“Discover the mouthwatering delight of Chuck Eye Steak: a tender and flavorful cut of beef that will elevate your culinary experience. Indulge in its rich marbling, juicy texture, and robust taste, perfect for grilling or pan-searing. Elevate your next meal with this exquisite steak that promises to satisfy even the most discerning palates.”
WHAT IS CHUCK EYE STEAK?
Chuck Eye Steak is a tender and juicy cut of beef that is similar to ribeye steak but more cost-effective. It comes from the shoulder muscle of the cow, specifically from the 5th rib. Chuck eye steaks have a rich beefy flavor that rivals fancier steaks like ribeyes without breaking the bank.
To cook chuck eye steak, there are two easy methods you can choose from – oven or grill. For the oven method, you start by patting the steaks dry and seasoning them with salt and pepper. Then, you make a herb butter by mashing butter with herbs like rosemary and thyme. The steaks are seared in a hot cast-iron skillet for 3 minutes on each side and then transferred to the preheated oven to bake until they reach your desired level of doneness.
For the grill method, you preheat the grill to high heat and sear the chuck eye steaks for 2 minutes on each side with the lid closed. Then, you reduce the heat to medium-low and continue grilling until they reach your desired level of doneness.
Both methods result in tender and flavorful chuck eye steaks that can be served with a pat of compound butter on top for added richness.
In conclusion, chuck eye steak is a budget-friendly alternative to ribeye steak that offers similar flavor and tenderness. It can be cooked using either an oven or grill method, both of which yield delicious results.
WHAT’S THE DIFFERENCE BETWEEN CHUCK EYE STEAK VS RIBEYE?
Chuck Eye Steak and Ribeye are both cuts of beef known for their tenderness and rich flavor. However, there are some differences between the two.
Chuck Eye Steak comes from the shoulder muscle of the cow, specifically the 5th rib. It is a tender and juicy cut that is similar in flavor and tenderness to Ribeye. The main difference is that Chuck Eye Steak is more budget-friendly compared to Ribeye, making it a popular choice for those looking to stretch their dollar.
Ribeye, on the other hand, comes from the 6th to 12th ribs of the cow. It is known for its marbling, which gives it a rich and flavorful taste. Ribeye steaks are often considered more luxurious and expensive compared to Chuck Eye Steaks.
In terms of cooking methods, both cuts can be cooked using similar techniques. They can be grilled or cooked in the oven. The cooking time will vary depending on the thickness of the steak and desired level of doneness.
Overall, while Chuck Eye Steak may not have the same level of marbling as Ribeye, it still offers great flavor and tenderness at a more affordable price point. It is often referred to as the “poor man’s ribeye” due to its similarities in taste and texture.
WHY YOU’LL LOVE THIS BEEF CHUCK EYE STEAK RECIPE
This beef chuck eye steak recipe is perfect if you love steak but want to stretch your dollar. Chuck eye steaks are tender and juicy, similar to ribeye, but more cost-effective. They have a rich beefy flavor that rivals fancier steaks. Plus, this recipe shows you two easy methods for cooking chuck eye steak – in the oven or on the grill.
The recipe also includes a delicious compound butter made with herbs like rosemary and thyme, which adds extra flavor to the steak. The step-by-step instructions and tips ensure that your steak turns out tender, juicy, and perfectly cooked every time. And since it only takes 25 minutes to make, it’s a quick and budget-friendly option for a steakhouse-worthy meal at home.
INGREDIENTS & SUBSTITUTIONS
Olive Oil – Olive oil is used to create a golden-brown crust on the meat. You can also use avocado oil or any other heat-safe oil.
Butter – Salted butter is used in this recipe. If you only have unsalted butter, you can add about 1/4 teaspoon of salt per stick of butter.
Rosemary – Fresh rosemary is recommended for the herb butter. If you only have dried rosemary, you can use 1 teaspoon of dried rosemary in place of 1 tablespoon of fresh rosemary.
Thyme – Fresh thyme is also used in the herb butter. If you don’t have fresh thyme, you can substitute with dried thyme using the same measurement as for dried rosemary.
These ingredients can be substituted based on personal preference or dietary restrictions. For example, if you don’t eat dairy, you can use a dairy-free alternative to butter. Additionally, different herbs and seasonings can be added to the butter to customize the flavor according to your taste preferences.
STEAK:
Chuck Eye Steaks – Look for a steak with ample marbling and a thickness of at least 1 inch, but preferably 1.5 inches.
Olive Oil – Creates a golden-brown crust on the meat. You can also use avocado oil, or any heat-safe oil.
Butter – I use salted. If you have unsalted butter, add about 1/4 teaspoon salt per stick of butter.
Rosemary – I recommend fresh rosemary, finely chopped. If all you have is dried, use 1 teaspoon dried in place of 1 tablespoon fresh.
Thyme – Fresh and finely chopped. You can substitute dried in the same way as rosemary above if you must, but fresh is best.
- Pat steaks dry and sprinkle with salt and pepper. Let sit for 20 minutes to come to room temperature.
- In a small bowl, mash butter and salt together with a fork. Add herbs and mash again until well combined.
- Place the butter on plastic wrap and shape it into a log. Roll up the plastic wrap tightly around the butter log and twist the ends to secure. Refrigerate until firm.
- Preheat the oven to 450 degrees F (232 degrees C).
- In a cast-iron skillet, heat olive oil over medium-high heat until very hot and shimmering.
- Carefully place the chuck eye steaks in the hot oil and sear for 3 minutes on each side.
- Transfer the skillet to the preheated oven and bake until the steaks reach your desired level of doneness.
- Remove steaks from the oven and let them rest for at least 5 minutes before serving. Serve with a pat of compound butter on top.
- Preheat the grill to High (about 500 degrees F or 260 degrees C).
- Place the chuck eye steaks onto the grill and sear for 2 minutes with the lid closed.
- Flip the steaks over, close the lid again, and sear for an additional 2 minutes.
- Reduce heat to medium-low and continue grilling with the lid closed until they reach your desired level of doneness.
- Remove from the grill and let them rest for at least 5 minutes before serving. Serve with a pat of compound butter on top.
Note: Cooking time will vary depending on steak thickness and desired level of doneness. Make sure to use a meat thermometer to check internal temperature for accuracy.
COMPOUND BUTTER:
This chuck eye steak recipe includes a delicious compound butter made with butter, rosemary, and thyme. The butter is mashed together with the herbs to create a flavorful topping for the steak. It adds richness and enhances the overall taste of the dish.
To prepare the chuck eye steaks, start by patting them dry with paper towels. This helps to remove excess moisture and ensures a better sear. Then, season the steaks liberally with salt and pepper on both sides. Letting the meat sit at room temperature for 20 minutes allows for more even cooking.
This recipe provides two cooking methods – in the oven or on the grill. For oven cooking, preheat it to 450 degrees F (232 degrees C) and sear the steaks in a hot cast-iron skillet before transferring them to the oven to bake until desired doneness is reached. For grilling, preheat the grill to High (about 500 degrees F) and sear the steaks for a few minutes on each side before reducing heat and continuing to grill until desired doneness is achieved.
Once cooked, let the steaks rest for at least 5 minutes before serving. Top them with a pat of compound butter for added flavor and presentation. This recipe pairs well with various side dishes such as roasted vegetables or mashed potatoes.
To achieve optimal taste and texture with chuck eye steak, here are some helpful tips: choose steaks with ample marbling, use a cast-iron skillet or grill for cooking, allow proper resting time after cooking, and slice the compound butter into tablespoon-sized pats for easy serving.
HOW TO COOK CHUCK EYE STEAK IN THE OVEN
To cook chuck eye steak in the oven, start by patting the steaks dry and sprinkling them with salt and pepper. Let them sit for 20 minutes at room temperature. Meanwhile, make the herb butter by mashing butter with salt in a small bowl and adding finely chopped rosemary and thyme. Wrap the butter in plastic wrap and refrigerate until firm.
Preheat your oven to 450 degrees F (232 degrees C) and heat a cast-iron skillet over medium-high heat for about 2 minutes until hot. Carefully place the chuck eye steaks in the hot oil and sear for 3 minutes on each side. Transfer the skillet to the preheated oven and bake until the steaks reach your desired level of doneness.
For 1.5-inch-thick steaks, this will take about 3-4 minutes for rare, 4-5 minutes for medium rare, 5-6 minutes for medium, 6-7 minutes for medium well, or 7-8 minutes for well done. Keep in mind that steak temperature will increase by an additional 5 degrees when resting.
Remove the steaks from the oven and let them rest for at least 5 minutes before serving. Top each steak with a pat of compound butter and enjoy!
HOW TO COOK CHUCK EYE STEAK ON THE GRILL
Cooking chuck eye steak on the grill is a great option if you prefer the smoky flavor and charred crust that grilling provides. Here’s how to do it:
1. Preheat the grill: Set your grill to High and give it about 10-15 minutes to preheat.
2. Prep the steaks and butter: Follow the same instructions as mentioned earlier for patting the steaks dry, seasoning with salt and pepper, and making the compound butter.
3. Grill the steaks: Place the chuck eye steaks onto the preheated grill. Close the lid and sear for 2 minutes. Flip the steaks over, close the lid again, and sear for another 2 minutes.
4. Reduce heat: After searing, reduce the heat to medium-low.
5. Continue grilling: Grill with the lid closed until the steaks reach your desired doneness. Refer to the approximate cooking times provided earlier based on steak thickness for guidance.
6. Rest and serve: Remove the steaks from the grill and transfer them to a plate or cutting board. Allow them to rest for at least 5 minutes before serving. Top each steak with a pat of compound butter.
Grilling chuck eye steak gives it a delicious smoky flavor while still keeping it tender and juicy. Enjoy your grilled chuck eye steak with your favorite sides for a flavorful meal!
HOW LONG TO COOK CHUCK EYE STEAK?
Chuck eye steaks can be cooked in the oven or on the grill. In the oven, preheat to 450 degrees F and sear the steaks in a hot cast-iron skillet for 3 minutes on each side. Then transfer the skillet to the oven and bake until desired doneness is reached. For 1.5-inch-thick steaks, this typically takes 3-4 minutes for rare, 4-5 minutes for medium rare, 5-6 minutes for medium, 6-7 minutes for medium well, or 7-8 minutes for well done. Let the steaks rest for at least 5 minutes before serving.
On the grill, preheat to high heat and sear the steaks with the lid closed for 2 minutes on each side. Then reduce heat to medium-low and continue grilling with the lid closed until desired doneness is reached. The cooking times are similar to those in the oven method. Again, let the steaks rest for at least 5 minutes before serving.
The exact cooking time will depend on factors such as steak thickness and desired level of doneness. It’s always best to use a meat thermometer to ensure your steak is cooked to your liking.
TIPS FOR THE BEST CHUCK STEAK
1. Choose a steak with ample marbling and a thickness of at least 1 inch, but preferably 1.5 inches. This will ensure a juicy and flavorful steak.
2. Pat the steaks dry before seasoning them with salt and pepper. This will help create a better sear on the meat.
3. Let the steaks sit at room temperature for 20 minutes before cooking. This allows for more even cooking throughout the steak.
4. Make sure to preheat your cast-iron skillet or grill to high heat before cooking the steaks. This will help achieve a nice crust on the outside.
5. Use compound butter to enhance the flavor of the chuck eye steak. You can experiment with different herbs and seasonings to create your own unique butter.
6. Cook the steaks to your desired level of doneness by using an instant-read thermometer. This will ensure that you cook the steaks to perfection without overcooking them.
7. Let the cooked steaks rest for at least 5 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
STORAGE INSTRUCTIONS
After cooking, any leftover chuck eye steak can be stored in the refrigerator for up to 3-4 days. Place the steak in an airtight container or wrap it tightly in plastic wrap to prevent air exposure and moisture loss. When ready to eat, reheat the steak gently in a skillet or oven until warmed through.
If you have leftover compound butter, you can store it in the refrigerator for up to 1 week. Wrap it tightly in plastic wrap or place it in an airtight container to maintain freshness. The butter can also be frozen for longer storage, up to 3 months. Thaw it overnight in the refrigerator before using.
WHAT TO SERVE WITH CHUCK EYE STEAK RECIPES
Chuck eye steak is a budget-friendly cut of beef that has a rich and beefy flavor similar to ribeye. It comes from the shoulder muscle of the cow, specifically the 5th rib, while ribeye steak comes from the 6th to 12th ribs. Both cuts have similar tenderness and flavor profiles, but chuck eye steaks are more affordable.
To cook chuck eye steak, you can either use an oven or a grill. For the oven method, you’ll start by patting the steaks dry and seasoning them with salt and pepper. Then, you’ll sear them in a hot cast-iron skillet for 3 minutes on each side before transferring them to a preheated oven at 450 degrees F. Cook for about 3-8 minutes depending on your desired level of doneness.
If grilling, preheat your grill to high heat and sear the steaks for 2 minutes on each side with the lid closed. Then reduce the heat to medium-low and continue grilling with the lid closed until they reach your desired level of doneness.
You can serve chuck eye steak with compound butter made from butter and herbs like rosemary and thyme. Let the meat rest for a few minutes before serving it with a pat of compound butter on top.
As for what to serve with chuck eye steak, there are many options such as roasted vegetables, mashed potatoes, or a green salad. The recipe provides suggestions for sides that pair well with this steak.
In summary, chuck eye steak is a cost-effective alternative to ribeye steak that offers similar flavor and tenderness. It can be cooked in the oven or on the grill and pairs well with various sides.
In summary, chuck eye steak is a flavorful and affordable cut of beef that offers the tenderness of ribeye at a fraction of the price. With its rich marbling and juicy texture, this underrated steak deserves more recognition as an excellent choice for grilling or pan-searing. Whether enjoyed on its own or in a variety of recipes, chuck eye steak is sure to satisfy meat lovers without breaking the bank.
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