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:
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
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:
Time to season before we prep the grill:
Hit it with salt, black and white pepper:
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:
After another 3–4 minutes flip over and repeat on the other side:
Don’t forget the basting of Andria’s Steak Sauce after the sear and the first flip:
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:
Another layer of sultry, savory deliciousness from Andria’s:
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:
How much short of medium did I go with mine? You tell me:
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!
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.
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- 2 chuck eye steaks
- Black pepper
- White pepper
- Andria’s Steak Sauce, reserved for later
- Coat the steaks with with salt, black and white pepper then prepare the grill
- Set the grill for high heat, two zone grilling — blaring hot on one side and cool on the other
- 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
- Flip over and repeat the searing process after slathering with Andria’s Steak Sauce.
- 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.
- Bake for 4 minutes to get to medium rare and 8 minutes for medium. Do not cook beyond medium