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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.
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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/
Prep Time5 minutes
Cook Time10 minutes
Resting Time5 minutes
Total Time20 minutes
Servings: 4 servings
Author: Izzy

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.