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What is a Chuck Eye Steak?

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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:

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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.

Ingredients:

2 chuck eye steaks
Salt
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 Char-Broil TRU Infrared as the second zone.

Before we go any further, if your grill doesn’t get lava hot anymore, then your steak is going to get roasted rather than seared. Those grill marks are going to be more like grill shadows of what your grill used to be. Before you junk the grill and buy a new one, a lot of the times there is a simple fix. A faulty fuel regulator is MUCH cheaper to replace than the entire grill and surprisingly simple to replace. Let the fine folks at GrillPartsSearch.com help you out getting that grill back into shape.

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!

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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Awesomesauce!

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:

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Perfection

And a bonus shot of that wonderful redness!

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Outstanding!

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 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.

Also, you can follow the Grillin Fools on their Facebook page where you can post your own grilling pictures, share grilling recipes, or join the general grilling conversation.  You can also follow them on Twitter @GrillinFool

What is a Chuck Eye Steak?
Definition of what a chuck eye steaks are and how to simply grill them
Author:
Cuisine: Steak
Recipe type: Entree
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 chuck eye steaks
  • Salt
  • Black pepper
  • White pepper
  • Andria’s Steak Sauce, reserved for later
Instructions
  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

 

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  • http://www.nibblemethis.com Chris

    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.

    • http://www.GrillinFools.com Scott

      Chris,

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

      …….Scott

  • http://bluenotebacker.wordpress.com Sean

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

    • jim brady

      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)