Originally Posted by Untraceable
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
Around here we call chuck's "middle of the week steaks" because ribeye's have gotten so expensive....can only eat them on the weekend!!
Jambo backyard (Big John) / Hurricane Katrina crippled Weber kettle (**** you Katrina) / LP cooktop /
Friends call me the "One Eyed Porker"....What can I say...