By Bill Hilbrich on July 03, 2007
Photo by sloe cooker
Photo by sloe cooker
"Asking for a Chuck Eye Steak is like acknowledging membership in a secret society. You are greeted with a knowing smile, a nod of the head, and then just maybe two will emerge from some quiet corner. There are only a couple in each animal, and although they have a taste and tenderness of the more popular rib eye, the cost is considerably less. Please... only tell your favorite buddy."
Serving Size: 1 (18 g)
Servings Per Recipe: 1
"A friend told me about Chuck Eye Steaks, and now thats all I buy. I try to get a package around 1 pound or over. I put a little oil in a screaming hot cast iron skillet. Put in the steak and let it release itself, it knows when to be turned over, then I pop it in a hot oven for a few minutes. I like my steak med-rare. After it comes out of the oven I put a little salt, pepper, and garlic powder. LOVE IT!!!!Serve with a baked potato with sour cream and butter. YUM"
"I have to agree, they are very reasonably priced and have yet to be outdone by the more expensive cuts in my view. I fix mine this same way with the addition of garlic powder. Thanks for posting."
"Bought some chuckeye steak for buy one get one free thinking that I would probably need to marinate it overnight before grilling. Found this recipe and was pleasantly surprised that I could add a little seasoning and olive oil and grill it within minutes. Definitely worth the price, will use again."
"I cooked a couple of chuck eye steaks using you'r recipe a couple of days ago. I had thawed them out to cook while my Dad was visiting me, but we never got around to fixing them to eat before he left. I preheated my cast iron grill pan and cooked per instruction with the exception of using butter instead of olive oil. Very good flavored steak. I was almost run out of my apartment with the smoke tho! I love a place that smells like good food...Yumm Thanks for posting this recipe Bill Hilbrich"
"Absolutely delicious! We bought some of these steaks on sale (for less than $2 a pound!) and froze them about a month ago. I needed something quick for dinner last night, so I defrosted one on the counter and whipped up this very easy recipe. Our grill was out of propane, so I cooked it over med-hi heat in a heavy cast iron pan. We like our meat more on the pink side, so I cooked it for 6 minutes on one side and 5 on the other. It was so tender and so tasty. My husband, who always prefers his steaks grilled, really liked it a lot. I'm sure it'd be even better on the grill, and I'm definitely going to do it that way next time. Thanks for a fantastic recipe for a really delicious cut of meat."
"I just cooked 1.2 lbs (2 steaks) of Chuck Eye Steak. I just put salt and pepper and vegetable oil on it and cooked it for about 10 min. a side. It was perfect, a little red, the texture and flavor were amazing. I will do this again for sure. Thanks for the advice!"