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Chuck eyes
4 Attachment(s)
Last night I did a couple of chuck eye steaks on the kettle. Two steaks about an inch and a quarter thick. Seasoned with kosher salt and course black pepper. On the kettle about 6 minutes per side. They turned out just how I like them.
Attachment 73249 Attachment 73250 Attachment 73251 Attachment 73252 |
Very nice indeed!!!
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Now that looks wonderful......You nailed it Perfect!!!! I like KISS, just some S&P work great.
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One of my favorite cuts of beef right there.
NICE WORK! :clap: |
Im going to be straight honest here. after a few years of knowing about and cooking Chuck eyes, Im not sure if Id choose anything else over a chuck eye. the only reason why Id pick a porterhouse or rib eye over a chuck eye is if its 2"+ and thats just because I love alot of meat.
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my favorite steak and you cooked it perfectly! nice! I scored 4 of them last week that were reduced by 1/2 for quick sale and they were extra thick too.
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Agreed. Mighty fine lookin beef you got there. Chuck eyes are a great flavorful cut. Wish my local store had them more often
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Looks perfect!! I'm a S&P fan too.
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Very nice indeed!!!!! nothing better than S&P and charcoal on a good steak!!!
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I don't think I've ever seen a chuck eye steak at the market around here....I'm going to have to look into this.....looks nice.
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i've never had a chuck eye steak. i did a little research and apparently i'm missing out. you've just added to my list of things i need to do :thumb:
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My local grocery store has them all the time but lately they have been 6.09lb which is kind of getting up there. we live in the "lesser area" of the twin cities so I figure they must cut up enough chuck roasts and the butcher knows what he is doing. When they where 4.00/lb I couldnt buy enough
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Quote:
Chuck eyes also wok incredible for kabobs because they also hold up when cooked past the point of no return with a regular high end cut |
Perfect!
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Nicely done!
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