What is Chuck Eye Steak?

Chuck eye steak is the part of meat cut out from the shoulder of a cow. It’s commonly referred to as the “poor man’s rib-eye”. It’s one of the most flavored types of steak when cooked under low steady heat. It also includes a tender part of muscle known as the longissimus Dorsi which forms the main section of the rib eye. This means it can handle high cooking temperatures just like roasted or grilled meat.

Butchers always extract the rib-eyes steak between the 6th and 12th ribs of a cow. However, for the chuck eye steak, meat is taken out from the 5th rib. They may be a bit difficult to find as for every cow they only come in two pieces. But once you find one, you’ll be amazed at how affordable they are. You’ll also enjoy their sweet and tender taste.

How to Prepare Chuck Eye Steak?


The Chuck eye steak may not hold as much flavor as the rib eye. The top outer edge may be a little bit tougher. It could be the reason why it’s cheaper.


  • Two pieces of chuck eye steak
  • Andria’s sauce steak
  • Salt
  • Black pepper
  • Vegetable oil
  • A simple salad dish (tomato, onions, parsley, and lemon)

First, take out the freshly cut piece of chuck eye steak and cook it quickly under high heat. Be careful not to overcook the meat as it may turn out dry and tough. You should then apply some oil on the grates of your grill then preheat it to a considerably high temperature. Put the pre-cooked steaks in the grill then let it sear for another five minutes. Keep turning the steak so each side can get a good medium-rare finish.

Bast the steak using a cooking oil brush with some Andria’s steak sauce for more flavor while searing.

Once the temperature hits 135 Fahrenheit (you can measure this using a meat thermometer), remove the steak from the grill. Let it cook for further two minutes until the heat reaches the standard medium temperature perfect for the steak (155 degrees Fahrenheit). It’s best not to go beyond this temperature. Doing so will make the steak tough.

Season the steak with a tablespoon of herb butter then garnish with a salad dish. Slice up the freshly grilled steak using a shun knife then serve it while still hot.

In case you don’t own a grill, don’t worry, you can still cook the steak on a gas stove using a grill pan with the same procedure.

How Tasty is Chuck Eye Steak?

Due to the presence of the longissimus Dorsi muscle, this flesh portion may not be quite as soft as rib-eye steaks but is still quite near to it. A nice meaty taste will result from properly cooking it.

Use salt, pepper, and any additional spices of your choosing to marinade the meat for extra flavor and flavor.

How much is wanted? It should be placed in the refrigerator and then left out for about two hours. It is prepared for grilling after the surface becomes crispy. When you sear meat, the flavor will be enhanced by the moisture it draws.

Other Tasty Chuck Eye Recipes

Chuck eye steak can be cooked in many ways but is commonly grilled, stir-fried, or sauteed. You can try out these amazing recipes next time you cook chuck eye steak.

Classic Steak Rubbed Chuck Eye Steak (Serves four)



  • Certified Angus Beef chuck eye steaks (12 ounces)
  • Olive oil (2 teaspoons)
  • Kosher salt (1 ½ teaspoon)
  • Powdered garlic (1 teaspoon)
  • 1 onion (minced)
  • Black pepper (1 teaspoon)
  • Coriander seeds (½ teaspoon)
  • Red chili flakes ( ½ teaspoon)
  • Table sugar (½ teaspoon)


Take some kosher salt, powdered garlic, black pepper, red chili flakes, crushed coriander seeds, some table sugar, and diced onion then put in a mixing bowl. Mix the combination and crush as necessary.

Batter the chuck eye steaks using a cooking brush with some olive oil. Add the seasoned spices to the oiled steak and spread it out evenly throughout the surface of the steak. Wrap it in a plastic bag then put it in the refrigerator to sit for about an hour.

Remove the chilled chuck eye steak, grill, or pan to a temperature of 125 to 130 degrees Fahrenheit. Do this until you get a medium-rare finish on the steak.

Once done, remove it from the grill, and let it sit on foil for about five minutes. Serve while hot.

Herb-Rubbed Chuck Eye Steaks (Serves four)



  • Certified Angus Beef chuck eye steaks (12 ounces)
  • Olive oil (2 teaspoons)
  • Dried oregano (4 teaspoons)
  • Dried thyme (4 teaspoons)
  • Dried Rosemary (2 teaspoons)
  • Kosher Salt (2 teaspoons)
  • Black Pepper (1 teaspoon)
  • Dried mustard (1 teaspoon)


Mix all the dried ingredients, salt, and black pepper in a small mixing bowl. Crush them in a crucible if necessary. Brush some olive oil on the chuck eye steaks. Wrap it in a plastic cover then place it in the refrigerator. Leave the seasoned ingredients to settle in the steak for about an hour.

Thereafter, remove the steak from the refrigerator then grill it or pan to a temperature of 125 to 130 degrees Fahrenheit. This is the temperature that allows for a medium-rare finish on the steak.

After cooking, let it sit on foil for about five minutes. Enjoy your serving!

Chuck Eye Steak and Beef Chuck Roast

Just like the chuck eye steak, beef chuck is also extracted from a cow’s shoulder but popularly cut into Denver and flat iron steaks.

Most steak enthusiasts love selecting these parts as they are more budget-friendly. Both chuck eye and beef chuck are great for making pot roasts, braises, and beef stews. However, for beef chuck, the best outcomes are with a low steady heat temperature when cooking. This is due to the higher percentage of fat and collagen embedded in a piece. Chefs also prefer chuck roasts for ground beef due to their high-fat percentage.

Proper Storage for Chuck Eye Steak

Chuck eye steak can endure for days when stored under cool or freezing temperatures. It can stay in the refrigerator for about three to five days. When properly wrapped in plastic or a vacuum sealer, it can last up to three months.

Does Chuck Eye Steak have any Unique Nutritional Benefits?

Chuck Eye Steak is meat, meaning a large portion of it contains protein. For every 3.5 ounces of meat served, it carries about 25 grams of protein. This protein is also the reason for the steak’s relatively tender characteristic.

It contains about 277 calories and has patches of vitamin B12 and B6 embedded in the meat. These are major components of healthy red blood cells in the body. It’s also laced with essential minerals like zinc and iron.


Chuck eye steak is one of the most affordable types of meat you’ll ever encounter in the beef market. Apart from being cheap, it makes great recipes when marinated with the right mix of herbs and spices. You can also customize your own marinade to fit your taste buds. So, next time you walk into a butchery or grocery store and come across it, do not hesitate to buy and give it a go in your kitchen.

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