Chuck Eye Steaks... Huh?

hapster · May 2013

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 · May 2013

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 · May 2013

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 · December 2013

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 · December 2013

Little Steven · December 2013

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

hapster · December 2013

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 · December 2013

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 · December 2013

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 · December 2013

Looks great

jeroldharter · December 2013

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.

Chuck Eye Steaks... Huh?

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