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This chuck eye steak is a firm family favorite. It’s quick to make the results speak for themselves- juicy meat that melts in your mouth!
My family ALWAYS wants steak, and being a people pleaser at heart, I’m all too happy to oblige. Skirt steak, Denver steak, and New York steak are their top choices, but I’ve found something even better.
In order to save a buck or two, sometimes I’ll look for an inexpensive cut of steak, like my chuck eye. When cooked right, the fat melts into the meat, helping to tenderize and infuse every bite with mouthwatering flavor. A little garlic butter never hurt either!
What is chuck eye steak?
Chuck eye is a cut of steak that comes from the upper shoulder of the cow. It’s well-marbled and prized for its rich flavor and meaty texture. It’s an affordable cut because it requires a little TLC for maximum flavor and tenderness–but it’s nothing we can’t handle.
Table of Contents
Why I love this recipe
- Good bang for your buck. This steak is ideal when I’m looking to feed a crowd but don’t want to spend a fortune. It’s well-marbled, and when combined with high heat cooking, it yields a VERY tender steak.
- A good weeknight dinner. You don’t need much notice to make these steaks, as there’s no marinating to be done. Just a couple of minutes to prep and a few more minutes to let the steaks rest once they’re cooked.
- Grill or pan sear method. For convenience I went with the stovetop method, but I also tested it on the grill, just in case.
Key Ingredients
- Chuck steak. These steaks are usually 1-inch thick and about 8-10 ounces, and you’ll need 2 of them. Look for steaks with even marbling. If they’re frozen, let them thaw overnight in the fridge.
- Olive oil. To help season the steaks.
- Salt and black pepper. To taste.
- Smoked paprika. Optional, for a deeper smokey flavor.
For the garlic herb butter:
- Unsalted butter. Softened, but not melted. I always stick with unsalted butter, as adding more salt later is easy.
- Garlic. Don’t skimp here! Use freshly minced garlic cloves for the best flavor.
- Fresh parsley. For color and fresh flavor. I’ll sometimes swap this for fresh rosemary or fresh thyme.
- Salt and black pepper. Just a pinch.
How to cook chuck eye steak
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Pat the steaks with paper towels, then cover all sides in oil, salt, and pepper.
Step 2- Heat oil in a cast iron skillet until hot, then sear the steaks on both sides until they reach 135F (for medium-rare). Continue cooking until they reach your desired level of doneness.
Step 3- Mix the butter with the remaining ingredients.
Step 4- Let the steaks rest for several minutes, then serve with the garlic butter.
How to grill this steak
To grill your chuck eye, preheat the grill to medium-high heat, then clean and grease the grill grates. Season the steaks as instructed, then place them on direct heat and cook for 3-4 minutes on each side. Continue cooking, flipping every few minutes, until they reach your preferred level of doneness.
Arman’s recipe tips
- Know your cooking times. 135F for medium-rare, 145F for medium, 155F for medium well, and 165F for well-done.
- Slice against the grain before serving. This is the top mistake I see steak newbies make. By slicing against the grain, you’re breaking the muscle fibers, which helps make for a very tender bite.
- Don’t skip the resting step! Trust me, those extra few minutes give the steak time to redistribute its juices, yielding a juicier, more succulent steak.
Storage instructions
To store: Store any leftover steaks in an airtight container in the refrigerator for 3-4 days.
To freeze: Freeze the cooled steaks in freezer bags for up to 3 months. Let them thaw overnight before reheating.
To reheat: Warm in a skillet over medium heat or air fry until warm.
Frequently asked questions
No, chuck eye is sometimes referred to as ‘poor man’s ribeye,’ true ribeye steak is slightly more marbled and tender than chuck steak.
If you can’t find chuck eye, look for Denver steak or top blade roast.
Side dish ideas
- Stuffed potatoes
- Roasted potatoes and carrots
- Air fryer carrots
- Sautéed Brussels sprouts
- Or any of these side dish recipes
Chuck Eye Steak
Ingredients
Garlic butter
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Pat the steaks dry with paper towels. Rub both sides of each steak with olive oil. Sprinkle with salt and pepper.
- Heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Add oil, place the steaks, sear for 3-4 minutes, flip, and cook for another 3-4 minutes, or until the steaks reach 135F for medium-rare steak. Continue cooking to 145F for medium, 155F for medium-well done, and 165F for well done.
- Remove the steaks from the skillet and top with garlic butter.
- To make the garlic butter, mix the softened butter with garlic, parsley, salt, and pepper.
