- 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