Chuck Eye Steak

About this cut

Cut from the chuck right next to the rib, so it shares a lot of the ribeye's marbling and flavor without the ribeye's price. Only a couple come off each animal, which is why you don't see them often.

Good for

Treat it like a ribeye: hot cast iron or a grill with real fire under it. Salt it ahead, cook it fast, rest it before slicing. Don't take it past medium.

From our kitchen

We cook these exactly like a ribeye and don't mention the difference in price.

Salted an hour ahead, then a cast iron pan hot enough to worry you. Three minutes a side, butter and a smashed garlic clove spooned over at the end, and a proper five minute rest. A baked potato, or fries cooked in our tallow, and a sharp salad if anybody insists on a vegetable.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.