Chuck Eye Steak is an affordable cut from the shoulder, and its rich marbling, beefy flavor, and tenderness are very similar to a ribeye. It's best cooked quickly over high heat (grilling or skillet) to medium-rare (around 135°F) to avoid becoming tough, and is great for searing and finishing in the oven.
Key characteristics
- Flavor: Intense, beefy flavor.
- Texture: A good balance of tenderness and chew, similar to a ribeye.
- Location: From the chuck primal, next to the ribeye section.
- Nickname: "The Poor Man's Ribeye" or "Delmonico Steak".
Cooking tips
- Preparation: Pat the steak dry and let it come to room temperature for at least 20 minutes before cooking.
- Heat: Use a very hot skillet or grill for a good sear.
- Doneness: Cook to medium-rare (135°F internal temperature) for best results; avoid overcooking past medium (155°F) to prevent toughness.
- Method: Sear both sides in a hot skillet, then transfer to a 450°F oven for a few minutes to finish, or cook entirely on the grill.
- Rest: Let the steak rest before serving.