Chuck Eye ~ A Steak for Ribeye Lovers
Chuck Eye ~ A Steak for Ribeye Lovers

For all you lovers of well-marbled steak, for all of you who know that “fat = flavor”, for everyone who would choose the ribeye or Delmonico as your favorite steak, do I have the steak for you!

Introducing the “Chuck Eye”

Chuck Eye ~ A Steak for Ribeye Lovers
Chuck Eye ~ A Steak for Ribeye Lovers

As the ribeye gets closer to the shoulder (ie the chuck) it gets smaller and smaller. This is where you will find the chuck eye ~ on the border of the rib and the shoulder. Now don’t be fooled, this is NOT a “chuck filet”, a braising steak that can be  tough and chewy. 

Chuck Eye ~ A Steak for Ribeye Lovers
Chuck Eye ~ A Steak for Ribeye Lovers

(Last week I had a butcher try to convince me for about 5 minutes that they were the same thing, before finally admitting that his store doesn’t carry chuck eye because they buy their cuts of meat off the bone.)  Neither is it a “chuck blade” otherwise known as a flatiron steak.

Chuck Eye ~ A Steak for Ribeye Lovers
Chuck Eye ~ A Steak for Ribeye Lovers

Beautifully marbled ,with all the flavor and tenderness of a top quality ribeye, the chuck eye sells for about half the price.

Because they are such a small part of the total cow, you might have to call ahead, but it’s well worth it.

I got to know the butcher at my local Gristedes here in NYC, and now I call in the morning or the day before, and he will hold as many 3/4″ 12 oz chuck eyes as I want. (There are typically only 3 or 4 available on any given day.) Today, however, I stopped by on a whim and lucked out with the two beautiful steaks you see here.  Because I am trying to lighten my footprint on the planet, but love food too much to go vegetarian, I typically cut my 12 oz steak into two pieces ~ This gives me two beautiful little steaks, each one the “recommended serving size” for protein.

How to cook a chuck eye or ribeye steak? Over high heat – flipping every 2 min.

Since I live in the city and don’t have grill, I preheat a cast iron pan over high heat until it just starts to smoke. Then I throw in the steak – two min on each side at high heat, then two more minutes on each side over medium/medium high heat (8 minutes total for Medium Rare). That will make a 3/4″ chuck eye medium rare on the inside and crunchy on the outside. If you like your steak rare cook it 6 or 7 minutes, if you like it medium cook it 9 or 10. If you like it more well done than that, well, you’re missing the point and you are on your own!

Sometimes I’ll sauté some onions and mushrooms in butter

Chuck Eye ~ A Steak for Ribeye Lovers
Chuck Eye ~ A Steak for Ribeye Lovers

I sauté the onions separately until they just start to burn. Then I remove them from the pan, add more butter and sauté the mushrooms.

 

Then, just as the sauteed mushrooms are starting to release their liquid, I’ll put the sauteed onions back in the pan, pour in a little sherry (between 1/4 and 1/2 a cup or so) to deglaze the pan and create an easy sherry reduction sauce. Then I pour the whole flavorful mixture over the perfectly crunchy juicy steak.

Simple, easy and delicious!

Chuck Eye ~ A Steak for Ribeye Lovers
Chuck Eye ~ A Steak for Ribeye Lovers

 

Enjoy!

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