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A photo of a Chuck Eye Steak, cooked to perfection with a golden-brown sear on the outside and a pinkish-red interior, garnished with fresh rosemary sprigs. The plate also includes roasted potatoes and steamed asparagus. The background features a wooden table and cooking utensils, with a bright, warm, and inviting atmosphere. The text "Chuck Eye Steak" is displayed in large, bold letters at the center, and the footer contains the text "dinedecisions.com".

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.
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Calories 240 kcal

Equipment

  • - Grill or skillet
  • - Meat thermometer
  • - Tongs
  • - Knife for trimming (optional)

Ingredients
  

  • - 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

Instructions
 

  • **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.