Tulo

Chuck Eye Steak Recipe

Two seared chuck eye steaks resting on a wooden board with a deep brown crust, melted garlic butter pooling around them and a sprig of thyme on top.
Photo by Loren Castillo on Pexels

Chuck eye steak is cut from the same muscle group as ribeye, just a few inches further down the chuck primal, so it has similar marbling and grain but costs noticeably less. Because it can have more connective tissue than true ribeye, searing hard and fast over high heat, then basting with butter and pulling it at medium-rare, keeps it tender instead of chewy.

Prep
10 min
Cook
12 min
Total
27 min
Servings
4

Ingredients

Servings4
  • 4 steaks chuck eye steaks (about 8 oz each, 1 to 1.25 inches thick)
  • 2 tsp kosher salt
  • 1 tsp black pepper, coarsely ground
  • 2 tbsp neutral oil (avocado or canola)
  • 3 tbsp unsalted butter
  • 3 cloves garlic cloves, smashed
  • 4 sprigs fresh thyme sprigs

Nutrition per serving

Calories
572
Protein
46g
Carbs
1g
Fat
43g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the chuck eye steaks completely dry with paper towels, then let them sit at room temperature for 20-30 minutes before cooking.
  2. 2Season both sides generously with kosher salt and black pepper, pressing the seasoning into the surface.
  3. 3Heat a heavy cast iron or carbon steel skillet over high heat for a full 3-4 minutes, until it's just starting to smoke. Add the oil and swirl to coat.
  4. 4Lay the steaks in the pan without crowding them and sear undisturbed for 3-4 minutes, until a deep brown crust forms.
  5. 5Flip the steaks, reduce the heat to medium, and add the butter, smashed garlic, and thyme sprigs to the pan.
  6. 6Tilt the pan slightly and spoon the melted butter over the steaks continuously for 2-3 minutes, until an instant-read thermometer inserted into the thickest part reads 125-130°F (52-54°C) for medium-rare.
  7. 7Transfer the steaks to a cutting board and let them rest for 5-8 minutes; the internal temperature will climb another 5°F as it rests.
  8. 8Slice against the grain into strips and spoon any pan butter over the top before serving.
How to Use a Meat Thermometer

Tips & variations

  • Ask the butcher for steaks cut at least 1 inch thick; thinner chuck eye overcooks before a real crust forms.
  • A finishing salt like flaky sea salt added after resting adds crunch that gets lost when salt is added too early and dissolves into the crust.
  • Marinating for 30-60 minutes in a simple soy-Worcestershire mix can help if the steaks look a bit sinewy, but skip it on well-marbled cuts, the sear alone is usually enough.
  • Leftover slices are excellent in steak sandwiches or over a green salad the next day.

Storage & reheating

Store cooled, sliced steak in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of water or broth to keep it from drying out, or eat cold in sandwiches and salads. Freeze cooked steak for up to 3 months, though texture is best when reheated only briefly.

Tips from the Tulo kitchen

  • Chuck eye steaks are usually sold in the same case as chuck roasts rather than with the ribeyes, so it helps to ask the butcher counter directly if it isn't out on display.
  • Pressing a finger into the center of the steak gets less reliable with practice cuts like this one; an instant-read thermometer is worth using every time until the feel becomes familiar.

FAQ

Is chuck eye steak the same as ribeye?

No, though they're related. Chuck eye is cut from the chuck primal right next to where ribeye begins, so it shares similar marbling and flavor, but it can be slightly less tender and usually costs 30-50% less.

What temperature should chuck eye steak be cooked to?

Pull it off the heat at 125-130°F (52-54°C) for medium-rare; it will rise to about 130-135°F after resting. Cooking much past medium starts to expose the tougher connective tissue in this cut.

Why is my chuck eye steak tough?

Overcooking is the most common cause, since chuck eye has less fat cushioning the muscle fibers than a true ribeye. Slicing against the grain and resting the meat before cutting also make a noticeable difference in perceived tenderness.

Can chuck eye steak be grilled instead of pan-seared?

Yes. Grill over high direct heat for 3-4 minutes per side, then move to indirect heat if it needs another minute or two to reach temperature, since flare-ups can char the surface before the center catches up.

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