Eye Of Chuck Steak Recipe

This chuck eye steak tastes like a ribeye! If youre trying to cook delicious food on a budget, this easy recipe will demonstrate just how tasty the poor mans rib eye can be while saving you money.

What Is Chuck Eye Steak?

Chuck eye steak is similar to ribeye but is a smaller cut from the shoulder thats much more affordable.

Is Beef Chuck Eye Steak The Same As Ribeye?

No, although they are close to each other and share some of the same tenderness and flavor. Chuck eye comes from the fifth rib, the rib eye from the sixth to the twelfth.

Ingredients You’ll Need

chuck eye steaks
coarse salt
ground black pepper
olive oil
unsalted butter
fresh rosemary

How to Make Eye Of Chuck Steak

Remove steaks from the fridge 30 minutes before cooking, allowing them to warm to room temperature for even cooking and maximum tenderness.
232C), omitting the opposite side.Heat one half of the grill to medium-high (about 450F
Pat dry the steaks with paper towels to remove excess moisture. Then rub in the salt and ground pepper followed by the olive oil.
Preheat the grill to medium-high or 450F (232C).
Place your palm about 3 inches above the grill grates. If you can only hold it for 1-2 seconds the grill is ready. (The grates should be hot enough before the steak goes on.)
Carefully grease the grates with oil using a folded paper towel, in order to prevent sticking.
Place the chuck eye steaks on the cool side of the grill for 25-30 minutes for medium-rare steak.
Then move the steaks to the hot side and sear for 1-2 minutes PER SIDE, using tongs to flip. (Optional: to get crosshatch grill marks, rotate 90 degrees halfway through on each side.)
In the thickest section of the steak, insert an instant meat thermometer. Remove from the grill at 120F (49C) for rare, 130F (54C) for medium-rare, and 140F (60C) for medium. Note: The temperature will rise a few degrees more while resting.
Transfer the steak to a plate, covering with aluminum foil and let rest for 5-10 minutes.
Garnish with optional butter and herbs. To serve, cut against the grain.

How Long To Grill Chuck Steak?

As with all cuts, the thickness of the meat will determine how long you need to cook it. If you like rare steak, cook it until the internal temperature is 125 F. For medium-rare, 130, and medium 135. Cooking chuck eye steak well-done to a temperature of 145F is recommended for safe consumption.

Tips and Tricks

Before cooking, bring it to room temperature to promote even cooking and reduce the risk of chewy steak.
To eliminate extra moisture that might interfere with searing, pat dry with paper towels.
As chuck eye is typically a thick-cut, cook on cooler indirect heat first before finishing on high direct heat.
Dont leave your steak unattended as it cooks quickly. We recommend cooking medium-rare or medium for a tender chuck eye.
After cooking, rest the steak for 5-10 minutes covered with foil to allow the juices to retreat back into the meat.

What Is Chuck Eye Steak Good For?

Chuck eye has a high fat ratio, making it perfect for roasts. Its tender and flavorful, especially when cooked slowly at a low temperature, using moist heat or braising, a combination of wet and dry heat cooking methods.

Does Chuck Eye Steak Need To Be Marinated?

Since chuck eye steak is already a flavorful cut, you dont have to marinate it. However, marinating the meat in a simple combination of olive oil, salt, and pepper will enhance the taste. Adding a dollop of herb butter before serving brings out even more meaty chuck eye steak flavor.

Grilled Eye of Chuck Steak Recipe

This eye of chuck steak tastes like ribeye! If you’re trying to cook delicious food on a budget, this easy recipe will demonstrate just how tasty the “poor man’s rib eye” can be while saving you money.
recipe details: https://tipbuzz.com/chuck-eye-steak/

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Servings: servings

Ingredients

2 steaks of chuck eye1-1.5 inches thick (about 1.5 pounds)
1teaspooncoarse salt
1teaspoonground black pepperor to taste
1tablespoonolive oil
1tablespoonunsalted butteroptional
fresh rosemaryor thyme as garnish optional

Instructions

Remove steaks from the fridge 30 minutes before cooking, allowing them to warm to room temperature for even cooking and maximum tenderness*.
232C), omitting the opposite side.
Preheat one side of the grill to medium-high (450F).
To remove extra moisture, pat the steaks dry using paper towels. Then add the salt and pepper, followed by the olive oil.
Preheat the grill to medium-high, or 450 degrees Fahrenheit (232 degrees Celsius).
3 inches above the grill grates, place your hand. The grill is ready if you can just hold it for 1-2 seconds. (The grates should be hot enough before adding the meat.)
To avoid sticking, use a folded paper towel to carefully lubricate the grates.
Place the chuck eye steaks on the cool side of the grill for 25-30 minutes for medium-rare steak**.
Then, transfer the steaks to the hot side and sear for 1-2 minutes PER SIDE, flipping with tongs. (Optional: twist 90 degrees halfway through on either side to generate crosshatch grill markings.)
In the thickest section of the steak, insert an instant meat thermometer. Remove off the grill when the temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium. While resting, the temperature will climb a few degrees further.
Transfer the steak to a dish and cover with aluminum foil for 5-10 minutes to rest. (This will allow the juices to retreat back into the meat before serving).
Optional garnishes include butter and herbs. To serve, cut against the grain.

Notes

*Seasoning with salt helps to tenderize the meat during cooking. Fresh rosemary and thyme are great to add halfway through (so they dont char) for extra flavor.
**Grill the steak over cooler, indirect heat to 10-15F below the final internal temperature at your desired doneness:

Steak Grill Time on Indirect Heat	1½ in (3.8 cm) thick	2 in (5 cm) thick
Rare	20-25 minutes	25-30 minutes
Medium-rare	25-30 minutes	30-35 minutes
Medium	30-35 minutes	35-40 minutes
Medium-well	35-40 minutes	40-45 minutes

Avoid piercing the steak with a fork before serving, as valuable juices will escape.

FAQs

What is chuck eye steak good for?

The Chuck Eye Steak

It is mostly known as a cut that makes delicious roasts, as the chuck eye benefits the most from low-and-slow cooking methods, using moist heat or braising. For safe consumption, it’s recommended to cook chuck eye steak to an internal temperature of 145°F.

How is chuck steak best cooked?

For grilled chuck steak: After an initial sear of 2 minutes on per side over high heat on the grill, reduce heat to medium-low and 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.

Is chuck eye steak as good as ribeye?

Other people prefer chuck eye steaks for their rich, beefy flavor and lower price point. The bottom line is that you can’t go wrong with either cut of meat. The check eye vs ribeye steak debate really comes down to personal preference.

Is chuck eye steak a good cut of meat?

Chuck Eye steaks come from the upper shoulder of the cow in what is referred to as the Chuck Primal. They are sometimes referred to as the “poor man’s rib-eye.” We think this budget-friendly steak is delicious and frequently enjoy it for a mouthwatering steak dinner. It exhibits both a juicy and beefy flavor.

Is chuck eye steak chewy?

How Does Chuck Steak Taste? The fat and gristle that make this meat so tough and chewy also make it flavorful. But some find chuck steak needs a good marinade to add more flavor and tenderness.

How do you tenderize chuck steak?

Pounding

Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don’t have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.

Does chuck steak get tender the longer it cooks?

Chuck steak is an affordable steak to use for methods that cook food slowly over time, like slow cooking or sous vide. The extra time helps chuck steak break down some of its tough fibers to become more tender as it cooks.

How do you make chuck steak not tough?

For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. You don’t want to pound it into oblivion and turn the meat into mush, but a light pounding with the rough edge of a meat mallet will do the trick.

Does chuck meat get more tender the longer it cooks?

Does chuck roast get more tender the longer you cook it? Yes, it does! The secret to an incredible beef chuck roast recipe is to let it cook for long enough. I cook my chuck roast for 6 hours and 20 minutes, and by the time it’s done it’s fall-apart tender with soft carrots and potatoes all cooked in the same pot.

What cut is poor man’s ribeye?

Chuck-eye steaks are also known as “The Poor Man’s Ribeye” because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder. Extra beefy flavor and lower price make this cut an amazing every day eating experience.

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