Chuck Eye Steak Cooking Methods and Tips

Typical Cooking Methods

• Grilling
• Broiling
• Pan-Frying

General Cooking Recommendations

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.

How to Cook Chuck Eye Steak on Your Traeger

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 Internal Temperatures

• For rare, aim for 120-130 °F internally.
• For medium-rare, aim for 130-135 °F internally.
• For medium, aim for 135-145 °F internally.
• For medium-well, aim for 145-155 °F internally.
• For well-done, aim for 155-165 °F internally.

Chuck Eye Steak FAQs

Is Chuck Eye Steak a Good Cut?

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.

How Much Does a Chuck Eye Steak Cost?

This cut usually sells for less than $10 per pound. It should be priced lower than ribeye steak which is a more tender cut.

How Do You Know When a Chuck Eye Steak Is Done?

The cut should be cooked to your desired steak doneness. We recommend medium-rare with an internal temperature of 135 degrees Fahrenheit.

What Is a Chuck Eye Steak Best For?

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.

What's the Difference Between Ribeye and Chuck Eye?

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.

Is Chuck Eye Steak the Same as Chuck Steak?

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.

Can Chuck Eye Steak Be Cooked From Frozen?

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.

Interesting Facts About Chuck Eye Steak

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.

Chuck Eye Steak Nutritional Facts

According to the USDA, one grilled steak contains 1,706 calories, 154 grams of protein, and 120.8 grams of fat.

Chuck Eye Steak Recipes