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.
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.
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.
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