-   Q-talk (
-   -   Chuck eyes (

tbutts 12-08-2012 02:27 PM

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

WineMaster 12-08-2012 02:29 PM

Very nice indeed!!!

Bluesman 12-08-2012 03:00 PM

Now that looks wonderful......You nailed it Perfect!!!! I like KISS, just some S&P work great.

Wampus 12-08-2012 03:14 PM

One of my favorite cuts of beef right there.



Untraceable 12-08-2012 03:17 PM

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.

boatnut 12-08-2012 03:18 PM

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.

jemezspring 12-08-2012 03:31 PM

Agreed. Mighty fine lookin beef you got there. Chuck eyes are a great flavorful cut. Wish my local store had them more often

cowgirl 12-08-2012 03:32 PM

Looks perfect!! I'm a S&P fan too.

smokeyokie 12-08-2012 03:50 PM

Very nice indeed!!!!! nothing better than S&P and charcoal on a good steak!!!

Hambone1950 12-08-2012 04:26 PM

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.

chriscw81 12-08-2012 04:28 PM

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:

Untraceable 12-08-2012 04:58 PM

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

Untraceable 12-08-2012 05:00 PM


Originally Posted by chriscw81 (Post 2291706)
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:

you absolutely are missing out. the whole steak is like that thin strip on a ribeye (the lip?) that is succulent.

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

RevZiLLa 12-08-2012 05:40 PM


Bonewagon 12-08-2012 08:06 PM

Nicely done!

All times are GMT -5. The time now is 03:44 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.