This chuck eye steak recipe has stood the test of time and remains one of my family’s favorite meals. Cheapskate that I am, we eat pretty much whatever goes on manager markdown at our local grocer. I’d never heard of chuck eye steak but since you can’t beat the price (especially compared to ribeye) I bought it anyway and relied on the internet to present me with a delicious recipe (that happens to be quick and easy as well. Winning!) Let’s learn how to cook chuck eye steak properly, shall we? Once you’ve tasted it, you’ll be scouring the meat section at the grocery store to load up your freezer with this inexpensive cut that tastes as good as a ribeye steak.
Chuck Eye Steak Recipe
Keto eaters, scroll down to the recipe card to check out the macros on these bad boys. I think you’ll be happy!
- 2 Chuck eye steaks
- 1/4 cup Butter
- 1 Tbsp Coconut Oil
Chuck Eye Steak vs. Ribeye
Foodie forums let me in on the secret about how to cook chuck eye steak that is just as tasty as a ribeye and a whole lot cheaper. Thus its nickname “The Poor Man’s Ribeye.” Since it isn’t a cut that requires the slow cooker I decided to try a restaurant-style steak recipe using the oven.
How to Cook Chuck Eye Steak
Remove the boneless chuck eye steaks from the refrigerator and bring up to room temperature.
Season both sides with salt and pepper. I used coarse Celtic sea salt
Preheat oven to 400 degrees. Heat 1/2 stick of butter and 1Tbsp coconut oil in an iron skillet on the stovetop as hot as you can get it!
You want it boiling lava hot. Make sure your kitchen exhaust is on high. I even open a kitchen window for this part. There will be some smoke, but I promise it’s worth it for that delectable sear that you just can’t get any other way.
Since I learned how to cook chuck eye steak, this iron skillet has been on my wishlist just for the silicone holder. It’s cheaper to buy the skillet with the holder than without (go fig) and it’s a nice option to have since you’ll be handling the skillet quite a bit from stovetop to oven.
Sear steaks for 1-3 minutes on each side until brown crust forms.
Once both sides are seared, place the skillet in the oven and bake for 6-8 minutes. I misunderstood the original directions and transferred the steaks before placing in the oven. They turned out delicious either way. It’s easier just to place the skillet in there though.
Bake 6-8 minutes depending on steak thickness and desired degree of doneness. I personally think it’s a crime to eat any steak cooked more than medium rare, but especially with the chuck roast steak. The best way to cook a chuck eye steak is cooking it a little less done than you normally prefer due to the cut. Trust me on this! Hubs is a medium well kind of guy but he eats his chuck eye medium rare. If you need a guide to determine steak doneness, check out the video below:
How to Tell Your Steak is the Right Temperature
- Rare – 130 to 135°
- Medium Rare – 140°F to 145°F
- Medium – 155°F to 160°F
- Well Done – 165°F to 170°F
And that is how to cook chuck eye steak!
Chuck Eye Steak Recipe
Serving Size: 1
Amount Per Serving:Calories: 502 Total Fat: 46g Saturated Fat: 28g Trans Fat: 2g Unsaturated Fat: 16g Cholesterol: 135mg Sodium: 534mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 22g
Serve this Caprese Salad Recipe with your chuck eye steak for a complete meal. Perfect for summertime!
Where to find Chuck Eye Steak
Update: This continues to be one of our favorite dinners. I’ve yet to find a great chuck eye steak price anywhere locally but Kroger, so if you’re struggling to make your “poor man’s ribeye” poor enough, check there! I just loaded my freezer with 5 twin packs of boneless chuck eye steak that were marked down for clearance. Best of luck!
Another update: I’ve since found chuck eye steaks at our local Walmart, though not as often as I find them at Kroger. I’m guessing the secret it out about this cut, and with good reason. “The first rule of chuck eye is you don’t tell people about chuck eye.” OOPS!