Beef · Chuck
Chuck Eye Steak
Cut next to the ribeye, with similar marbling and flavor. Often called the poor man's ribeye.
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| Animal | Beef |
|---|---|
| Section | Chuck |
| Bone | Boneless |
| Tenderness | Tender |
| Also called | chuck eye, poor man's ribeye |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
The chuck eye sits at the front end of the same muscle that becomes the ribeye, just across the line where the rib meets the chuck. That is why it looks and eats like a ribeye, with generous marbling and rich flavor, though it can have a little more chew. It is sold as a thick boneless steak. Cook it hot and fast on the grill or in a heavy skillet.
Cook’s tipSear it in a very hot skillet or on the grill, then cook to at least 145°F and rest three minutes. Slice across the grain for the most tender bites.
Read moreBeef Cuts Chart: 9 Primals & How to Cook EachBeef Cuts Chart: Primals, Retail Cuts & Uses
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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5154 St. Rose Church Rd
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