chuck eye steak freak…… I am very traditional though. NO Sauces NO Marinades. I had found that a good salt and peppering along with a bit of garlic powder on one side makes a wonderful and flavorful piece of meat. it is very true about cooking either low medium or high rare is the best way to enjoy this delectable piece of cow flesh. there are usually 4 or 6 of these steaks available whenever I go shopping and I buy all they have. call me greedy but I know what I like.



You must live near me because I can never find these things. I’m guessing you bought them all!


Scott Thomas,
Your website has given me much inspiration to cook a steak tonight. However, it’s too cold outside to grill and I do have a Cast Iron pan. I just wanted to know what is a good surface temperature to sear the meat? I have been struggling with this for a while. Sometimes the meat comes out burnt or undercooked. I personally enjoy my meat just like the picture you posted. Medium rare?


Johnny, the best way to cook it inside is on medium to medium low heat and butter baste that bad boy. Luckily, I’ve been doing more stuff inside and just did this a month or so ago and documented it. Best steak I’ve ever cooked:

My dad was a mear cutter and I grww up with this being a mainstay. So good.

I actually think is has MORE flavor than the ribeye. Less fat savory flavor, but more plain beefy flavor. So given the choice I’d actually pick it over the ribeye, even if they were at the same price point. Then again I’ve never been gaga over ribeye, prefering Strip steak the best.

But it is hard to find. Much different than when my dad wold hoard the stuff in the freezer. Now the meat cutters where I shop are hoarding them all for there families, leaving none for us… :(



I wrote that piece a couple years ago and have never seen a chuck eye since. Never…


We just nabbed all the chuck eyes at Hitchcock’s here in Interlachen, Fl tonight. They were awesome….especially at $5.50 a lb!!


You lucky bastard! Nice score, Rooter Guy!

Ive got the hookup i guess according to everyones posts. Local store meat manager calls me everytime they get chuck eye steaks in i go and buy the whole shipment(ussually around 25) about once every two weeks.
Davenport ia


Excellent website! Thanks for the tips on how to grill Chuckeye steaks. I just purchased a couple at Harris-Teeter, not knowing anything about them, but the price difference compared to the other options ($5.29) looked like a good bet. I’ll be trying your method tomorrow night and will let you know how they turn out.

Thanks for no-nonsense, practical, readable advice and great pics that have my mouth watering! Grill on!



Thank you for the kind words. How did the steaks come out?


Just stumbled on to these chuck eye steaks at the local grocery. Found your site on how to cook them . They were great. I keep my freezer pretty full, but I went back and bought all I could fit into my freezer at $2.99 / lb. I will keep an eye out for these. Thanks


I’ve been cutting meat for 15+years. When I cut one chuck, usually weighing 20lbs I generally create only 2lbs or so of chuck eye. The secret is finding a store that has bnls chuck pot roast or bnls chuck steaks on the front page of their flyer. They are at a reduced price and very plentiful those weeks. Avoid places like Walmart with pre cut meat because they don’t generate the extra chuck eyes.


I found three packs of Chuck Eye Steaks at Walmart marked down for quick sale because no one bought them. Marked down to $4.75/lb!! I came home and found this site. Plan to try this out tonight.


SCORE! I literally haven’t had them since I wrote this article until last week. Found them for $7/per pound. Got 4 of them for something like $12. FOUR! My oldest and I already polished off 2 of them…


I overheard a man talking about chuck ribeye steAk that was available At our local market.thought I would give it a steak I ever ate,I would put it up against a ribeye or filet anytime. Now I’ve let the secret out.try these they are delish!


Picked up 2 Chuck eye steaks at Walmart excellent price 5.63 TP 5.86 lb grilled one last night awesome steak having the other tonight.


I found this article because I was researching the Chuck Eye cut. Is it crazy that we like it better than ribeye? the price on these seems to be going up though.


Great info! Glad I went ahead and put in the basket. Some good day after Thsnksgiving markdowns in the meat area, so got 1.5 pounds for $4.10, 50% off regular price of $8.21. Woo-hoo!


Where I live we have a food depot right beside where I work and these steaks are always on sale. I just picked up three packs with four steaks a piece in them for under ten dollars!!! Never tried grilling but they do make a mean roast in the crock pot. Thanks for all the great grilling advice going to put it to use this weekend…Happy grilling from Warner Robins, Georgia!!!!


I just found your site while looking up how to cook them! Funny story is that I ordered from Walmart Grocery, the pick up service, and they gave me Chuck Eye instead of rump roast. I was bummed that I didn’t get what I wanted but after reading this site, I am excited to try it!!! Sounds yummy!


my husband works in a grocery store and we get 8 to 10 of these steaks every 2 weeks. It’s great!!! Honestly they are now my favorite steak. We season and grill them and we are very spoiled to have them often.


Scott I’m going to try to reverse sear a couple tonight, any suggestions on seasoning? I’m going to smoke them until they hit 115 and then throw them on the grill grates at 500 for 45 seconds each side twice to get those grill marks


Sorry, Brett, just saw this. How did they come out? What did you use?


Scott, great website and perfect instructions for the chuck eye. I leave in western pa and have known about the chuck eye steak for about 10 years. My buddies and I are amazed how many folks don’t know about the chuck eye and watch people pass them up for a far worse steak. Then I swoop in behind and purchase all the chuck eyes available.


With only two per cow, was hoping this little secret would keep flying under the radar. Dad introduced me to these about 20 years ago. Cooked properly(Med Rare) Oh my!


Meijer in Detroit metro area has them for 2.99 a lb right now.


I am lucky that my local Safeway has chuck eye steaks most days. They make two eight ounce packages. Sometimes the have one package and sometimes two. I love chuck eye steaks.


Love the steaks
My local supermarket butcher got me hooked
Too bad he told so many people…
Hard to find… Only when the chuck roast are on sale..
U grab all I can when I see them
Also no sauce or marinades for me.
Course salt, fresh ground pepper
Onto a hit grill… Turn for grill marks
Wait a bit flip.. Sear more marks… Wait a bit
Pull off.. .Eat & enjoy the best steak ever
I think that these are extremely tender…
Only wish I could find some lately.. I have none left…. Sigh


Great Poem on the carnivore side of an omnivore’s life.

Look for when Chuck Roasts are on sale. This is usually when you will find them easier.


I just paid $9.99 a pound for the chuck eye steak in Nebraska , Because they looked really good. I do not have a grill so going to have to do it in my oven, don’t even have a old iron pan! Any advise for the oven grill? I had a Genaire grill, but recently moved and now I don’t have any grill except the oven.


Terrie I’ve never cooked one in the oven. You could skillet cook it on the stovetop while basting with butter. If you choose to bake in the oven please just cook to temperature of the meat-possibly switch to broil at the end. It could also be broiled entirely being sure to flip for even cooking.

Terrie, season your steaks to taste, Olive oil, salt and pepper, or marinade them. Set your oven to broil and move a rack to the highest spot. Run your pan with evoo. Once your oven is up to tempature put the steaks in and trust me on this, seen my mom do this all the time, leave the oven door slightly open with the oven still on broil. 6 minutes one side, flip, 5 minutes the other. Trust me, they’ll turn out fantastic.

My husband’s co-worker recently turned us on to Chuck Eye steaks and we are SOLD! Luckily, here in South Florida (Publix/ Wal-Mart neighborhood market, etc.) we’ve always been able to find them. After reading the previous posts it seems like they are a rarity in some places. Bought a 2-pack yesterday @ $5.86 per lb… We use kosher salt, fresh ground pepper and Dale’s marinade. Found your website browsing around for grilling tip. Great info! Thanks


finally, an article extolling the deliciousness of chuck eye! i was googling it just to find where on the cow it comes from and why it’s hard to find in the store. now i know it’s because there’s only 2 per cow! i’m glad this cut is a not well known, since it would be impossible to find if we share it too much, lol. i pan fry mine with pepper, garlic, soy sauce and paprika, well-done. yum!!


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