Description
The chuck eye steak is well-marbled, juicy, and great for grilling or pan-searing. This cut is often called the ‘poor man’s ribeye’ because it comes from right next to the ribeye primal and shares a lot of the same flavor and tenderness—just at a better price. Cook it like a ribeye: medium-rare to medium for the best texture and taste. If you’re looking for big steakhouse flavor without breaking the bank, this is a great option.
