Chuck Eye Steaks... Huh?

hapster

Anyone have any tips or tricks for this cut?

Picked up a couple of them tonight while shopping. They had a bunch of them in the case but I wanted to try them first before stocking up...

Thanks!

Little Steven

Hap,

They have a lot of flavour but can be tough. If you have a jaccard punch the living daylights out of them and cook to medium rare max. They dry out pretty bad

Scottborasjr

If it's what I'm thinking of Hap they can be tough s.o.b.s like Steven said. It's definitely a thermapen cook.

The Cen-Tex Smoker

I found some CAB chuck eyes for a good price so I thought I would wade I to the water in this one. It was super marbled so I figured what could go wrong? I Rubbed them down with Oakridge Santa Maria style rub and hit them hard on the CI grid. Moved them up on the AR (indirect) to finish while I did some asparagus inside (EVOO, S&P with micro planed garlic). Had a little field green and spinach salad with scallion and tomato and all said......it was nice little dinner. If hit it again for sure.

The Cen-Tex Smoker

Little Steven

Looks real good CT. Ours don't look like that at all. Hardly any marbling.

hapster

The Cen-Tex Smoker said:

Man... They look fantastic!!! The ones I did weren't quite as marbled but they did have good flavor

The Cen-Tex Smoker

once I saw the marbling I figured it couldn't be too bad. They were good, Kind of between a ribeye and a strip. They did have a lot of the sinew in between muscles but not much different than a ribeye in that regard. Just a few more of them. We all loved it. kids came home an made tacos out of the rest. it's gone.

smokeyj

Just grill it like would a ribeye. I always had tender chuck eyes, now chuck steaks on he other hand are not as tender.

thailandjohn

Looks great

jeroldharter

I would not grill it like a ribeye, i.e. high heat. They can get tough that way. I love chuck eye steaks and grill them as often as I can. They are like the best part of a ribeye but much cheaper. The thicker the better. Don't buy the scrawny thin ones.

I give them a heavy, robust dry rub (think eyes are much better than thin ones). Then I put them on low heat with smoke. I used to do them on a Traeger on "LOW" so on the egg maybe 235-250. I eyeball the doneness so that they are medium rare. Sliced thin with some bbq sauce and a baked potato is about as good as it gets.

An alternative that I have not tried but could work well would be a reverse sear.