Great Grilling with Chuck Eye

Grilled chuck eye first cut is a budget-friendly steak with a steakhouse taste without the high price. It’s just as flavorful and tender as ribeye, and it’s my go-to cut for grilled steaks. 

One of my favorite budget-friendly cuts of meat is chuck eye, specifically labeled as “beef chuck eye steak—first cut” where I shop. It costs much less than choice ribeye, sirloin strip, or T-bone, but it is very flavorful and tender. In terms of where it is located, it is the cut right next to the ribeye. I discovered this cut of beef about ten years ago when a butcher at my grocery store raved about it. She said it was good for grilling; it was tender, economical, and great for feeding a crowd. She highly recommended it.

Chuck?  

Grilling?  

Tender?  

Really?

My husband and I ended up getting some to grill. (As I mentioned in one of my previous posts, he likes to tag along. Seriously, doesn’t he have a game to watch or something? Sorry, honey. I say it with love.)  We grilled with tepid anticipation. And good golly! To our pleasant surprise, the woman was right on all accounts! We were pleased with the steak and have been grilling it since—the type of meat, not the actual ones we bought ten years ago!

To get the best result, look for kidney or lobed-shaped cuts. I prefer them over the triangular cuts of chuck eye. Also, choose ones that have some marbling and loosely separated muscle layers over the lean and tightly packed muscles. Ask your butcher if you don’t have this cut in your store.

The steaks in these pictures were about 3/4-inch thick and grilled on high for just over 2-3 minutes per side for medium-rare. Regular 1 1/4- to 1 1/2-inch-thick steaks take 4-6 minutes and 6-8 minutes per side for medium-rare doneness. For optimal tenderness, do not cook beyond medium well, as the meat tends to dry out more easily than the more expensive cuts. If you want to leave out the guesswork, use an instant-read food thermometer. The cooking temperature guidelines are provided in the recipe card below.

The schematic below shows where the chuck eye steak comes from:

This recipe is not so much about what to put on your steak (do use kosher salt—it makes a difference) as about which cut I suggest for a pocket-friendly, scrumptious steak dinner. Pair it with the Quick and Easy Thyme Baby Potatoes for a great weeknight supper or casual entertaining. You will feel as if you are eating a steakhouse dinner without the steakhouse price. Grill some this Fourth of July!!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• This grill pan is great for the stovetop if you can’t grill outdoors. Made of cast aluminum for quick and even cooking.
• Tongs for transferring and turning steaks.
• Instant read meat thermometer for testing the doneness of steak.

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Great Grilling with Chuck Eye

Author: In Good Flavor Cooking Method:Grilling Cuisine:American Courses:Main Dish

Difficulty:BeginnerPrep time: 2 minutesCook time: 10 minutesRest time: 5 minutesTotal time: 17 minutesServings:4 servings

Description

Grilled chuck eye first cut is a budget-friendly steak with a steakhouse taste without the high price. It’s just as flavorful and tender as ribeye, and it’s my go-to cut for grilled steaks. 

Ingredients

• 4 (8 to 10 oz. each) 1 1/4 to 1 1/2-inch thick beef chuck eye steak—first cut 
• 1 rounded tsp. kosher salt
• 1/2 rounded tsp. black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion power
• Neutral oil for greasing the grills

Instructions

1. Allow the steak to rest at room temperature for 30 minutes before use.
2. Preheat the grill to high.
3. Pat the steak dry. Season both sides with salt, black pepper, garlic powder, and onion powder.
4. Place the steaks on the grill and cook for 4-6 minutes to get grill marks. Flip and grill the second side to the desired doneness. Remove steaks when they are 5 degrees below the desired temperature. They will continue to cook through carry-over cooking.
5. Cook the second side for 4-6 minutes, or until the internal temperature reaches 125°-130 ° F for rare, 130°-135 ° F for medium rare, 135°-145 ° F for medium, 145°-155 ° F for medium well, or 155°-160°F for well done.
6. If your steak burns, move it to a cooler zone until the desired internal temperature is achieved.
7. Loosely cover the steak and let it rest for at least 5 minutes before cutting. 
8. Makes 4 servings.

Note:

• Use the following cook time guidelines for steaks of varying thicknesses. Keep in mind these are just guidelines. Use a thermometer to determine accurate doneness: 
• 3/4-inch thick—2-3 minutes per side
• 1 1/4-inch thick—4 to 6 minutes per side
• 1 1/2-inch thick—6 to 8 minutes per side

Keywords:Chuck Eye, Grilling, Steak, Budget-Friendly Steak, Great Grilling with Chuck Eye

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