How to Cook Chuck Eye Steak

“The chuck eye steak comes from the chuck of the cow, which is the shoulder. The shoulder of the cow is a much-used muscle, hence the cuts of meat from the chuck are generally tough in nature. For example, chuck roasts are best slow cooked and take hours to get tender enough to eat. However, the chuck eye is a muscle in the center of the chuck that isn’t used as much. In fact, it’s next door neighbors with the ribeye, hence it has a familiar tenderness but with an extra beefy flavor. This cut of beef has been referred to as the “poor man’s ribeye” due to it’s similar flavor. As mentioned above, this cut is surprisingly tender and packs flavor similar to ribeye. The name “poor man’s ribeye” was more relevant when this cut used to cost a fraction of what a ribeye did. Nowadays, the cost of chuck eye has gone up almost double in price. With that said, this cut is still cheaper than a ribeye.”

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Recipe from @learningtosmoke on Instagram

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