Though they are growing in popularity, most people are still unaware of the deliciousness of a grilled chuck eye steak. They are just as tender and rich with beefy flavor as a ribeye steak, but with beef prices on the rise, chuck steaks are a great choice for those on a budget.Jump to Recipe
What are Chuck Eye Steaks?
These well-marbled beef steaks are sourced from the shoulder region of the steer, also known as the chuck roast. The roast is then cut into 1″-2″ thick chuck steaks and sold. If you’d like to explore the flavors even more, I recommend trying a dry-aged chuck eye steak.
Seasoning and Grilling Steaks:
It takes just a few ingredients to yield amazing results. Sometimes, I use a simple salt and pepper rub; however, you can also use on of our favorite steak rubs on these grilled chuck eye steaks.
Hot and fast is the way to go with these steaks. Plan accordingly based on the thickness (I opt for a 1″ thick steak) and desired doneness. Check out our steak temperature guide for more information. This cut of meat is versatile and can be cooked in a cast-iron pan, on your grill, or even cooked low and slow on your smoker. I recommend cooking over charcoal, but your gas grill will work just fine in a pinch!
Making grilled chuck eye steaks:
- First, you’ll need two chuck eye steaks, about 1″ thick.
- Coarse salt and medium ground fresh ground pepper. Once seasoned, let the meat stand at room temp for at least 20 minutes before grilling.
- A charcoal or gas grill. Cook over high heat 3-4 minutes per side. See recipe for details.
- A cast-iron pan is optional. Get the pan screaming hot, add 2 teaspoons oil or a pat of butter, then add your steaks. Cook 3-4 minutes per side, turn and repeat the process until you’ve reached your desired doneness. Learn more about how to cook a steak in a cast-iron pan.
- After cooking, remove chuck eye steaks from heat and let them rest for 5-7 minutes.
- Make a quick and easy board dressing to toss your chopped steak in before serving. Trust me; it’s divine! Board dressings consist of oil, seasonings, herbs of choice, and a savory element like raw or roasted garlic.
- Use a compound butter instead of using a board dressing.
- A good instant-read thermometer.
Serve these steaks as you would any other steak or slice and serve in tacos, salads, or lettuce wraps.
Grilled Chuck Eye Steaks
- 2 chuck eye steaks about 1″ thick and 1 1/2 pounds total
- 1 1/4 tablespoons kosher salt
- 1 tablespoon black pepper medium ground
- 1 teaspoon onion powder
- Preheat grill for high heat or 500 degrees F.
- Combine salt, black pepper, and onion powder in a small bowl. Season both sides of steak with seasonings. Let stand at room temperature for 20 minutes.
- Place chuck steaks on the grill, cook for 1 1/2-2 minutes, rotate 45 degrees, and cook for another 1 1/2-2 minutes. Flip steaks and repeat the process. Move off to a cooler part of the grill, and finish cooking. I recommend medium-rare to medium for these steaks with an internal temperature of between 135-140 degrees F.
- Once cooked through, remove steaks from the grill, and place them onto a clean cutting board. Rest for 5-7 minutes, slice, and serve.
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