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Chuck eye steaks

Powak
Powak Posts: 1,412
in EggHead Forum
Picked some chuck eyes today’s roughly 1” thick or so. What’s a good method to cook these on the egg with a nice sear/crust and a medium interior? I’m usually a reverse sear guy but I’m thinking these might be too thin.
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Comments

  • GregW
    GregW Posts: 2,678
    1 inch is a little thin, but I think you could do a reverse sear. I would monitor the internal temp and cook to maybe 110 Deg.
    I would then go direct to your desired doneness.
    Please post how they turned out compared to a ribeye.
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  • Powak
    Powak Posts: 1,412
    GregW said:
    1 inch is a little thin, but I think you could do a reverse sear. I would monitor the internal temp and cook to maybe 110 Deg.
    I would then go direct to your desired doneness.
    Please post how they turned out compared to a ribeye.
    Wound up doing a forward sear on the cast iron pan. I had 6 small steaks, 4 were about 1” thick and 2 of em were a solid 2” thick. I overcooked the thin ones a hair but the thicker ones were perfect. I’m impressed with these. They are a damn good cut for the money and the fat is tender like a ribeye. Less than half the price too.
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  • Shiff
    Shiff Posts: 1,835
    I love Chuck Eyes. Its really a piece of meat that is adjacent to the Rib Eye, which is why it is so good.  Wegmans here sells them in the warm months as steaks and in the cooler months as roasts.  The cut is only about 3 or so inches wide total and is part of the Chuck Roll.  They have been  $5.49/pound recently for the roasts.
    Large BGE
    Barry, Lancaster, PA
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  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    1” seems a little thick. I hear 1/2” steaks are all the rage.  =)
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  • GregW
    GregW Posts: 2,678
    Powak said:
    GregW said:
    1 inch is a little thin, but I think you could do a reverse sear. I would monitor the internal temp and cook to maybe 110 Deg.
    I would then go direct to your desired doneness.
    Please post how they turned out compared to a ribeye.
    Wound up doing a forward sear on the cast iron pan. I had 6 small steaks, 4 were about 1” thick and 2 of em were a solid 2” thick. I overcooked the thin ones a hair but the thicker ones were perfect. I’m impressed with these. They are a damn good cut for the money and the fat is tender like a ribeye. Less than half the price too.
    Thanks for letting me know how they turned out. I plan to try and find them in my local store. It would be great to find a cut that is more economical to cook.
    Ribeye's have been running $13.99/# lately, and even at that prices the quanity is not great.
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  • Powak
    Powak Posts: 1,412
    GregW said:
    Powak said:
    GregW said:
    1 inch is a little thin, but I think you could do a reverse sear. I would monitor the internal temp and cook to maybe 110 Deg.
    I would then go direct to your desired doneness.
    Please post how they turned out compared to a ribeye.
    Wound up doing a forward sear on the cast iron pan. I had 6 small steaks, 4 were about 1” thick and 2 of em were a solid 2” thick. I overcooked the thin ones a hair but the thicker ones were perfect. I’m impressed with these. They are a damn good cut for the money and the fat is tender like a ribeye. Less than half the price too.
    Thanks for letting me know how they turned out. I plan to try and find them in my local store. It would be great to find a cut that is more economical to cook.
    Ribeye's have been running $13.99/# lately, and even at that prices the quanity is not great.
    You bet. I’ll defin be turning to these more often. They’re around $5.42/lb at my local grocer.
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  • Photo Egg
    Photo Egg Posts: 12,137
    GregW said:
    Powak said:
    GregW said:
    1 inch is a little thin, but I think you could do a reverse sear. I would monitor the internal temp and cook to maybe 110 Deg.
    I would then go direct to your desired doneness.
    Please post how they turned out compared to a ribeye.
    Wound up doing a forward sear on the cast iron pan. I had 6 small steaks, 4 were about 1” thick and 2 of em were a solid 2” thick. I overcooked the thin ones a hair but the thicker ones were perfect. I’m impressed with these. They are a damn good cut for the money and the fat is tender like a ribeye. Less than half the price too.
    Thanks for letting me know how they turned out. I plan to try and find them in my local store. It would be great to find a cut that is more economical to cook.
    Ribeye's have been running $13.99/# lately, and even at that prices the quanity is not great.
    Price is all relative. The Chuck Eye Steaks I cooked last week were normally almost $11 pound, on sale for about $6. Choice ribeye are normally always on sale somewhere for $6. They and not a cheap alternative anymore, just a different cut to try.
    Thank you,
    Darian

    Galveston Texas
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