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Grilled Chuck Eye Steak Recipe

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Though growing in popularity, many are still unaware of the deliciousness of a grilled chuck eye steak. These steaks are just as tender, rich, and beefy as rib-eye. With beef prices on the rise, chuck steaks are a great budget-friendly option.

Grilled Chuck Eye Steak

What is a Chuck Eye Steak?

Chuck eye steaks are well-marbled beef steaks sourced from the shoulder region of the steer, also known as the chuck roast. The roast is cut into 1″-2″ thick chuck steaks and sold as individual pieces. If you’d like to explore the flavors, even more, I recommend trying a dry-aged chuck eye steak. 

Is Chuck Eye better than Rib-eye?

Chuck eye steaks are almost as tender and have the same delicious beefy flavor as rib-eye. This is a versatile cut that can be cooked in a cast iron skillet, on your grill, or in a smoker. It is often referred to as the poor man’s ribeye steak since it is a budget-friendly option.

chuck eye steak raw

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 one of our favorite steak rubs on these grilled chuck eye steaks. A light coating of olive oil will hold the spices in place.

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 your preferred level of doneness. I recommend medium-rare doneness for these steaks. Consult our steak temperature guide for more information.

Chuck eye steak is versatile and easy to cook in a cast-iron pan, a grill, or low and slow on a smoker. I recommend cooking these steaks over charcoal. However, your gas grill will work just fine in a pinch!

Ingredients for this recipe:

  • 2 chuck eye steaks about 1″ thick and 1 1/2 pounds total
  • Kosher salt
  • Black pepper, medium ground
  • Onion powder (sub with garlic powder if preferred)
Chuck eye steak

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 for 3-4 minutes per side. See the 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 for 3-4 minutes per side, turn and repeat the process until you’ve reached your desired doneness and a nice outer crust forms. Learn more about how to cook a steak in a cast-iron pan.
  • After cooking, remove the steaks from the 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 compound butter instead of using a board dressing.
  • A good instant-read thermometer.
Grilled beef on cutting board

Serve these steaks with one of our Grilled or Smoked Vegetable Sides, or slice and serve in tacos, salads, or lettuce wraps.

Grilled Chuck Eye Steak

Grilled Chuck Eye Steaks

These grilled chuck eye steaks are crazy delicious and a great substitute for ribeye. Grilled hot and fast, you’ll love these steaks!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American BBQ, American Food
Keyword: chuck eye steak, chuck eye steak recipe, chuck steak recipe, Grilled Chuck Eye Steak, grilled chuck steak
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 2 Servings
Calories: 13kcal


  • 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.


Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 4362mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Derrick Riches
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.



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