If you love steak but are looking to stretch your dollar, you must learn this easy method for cooking beef chuck eye steak. I’ve always been a filet mignon kind of girl, but it’s a splurge, and sometimes you need something more budget-friendly. This chuck steak recipe has a rich beefy flavor that rivals fancier steaks (it’s especially similar to ribeyes!) — without breaking the bank. I’ll show you two easy methods that make it tender and juicy every time.
What Is Chuck Eye Steak?
Chuck eye steaks are tender, juicy cuts of beef, similar to ribeye, but more cost effective. They come from the shoulder muscle of the cow. Larger cuts from the shoulder are used to make flavorful chuck roasts (commonly used for making pot roast or barbacoa), while thinner cuts are used to make eye of chuck steak.
What’s The Difference Between Chuck Eye Steak vs Ribeye?
Chuck steak comes from the 5th rib of the cow, while ribeye steak comes from the 6th to 12th ribs, so they have similar flavor and tenderness. But chuck eyes are more budget-friendly, which is why many know them as the poor man’s ribeye.
Ingredients & Substitutions
This section explains how to choose the best ingredients for cooking or grilling a chuck eye steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Steak:
Chuck Eye Steaks – Look for a steak with ample marbling and a thickness of at least 1 inch, but preferably 1.5 inches.Olive Oil – Creates a golden-brown crust on the meat. You can also use avocado oil, or any heat-safe oil.Sea Salt – Use 1 teaspoon of salt per pound of meat. Kosher salt is another great choice.Black Pepper
Compound Butter:
Butter – I use salted. If you have an unsalted butter, add about 1/4 teaspoon salt per stick of butter.Rosemary – I recommend fresh rosemary, finely chopped. If all you have is dried, use 1 teaspoon dried in place of 1 tablespoon fresh — but the flavor is better fresh.Thyme – Fresh and finely chopped. You can substitute dried in the same way as rosemary above if you must, but again, fresh is best.
How To Cook Chuck Eye Steak In The Oven
This section shows how to make eye of chuck steak recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. Add different seasonings to your butter such as Texas brisket seasoning for a delicious taste. See this compound butter recipe for lots of ideas!
How To Cook Chuck Eye Steak On The Grill
How Long To Cook Chuck Eye Steak?
Chuck eye steak cooking time varies depending on the method, thickness and desired level of doneness. Here are approximate times for 1.5-inch-thick steaks:
For chuck steak in the oven: After an initial sear of 3 minutes per side on the stove top, bake chuck steak for about 3-4 minutes for rare, 4-5 minutes for medium-rare, 5-6 minutes for medium, 6-7 minutes for medium well, and 7-8 minutes for well done.For grilled chuck steak: After an initial sear of 2 minutes on per side over high heat on the grill, reduce heat to medium-low and cook for 1-2 minutes for rare, 2-3 minutes for medium rare, 3-4 minutes for medium, 4-5 minutes for medium well, or 5-6 minutes for well done.
For 1-inch-thick steaks, they may be done to medium rare without needing additional time at reduced heat.
Storage Instructions
Store: Cover leftovers and keep in the fridge for 3-4 days.Meal prep: Prepare compound butter up to 1 month in advance.Reheat: Warm up chuck steak in a 250 degree F oven until warm, then finish on medium-high heat in a pan with a small amount of oil for 1 minute on each side.Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
What To Serve With Chuck Eye Steak Recipes
A recipe for chuck eye steak can work with so many different sides. Try these ideas! For the best taste and texture in chuck eye steak recipes, follow these easy tips:
Take meat out of the refrigerator ahead of time. Letting it come to room temperature helps it cook more evenly. Pat dry. Use paper towels to pat the steaks dry before seasoning. This will help get a better sear. Use a meat thermometer. Testing the internal temperature in the center of your steak is much more accurate than relying on cook times. Choose the temp based on the doneness you want: 120 degrees F for rare, 130 for medium-rare, 140 for medium, 150 for medium-well, and 160 for well done. Note that the temp will rise another 5 degrees while resting, so these temperatures are when you would remove from heat. Remove from the pan quickly. To prevent overcooking from the residual heat from the pan, remove the steaks from the pan right away. Let the steaks rest. After cooking, always allow (any) steak to rest for at least 5-10 minutes before serving or slicing. This lets the juices settle, so they stay in the meat instead of leaking out when you cut into it. Slice against the grain. This makes for easier chewing!
Simple Veggies – Serve steak with air fryer broccoli (shown in the pictures!), smashed brussels sprouts, or oven roasted green beans.Creamy Salads – This dish would work well with creamy cucumber salad, loaded roasted cauliflower salad, or in the summer months alongside the grilled version, Caprese salad.Leafy Greens – Try steak with a spring mix salad, spinach bacon salad, or rainbow salad.Steak Dinner Sides – Oven roasted mushrooms, creamed spinach, or zucchini gratin are steakhouse classics. You can also try mashed potatoes or mashed cauliflower.
More Easy Steak Ideas
Don’t let steak scare you… There are so many easy ways to cook it! Try it with these incredible dishes. Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
