Chuck Eye Steak

Where does this cut come from? Tender rib-eyes come from the sixth to twelfth ribs of a cow; butchers cut the chuck eye from the fifth rib. This proximity means the chuck eye steak shares many of the characteristics of a rib-eye. Although chuck eye steaks aren't always available—there are just two per cow—they tend to be a budget-friendly cut of meat when you can find them.

How to Cook Chuck Eye Steak: Cook chuck eye steaks quickly over high heat, as you would a rib-eye or other prime cut. Pay close attention, though—an overcooked chuck eye becomes dry and tough. Preheat your grill to high and brush the grates with oil. I always suggest using a meat thermometer, take it off the grill when it reaches around 129 F. The steak will continue cooking for a final temperature of around 135 F. Cooking beyond medium is not recommended, or the steak will become tough. Top the steak with a tablespoon of herb butter and serve. You can use this same method with a grill pan on the stove.