Eye Of Chuck Steak Recipe
on Jun 24, 2022
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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.
What Is Chuck Eye Steak?
Chuck eye steak is similar to ribeye but is a smaller cut from the shoulder that’s 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.
- Heat one half of the grill to medium-high (about 450°F / 232°C), leaving the other side off.
- 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 450°F (232°C).
- 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.)
- Insert an instant meat thermometer into the thickest part of the steak. Remove from the grill at 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) 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. Slice against the grain to serve.
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 145°F 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.
- Pat dry with paper towels to remove excess moisture that could interfere with searing.
- As chuck eye is typically a thick-cut, cook on cooler indirect heat first before finishing on high direct heat.
- Don’t 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. It’s 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 don’t 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
Ingredients
- 2 chuck eye steaks, 1-1.5 inches thick (about 1.5 pounds)
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper, or to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter, optional
- fresh rosemary, or 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*.
- Heat one half of the grill to medium-high (about 450°F / 232°C), leaving the other side off.
- 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 450°F (232°C).
- 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.)
- Insert an instant meat thermometer into the thickest part of the steak. Remove from the grill at 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) 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. (This will allow the juices to retreat back into the meat before serving).
- Garnish with optional butter and herbs. Slice against the grain to serve.
Notes
- *Seasoning with salt helps to tenderize the meat during cooking. Fresh rosemary and thyme are great to add halfway through (so they don’t char) for extra flavor.
- **Grill the steak over cooler, indirect heat to 10-15°F 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.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
