Chuck eye steak is a thick cut of beef from close to the rib section. Because it is so close to the rib, chuck eye steaks can be nearly as tender as ribeye steaks and are usually less expensive. This type of steak is best cooked on direct heat until it is medium-rare.
Cook a chuck eye steak like you would cook a ribeye. That means on high, direct heat. The heat will create a delicious browned crust on the outside of the meat while the interior cooks to your preferred doneness.
Don't leave the heat on too long. Because chuck eye is less tender than ribeye, overcooking will give you tough, dry, unappetizing meat.
Follow our ribeye cooking tips for the best way to cook a chuck eye. On a Traeger, you can deliver direct heat, just like on a grill. Or you can use the reverse-searing method to impart natural smoke flavor to the steak, and then finish it over high heat to get the browned crust.
Chuck eye steak is a less expensive alternative to ribeye. A ribeye is a better choice if you want the most tender, flavorful steak.
One potential issue with this cut is that butchers may or may not be taking the steak from the rib closest to the ribeye. Chuck eye steaks cut from ribs closer to the neck will have exceptionally tough meat.
This cut usually sells for less than $10 per pound. It should be priced lower than ribeye steak which is a more tender cut.
The cut should be cooked to your desired steak doneness. We recommend medium-rare with an internal temperature of 135 degrees Fahrenheit.
To get the best flavor, grill over high heat. It is a thick steak, so it's a good option for those who like their steak rare.
Ribeye steaks are more tender than chuck eye steaks. Ribeyes are cut from the 6th to the 12th ribs of the animal which don't get as much use as the ribs closer to the neck. The chuck eye is usually cut from the 5th rib or higher and is usually tougher than a ribeye.
Chuck eye steak and chuck steak both come from the center (or eye) of the chuck roll. Another name for the cut is chuck center steak. All three of these terms refer to similar steaks.
You can cook the steak from frozen if you plan to cook at a high temperature. However, you'll have to add any seasonings after cooking.
If you plan to smoke chuck eye steak, you should defrost it first to prevent dangerous bacteria from developing during the slow cooking process.
Chuck eye steak is sometimes called "Delmonico chuck" because it tends to be a thicker cut.
The name refers to the legendary New York City restaurant Delmonico's -- which popularized a preparation of thick-cut, flavorful steak in the mid-1800s. Delmonico's also lays claim to the invention of eggs benedict, Manhattan-style clam chowder, and the wedge salad.
No one knows exactly which cut the original Delmonico's used for their famous steak. They may have chosen different cuts depending on what was available (including chuck eye).
The National Cattlemen's Beef Association identifies the chuck eye steak with UPC number 1102. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, one grilled steak contains 1,706 calories, 154 grams of protein, and 120.8 grams of fat.
Take a page out of the Queen of BBQ’s book for steak perfection. Thick-cut rib-eyes are reverse-seared on the Traeger, then topped with garlic compound butter for a rich and delicious finish.
Traeger brings America's favorite restaurant, the steakhouse, to your own home. Our wood-fired smoke takes your beef to the next level by enhancing the natural meat flavors. Get more bang for your buck at your cookout by grilling your favorite cuts of turf n' turf right in your outdoor kitchen.
Peppercorn-crusted beef tenderloin steaks are smothered in a homemade mushroom cream sauce for a rich, beefy wood-fired experience.
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