Lately I have been watching Alton Brown’s Good Eats Reloaded.
Alton has been going over old episodes of Good Eats and making changes to the show. Sometimes it’s a recipe that is re-worked, a brand new recipe, or just some new piece of information.
So why not do some Eat Like No One Else Reloaded?
I have some posts that have been out on the internet for quite some time. Case in point this post you are reading here, originally published all the way back on October 29, 2009.
So won’t you join me, for this Eat Like No One Else Reloaded – How to Cook Chuck Eye Steak 🙂
Note all the original text is in quotes.
The Original Opening to this Post
Like a lot of people I pass by the T-bones, Porterhouses, and Ribeyes of the world because I just can’t afford to buy them. But I still want to have a good steak. So what do I do? I reach for the Chuck Eye Steak.
We had less income then, so I for sure wasn’t buying T-Bones and Porterhouse steaks. Now the reason I don’t buy them is that I have several more mouths to feed!
Now normally you hear about chuck eye being used as pot roast and the roast from chuck section of the cow, makes the perfect pot roast. Butchers also cut steaks from the chuck.
How can they be any good you ask? You cook a pot roast for hours and now you are saying I should cook a steak from the same part of the cow for a minutes on the grill. You might think that I am out of my mind. But I have discovered a technique that makes the chuck eye steak worthwhile to eat.
Now I have found a new way that wasn’t available yet in 2009 or at least I had no clue it exists – more on that in a moment.
The Price of a Chuck Eye Steak
First you need to select your steak. Often I am able to find them on sale for less than $3 a pound.
I haven’t seen them on sale for that price in a while. At least a dollar more per pound now is what I find.
Buy a Center Eye or Center Cut Chuck Steak
If you can, try to find ones that say center eye or center cut. They are usually a little more expensive than just the standard chuck eye steak, but I find that you end up throwing out a lot of fat and grizzle, so the slightly more expensive cut is a similar value.
Still follow that advice.
How to Prepare a Chuck Eye Steak
Second, once you have your steak home, get it out an hour before cooking. Third, and this is the most important step, dump kosher salt (don’t even think of using table salt) all over the meat. Cover both sides with so much salt that you can hardly see any red.
Won’t this make your steak super salty? No.
No, I really do mean that! It won’t be too salty.
What you are doing here is drawing moisture to the surface, which will help give your steak a nice sear.
Then through the process of omosis, some of the water will go back into the meat and take along with it the salt which will do two things: flavor the meat and break down the proteins. You can also add other seasonings of your choice that will be taken along with the salt.
I crack black peppercorns onto the steak when I add the salt. That’s all it needs.
After about 45 mins or so depending on how thick your steak is, wash off all the salt and pat the steak dry with a paper towel. You will notice that the steak is now much more likely to fall apart in your hands.
I don’t wash all off the steak anymore. I don’t want to add water to it. I simply rub it off with a towel or my hands.
Need more help figuring out what different cuts of beef are good for? Check out the entire collection of posts on the different beef cuts and how to cook them.
Sous Vide Chuck Eye Steak
I promised you a new method that wasn’t available in 2009, well here is.
This past Christmas I got a Anova Sous Vide Precision Nano Cooker.
What I like about Sous Vide cooking is that you can hit that perfect temperature, ever time. For a steak it’s even better. You can look up exactly what temperature you want the steak done to. Want medium, set the sous vide to 140 degrees. Medium rare more your thing? Go for 135 degrees.
The steak will reach exactly 140 degrees in the water bath and not exceed it. The steak cannot go higher in temperature than the water itself.
Then a sear in a hot cast iron pan for about a minute per side will make you the perfectly cooked steak.
A Steak with More Pink or Red Inside
You know how when you cook a steak you sometimes only get a small amount of red or pink in the center? Well with this method you get pink or red throughout. The only part that isn’t is the outer crust. How is that for perfect!
I hope you enjoyed this “reloaded post” If you don’t have a sous vide cooker yet, I do think they are worth it That steak I had was so good. Cooked to perfection, mosit, and a melt in your mouth texture. Best chuck eye steak I have ever had.
You can just cook the steak on a grill or indoors in a cast iron pan.
Sous Vide Chuck Eye Steak
- 2 Chuck Eye Steaks center cut or center eye
- 4 tbsp kosher salt
- 4 tsp freshly cracker black pepper
- 2 tsp high heat cooking oil for searing
- Liberally sprinkle kosher salt all over each side of the steak, so that you can barely see any red. Crank on lots of freshly cracker black pepper as well.
- Allow steak to sit at room temperature for 30 t0 45 minutes.
- Rub and shake off all the excess salt and pepper.
- Place into a vacuum sealed bag.
- Set your sous vide to 138 for right in between medium rare and medium. You can set it to whatever temperature you want depending on how you like your steak.
- Set the timer for 1 hour
- Add your steaks. If they float then use a brick or heavy weight to keep the under the water.
- When the timer goes off, remove the steak. Allow to cool for 5 minutes before removing from the bag.
- Heat a cast iron pan over medium high heat. Coat with cooking oil.
- Cook the steak, 1 minute per side or until browned, Flip and repeat.
- Rest steak for 3-5 minutes before cutting into.
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