Go Back
chuck eye steak

chuck eye steak

Discover the delicious and affordable chuck eye steak, often called the “poor man’s ribeye.” This flavorful cut offers steakhouse-quality taste and tenderness at a fraction of the cost. Learn how to select, prepare, and cook it to perfection using expert tips for grilling, pan-searing, and seasoning.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 25 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American
Calories: 299
Ingredients Equipment Method Notes

Ingredients
  

For the Steak:
  • 2 chuck eye steaks ¾ to 1 inch thick
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 tbsp high-smoke-point oil avocado or grapeseed oil
Optional Marinade:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp chopped fresh herbs thyme, rosemary, or parsley
Garlic Butter Finish (optional):
  • 2 tbsp unsalted butter
  • 2 garlic cloves crushed
  • 1 sprig of fresh thyme

Equipment

  • Grill or cast-iron skillet
  • Meat thermometer
  • Sharp knife
  • Paper towels
  • Mixing bowl for marinade
  • Tongs

Method
 

  1. Prepare the Steaks:
    Remove the chuck eye steaks from the refrigerator 30 minutes before cooking. Pat them dry with paper towels.
  2. Trim and Season:
    Trim excess fat but keep a thin layer for flavor. Season both sides generously with salt and black pepper.
  3. Marinate (Optional):
    Mix olive oil, vinegar, Worcestershire sauce, garlic powder, smoked paprika, and herbs. Coat the steaks evenly and let marinate for 2–4 hours in the refrigerator.
  4. Grill Method:
    Preheat the grill to high (450–500°F).
    Sear steaks for 3–4 minutes per side for medium-rare.
    Use tongs to flip—don’t pierce the meat.
    Rest for 5–10 minutes before serving.
  5. Pan-Searing Method:
    Heat a cast-iron skillet until smoking hot.
    Add oil, then sear steaks for 4–5 minutes per side.
    Add butter, garlic, and thyme during the last 2 minutes and baste continuously.
  6. Check Temperature:
    Use a meat thermometer for doneness: Rare: 125°F, Medium-rare: 135°F, Medium: 145°F
  7. Rest Before Serving:
    Let steaks rest for 5–10 minutes before slicing against the grain.

Notes

  • Pro Tip: Always slice against the grain to ensure tenderness.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 3–4 months.
  • Pairings: Serve with mashed potatoes, grilled asparagus, or roasted Brussels sprouts.
  • Budget Tip: Buy chuck eye steaks in bulk when on sale and freeze for later meals.