Best way to make chuck eye steak? (Updated with successful attempt)

Started by jdefran, October 01, 2016, 04:58:04 PM

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jdefran

I intended to get strips as they are on sale at Publix but since chuck roasts were also on sale, so were chuck eye steaks. They're beautiful and have great color/marbeling.

How should I prep these? They're about an inch thick. Can I do a reverse sear? Dry brine?

I plan to serve with a compound butter if that makes a difference.

varekai

@jdefran , Here's a link to my facebook page that has a "video" of my chuck eyes I did last night.. https://www.facebook.com/darin.mcmaster.14  and here is a link to my flickr page with some chuck eye pics, https://www.flickr.com/photos/varekai/albums/72157674550716476  I've done them twice now and both times they were awesome. salt and pepper is all i do to them. the ones from last night were so juicy you had to keep your lips closed or you were going lose the juice down the front of your shirt.. I did them on my santa maria attachment..They might have been just slightly on the rare side so a little longer would have been ok and the marbling would have melted out nicely... good luck, Your gonna love them!!!
CGA,GGA, jumbo joe, 3-18" kettles,22" blue,green,yellow and 2 reds, 1-22" lid mod for pizza, a genesis silver,2 Red SS Performers,2 26ers,1 red, 1 chief and a Ranch Kettle.

Jason

Cook them the same way you prefer a ribeye steak.

HoosierKettle

I second the above comments. I love chuck eye and can usually get it at a better deal than other cuts.


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msuiceman

Quote from: Jason on October 01, 2016, 07:26:25 PM
Cook them the same way you prefer a ribeye steak.

I entirely agree.

the chuckeyes are a weird cut. depending on where the cut is made, at least in my experience, it can vary quite a bit in form.

great taste though. and cheap.... which are pretty high on my list.

jdefran

Think I found my new favorite steak..

Went with a dry brine, reverse sear, and compound better.. I'll let the photos talk;

Before dry brine:


Getting some smoke:


Plated:


Butter:


Sliced:


Bonus:



Garvinque

LET THE FIRE DO THE WORK! 22 OTG Frankenstein, Jumbo Joe, Weber 26.75 Kettle,Weber Char Q,Weber Baby Blue Q 100, Kamado Joe Jr, Cobb Grill-Both sizes, Southwest Disk Cowboy Wok!

HoosierKettle


varekai

CGA,GGA, jumbo joe, 3-18" kettles,22" blue,green,yellow and 2 reds, 1-22" lid mod for pizza, a genesis silver,2 Red SS Performers,2 26ers,1 red, 1 chief and a Ranch Kettle.

Jason



msuiceman

yeah, chuckeyes are really good. and the one you picked out looked good. sometimes the butchers near me cut them kinda goofy, so you really need to pick through them. I really like them as they remind me of ribeyes, but I can get them for 3.99 and sometimes even 3.29/lb quite often.

Travis

I'm going to keep my eye out for these or talk to my butcher. Great job man


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jdefran

Quote from: msuiceman on October 04, 2016, 04:57:16 AM
yeah, chuckeyes are really good. and the one you picked out looked good. sometimes the butchers near me cut them kinda goofy, so you really need to pick through them. I really like them as they remind me of ribeyes, but I can get them for 3.99 and sometimes even 3.29/lb quite often.
Dang, at that price I would probably eat too much of em..this was $6.99 on sale.