Chuck Eye Steak

(Last Updated On: May 4, 2015)

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. 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 shoud 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.

First you need to select your steak. Often I am able to find them on sale for less than $3 a pound. 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. 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 saltly? No. 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. 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. Now it’s time to grill to your perfection. When your steak is ready to eat you shouldn’t need to salt your steak at the table, as it will already be perfectly seasoned. Now all there is left to do is to enjoy your cheap and delicious steak.

16 Replies to “Chuck Eye Steak”

  1. Thanks for the tip. I will be trying this!

  2. […] than other cuts of chuck like the chuck eye which is perfect for pot roasts and can be made into a grilled steak. But the arm wouldn’t work as well for either. I definitely would never grill it, as it will […]

  3. used sea salt and found that it is too salty when done on the grill, but yes it makes it tender if you dont mind the salty taste

  4. I have always used kosher salt. Maybe because of the different structure of the salt crystals in the sea salt caused it to be too salty. You could always try it again with sea salt but use less of it or try it with kosher. Thanks for sharing your experience.

  5. does anyone know when buying chuck center eye, does that portion come off the roast. Paid 369 for center eye and could have bought the roast with the center eye for 249 but was not sure if that was center eye. Please feedback

  6. Hmmmm, I am not sure the answer to that. It’s possible that the roast contains the center eye, but I am not 100% sure. The reason I have purchased the center eye is that I find with just a regular chuck eye steak you end up with some meat on it that is a bit too tough to eat because of all the connective tissue that doesn’t get broken down when you grill it. In my stores the chuck eye steak and roast are often on sale for the same price. Is that the case at your store? One idea might be to buy a regular chuck eye steak, cut out the center eye section, grill that and save the rest for a long cooking method like a braise or for pot roast. Really you are paying more money for the butcher to cut out the center eye for you. Thanks for your comments, I got me thinking!

  7. when buying a chuck roast for 249 a pound cut the chuck eye out of it which normally sells for 369 and up and use for grilling and have the reat made into hamburger…..what a cheap good steak and great ground chuck.. don:t get any better than that.

  8. Followed directions and it completely ruined the steaks. Tasted like I was eating a spoonful of salt with steak sauce in it. Native Americans used this method to dry and preserve meat, not what I was trying to accomplish. Marinate them in anything and grill BOOM!

  9. Sorry it didn’t work out for you. I have never had the problem with the steak beings too salty.

  10. I absolutely loved the recipe my husband said it’s the best steak he as ever had. It was very tender and flavorful. Thank you so much I had completely lost my touch for cooking steak tender.

  11. Thank you for spreading the word of how good chuck-eye steak can be. Just one thing tho, I’ve used table salt when I’ve been out of kosher salt and the finished product didn’t suffer because of it.

  12. Hey guy’s, someone was asking about how to get chuckeye steaks from the roast. If chuck roast go on sale, look for the roast that has the chuckeye in it. If you look at the big round topside you will see the chuckeye steak on the other bottom side. You can tell its a chuckeye steak, just get the biggest chuck roast you can find. When you get home, you can just peel the chuckeye right out of the chuck. It has a fat seam that runs around the chuck steak itself. If you get confused, ask the butcher to show you which chuck roast has the biggest chuckeye and to show you where the fat seam is.
    Most do not cut beef any longer, most sell that nasty pre packaged stuff that I wouldn’t eat in a million years. Washington Post came out with an article about this and said there was just a small amount of carbon monoxide in the package. Surgeon general said there wasn’t enough of it to hurt you………….. since when is just a small amount “safe” ????? Anyhow, Food Lion still cuts beef, and just a few others, it’s the “only” place I will buy my beef from. Lowes Foods and Wally World along with the rest sell that nasty pre-packaged stuff, NO THANKS!
    Anyhow, hope this helps some of you out.

  13. Good call! I’d never had this cut before today. It was incredible. I’ve now read that you can buy the whole chuck roast at chuck roast prices, cut off the chuck eye steak, and grind the rest for hamburger. That gives you a great steak for maybe $3 per pound.

    I don’t know why those people had a problem with the salt. Maybe they didn’t wash it off well enough.

    One of the things I do when a steak like this gets too tender to grill is put a wooden skewer through it to hold it together for flipping.


  14. […] roast cut into steaks. When treated right these steaks can be grilled to perfection. I have a salt trick for cooking these steaks that works out […]

  15. You can’t go wrong with this steak! I usually let them set and get close to room temp before cooking. I usually apply kosher salt 30 min. before grilling, I sear the begeez out of one side and the turn the grill down and flip them, there’s enuff heat to sear the other side but not over cook ’em. I end up with a nice medium-rare feast for the taste buds. I usually can find them well marbled and the fat breaks down and gives them that rich buttery taste and the edges get charred just right. Dang, I’m hungry now.
    I’m afraid if they get too popular the price will start going up. Hopefully not too many people see this.

  16. Eric Samuelson says:

    Thanks for sharing your experience. It is a good steak indeed. I wouldn’t worry about the price going up on them, there is plenty of meat available in that cut.

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