Chuck Eye Steak: The Poor Man's Ribeye Cut Guide
Chuck eye steak, known as the "poor man's ribeye," is a budget-friendly cut of beef that offers the same rich, beefy flavor as a ribeye but at a fraction of the price. It’s tender, well-marbled, and perfect for grilling, pan-searing, or broiling.
- - 2 chuck eye steaks 1-inch thick
- - Salt and pepper to taste
- - 2 tablespoons olive oil for grilling or searing
- - Optional: garlic powder onion powder, herbs, or mari
**Prepare the Steak**: Trim any excess fat or silverskin from the chuck eye steaks. Pat the steaks dry with paper towels to ensure a good sear.
**Season the Steak**: Generously season both sides of the steak with salt and pepper. Optionally, add garlic powder, onion powder, or a marinade to enhance the flavor.
**Preheat the Grill or Skillet**: If grilling, preheat your grill to high heat. If pan-searing, heat a cast-iron skillet over medium-high heat and add olive oil.
**Cook the Steak**:
- **For Grilling**: Sear the steak for 3-4 minutes per side, turning it 90 degrees halfway through to achieve grill marks. Continue grilling until the steak reaches your desired level of doneness (about 8-12 minutes for medium-rare).
- **For Pan-Searing**: Sear the steak for 3-4 minutes per side, then transfer the skillet to a 400°F (200°C) oven for 4-6 minutes, depending on your preferred doneness.
**Rest the Steak**: Remove the steak from heat and let it rest for 5-10 minutes to allow the juices to redistribute.
**Serve**: Slice against the grain and serve immediately with your favorite sides.