HOW TO COOK CHUCK EYE STEAK RECIPES

Asking for a Chuck Eye Steak is like acknowledging membership in a secret society. You are greeted with a knowing smile, a nod of the head, and then just maybe two will emerge from some quiet corner. There are only a couple in each animal, and although they have a taste and tenderness of the more popular rib eye, the cost is considerably less. Please... only tell your favorite buddy.

Total Time 15 minutes

Prep Time 2 minutes

Cook Time 13 minutes

Yield 1 serving(s)

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 122.2, FatContent 13.5, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 872.6, CarbohydrateContent 0.7, FiberContent 0.3, SugarContent 0, ProteinContent 0.1

The beef ribeye steak comes from the rib section of the beef cow. The rib section is closer to the neck, nestled right behind the chuck/shoulder area. This is also the section that gives us prime rib, rib roasts, some ribs, and, of course, rib steaks and ribeye steaks. To me, a ribeye steak is only a ribeye when it, at least partially, resembles an eye. If it doesn't, then it's just a rib steak. That thin band of heavily marbled meat is what makes rib steak so amazing. It is dark, juicy, and the most flavorful part of the rib section. When I used to cook entire rib roasts on the grill, I always gorged myself on that piece. In fact, I'll admit to occasionally refraining from serving it at all. Instead, I reserved it for those I thought would most enjoy it. I was always at the top of that list.

Provided by Nils Hoyum

Total Time 15 minutes

Prep Time 05 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 3

• Ingredients

Nutrition Facts : ServingSize 10 oz, Calories 385, FatContent 13 g, SaturatedFatContent 4 g, CholesterolContent 167 mg, SodiumContent 322 mg, CarbohydrateContent 0.0 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 62 g