How to Cook a Chuck Eye Steak

In this recipe, I’m going to teach you how to cook a chuck eye steak on the grill. I’ll also tell you some fun facts about the cut, the other names it goes by, and what else to serve with it.

What Makes Chuck Eye Steak Taste Good?

The chuck eye steak comes from the chuck of the cow, which is the shoulder. The shoulder of the cow is a much-used muscle, hence the cuts of meat from the chuck are generally tough in nature. For example, chuck roasts are best slow cooked and take hours to get tender enough to eat.

Image courtesy of The Spruce Eats

However, the chuck eye is a muscle in the center of the chuck that isn’t used as much. In fact, it’s next door neighbors with the ribeye, hence it has a familiar tenderness but with an extra beefy flavor.

The “Poor Man’s Ribeye”

This cut of beef has been referred to as the “poor man’s ribeye” due to it’s similar flavor. As mentioned above, this cut is surprisingly tender and packs flavor similar to ribeye.

The name “poor man’s ribeye” was more relevant when this cut used to cost a fraction of what a ribeye did. Nowadays, the cost of chuck eye has gone up almost double in price. With that said, this cut is still cheaper than a ribeye.

Ingredients You’ll Need for Chuck Eye Steak

Here’s the short list of ingredients you’ll need for this reverse seared steak:

• Chuck eye steaks
• Steak seasoning – try my Rocky Mtn Beef Rub
• Butter
• Garlic
• Italian seasoning

Reverse Sear Steak Begins with Smoke

In this recipe, we will be reverse searing the steak. This means we will cook it at a low temp first, then sear later. A traditional sear is when you sear the steak at high heat first, then cook it indirectly to bring it up to your ideal internal temp.

We add smoke flavor but cooking on the grill at 225 degrees over indirect heat and infusing a smoking wood such as oak or hickory. Depending on the grill, it can take up to 30 to 40 minutes to get your grill dialed in to the ideal 225 degrees temperature. For this reason I recommend getting the grill started first.

Easy Meat Prep

All you need to do to get the steak ready is seasoning. This can be the classic combo of salt, pepper, and garlic powder or a go-to recipe that you prefer. My Rocky Mtn Beef Rub was made for moments like this. It has the aforementioned ingredients, along with a blend of other spices such as smoked paprika and a kiss of lime. You can buy it in select stores on find it online here.

With the steak seasoned, it’s ready to hit the grill and start absorbing smoke flavor! Smoke at 225 degrees indirectly until the internal temp reaches 115 degrees. I like to track these temps with my RFX Wireless digital meat thermometer from Thermoworks. I trust this brand for the most accurate temps.

Sear That Steak

Remove the steak from the smoker and sear on a different grill at high temps of 500 degrees or more for one minute on each side. Depending on how hot the grill is, you will want to adjust the time. Keep on longer is not quite up to 500 degrees, keep on less if over 600 degrees.

Some pellet grills have the ability to both smoke indirectly and grill directly. If this is the case, then wrap your steak in aluminum foil while you wait for the grill to get up to the desired searing temps. Remove from foil and sear on both sides.

What Temperature Do I Cook the Steak To?

It all depends on how you like your steaks done. Since I prefer medium rare, the internal temperature range I aim for is between 126 to 135 degrees. Here’s a quick list of the different doneness levels of steak:

• Rare: 120-125 degrees (Fahrenheit)
• Medium Rare: 126-135
• Medium: 136-145
• Medium Well: 146-155
• Well Done: 160+

Why to Rest the Steak

It is important to rest your steaks for five minutes before eating. The reasons are temps and flavor. When you remove a cut of meat from the grill, you’ll get carryover temps. This means the food is still cooking internally even though it has been removed from the heat.

If you cut into a steak right after it comes off the grill or skillet, juices will come running out. Those juices are flavor. Letting the steak rest for at least five minutes lets the steak cool down and retain those juices. Remember, meat is a muscle and it needs to relax after it has been cooked.

Easy Garlic Butter Recipe

I love garlic butter on steaks. To make a quick and easy one, simply combine 1/4 Cup softened butter, two cloves of minced garlic, and one tablespoon of Italian seasoning. Stir in a small bowl until well blended together. Apply on steaks while resting so it melts into it for extra flavor.

Other Names for Chuck Eye Steak

The chuck eye steak goes by a variety of other names, such as:

• Poor man’s ribeye
• Delmonico
• Chuck tender
• Chuck filet

Similar Recipes to Try

Tomahawk Ribeye Steak

Smoked Tri Tip

BBQ Shredded Beef Sliders

New York Strip Steak & Smoked Shrimp