Get my simple Chuck Eye Steaks recipe and enjoy this flavorful and affordable cut of steak. It’s easy to cook on the stove or grill.
This budget-friendly cut of meat can be as tender and juicy as ribeye steaks if they are cooked well. Chuck Eye steaks have great beefy flavor and marbling but their odd shape can sometimes make preparing them a challenge. I’ve got tips to make it easy though and I can’t wait for you to taste these great chuck eye steaks.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Are Chuck Eye Steaks?
Chuck eye steaks are a cut that come from near the rib-eye steaks, sometimes referred to as the poor man’s ribeye or rib-eye on a budget. This is different from a chuck roast or chuck steak which tend to be braised low and slow. Chuck eye steaks work best with a quick cook over higher heat either on the grill or stove.
While they are very affordable cut of grilling steak, they are not always available as there are only two of this cut from each animal. Also, because of the different muscle groups and connective tissue in this cut, they can seem to be falling apart sometimes. But, there’s a trick to getting them to stay together and cook perfectly, and I’ll tell you that tip now!
Tip For Holding Chuck Eye Steaks Together
Since chuck eye steaks tend to have an odd shape with loosely connected pieces, they are sometimes sold with string tying each steak together. Tying them together yourself can be tricky though, especially since they tend towards the thinner side. So what do you do if yours isn’t already tied?
Use a small wooden skewer! It’s much easier to skewer rather than tie these steaks and it really helps them hold together and cook evenly.
How To Cook Chuck Eye Steak
I like to cook this chuck eye steak recipe on the stovetop but it can also be done in a grill pan outside or directly on the grill (if they steaks are holding together well) if you prefer. If your steaks aren’t holding together well and you want to grill them, use small skewers like I talked about above to make sure the steaks properly hold together. But you might want to soak wooden skewers in water for 15 minutes first so that they don’t burn from the fire. Let’s proceed with the stovetop version here.
First, melt a couple tablespoons of butter in a non-stick skillet over medium-high heat. While you’re waiting for the butter to melt and foam, salt the steaks evenly on both sides.
When the butter stops foaming, add your steaks to the pan and cook for 4 minutes on each side for medium done steaks. If you prefer a different cook, there’s a timing guide in the below recipe card. Once cooked, transfer your steaks off the heat and let rest 5 minutes before slicing or serving. These steaks are also great served with a compound butter like my amazing steak butter.
You can see in the below picture the difference that the skewers can make. The steak on the right held together better and cooked more evenly.
Before I sign off and get to the recipe, I want to tell you that chuck eye steaks really are some of my favorite grocery store choices. When I want to have steaks for all four of us but don’t want to spend a lot of money, they’re my go-to. I hope you enjoy them as much as we do. -Christine xo
Chuck Eye Steak Recipe
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 2 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
Get my simple Chuck Eye Steaks recipe and enjoy this flavorful and affordable cut of steak.
Listen to learn how to make this recipe, along with some great tips from Christine:
- 2 (¾-inch thick) chuck eye steaks
- Short skewers
- ½ tsp. salt
- 2 Tbsp. butter
- Insert two skewers, about 4-inches apart, through the sides of each steak to connect the different sections of muscle together while cooking.
- Melt butter in a large, nonstick skillet over medium-high heat until foaming.
- Meanwhile, salt steaks evenly on both sides.
- When butter stops foaming, add steaks to pan. Cook 3 to 4 minutes each side or until desired doneness (see note).
- Transfer steaks to cutting board and let stand 5 minutes before serving.
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Rare: 2 minutes each side
Medium-Rare: 3 minutes each side
Medium: 4 minutes each side
Medium-Well: 6 minutes each side
Well: 8 minutes each side
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