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Chuck Eye Steak is a round cut from the shoulder and loin region, with the ‘eye’ cut from the fifth rib. Marbled like the Rib Steak, it is a valued, economical cut. The steak averages 2 in. wide, 4 in. long, and 1 in. thick in size. Though slightly tougher, the characteristics are similar to the Rib Steak and very easy to overcook. Best enjoyed rare.
Seared Chuck Eye Steaks With Beet Puree
Instead of mashed potatoes, this dish calls for a beet and parsnip puree to pair with medium-rare chuck eye steaks.
Chili-Thyme Butter Chuck Eye Steaks
Give your chuck eye steaks a subtle kick with chili-spiced herb butter.