Chuck Eye Steak Recipes | 10 Easy and Flavorful Ideas

The chuck eye steak—sometimes called the poor man’s ribeye—is cut from the upper shoulder (chuck primal), right next to the ribeye section. Because it shares the same longissimus dorsi muscle, chuck eye steak recipes deliver rich marbling, deep beefy flavor, and tenderness at half the cost of a ribeye.

🔎 Fun Fact: In the U.S. and Canada, you’ll usually find it labeled as Chuck Eye Steak or Chuck Eye Roll. In Australia, it’s often sold as Chuck Eye Fillet—a favorite for backyard BBQs.

How to Cook Chuck Eye Steak Perfectly

For best results:

• Season 20 minutes before cooking

• Sear 3–4 minutes per side

• Rest 5–10 minutes before slicing

1. Classic Pan-Seared Chuck Eye Steak with Garlic Herb Butter

Description:
A restaurant-quality steak made easily at home. Perfect for beginners who want a rich crust and juicy, tender interior — this is the ultimate weeknight steak dinner.

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Rest Time: 10 minutes
Total Time: 30 minutes

Ingredients:

• 2 chuck eye steaks (1½-inch / 4 cm thick, ~225 g / 8 oz each)

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• 1 tbsp olive oil

• 2 tbsp unsalted butter (or ghee for dairy-free)

• 2 garlic cloves, lightly crushed

• 2 sprigs fresh rosemary or thyme

Instructions:

1. Preheat & Prep: Remove steaks from fridge 30 minutes before cooking to reach room temperature. Pat dry thoroughly with paper towels.

2. Season: Generously season both sides with salt and pepper.

3. Sear: Heat a cast-iron skillet over high heat. Add olive oil. When shimmering, add steaks and sear for 3–4 minutes per side, forming a dark golden crust.

4. Baste: Reduce heat to medium. Add butter, garlic, and herbs. Tilt the pan and spoon melted butter over the steaks continuously for 1–2 minutes.

5. Rest: Transfer steaks to a warm plate. Tent with foil and rest 10 minutes before slicing.

Chef’s Tips:

• For medium-rare, internal temperature should reach 130–135°F (54–57°C).

• Always slice against the grain for tenderness.

• Add a squeeze of lemon juice before serving to balance the fat.

Nutrition (per serving):
≈ 480 kcal | 47 g protein | 31 g fat | 0 g carbs

2. Grilled Chuck Eye Steak with Smoky BBQ Rub

Description:
A backyard BBQ favorite that gives ribeye-level flavor with half the cost. Perfect for summer grilling in the U.S., Canada, or Australia.

Yield: 4 servings
Prep Time: 15 min
Cook Time: 12 min
Rest Time: 10 min

Ingredients:

• 4 chuck eye steaks (~200 g / 7 oz each)

• 2 tbsp olive oil

• 2 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp brown sugar

• ½ tsp cayenne (optional)

• 1 tsp sea salt

• 1 tsp freshly ground pepper

Instructions:

1. Preheat grill: Heat to 450°F / 230°C (medium-high).

2. Prepare steaks: Mix seasonings; coat each steak lightly with olive oil, then rub seasoning blend evenly on all sides.

3. Grill: Place steaks on grill; sear for 4–5 minutes per side (for medium-rare). Avoid pressing down on the meat.

4. Rest: Transfer to a plate, cover loosely with foil, and rest for 10 minutes.

Chef’s Tips:

• Add a few oak or hickory wood chips to charcoal for extra smoke.

• For medium doneness, cook until internal temp reaches 140°F (60°C).

Nutrition (per serving):
≈ 500 kcal | 45 g protein | 28 g fat | 2 g carbs

3. Oven Reverse-Seared Chuck Eye Steak

Description:
A foolproof method for even cooking. Perfect for thick cuts where you want edge-to-edge pinkness with a crisp crust.

Yield: 2 servings
Total Time: 50 min

Ingredients:

• 2 thick chuck eye steaks (2 in / 5 cm)

• 1 tbsp olive oil

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 tbsp butter (optional, for finishing)

Instructions:

1. Preheat oven: Set to 275°F (135°C).

2. Prepare: Season steaks and place on wire rack over a baking tray.

3. Bake: Cook for 25–30 minutes or until internal temperature reaches 120°F (49°C).

4. Sear: Heat skillet over high heat. Add oil and sear each side 1–2 minutes. Add butter at the end for flavor.

5. Rest: Tent loosely with foil and rest 10 minutes.

Chef’s Tip:
For maximum crust, pat steaks dry again before searing.

4. Sous Vide Chuck Eye Steak

Description:
Precision cooking at its best — sous vide ensures tenderness and consistent results every time.

Yield: 2 servings
Cook Time: 1½ hours

Ingredients:

• 2 chuck eye steaks (225 g each)

• 1 tsp salt

• ½ tsp pepper

• 1 tbsp olive oil

• 2 sprigs thyme

Instructions:

1. Season & Seal: Season steaks and place in vacuum-sealed bag with thyme and oil.

2. Sous Vide: Set sous-vide cooker to 130°F (54°C) for medium-rare; cook 1½ hours.

3. Sear: Remove from bag, pat dry, and sear 1 minute per side in a hot skillet to develop crust.

Pro Tip:
To make this AI kitchen compatible, pair with smart sous-vide devices that automatically adjust temperature and time.

5. Red Wine Braised Chuck Eye Steak

Description:
Rich, fork-tender beef in a silky red wine reduction. A cozy, comforting dish for winter nights.

Yield: 4 servings
Cook Time: 2 hours

Ingredients:

• 4 chuck eye steaks (~200 g each)

• 1 onion, sliced

• 2 garlic cloves, minced

• 2 cups beef stock

• 1 cup dry red wine

• 2 tbsp tomato paste

• 1 tsp thyme

• 1 tbsp olive oil

Instructions:

1. Brown steaks in olive oil; set aside.

2. In the same pot, sauté onion and garlic. Add tomato paste; cook 1 minute.

3. Deglaze with wine, scraping browned bits. Add stock and thyme.

4. Return steaks to pot; cover and simmer 1.5–2 hours until tender.

Chef’s Tip:
Use a full-bodied wine (Cabernet or Shiraz) — the flavor deepens as it reduces.

6. Korean BBQ Chuck Eye Steak (Bulgogi Style)

Yield: 2–3 servings
Marinate: 2 hours

Ingredients:

• 2 chuck eye steaks, sliced thinly

• ¼ cup soy sauce (or tamari for gluten-free)

• 2 tbsp brown sugar

• 1 tbsp sesame oil

• 1 tsp minced garlic

• 1 tsp grated ginger

• 1 tsp rice vinegar

Instructions:

1. Combine marinade ingredients in bowl.

2. Add steak slices; marinate at least 2 hours.

3. Cook on grill or skillet 2–3 minutes per side.

Serving Idea:
Serve over jasmine rice with scallions and sesame seeds.

7. Chimichurri Grilled Chuck Eye Steak

Yield: 2 servings

Ingredients:

For Steak:

• 2 chuck eye steaks

• Salt & pepper

For Chimichurri:

• ½ cup parsley (finely chopped)

• 2 tbsp red wine vinegar

• 1 clove garlic, minced

• ½ tsp chili flakes

• ¼ cup olive oil

• Salt to taste

Instructions:

1. Grill steak 4–5 min per side; rest.

2. Combine chimichurri ingredients in bowl.

3. Slice steak thinly and drizzle sauce over top.

8. Steak Salad with Honey-Mustard Dressing

Yield: 2 servings

Ingredients:

• 1 cooked chuck eye steak (sliced)

• 2 cups spinach

• ½ cup cherry tomatoes

• ¼ cup sliced red onion

• 1 tbsp Dijon mustard

• 1 tsp honey

• 1 tbsp olive oil

• 1 tsp lemon juice

Instructions:

1. Whisk dressing ingredients.

2. Combine salad vegetables in bowl.

3. Top with sliced steak and drizzle dressing.

9. Chuck Eye Steak Tacos

Yield: 4 tacos

Ingredients:

• 1 grilled chuck eye steak, thinly sliced

• 4 small corn tortillas

• ½ cup pico de gallo

• ½ avocado, sliced

• 1 tbsp sour cream or lime crema

Instructions:

1. Warm tortillas.

2. Layer steak, avocado, and pico de gallo.

3. Drizzle with crema and serve with lime wedges.

10. Smoked Chuck Eye Steak

Yield: 2 servings
Cook Time: 1 hour

Ingredients:

• 2 chuck eye steaks

• 1 tbsp BBQ rub (paprika, salt, garlic, brown sugar)

• Wood chips (oak or hickory)

Instructions:

1. Preheat smoker to 225°F (107°C).

2. Season steaks and smoke 45–60 minutes until internal temp reaches 125°F (52°C).

3. Sear 1 minute per side in hot pan to finish.

⚙️ Chuck Eye Steak Cooking Tips by Skill Level

🍽️ Nutrition Snapshot (per 6 oz cooked steak)

⚠️ Allergen note: Contains beef and butter. For dairy-free, substitute ghee or olive oil.

🎯 Conclusion

The chuck eye steak proves that gourmet flavor doesn’t need a ribeye price tag.
Whether pan-seared, grilled, sous-vide, or braised, this cut delivers flavor, texture, and versatility that’s perfect for every home cook in the U.S., Canada, and Australia.