Hi all,

Just curious if you folks have ever heard of chuck-eye steaks? I been cooking them for years now and I thought I'd see if anyone else grilled these up.

It is what is known as a butcher's cut and one of the still best kept secrets of die hard grillers. There are two on each side making four possible. Chuck is one of the more flavorsome roasts on a cow but is also a very tough cut making it good for things like chilli. Not this piece. It is as well marbled as a rib eye, as tender as a tenderloin, all the flavor of a chuck and as cheap as round streak.

When you can get it you can normally expect to pay about $5-$7 for two steaks about an 1" to 1 1/2" thick. It responds best to high dry heat i.e. grilling. I normally sprinkle it with coarse salt about 1/2 hour before cooking and than another light sprinkle just before it hits the the grill.

Jim