Chuck Eye Steak
Chuck Eye Steak is cut from the shoulder, which means it’s a cut that is big on flavor, but can risk chewiness. This steak is best prepared braised in moist heat. That said, if you really really want to go with a full-on steak experience (the flavor really is outstanding), these are our recommendations...
now that You have been officially warned of chew— go forth and do your thang, however you want your thang done!
On the GRILL
Pat dry and season liberally with salt and pepper. Place on a hot grill for 3 minutes each side, then move as far away from the flame as you can, flipping frequently for another 3-4 minutes until your preferred doneness is achieved. There is connective tissue in this cut, so cut that away and slice very thinly across the grain to ensure a more tender experience. Inching towards medium (rather than medium-rare) can also help a bit with chew.
On the STOVETOP
We have yet to do this successfully— we are fine with some tooth to a steak, but we agreed it was a bit too much tooth. The typical route of high sear followed by lowered heat and frequent flipping (basting with melted butter as we went) yielded amazing flavor, but too much chew.
*SOUS VIDE and SEAR
This may be the best bet if you want a slightly more tender experience from your Chuck Eye Steak. Rub liberally with a bit of olive oil and dried seasonings (or just olive oil, salt and pepper— the meat is super flavorful as-is). Sous vide at 130 degrees for as long as you can (minimum 4 hours— but you can do this all day)— this will help break down the connective tissue and will tenderize the meat. Remove from sous vide, pat dry, crack a bit more salt on, and sear in a hot pan for another 2 minutes per side, basting with melted butter as you flip (if you want to— add a little garlic and/or Worcestershire sauce to that butter to make it even more delicious).
See our BRAISED CHUCK STEAK RECIPE