Chuck eye steaks are taken from the shoulder area of a cow. They contain a few inches of the very tender longissimus dorsi muscle, which is where rib eye steaks come from. Chuck eye steaks are sometimes called a poor-man’s rib eye. Rib eye is cut between the 6th and the 12th rib of the cow and the chuck eye is from the 5th rib. The word “eye” is used just to highlight the proximity of this portion to the Rib Eye cut. Since there are only two Chuck Eye Steaks per cow, they are not always available.

The Chuck Eye Steak is yielded when the Chuck Eye Roast is cut into slices. That’s why this Chuck Eye Steak is a similar cousin to a Rib-Eye Steak but is comparatively tougher and low on flavor. It is quite a bit less money than you would pay for a ribeye, so it is considered as a good low-cost substitute for Rib Eye Steak in many dishes and is the perfect steak to stock up on particularly with beef prices on the rise.

In the chuck eye, the rib eye muscle is surrounded by other connective tissue, fat and other muscles that are less tender. To get a steak that is much the same as a ribeye, you may want to trim away all that surrounding meat.

The Check Eye Steaks require strong seasonings and fast, high heat cooking and not be overlooked because they are less moist and dry out faster than a ribeye. Anything higher can develop a dry, chewy texture.

That said, the Chuck Eye Steak can produce a great result if it is subjected to the slow, moist cooking technique and it can be used for broiling and grilling as well.

If prepared correctly, the Chuck Eye Steaks should be marinated a few hours prior to cooking to increase the cut’s succulence. It is best served medium rare.

How to cook Chuck Eye Steak?

What will you need?

• 4 chuck eye steaks
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 tbsp. olive oil
• 4 tablespoons softened butter
• 1 tablespoon minced parsley
• 1 tablespoon minced cilantro
• 1 tablespoon minced chives
• 1/2 Fresno chili, minced

How to make it

Step 1: First, you need to season chuck eye steaks good with a generous amount of salt and black pepper. Leave the steak to set at room temperature for 20 minutes.

Step 2: Combine softened butter, minced parsley, minced chives, minced cilantro, and minced Fresno chili in a small bowl. Season with salt and black pepper to taste. Mold together and set in refrigerator until steaks are ready to be cooked.

Step 3: Preheat a skillet or grill to medium and brush grates with a little olive oil.

Step 4: Cook the steak for 5 minutes per side for medium-rare and 8 minutes for medium. Do not cook beyond medium.

Check the internal temperature with a meat thermometer at its thickest point. The ideal temperature for medium rare is 130 degrees Fahrenheit, 135 for medium and 145 for well done.

Step 5: Serve and Enjoy!

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