Chuck Eye Steak

I cook them from time to time when I see them on sale. I sear or grill hot and fast. A wee bit tough and a lot of fat and flavor. It's a good cheap cut to sear, trim, slice and put out buffet style. It's chuck so low and slow would also be a good option.


I think I did a thread on them several years ago when I first discovered them..

Cook dat down in a gravy and serve wit rice, cher.

Thanks, I’ll check it out

I grill them all the time. I love them.

Love em.

I used to cut meat back in the day. We would always go back and forth in the meat room on who got the nicest chuck eyes before we wrapped them and put em out for customers. If you like ribeye you'll probably like a chuck eye. Olive oil, seasoning, flame grilled. Doesn't get much better baw

Isn't this the same as a Delmonico Steak?

I get them every once in a while when they look good. Seasoned with salt and pepper and on a hot grill.

There is no set area that is supposed to be Delmonico. Basically, no one knows. Many places do call it that, though.

As far as the chuck eye goes...when they stop cutting the ribeye roast, the next steak touching it is the chuck eye. Same exact muscle. If they could market a 4” ribeye, there would be no chuck eye steaks. Personally, I think the chuck eye is more tender and better marbled than the ribeye....and I eat them A LOT. Just have to be sure what you are buying says chuck eye steak and not just chuck steak.

Eta: consistency of the meat is much closer to the rib cap than the ribeye. My favorite part of the ribeye, no doubt.