Dry Aged Grass Fed Chuck Eye Steak
$25.49 $20.39
35 in stock
Also known as the “poor man’s rib-eye,” the chuck eye steak comes from the upper shoulder of the cow, the region butchers refer to as the chuck primal. Known for flavorful roasts, chuck cuts generally benefit from low-and-slow cooking methods. But because the chuck eye includes a few inches of the tender longissimus dorsi muscle, the main component of a rib-eye, it can handle the high-heat cooking methods more appropriate for 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.
Try sprinkling some McCormick’s “Montreal” steak seasoning on them before cooking, perfect!
Package: Vac sealed and Frozen, cut 1 1/4″ thick.
RECIPE
