What is a Chuck Eye Steak?

The chuck eye steak, also called a "poor man's ribeye," is a cut from the shoulder of the cow or chuck primal, from the fifth rib. Its fat ratio makes it a beefy, tender and flavorful cut. It is mostly known as a cut that makes delicious roasts, as the chuck eye benefits the most from low-and-slow cooking methods, using moist heat or braising.

Chuck eye is best grilled or pan-seared to medium-rare or medium. Because it contains more connective tissue than a typical steak, extremely fast high-heat grilling can toughen parts of the steak; but slow braising is unnecessary for this specific muscle.

Historically overlooked, chuck eye gained traction as a value-driven alternative to ribeye in grocery stores and butcher shops. It remains budget-friendly while still offering rich beef flavor.

A typical steak weighs 6–10 oz. A 4 oz cooked portion has about 250 calories, 23g protein and 17g fat, with iron and B-vitamins.