If you’re looking for a good, economical steak, you can’t do much better than the chuck eye, cut from the chuck eye roast. Though slightly less tender and less flavorful than a ribeye, using the proper cooking method, and getting your timing down pat will produce a tasty steak dinner.
Chuck-eye steaks are great from the grill or the frying pan and will cook up in about 10 minutes. Brush cooking oil on the grill or use some oil in the pan to prevent sticking. Season your steak and cook on a hot grill or pan for about four to five minutes on either side. Turn the meat with tongs instead of a fork to keep all those juices inside the meat. The USDA recommends cooking the steak until it reaches an internal temperature of 145 degrees Fahrenheit, but many cooks will take it off the heat sooner for a rare or medium-rare doneness.
Marinate for Flavor
Because the chuck eye is slightly less flavorful than a ribeye or tenderloin, some cooks marinate the steak. Common marinades begin with an acidic base, such as vinegar, soy sauce or citrus juices and include herbs and spices such as garlic, fresh rosemary and crushed peppercorns. To marinate, place the steak in a container, coat both sides of the meat with marinade and refrigerate for at least 30 minutes before cooking. Be sure to discard any leftover marinade to avoid cross-contamination from the raw meat.