How To Cook Beef Chuck Eye Steak?

Here’s a truth. I rarely buy expensive steak. I’ll continue to eat my beef chuck eye steak unless the grocery store offers one of their fantastic 2 for $11 filet deals. At less than $5 per pound, you can’t beat them. In this EASY beef chuck eye steak recipe, I’ll show you how to cook chuck eye steaks so they taste like rib eyes, which means steak dinner on a budget.

Additionally, since chuck eye steaks are typically smaller than ribeyes, one is the ideal serving size.

Now, with a little tender loving care, these inexpensive steak cuts are delicious. They are often toted as the “poor man’s rib eye. It’s a compliment to the beef chuck eye steak, too.

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Jump to recipeJump to recipeUse this easy beef chuck eye steak recipe to transform a budget-friendly cut into a juicy, tender steakhouse meal, with simple ingredients. By

How To Cook Beef Chuck Eye Steak?

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Learn how to cook beef chuck eye steak using this simple technique if you enjoy steak but want to stretch your budget. I’ve always been a fan of filet mignon, but it can be pricey, so occasionally you need something less expensive. Without spending a fortune, this chuck steak recipe has a flavorful beefiness that rivals more expensive steaks (especially ribeyes!). I’ll demonstrate two quick techniques that guarantee it will always be juicy and tender.

What Is Chuck Eye Steak?

Chuck eye steaks are tender, juicy beef cuts that are comparable to ribeye steaks but less expensive. They come from the shoulder muscle of the cow. Thinner cuts of the shoulder are used to make eye of chuck steak, while larger cuts are used to produce flavorful chuck roasts (commonly used to prepare pot roast or barbacoa).

What’s The Difference Between Chuck Eye Steak vs Ribeye?

While ribeye steak is derived from the 6th to 12th ribs of the cow, chuck steak is derived from the 5th rib, so they are similar in taste and tenderness. Chuck eyes, however, are less expensive, which is why many people refer to them as the poor man’s ribeye.

Why You’ll Love This Beef Chuck Eye Steak Recipe

  • Rich, beefy flavor
  • Tender, juicy texture
  • Simple ingredients for maximum taste
  • Oven, grill, or grill pan options
  • No steak marinade needed
  • Easy to pair with a variety of vegetables and sides
  • A steakhouse-worthy meal at economical prices!

Ingredients & Substitutions

What each ingredient does in the recipe, how to choose the best ones, and substitution possibilities are all covered in this section. For measurements, see the recipe card below.

  • Chuck Eye Steaks: Search for a steak with plenty of marbling and at least an inch of thickness, ideally 1. 5 inches.
  • Olive Oil – Creates a golden-brown crust on the meat. You can also use avocado oil, or any heat-safe oil.
  • Use one teaspoon of sea salt per pound of meat. Kosher salt is another great choice.
  • Black Pepper
  • Butter – I use salted. Add about 1/4 teaspoon salt per stick of butter if your butter is unsalted.
  • Rosemary – I recommend fresh rosemary, finely chopped. If you only have dried ingredients, substitute 1 teaspoon dried for 1 tablespoon fresh, but fresh ingredients have a better flavor.
  • Thyme – Fresh and finely chopped. If necessary, you can use dried rosemary in place of the fresh mentioned above, but fresh is always preferred.

VARIATION: Try different compound butter flavors.

For a delicious flavor, season your butter with additional spices, such as Texas brisket seasoning. See this compound butter recipe for lots of ideas!.

How To Cook Chuck Eye Steak In The Oven

This section demonstrates how to prepare a recipe for eye of chuck steak along with detailed instructions and photos that show each step of the process. See the recipe card below for complete instructions, including amounts and temperatures.

  • Prep steaks. Dry off the steaks, season with salt and pepper, and allow to rest for 20 minutes.
  • Make compound butter. With a fork, mash the butter, salt, and herbs in a small bowl until well combined. Butter should be placed on plastic wrap and formed into a log. Roll, twist ends, and refrigerate until firm.
  • Sear. In a cast iron skillet, heat the oil over medium-high heat. For 3 minutes on each side, sear the steaks in the oil until they are well-browned.
  • Cook. Check the internal temperature of the steaks, and if necessary, place them in the oven to finish cooking to your preferred level of doneness.
  • Rest. Let meat rest for 5 minutes. Take the butter log out of the fridge and cut it into tablespoon-sized pats to top the meat with. Serve steaks with butter on top.

How To Cook Chuck Eye Steak On The Grill

  • Preheat. Give your grill 10 to 15 minutes to warm up after turning it to high.
  • Prep steaks and butter. To cook chuck steaks in the oven, adhere to the same directions in steps 1 and 2 above.
  • Sear. Chuck steaks should be well-browned after 2 minutes on each side of high heat. (This can also be done on a stovetop grill pan. ).
  • Finish. Turn down the heat to medium-low and cook the steak until it reaches the desired degree of doneness.
  • Rest. Allow meat to rest for 5-10 minutes. Finish with a pat of compound butter.

How Long To Cook Chuck Eye Steak?

Cooking time for chuck eye steak varies according to method, thickness, and level of doneness desired. Here are approximate times for 1. 5-inch-thick steaks:

  • After first searing the chuck steak for three minutes on each side on the stovetop, bake the chuck steak in the oven for three to four minutes for rare, five to six minutes for medium, seven to eight minutes for medium-well, and nine to ten minutes for well done.
  • For grilled chuck steak, sear for two minutes on each side over high heat, then lower heat to medium-low and cook for one to two minutes for rare, two to three minutes for medium rare, four to five minutes for medium, or six to seven minutes for well done.

For 1-inch-thick steaks, medium-rare cooking can be achieved without additional time or lower heat.

Tips For The Best Chuck Steak

Follow these simple suggestions for chuck eye steak recipes for the best flavor and texture:

  • Take meat out of the refrigerator ahead of time. Allowing it to reach room temperature aids in more even cooking.
  • Pat dry. Use paper towels to pat the steaks dry before seasoning. This will help get a better sear.
  • Use a meat thermometer. It is much more accurate to check your steak’s internal temperature rather than relying solely on cook times. Select the temperature based on the level of doneness you prefer: rare at 120 degrees, medium-rare at 130, medium at 140, medium at 150, and well done at 160. These temperatures are when you should remove yourself from the heat because the temperature will increase by 5 degrees while you’re resting.
  • Remove from the pan quickly. Remove the steaks from the pan as soon as possible to avoid overcooking due to the pan’s residual heat.
  • Let the steaks rest. Always let any steak rest after cooking for at least 5 to 10 minutes before serving or slicing. This allows the juices to settle, preventing them from leaking out when you cut into the meat.
  • Slice against the grain. This makes for easier chewing!
  • Cover leftovers and keep them in the refrigerator for 3 to 4 days.
  • Prepare compound butter up to a month ahead of time for meals.
  • Reheat: Place chuck steak in a 250°F oven to preheat it, then finish cooking it on a medium-high heat for one minute on each side in a pan with a little oil.
  • Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.

What To Serve With Chuck Eye Steak Recipes

There are so many different sides that can be served with chuck eye steak. Try these ideas!.

More Easy Steak Ideas

Avoid being intimidated by steak because there are so many simple ways to prepare it.

Beef Chuck Eye Steak Recipe

Utilize this simple recipe for beef chuck eye steak to turn a cost-effective cut into a juicy, tender steakhouse dish.

Recipe Video Tap on the image below to watch the video.

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

  • 2 10-oz Chuck eye steaks (1.5 inch thick)
  • 2 tbsp Olive oil
  • 1 teaspoon of salt per pound of meat, or 1/2 tbsp of sea salt
  • 1 tsp Black pepper

Start a kitchen timer while you cook by tapping on the times in the instructions below.

  • To get a better sear, pat the steaks dry with paper towels. Sprinkle steaks liberally on both sides with salt and pepper. Allow the meat to sit at room temperature for 20 minutes (more even cooking will result).
  • Meanwhile, make the herb butter. In a small bowl, mash the butter with a fork. Add the herbs and mash again until well combined.
  • Store the herb butter in the refrigerator to use later. Just roll the butter into a log shape on a piece of plastic wrap, twisting the ends. Refrigerate until firm. Slice the butter into tablespoon-sized pats when you’re ready to use it.

Chuck Eye Steak In The Oven:

  • Preheat the oven to 450 degrees F (232 degrees C).
  • In a cast-iron skillet, heat the oil for about 2 minutes, or until it is very hot and shimmering.
  • Place the chuck eye steaks in the hot oil with caution, and then carefully sear for 3 minutes on each side.
  • Transfer the skillet to the preheated oven. Bake until the steaks reach your desired level of doneness. For 1. 5-inch-thick steaks should be cooked for 3–4 minutes at 120–130°F for rare, 5–6 minutes at 140–150°F for medium, 6-7 minutes at 150–160°F for medium well, or 7-8 minutes at 160–180°F for well done. When the steak is resting in the following step, its temperature will rise by an additional 5 degrees. After step 3, 1-inch-thick steaks can be cooked to medium-rare without further cooking time or lower heat.
  • Steaks should be taken out of the oven and placed on a plate or cutting board. Prior to serving, allow the meat to rest for at least five minutes. Serve with a pat of compound butter.

Grilled Chuck Eye Steak:

  • For at least 15 minutes, turn the grill’s heat to High and wait until it reaches 500 degrees F (260 degrees C).
  • Place the chuck eye steaks onto the grill. Close the lid and sear for 2 minutes. The steaks should be turned over, covered once more, and seared for 2 more minutes.
  • Reduce heat to medium-low. Grill them further with the lid closed until they are done to your liking. For 1. 5-inch thick steaks should be cooked for 1-2 minutes at 120 degrees Fahrenheit for rare, 2-3 minutes at 130 degrees Fahrenheit for medium rare, 3-4 minutes at 140 degrees Fahrenheit for medium, 4-5 minutes at 150 degrees Fahrenheit for medium well, or 5-6 minutes at 160 degrees Fahrenheit for well done. When the steak is resting in the following step, its temperature will rise by an additional 5 degrees. After step 2, 1-inch-thick steaks can be cooked to medium-rare without further cooking time or lower heat.
  • Transfer to a plate or cutting board after being taken off the grill. Prior to serving, allow the meat to rest for at least five minutes. Serve with a pat of compound butter.

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Serving size: 5 ounces, which is equal to half of a 10-ounce chuck eye steak. Serving size in recipe notes above.

Nutrition facts are provided as a courtesy. Please refer to our nutrition policy if you have any inquiries regarding calculations or the reason why your results differed.

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How To Cook Beef Chuck Eye Steak?

I create simple, wholesome dishes that the entire family will enjoy, as well as gluten-free keto recipes that are equally delicious; all of my dishes have 10 ingredients or less. I also wrote a couple of cookbooks. Learn more about me here or at MayaKrampf. Com.

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How to Cook a Chuck Eye Delmonico Steak – THE JUICIEST STEAK EVER!

FAQ

How is chuck steak best cooked?

For grilled chuck steak, sear for two minutes on each side over high heat, then lower heat to medium-low and cook for one to two minutes for rare, two to three minutes for medium rare, four to five minutes for medium, or six to seven minutes for well done.

What is chuck eye steak good for?

The Chuck Eye Steak Due to its preference for low-and-slow cooking techniques like moist heat or braising, the chuck eye is primarily known as a cut that produces delicious roasts. Chuck eye steak should be cooked to an internal temperature of 145°F for safe consumption.

Is a chuck eye steak a good cut of meat?

Another delectable meat product from the cow’s shoulder is a chuck eye steak, which is made from the region around the chuck eye muscle. It has a rich, beefy flavor and is a less tender meat than ribeye.

How to cook chuck steak on stove top?

Put the thawed steak on a cutting board after removing it from the packaging. Drizzle with oil and season with salt and pepper. Heat oil in a pan over medium-high heat. Choose your favorite herbs and add them to the pan. Cook for 30 seconds until fragrant. Sear your steak about 2-3 minutes per side. Baste with juices.

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