Grilled Chuck Eye Steak: What is It and How to Grill

The chuck eye steak is cut from the upper shoulder area of the steer, specifically the 5th rib area. Let’s not confuse this with a tougher chuck roast that does best being braised or slow roasted. The chuck eye is a fairly tender piece of meat with a good marbling of fat.

The chuck eye steak is sometimes referred to as the poor man’s rib-eye. The flavor is similar, but it is definitely more affordable and not quite as tender. It isn’t common to see steak labeled as “chuck eye” in the market. Sometimes this cut is mislabeled as a Delmonico steak. To be clear, the chuck eye is not a Delmonico steak. Still, this is a very tasty cut of beef when cooked properly.

How to cook chuck eye steak to be tender isn’t a debate. It does quite well when grilled over a hot fire cooked to medium rare with a very pink interior and a nice exterior char or crust. Overcooking chuck eye can dry it out and render it chewy.

Pro tip #1: Always rest your steak for at least 10 minutes before slicing into it to be sure it remains moist.

This steak is delicious when generously seasoned with just salt and pepper. A good savory and sweet spice rub is excellent for forming a crust when grilling. You can marinate a chuck eye steak quickly prior to grilling. We will explore two chuck eye steak recipes, one with a seasoning rub and one with a marinade for barbecued beef steak.

Grilling a Chuck Eye Steak Perfectly: a Step-by-Step Guide

Dry Rubbed and Grilled Chuck Eye Steaks

Equipment needed:

• Small mixing bowl
• Spoon
• Sheet pan with a wire rack
• Plastic wrap
• Charcoal or gas grill
• Wire grill brush
• Grilling tongs
• Paper towels
• Digital meat thermometer
• Cutting board
• Aluminum foil

This recipe is for 2 whole chuck eye steaks for 2 people. Prep time is 10 minutes + 2 hours of resting the steaks before grilling. Cook time is approximately 8 to 10 minutes, depending on how well done you like your steaks.

Ingredients:

• 2 whole chuck eye steaks (6 ounces each, 1 inch thick)
• 2 tablespoons kosher salt
• 1-1/2 tablespoons packed brown sugar
• 1 tablespoon freshly ground black pepper
• 2 teaspoons garlic powder
• 1/4 to 1/2 teaspoon cayenne pepper
• Canola or vegetable oil

Instructions:

Step 1: In a small bowl, mix together the salt, sugar, pepper, garlic powder, and cayenne.

Step 2: Place the steaks on the wire rack inside a sheet pan. Pat the rub into all surfaces of the steaks. Cover with plastic wrap. Place the pan in the refrigerator for up to 1-1/2 hours.

Step 3: Remove the steaks from the refrigerator 30 to 40 minutes prior to grilling and allow them to come to room temperature on your countertop.

Step 4: Set up your charcoal or gas grill for direct grilling. When the coals are hot, give your grill grate a good cleaning with a wire brush. Place a wad of paper towel in the tongs and soak it in the oil. Rub the grill grate with the oil.

Step 5: Using the tongs, place the steaks on the grill. Grill for 4 minutes per side to an internal temperature of 140 to 145°F for medium rare and 5 minutes per side to an internal temperature of 155 to 160°F for medium well.

Pro tip #2: Do not use a fork to place, flip, or remove the steaks. You don’t want to pierce them, causing the juices to run out.

Step 6: Remove the steaks to a clean cutting board and tent loosely with aluminum foil. Allow the steaks to rest 10 minutes before slicing into. Serve with your favorite side dishes.

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