The EASY way to make cheap chuck eye steaks taste like ribeyes! This simple chuck eye steak recipe will show you how to make a tasty steak dinner on a budget.
WHAT ARE CHUCK EYE STEAKS?
The shoulder region of the steer, also known as the chuck roast, is used to make these well-marbled beef steaks.
After that, the roast is cut into 1′′-2′′ thick chuck steaks and sold. If you want to delve deeper into the flavors, I recommend trying a dry-aged chuck eye steak.
HOW TO GRILL CHUCK EYE STEAK
Because a typical chuck eye steak is 1-1.5 inches thick, you’ll need to use both direct (450°F/232°C) and indirect (275°F/135°C) heat to cook it to perfection:
- Allow the steak to come to room temperature before patting it dry with paper towels.
- Season with salt, pepper, spices, and olive oil to taste.
- Heat one half of the grill to medium-high (450°F / 232°C) while leaving the other half off.
- Cook the seasoned chuck eye steak for 25-30 minutes on the cooler, unlit side for medium-rare, increasing or decreasing the time to achieve the desired doneness.
- Sear the chuck eye steak for 1-2 minutes per side on the hot side.
- Take a 5-10 minute break.
- To serve, cut against the grain.
SEASONING AND GRILLING STEAKS:
It only takes a few ingredients to produce amazing results. On these grilled chuck eye steaks, I sometimes use a simple salt and pepper rub, but you can also use one of our favorite steak rubs.
With these steaks, hot and fast is the way to go. Plan ahead of time based on the thickness of the steak (I prefer a 1′′ thick steak) and desired doneness.
This meat is versatile and can be cooked in a cast-iron pan, on the grill, or even slow-cooked on your smoker. I prefer to cook over charcoal, but your gas grill will suffice in a pinch!
IS BEEF CHUCK EYE STEAK THE SAME AS RIBEYE?
No, chuck eye steak and ribeye steak are not the same thing, but they are similar. Rib eyes are located between the 6th and 12th ribs of the cow, while chuck eyes are located between the 5th and 6th ribs.
They have some of the same flavor and tenderness as the ribeye because they are so close to each other.
Chuck eye steak is not the same as chuck steak (again, different parts of the cow), but they are adjacent.
When you try this beef chuck eye steak recipe, you’ll notice that it’s much more tender than a standard chuck steak!
Because there are only two chuck eye steaks per cow, I practically jump for joy when it’s in stock. I usually buy everything they have and freeze whatever I don’t use.
A digital thermometer is the best way to tell when your steak is done.
Insert the thermometer into the thickest part of your steak and keep an eye on it while it cooks to know when to remove it from the heat.
I like to cook my steaks to medium doneness. I don’t recommend cooking your meat above 150°F because it will become tough or dry.
Remember to let the rib eyes rest for at least 5 minutes before cutting into them.
It is best to remove the meat from the heat a few degrees before the desired temperature, as the steaks will continue to cook while resting.
- 130 degrees Fahrenheit is extremely rare.
- 135 degrees Fahrenheit is considered medium rare.
- Temperature for Medium: 145°F
- 150 degrees F for medium well
- 160 degrees F for a job well done
HOW LONG TO COOK CHUCK STEAK ON THE GRILL?
The cooking time for chuck steak will vary depending on its size and thickness, as well as how well done you like it!
A medium rare chuck steak takes about 5 minutes per side, but I prefer to use a meat thermometer to know when it’s done.
TO SERVE CHUCK EYE STEAK
Chuck eye steak can be prepared and served in the same manner as other prime cuts such as T-bone or Sirloin Steak. It pairs well with potatoes and vegetables such as:
- Broccoli, boiled
- Parsnips, Roasted
- Brussel Sprouts, Roasted
- Boiling Corn
HOW TO IDENTIFY A CHUCK EYE STEAK
Of course, you only shop at butcher shops and meat departments that identify cuts, but that doesn’t mean you shouldn’t become acquainted with the distinct appearance of the beef chuck eye?
This flavorful cut has aliases, so look for labels that say “Chuck Delmonico” or ask the butcher for the Front/First Cut/Rib End of a whole boneless chuck roll.
Examine the meat and contrast it with rib eye cuts. Chuck eyes are a little flattering. Whatever you want to call it, the ideal chuck eye steak is richly marbled and as flavorful as those neighboring ribs.
If you don’t have a grill, grilling experts recommend sautéing chuck eye steaks after marinating them.
The herbs, spices, and citrus flavors bring out the best in this steak. Our favorite way to prepare this meat cut is where Lauren encourages grillers to “not be afraid of the salt and black pepper.”
TOP TIPS FOR CHUCK EYE STEAK
- Bring it to room temperature before cooking to promote even cooking and reduce the risk of chewy steak.
- To remove excess moisture that could interfere with searing, pat dry with paper towels.
- Because chuck eye is typically a thick cut, begin cooking on a cooler indirect heat before finishing on a high direct heat.
- Don’t leave your steak alone because it cooks quickly. For a tender chuck eye, we recommend cooking it medium-rare or medium.
- Rest the steak for 5-10 minutes after cooking, covered in foil, to allow the juices to return to the meat.
Frequently Asked Questions
Chuck Eyes have the same great flavor and are almost as tender as Ribeye. This steak is also known as a “Delmonico” steak and is delicious grilled or pan broiled.
Because of its fat ratio, it is a beefy, tender, and flavorful cut. The chuck eye is best known as a roasting cut because it responds best to low-and-slow cooking methods such as moist heat or braising.
Chuck cuts, which are known for producing flavorful roasts, benefit from low-and-slow cooking methods. However, because the chuck eye contains a few inches of the tender longissimus dorsi muscle, which is the main component of a rib-eye, it can withstand the high-heat cooking methods preferred for steak.
To produce a dazzling tenderized steak, the beef cut must come into direct contact with extremely high heat. To make the steak tender, season it with salt and pepper. Season with sea or kosher salt, coarse ground black pepper, butter, and parsley to taste.