Chuck eye steak used to be a hidden gem that only a few people knew about. While it’s a bit more popular now, it’s still an underrated cut that offers tons of flavor and tenderness at a relatively low price. Known as “Poor Man’s Ribeye,” it’s a solid, budget-friendly alternative to ribeye. It offers a ribeye-like experience without the high cost. In this article, I’ll go over what makes chuck eye steak special, where it comes from on the cow, the different names it goes by, and the best ways to cook it.
What is Chuck Eye Steak?
Chuck eye steak is a beef cut from the chuck primal. It’s cut from the fifth rib right next to the ribeye. Since it shares the same muscles as the ribeye (just in different proportions), it has a similar texture and flavor. Chuck eye steak includes a small longissimus dorsi muscle (the eye of the ribeye), spinalis dorsi (the ribeye cap), and a smaller portion of the complexus muscle – some of the best muscles on the cow. That’s why chuck eye steak is incredibly tender, juicy, and flavorful. It also has a good amount of marbling, which makes it even more delicious.
Cooking a chuck eye steak is simple, just like a ribeye. It’s great for pan-searing, grilling, or sous vide. The only small downside is that it has more intermuscular fat (external fat) compared to the rest of the chuck eye steak. But in terms of flavor and tenderness, it doesn’t disappoint. And since it’s still much cheaper than ribeye, it’s a fantastic alternative, though with its growing popularity, that might not last forever.
To better understand what a chuck eye steak is and how it differs from a ribeye steak, take a look at the diagram below, which illustrates the muscle composition of the longissimus dorsi, spinalis dorsi, multifidus dorsi, and complexus depending on the location from which the butcher cuts the ribeye steak and chuck eye steak on the cow.
As a reminder, the ribeye steak is cut from the 6th to 12th rib, whereas the chuck eye steak is cut from the 5th rib. A ribeye cut from the 12th rib has the highest proportion of longissimus dorsi, and with each rib closer to the chuck primal, its proportion decreases relative to other muscles. You can see this shift in the image above, along with the changing proportions of the remaining muscles.
In a chuck eye steak, the longissimus dorsi and spinalis dorsi are the main muscles, roughly equal in size, with the smaller complexus muscle also in the mix.
What Are the Other Names for Chuck Eye Steak?
Here are the most popular other names for the chuck eye steak in the United States:
- Boneless Chuck Filet Steak,
- Delmonico Steak,
- English Steak,
- Chuck Delmonico,
- Poor Man’s Ribeye.
Where Does a Chuck Eye Steak Come From on a Cow?
A chuck eye steak comes from the chuck primal, specifically the chuck roll subprimal. Butchers break the chuck roll into two sections: the chuck eye roll and the under blade. The chuck eye steak is then cut from the chuck eye roll, right around the 5th rib. Depending on how thick it’s cut, butchers usually get two or three chuck eye steaks from this section.
What Does Chuck Eye Steak Taste Like?
Chuck eye steak has a rich, beefy flavor, much like ribeye. If you love ribeye, you’ll enjoy chuck eye too. It’s juicy, tender, and flavorful – just a little salt and pepper is all it needs.
The only downside is that chuck eye steak can be hit or miss. Unlike ribeye or strip, which are consistently high quality, chuck eye varies depending on where it’s cut. The best ones come from the 5th rib, but not every butcher sticks to that. When they cut it from a different area, it ends up with more connective tissue and external fat, making it tougher and less enjoyable. That’s why some people love chuck eye while others don’t get the hype. But when you get a properly cut one, it’s a very good steak.
What Are the Best Methods for Cooking Chuck Eye Steak?
Here are the best cooking methods for chuck eye steak:
- Pan-Searing Only: Pan-searing is one of the best ways to cook a chuck eye steak. It’s quick, uses high heat to build a flavorful crust, and keeps the inside nice and tender. It works best with thicker cuts, around 1.5 inches, and shines when cooked to medium-rare. The only challenge is hitting the perfect doneness every time, especially if you don’t cook steak often or lack experience.
- Grilling: Grilling is easier than pan-searing and adds smoky flavor to the steak. It’s a great way to cook chuck eye steak. Start with direct heat to get a good crust, then move it to indirect heat at a lower temperature to finish cooking. This way, you get the best of both – a flavorful sear and the perfect doneness. Plus, it’s an easy method, even for beginners.
- Sous Vide: Sous vide is the easiest, foolproof method to cook a chuck eye steak, especially for beginners. It guarantees perfect doneness from edge to edge. Just let it cook sous vide, then give it a quick sear on the stove or grill for a nice crust. The only downside? It takes more time overall and requires some extra equipment.
- Pan-Seared and Oven-Finished: This is a great method for thicker chuck eye steak. Sear it over high heat to get a nice crust, then finish it in the oven at a lower temperature for even cooking. It’s simple, relatively quick, and easy enough for beginners.
