The Chuck Eye Steak
What is a Chuck Eye Steak?
The chuck eye steak, also called a "poor man's ribeye," is a cut from the shoulder of the cow or chuck primal, from the fifth rib. Its fat ratio makes it a beefy, tender and flavorful cut. It is mostly known as a cut that makes delicious roasts, as the chuck eye benefits the most from low-and-slow cooking methods, using moist heat or braising. For safe consumption, it’s recommended to cook chuck eye steak to an internal temperature of 145°F.
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Chuck Eye Steak Cooking Guides
| Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Sear | Med-High | 12-15 mins | 145°F |
| Slow Cooker | Low | 7-8 hrs | 145°F |
| Sous Vide | 130°F | 6 hrs | 145°F |
Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Chuck Eye Steak, it's always good to have a meat thermometer handy and check internal temp regularly.
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Chuck Eye Steak FAQ
Yes, the chuck eye steak is a tender steak that delivers a meaty, beef flavor. It's almost as tender and juicy as the ribeye.
The chuck eye steak and the ribeye are not the same, but they are similar. Both steaks are cut from the shoulder, or chuck, and share a similar juicy flavor.
