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Chuck Eye Steak

Chuck Eye Steak

The often overlooked chuck eye steak is separated from the rib eye at the steer’s sixth rib, and it shares many characteristics with the rib eye, but for a much better price. With many different muscles running through it, the boneless chuck eye steak is not a particularly pretty piece of meat, but it is well-marbled with fat, quite tender, and very tasty. Chuck eye steak is often braised, but it also takes happily to the grill or broiler if it is not overcooked.

RECIPE:
Smothered Steak
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