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Unread 12-08-2012, 02:27 PM   #1
tbutts
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Default Chuck eyes

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.
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Unread 12-08-2012, 02:29 PM   #2
WineMaster
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Very nice indeed!!!
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Unread 12-08-2012, 03:00 PM   #3
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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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Unread 12-08-2012, 03:14 PM   #4
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One of my favorite cuts of beef right there.


NICE WORK!

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Unread 12-08-2012, 03:17 PM   #5
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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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Unread 12-08-2012, 03:18 PM   #6
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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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Unread 12-08-2012, 03:31 PM   #7
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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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Unread 12-08-2012, 03:32 PM   #8
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Looks perfect!! I'm a S&P fan too.
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Unread 12-08-2012, 03:50 PM   #9
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Very nice indeed!!!!! nothing better than S&P and charcoal on a good steak!!!
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Unread 12-08-2012, 04:26 PM   #10
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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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Unread 12-08-2012, 04:28 PM   #11
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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
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Unread 12-08-2012, 04:58 PM   #12
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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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Unread 12-08-2012, 05:00 PM   #13
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Quote:
Originally Posted by chriscw81 View Post
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
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
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Unread 12-08-2012, 05:40 PM   #14
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Perfect!
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Unread 12-08-2012, 08:06 PM   #15
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Nicely done!
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