Have you heard of this?

[Drac]

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

[MichiScot]

Doesn't the steak have a tough piece of grissle(?) running through it's center? If it does, I've had that cut of steak a few times and enjoyed it.

[Tobus]

Just curious if you folks have ever heard of chuck-eye steaks?

That is a fairly common and popular cut down here where I live in South-Central Texas. While it's not my favorite steak (I'm a ribeye kind of guy), it's a decent and affordable alternative.

[Drac]

I've on rare occasion gotten one with gristle in it but I think those come from the butcher cutting into the chuck instead of the eye.

I will give you that it's not as good as a rib eye but for the price it it's a good week day steak. Ever since living in Kansas City nothing stops the grilling, rain, wind or freezing temps. My wife has many time shook her head at me grilling while it snows. I'm lucky now as my Green Egg is wind proof, fairly resistant to cold weather and in a breeze way.

Jim

[NewEnglander]

I've never tried that cut, but we visited a local farm this past week end and bought a goodly amount of their grass-fed beef. We haven't been eating much red meat lately, but now that we've found some from an excellent source I hope to get cow back on the weekly menu.
The next night I was out on the back deck grilling up a strip steak, kilted and drinking a pint of my own 70/-.