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Chuck eye - sous vide with pics
Posted on 9/2/21 at 11:37 am
Posted on 9/2/21 at 11:37 am
Saw some of these in the store and figured we would give them a try. Because of the chuck aspect, I decided sous vide would be more appropriate than my regular grilling, and I bumped up the temp a bit. A couple hours in the bath, then the sear on a reversible griddle heated on the gas grill. The sear was not perfect, but damn these were good.
6
Posted on 9/2/21 at 11:40 am to AlxTgr
One of my favorite cuts. They are just hard to find.
Posted on 9/2/21 at 11:47 am to HogBalls
These were at Walmart of all places 
Posted on 9/2/21 at 11:57 am to AlxTgr
quote:
These were at Walmart of all places
its one of my favorite steaks and wal mart has them all the time. you can order a day or two in advance online and almost assuredly get them
btw great job on them. I usually just throw them on the grill or cast iron on the stove and they are awesome. love chuck eye steaks
Posted on 9/2/21 at 12:08 pm to AlxTgr
Does it have a kind of ribeye taste with the fat?
Posted on 9/2/21 at 12:12 pm to OldHickory
Yes, my butcher used to call them the poor man’s ribeye. They are fantastic. Several years ago they were very inexpensive, but they gradually got more expensive.
Posted on 9/2/21 at 12:38 pm to OldHickory
quote:Yes.
Does it have a kind of ribeye taste with the fat?
Posted on 9/2/21 at 1:12 pm to AlxTgr
one of my favorite cuts get a torch to really hit those fatty parts after the sear
Posted on 9/2/21 at 5:06 pm to TDTOM
That's what my butcher called them too, not so cheap anymore though
Posted on 9/2/21 at 9:47 pm to AlxTgr
A butcher tipped us to these in our poor student days. As others said, they were really cheap years back. I ran across some recently for the first time in years. Grilled like a ribeye, and they were great.
The Spruce Eats describes them:
LINK
The Spruce Eats describes them:
quote:
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.
LINK
Posted on 9/2/21 at 10:35 pm to Twenty 49
Become one of my fav cuts the last few years
Posted on 9/3/21 at 12:55 am to jlnoles79
Can you order them cut off o your desired thickness?
Posted on 9/3/21 at 1:27 am to AlxTgr
A sous vide thread with upvotes.
Five years ago you would have been run out of town for even suggesting this.
Looks good btw.
Five years ago you would have been run out of town for even suggesting this.
Looks good btw.
Posted on 9/3/21 at 8:20 am to Degas
quote:There's still so much ignorance out there. A close friend of mine, who is pretty smart asked me, "Isn't that boiled meat?".
Five years ago you would have been run out of town for even suggesting this.
Posted on 9/3/21 at 10:07 am to AlxTgr
And that gets a downvote. Some of you just suck
Posted on 9/3/21 at 10:09 am to AlxTgr
quote:
And that gets a downvote. Some of you just suck
Probably sixthandbarone or whatever the frick his name is.
Posted on 9/3/21 at 10:41 am to TDTOM
Damn, I thought it was you.
Posted on 9/3/21 at 10:42 am to AlxTgr
LOVE ME SOME CHUCK EYE!!! not nearly as inexpensive as they once were. i guess people caught on.
damn that looks good.
eta i didn't downvote you alx
This post was edited on 9/3/21 at 10:51 am
Posted on 9/3/21 at 11:05 am to CAD703X
Posted on 9/3/21 at 11:51 am to AlxTgr
Chuck eye steaks have always been good for the price. Here lately their price is creeping up on ribeye (choice vs choice). Their good... but they ain’t a ribeye.
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