T2K Posted January 31, 2017 Share Posted January 31, 2017 I visited a place today I have never been before, a WalMarky grocery store, and while walking past the meat section my eye caught a package of chuck eye steaks. I believe this is the first time I have ever seen chuck eye steak in a store, not that I go to a grocery store often anyway. Since I buy meat elsewhere and neither looked for or noticed any other meats I figure this must be a higher calling for me to cook and eat these steaks. Mentally combing back the cobwebs in the cranium caused by spending too much time here, I distantly remember that these morsels should be cooked low and rare. That's my plan so far, salt and pepper and toss them in a skillet of butter. About 5 or so minutes per side to sear each side crispy over med heat, then med/med low heat till medium rare. I not a fan of adding any sauce to a good steak but I'm open for suggestions. Does anyone have any suggestions? The steaks are pretty thick and well marbleized and look delish so I would hate to screw them up. And they set me back 5 whole dollars too. BTW, normally I wouldn't eat anything from the mart but these things supposedly came from a ranch in SD. I'm keeping the receipt in my pocket for a few days after I eat them so that it can be found on my body, should anything go wrong. Keith Quote Link to comment Share on other sites More sharing options...
Schu Posted January 31, 2017 Share Posted January 31, 2017 Use a Sous Vide 1 Quote Link to comment Share on other sites More sharing options...
JJkizak Posted January 31, 2017 Share Posted January 31, 2017 Chuck Eye steaks are much better than people realize. They seem to have gotten a bad rap over the years. JJK Quote Link to comment Share on other sites More sharing options...
Mallette Posted January 31, 2017 Share Posted January 31, 2017 I'd say most people would assume from the "chuck" that it's something that needs boiling. I get 90% of my meat at 50% or more markdown. I've learned to hit the "reduced for quick sale" bin early in the AM. It's amazing what I get. Lamb chops, ribeyes, NY strips, tenderloin, port loin chops, you name it. Freezer is at capacity! Really need another one. Used sirloin in my last pot of chili, fer cryin' out loud! Dave 1 Quote Link to comment Share on other sites More sharing options...
JL Sargent Posted January 31, 2017 Share Posted January 31, 2017 Been eating chuck eyes since by best friend was the meat market manager at our local grocer 30 years ago. Cook just like you would cook a rib eye. Here is what I do: Salt and pepper steaks and allow to warm to room temperature. Get grill has hot as possible and cook steaks for about 3 minutes on each side turning only once. The outside of the steak is caramelized while the inside is still near rare. 2 Quote Link to comment Share on other sites More sharing options...
Karsoncookie Posted February 2, 2017 Share Posted February 2, 2017 On 1/31/2017 at 2:50 PM, JL Sargent said: Been eating chuck eyes since by best friend was the meat market manager at our local grocer 30 years ago. Cook just like you would cook a rib eye. Here is what I do: Salt and pepper steaks and allow to warm to room temperature. Get grill has hot as possible and cook steaks for about 3 minutes on each side turning only once. The outside of the steak is caramelized while the inside is still near rare. Yes to above. In my opinion, a well marbled "chuck eye" is actually tastier - Richer, and "Beefier" more than a good rib steak. Most folks have nooo idea. And VERY tender, VERY different from the more outer part of the chuck. Before beef skyrocketed in price, we would buy carefully selected well marbled chuck roasts, and cut in two at the bone, The" eye" side, we would cook like tender steak, the "upper" part, like any other tough beef. Typically spiced, wrapped tightly in foil w Worcestershire, and baked till pullapart, like pulled pork, on white bread w ketchup an Worcestershire. Yes, ketchup. A freshly or at least recently opened bottle, it DOES make a difference. The combo of flavors is awesome. Extreme beef taste. In photo above, there are 3 VERY different meats in that roast. The upper (at top of photo) above that line of fat separating the muscles, 30%, (include the fat line, cut a 1/2" or so below it as positioned in photo) is amazing. Arguably THE best part of the animal. The center, like 40%, is good, but VERY different, a transition between top and bottom parts. The bottom most 30%, is the toughest part by far. If you don't taste the huge difference between the two sides of the bone on a Porterhouse, none of this will make a difference to you. Enjoy, Marc Quote Link to comment Share on other sites More sharing options...
mungkiman Posted February 2, 2017 Share Posted February 2, 2017 Looks like the top is a rib steak, the middle is chuck pot roast, and the bottom left is a flat iron steak. If your flat iron is tough, you're cooking it wrong. 1 Quote Link to comment Share on other sites More sharing options...
dmb12679 Posted February 2, 2017 Share Posted February 2, 2017 We grab these anytime we see them which isn't all that often. Half the price of rib eye, 90% as good. For the cost they are my favorite steak. I grilled some on Monday. JL sargent, that is exactly how I grill mine. Room temp is key imo. The reason you son't see them often people buy them when they see them, and off the top of my head there are very few "chuck eye" cuts per cow. Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted February 2, 2017 Share Posted February 2, 2017 On January 31, 2017 at 9:04 AM, JJkizak said: Chuck Eye steaks are much better than people realize. for some reason, i think the cow would disagree. Quote Link to comment Share on other sites More sharing options...
mungkiman Posted February 2, 2017 Share Posted February 2, 2017 12 minutes ago, BigStewMan said: for some reason, i think the cow would disagree. Cows can't vote... Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted February 2, 2017 Share Posted February 2, 2017 They already did...Along with the sheep Quote Link to comment Share on other sites More sharing options...
mungkiman Posted February 2, 2017 Share Posted February 2, 2017 Lamb is delicious... Quote Link to comment Share on other sites More sharing options...
JJkizak Posted February 2, 2017 Share Posted February 2, 2017 7 hours ago, mungkiman said: Lamb is delicious... One of my favorites is cooking lamb 2" thick chops like a steak with the same seasonings. JJK Quote Link to comment Share on other sites More sharing options...
juniper Posted February 2, 2017 Share Posted February 2, 2017 12 hours ago, jimjimbo said: They already did... Along with the sheep YOU CAN SAY THAT AGAIN! I NEVER KNEW HOW LITTLE SOME PEOPLE KNOW ABOUT HISTORY........ 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.