Chuck Eye Steak

RE: Chuck Eye Steak (FigureThingsOut.com)

Thu, 15 Dec 2011 20:42:28 GMT

The chuck eye is a great steak. You can call it the poor mans ribeye because it comes from the chuck which is closest to the rib. I wrote an article about it on my site figurethingsout.com. you can just search for chuck eye and you will find it.

RE: Chuck Eye Steak (Buckshot)

Wed, 19 Mar 2008 18:52:00 GMT

I was introduced to chuck eye steak in the early '80s in Dayton, TN. and have been enjoying them since then. They are my steak of choice with ribeye being second.

Buckshot

RE: Chuck Eye Steak (fischgrape)

Wed, 12 Mar 2008 00:02:45 GMT

Mock tenders are great steaks! The unfortunate thing is that, with the decline of real butchers in America, there are fewer and fewer professionals to ask about these things.

Grocery stores and big retailers are selling convenient (and high-profit) cuts that benefit the business more than they benefit us. If you can still find a real butcher, spend the buck or two more to get local, fresh-cut meat that fits the preparation method you are going for. Or, ask them what interesting cuts they have and how to cook them. And remember, sometimes the cheapest cuts are the most flavorful--they just have to be cooked long enough.

jf

RE: Chuck Eye Steak (rebeltruce)

Tue, 11 Mar 2008 07:37:45 GMT

Tried a pack of these beauties this past Sunday, I recognized the name 'chuck eye steaks' from seeing them at my local Giant.

Reminded me of steaks a Pharmicist I used to work with told me about 25 years ago he called them 'mock tender' steaks and they were labeled as such in the Pa. market I shopped at. I haven't been able to find them labeled that way since moving to Virginia 20 years ago. He told me at the time, "keep the name of the steaks to yourself, not many people know about them, and I don't want the price to go up"....LOL!

Well these 'chuck eye steaks' are the 'mock tender' steaks from my past. I've always hesitated trying them cuz anything labeled 'chuck' to me has always meant pot roast, and have always been reserved for a nice Sunday dinner.

Well these are my new favorite steaks!! I cooked them up in the same manner my old friend taught me all those years ago, super hot cast iron with no oil in the pan at all. Two minutes a side, a 5-10 minute rest and they were the perfect rare that I love. It was kind of like finding an old friend.....thanks once again to my fellow Roadfooders.

RE: Chuck Eye Steak (jimsock9)

Tue, 11 Mar 2008 07:05:10 GMT

I'm not nearly gonna "gag with tears" over the way you cook your chuck eye steaks, but I disagree with the way you cook them on low heat. I go with the hottest temperature possible and get a beauty of a steak, blackened outside and red inside. So tender, too! Glad you're enjoying them anyway!

RE: Chuck Eye Steak (abachler)

Mon, 10 Mar 2008 21:21:45 GMT

I love these. I also originally confused them for chuck steaks, which I think taste too much like balogna for me, but the chuck eye is pure beef and kosher (if thats important to you). When i read that someone seared it on high heat I nearly gagged with tears, these are best cooked on low heat ~225 for 10-15 minutes. I like mine rare, they keep the flavor and juiciness but it tenders them up even more. They are also very good with a rub made with curry powder, garlic, and salt. I eat one for lunch every day.

RE: Chuck Eye Steak (fischgrape)

Mon, 03 Mar 2008 16:36:40 GMT

quote:
Originally posted by mbrookes

I love chuck eye steaks. We call them Delmonicos.
Sear quickly to desired doneness in a hot black iron skillet. Remove steaks, turn off heat. Stir in a large pat of butter, a can of drained button mushrooms, and a splash of red wine. Super!

mbrookes,

I'm not sure if your usage of the term 'Delmonico' is regional or not, the three cuts that I know of that bear that moniker are a boneless rib-eye, a boneless top sirloin, or a bone-in top loin. There is considerable controversy over the term Delmonico, and what cut was actually served at Delmonico's in New York, but none of them I find is from anywhere near the chuck.

By the bye, your preparation method sounds great.

john

RE: Chuck Eye Steak (MiamiDon)

Sun, 02 Mar 2008 08:00:33 GMT

quote:
Originally posted by Al-The Mayor-Bowen

Delmonico is the term that today's real Ribeye used to be called. Sadly the term has been downgraded to cover Chuck, which it never did before. My biggest gripe with the definitions or labels for steaks comes from calling a "bone-in Rib Steak" A bone-in Ribeye. Or any rib steak that has the cap attached, a ribeye. To be a real Ribeye, it should be the "Eye" only of the rib cut. No Bone, No fatty (although flavorfull) cap for the outer rim.. Just the center-core. The Delmonico Steak was just that. It sounded fancy and exspensive, and it usually was.

Hooray! At last someone else agrees with me that a boneless Rib Steak is not a ribeye steak. I've been grumbling about this for years, and folks say, "See, it says here right on the package - Ribeye". I think it's a lost cause, though.

RE: Chuck Eye Steak (mayor al)

Sat, 01 Mar 2008 17:17:54 GMT

Delmonico is the term that today's real Ribeye used to be called. Sadly the term has been downgraded to cover Chuck, which it never did before. My biggest gripe with the definitions or labels for steaks comes from calling a "bone-in Rib Steak" A bone-in Ribeye. Or any rib steak that has the cap attached, a ribeye. To be a real Ribeye, it should be the "Eye" only of the rib cut. No Bone, No fatty (although flavorfull) cap for the outer rim.. Just the center-core. The Delmonico Steak was just that. It sounded fancy and exspensive, and it usually was.

RE: Chuck Eye Steak (John A)

Sat, 01 Mar 2008 11:31:49 GMT

quote:
Originally posted by leethebard

Is that bacon I see with the steak?

Yes. I throw a couple of pieces of thick sliced bacon on the grill with steaks to enhance flare ups. If I'm luck I can get it off before being totally charred.

RE: Chuck Eye Steak (leethebard)

Sat, 01 Mar 2008 08:48:15 GMT

Is that bacon I see with the steak?

RE: Chuck Eye Steak (John A)

Sat, 01 Mar 2008 08:42:47 GMT

Mmm, chuck eyes

RE: Chuck Eye Steak (mbrookes)

Thu, 28 Feb 2008 17:10:01 GMT

I love chuck eye steaks. We call them Delmonicos.
Sear quickly to desired doneness in a hot black iron skillet. Remove steaks, turn off heat. Stir in a large pat of butter, a can of drained button mushrooms, and a splash of red wine. Super!

RE: Chuck Eye Steak (matilda)

Mon, 25 Feb 2008 10:27:30 GMT

quote:
Originally posted by Brad_Olson

quote:
Originally posted by JRPfeff

Ahhhhhh, my favorite $1.99/pound steak.

I saw a couple of packages in the Pig's meat case over the weekend...$5.99/lb.

Brad

Ya'll have Pig's up there? Cool.

RE: Chuck Eye Steak (ScreamingChicken)

Mon, 25 Feb 2008 10:25:24 GMT

quote:
Originally posted by JRPfeff

Ahhhhhh, my favorite $1.99/pound steak.

I saw a couple of packages in the Pig's meat case over the weekend...$5.99/lb.

Brad

RE: Chuck Eye Steak (matilda)

Mon, 25 Feb 2008 09:25:18 GMT

Hate to be a wet blanket, however, I just don't like the taste of chuck...sorry... .

RE: Chuck Eye Steak (MiamiDon)

Mon, 25 Feb 2008 09:18:46 GMT

quote:
Originally posted by jimsock9

Thankyou MiamiDon!!!! Those little pictures are absolutely correct! That'll sort out any confusion out there! (brilliant!)

I was confused too, and went to look them up!

RE: Chuck Eye Steak (jimsock9)

Mon, 25 Feb 2008 09:17:31 GMT

Thankyou MiamiDon!!!! Those pictures are absolutely correct! That'll sort out any confusion out there! (brilliant!)

RE: Chuck Eye Steak (MiamiDon)

Mon, 25 Feb 2008 09:12:23 GMT

Beef Chuck Eye Steak Boneless:

Beef Chuck Under Blade Steak Bonless

Beef Chuck Blade Steak:

Beef Chuck Top Blade Steak Boneless:

Beef Chuck Mock Tender:

These are listed roughly in the order of tenderness. The last two are perhaps best braised, and the chuck blade steak has blade bone, back bone, and rib bone.

RE: Chuck Eye Steak (jellybear)

Mon, 25 Feb 2008 07:42:33 GMT

The reason why I stick them in the oven is because I just put a quick sear on the outside and then take them off and let them rest a while and then pop them in to get the degree of doneness that I like.I like a nice rare to med.rare and this way they come out perfect evert time.I wont cook a steak on my grill anymore its a waste of charcoal.

RE: Chuck Eye Steak (bbqjimbob)

Sun, 24 Feb 2008 04:37:02 GMT

I bought a package of chuck eye steaks tonight for $4.99 per pound. I cooked them in a cast iron skillet over extremely high heat- the skillet, w/ no oil, was smoking when I put the steaks in. I added a small amount of oil. I seasoned them with S&P and finely minced garlic. I cooked them in the skillet for about a minute and a half per side, and let them rest for about 5 minutes. WOW- my only complaint- There was only about a pound of them. I didn't know what I was missing! Thanks for the heads-up on this cut of steaks! For about half the price I've been paying for steaks, I can have these steaks, which in my opinion, are every bit as good!

Thanks again for the heads up!

RE: Chuck Eye Steak (djmsalem)

Sat, 23 Feb 2008 23:28:32 GMT

JRP, that photo makes me want to go out and get one right now.

RE: Chuck Eye Steak (JRPfeff)

Sat, 23 Feb 2008 23:12:16 GMT

Ahhhhhh, my favorite $1.99/pound steak.

http://headlessblogger.blogspot.com/2007/03/my-favorite-1.html

RE: Chuck Eye Steak (bbqjimbob)

Sat, 23 Feb 2008 22:40:02 GMT

quote:
Originally posted by jellybear

I have always seen them in the meat section but never gave them a shot because Im a T-Bone, Ribeye,Strip Steak kind of Guy.But last night I picked up a couple for like two dollars and something.Well,I gave them a quick marinate and threw them in my cast iron grill skillett cooked med rare,let rested then I put them in the oven for a few minutes and all I can say is WOW!What have I been missing!The flavor was there and vey tender also.I will never look down on this cut of meat again.

Just curious- why did you finish them in the oven? Does it make this cut more tender? What temp, and how long in the oven? Were they still med rare- hopefully they didn't go much past.

Thanks

RE: Chuck Eye Steak (ScreamingChicken)

Tue, 12 Feb 2008 19:47:11 GMT

Correct.

Although I won't turn away a good chuck steak...I buy a quarter every year and have the chuck roasts cut into steaks.

Brad

RE: Chuck Eye Steak (leethebard)

Tue, 12 Feb 2008 17:47:47 GMT

Ok,let me get this straight...it's chuck eye if I want the more tender of the two,not the chuck blade?!

RE: Chuck Eye Steak (agnesrob)

Tue, 12 Feb 2008 17:33:05 GMT

My local Shop Rite supermarket calls them "charcoal steaks". I'm not sure why but they are a favorite with my oldest daughter who wants to really "chew" her meat. No falling off the bone meat for her. She's not fond of pot roast or ribs that have meat "falling off the bone". She is now 18 but I always got a kick out of waitresses when she would question them(at age 9 or 10 or so) as to how tender the ribs were at wherever we were eating. If the waitress gushed about how tender they were, she would totally roll her eyes and order something else. Many puzzled looks but I guess you should order what you like. Consequently I usually make beef ribs over pork as I can make them tasty with a little more "chew".

RE: Chuck Eye Steak (EdSails)

Tue, 12 Feb 2008 17:10:00 GMT

I've had the chuck eyes before (sold here as mock tender) and yes, they were tasty. No confusing them for a tenderloin, but a nice steak if you want something different.

RE: Chuck Eye Steak (agnesrob)

Tue, 12 Feb 2008 16:50:18 GMT

I learned from my Mom, who grew up during the Depression, that chuck, although cheaper has really great taste. I use ground chuck for my burgers and meatloaf, chuck roast for my pot roast and first cut chuck steaks all the time. As long as you know how to cook or tenderize chuck it really does have great flavor. And the cheaper price doesn't hurt.

RE: Chuck Eye Steak (cementhead)

Tue, 12 Feb 2008 16:35:35 GMT

Some of our local markets sell something they call chuck delmonico.These steaks are very good.Are these the same as chuck eye?