Chuck’s Eye Steak Recipe (Oven or Grill)

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If you love steak but want to spend a fortune, you must Learn how to cook this easy Beef chuck steak. I have always been a Grilled Tenderloin Kind of girl, but it’s a splurge and sometimes you need something more budget friendly.this Chuck Steak Recipe Has a rich beef flavor that rivals more premium steaks (it’s especially similar to a rib eye!) – without breaking the bank.i will show you two Easy way to make it tender and juicy every time.

What is Chuck’s Eye Steak?

Chuck eye steaks are tender and juicy cuts of beef, similar to rib eye steaks, but more cost-effective. They come from the shoulder muscles of cows.The larger cuts at the shoulder are used to make delicious chuck roasts (usually used to make i can bake or barbecue), while a thinner cut is used for the eye of the chuck steak.

What is the difference between Chuck Eye Steak and 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 people know they are poor man’s rib eye.

Ingredients and Substitutes

This section explains how to choose the best ingredients for cooking or grilling a chargrilled steak, the role of each ingredient in the recipe, and substitution options. See recipe card below for measurements.

Steak:

• Chuck’s Eye Steak – Look for steaks that are well-marbled and at least 1 inch thick, but preferably 1.5 inches.
• olive oil – A golden brown crust is formed on the meat. You can also use avocado oil or any heat-resistant oil.
• sea ​​salt – Use 1 teaspoon of salt per pound of meat. kosher salt is another good choice.
• Black pepper

Compound Butter:

• butter – I use salted. If you have unsalted butter, add about 1/4 teaspoon of salt per stick of butter.
• rosemary – I recommend fresh rosemary, chopped. If you have everything dry, use 1 teaspoon dry instead of 1 tablespoon fresh – but it tastes fresher.
• thyme – Fresh and chopped. If you must, you can substitute the dried rosemary in the same way as above, but again, fresh is best.

Variation: Try different compound butter flavors.

Add different herbs and spices to the butter for a delicious taste.see this Compound Butter Recipe So many ideas!

How to Cook Chuck Eye Steak in the Oven

This section shows how to make a sandwich steak recipe, with step-by-step photos and details about the technique. See the recipe card below for full instructions.

1. Prepare the steak. Pat steak dry, sprinkle with salt and pepper, and let rest for 20 minutes.
2. Make compound butter. In a small bowl, mash the butter and salt with a fork, add the vanilla, and mash again until well combined. Place butter on plastic wrap and wrap in log shape. Roll, twist ends, then refrigerate until firm.

3. searing. in a hot oil cast iron skillet Medium to high temperature. Fry steak in oil for 3 minutes per side until golden brown.
4. chef. Test the internal temperature, and if it is not yet to your liking, place the steak in the oven and cook further to the desired doneness.

4. rest. Let the meat rest for 5 minutes. Remove the butter log from the refrigerator and cut off tablespoon-sized pieces to pour over the meat. Serve steak with butter on top.

How to Cook Chuck Eye Steak on the Grill

1. Preheat. Turn your grill to high and preheat for about 10-15 minutes.
2. Prepare steak and butter. Cook the chuck steak in the oven following the same instructions as in steps 1 and 2 above.
3. searing. Grill chuck steak over high heat for 2 minutes per side until browned. (You can also bakeware on the stove. )
4. Finish. Reduce the heat to medium-low and continue cooking until the steak is done to your desired level.
5. rest. Let the meat rest for 5-10 minutes. Finish with a little bit of compound butter.

How long to cook a chuck eye steak?

Cooking times for chuck eye steaks vary by method, thickness, and desired doneness. Here are the approximate times for a 1.5-inch thick steak:

• For the chuck steak in the oven: After the initial 3 minutes per side on the stove top, grill the chuck steak for 3-4 minutes (raw), 4-5 minutes (medium raw), 5-6 minutes (medium raw), 6-7 minutes ( medium raw), 7-8 minutes to do well.
• For grilled chuck steak: After grilling on high heat for 2 minutes on each side, reduce heat to medium-low, cook 1-2 minutes, medium, 2-3 minutes, medium, 3-4 minutes, 4-medium-good 5 minutes, Or 5-6 minutes well done.

For 1-inch-thick steaks, they can be cooked medium-rare without additional time lowering the heat.

Tips for the Best Chuck Steak

To get the best flavor and texture in your sandwich steak recipe, follow these simple tips:

• Take the meat out of the refrigerator ahead of time. Letting it come to room temperature helps it cook more evenly.
• Pat dry. Pat the steak dry with paper towels before seasoning. This will help get better burns.
• use one meat thermometer. Testing the internal temperature in the center of a steak is far more accurate than relying on cooking time. Choose the temperature based on your desired doneness: 120 degrees Fahrenheit is rare, 130 is medium-rare, 140 is medium, 150 is medium-good, and 160 is well-done. Note that the temperature rises another 5 degrees while resting, so these are the times you need to stay away from heat.
• Quickly remove from pot. To prevent the residual heat in the pan from overcooking, remove the steak from the pan immediately.
• Let the steak rest. After cooking, always let (any) steak rest for at least 5-10 minutes before serving or slicing. This will allow the juices to settle, so they stay in the meat instead of leaking out as you slice it.
• Slice against the grain. It’s easier to chew this way!

Storage Instructions

• Shop: Cover leftovers and keep in the refrigerator for 3-4 days.
• Meal preparation: Prepare compound butter 1 month in advance.
• Reheat: Heat chuck steak in a 250°F oven until warm, then in a skillet over medium-high heat, lightly oil each side for 1 minute.
• freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

What to Serve with Chuck’s Eye Steak Recipe

The chuck eye steak recipe can be used with many different sides. Try these ideas!

Easier Steak Ideas

Don’t let steak scare you…there are so many easy ways to cook it! Try these incredible dishes.

Chuck’s Eye Steak Recipe (Oven or Grill)

Turn budget-friendly cuts into a juicy, tender steakhouse meal with this easy beef sandwich eye steak recipe with simple ingredients.

Prepare: 5 minute

chef: 5 minute

waiting time 25 minute

All: 10 minute

Serving Size: 4 (Adjust the scale recipe)

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Pat the steak dry with a paper towel (this will help with a better sear). Sprinkle generously with salt and pepper on both sides of the steak.Let the meat sit at room temperature 20 minutes (This will help with more even cooking).

2. Meanwhile, make the vanilla butter. In a small bowl, mash the butter with a fork. Add vanilla and mash again until fully combined.

3. Store vanilla butter in the refrigerator for later use.Just put butter on a plastic wrap, then wrap it into a log shape, twisting the ends. Refrigerate until firm. When you’re ready to use it, cut the butter into tablespoon-sized pieces.

Chuck’s Eye Steak in the Oven:

1. Preheat oven to 450°F (232°C).

2. heat the oil cast iron skillet Heat over medium-high heat for about 2 minutes, until very hot and sparkling.

3. Carefully place chuck eye steak in hot oil and grill 3 minutes on each side.

4. Transfer skillet to preheated oven. Bake until the steak is done to your desired doneness. For a 1.5-inch thick steak: 3-4 minutes (120 degrees Fahrenheit) rare, 4-5 minutes (130°F) medium rare, 5-6 minutes (140 degrees Fahrenheit) for medium, 6-7 minutes (150 degrees Fahrenheit) for medium wells, or 7-8 minutes (160 degrees Fahrenheit) Well done. The temperature of the steak will increase by 5 degrees during the next rest. For 1-inch-thick steaks, they can be cooked medium-rare after step 3 without the extra time to lower the heat.

5. Remove steak from oven and transfer to a plate or cutting board.Let the meat at least rest 5 minutes Before serving. Serve with a small dollop of compound butter.

Grilled Chuck Eye Steak:

1. Preheat grill to high heat at least 15 minutesuntil it reaches 500 degrees Fahrenheit (260 degrees Celsius).

2. Place chuck eye steak on grill.Cover and burn 2 minutes. Flip the steak over, cover again, and grill 2 minutes left.

3. Reduce heat to medium-low. Cover and continue grilling until you reach your desired doneness. For a 1.5-inch thick steak: 1-2 minutes (120 degrees Fahrenheit) rare, 2-3 minutes (130°F) medium rare, 3-4 minutes (140 degrees Fahrenheit) for medium, 4-5 minutes (150 degrees Fahrenheit) for medium wells, or 5-6 minutes (160 degrees Fahrenheit) Well done. The temperature of the steak will increase by 5 degrees during the next rest. For 1-inch thick steaks, they can be done to medium-rare after step 2 without the extra time to lower the heat.

4. Remove from grill and transfer to a plate or cutting board.Let the meat at least rest 5 minutes Before serving. Serve with a small dollop of compound butter.

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recipe notes

Serving Size: 5 ounces (1/2 the size of a 10-ounce chuck eye steak)

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 471

fat 40g

protein 27 grams

total carbohydrates 0.9g

net carbs 0.4g

fiber 0.5g

sugar 0.1g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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