If you’re craving a restaurant-worthy meal at home, chuck eye steak might just be your new go-to favorite. Known as the “butcher’s secret,” this tender and flavorful cut offers incredible taste at a more affordable price point. Unlike other cuts, eye of chuck steak delivers rich, beefy goodness with the right balance of marbling and tenderness.
If you’re ready to explore a delicious and budget-friendly alternative to pricier cuts, this chuck eye steak recipe is worth adding to your list of top choices. Often called the “poor man’s ribeye,” this flavorful steak boasts impressive marbling that locks in moisture and enhances every bite with rich, beefy taste. When prepared properly, the natural tenderness shines through — proving that chuck steak can stand proudly among the best.
Learning how to cook a chuck eye steak is amazing! For more steak inspiration, be sure to also check out our guide to cooking shell steak — another reader favorite that’s perfect for special dinners or weeknight indulgence.
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Why We Love This Eye of Chuck Steak
- It’s a great choice for steak lovers on a budget.
While ribeye steak often steals the spotlight, chuck eye steak delivers that same great beefy flavor at a fraction of the price. Thanks to its beautiful marbling, this cut cooks up juicy and full of taste—without breaking the bank. If you do want to splurge, try our cowboy ribeye. - Incredible tender texture when cooked right.
The secret to the perfect bite is in the preparation. Letting the steaks come to room temperature and using a hot grill pan or cast iron skillet creates a caramelized crust, while finishing in the oven ensures that each eye of chuck steak stays tender inside. - Versatile for many cooking methods and meals.
Not only is this recipe simple and satisfying, but it’s also ideal for various dishes. Whether you’re serving it freshly cooked or reheating leftovers, this chuck eye steak recipe remains flavorful.
Ingredient Notes and Substitutions
- Chuck eye steaks: Look for steaks with good marbling for the best flavor and tenderness. You can substitute with ribeye if desired, though chuck eye offers similar taste, at a lower cost.
- Kosher salt: Helps season and tenderize the meat. Sea salt can also be used, but avoid table salt as it can be too fine and overpowering.
- Freshly ground black pepper: Pre-ground pepper works too, but freshly cracked is more aromatic.
- Garlic powder: Garlic granules are an easy swap if needed.
- Avocado oil: A high smoke point oil perfect for searing. Other great choices include grapeseed oil or canola oil.
- Unsalted butter: Used for basting the steaks, creating a rich and flavorful finish. Salted butter works in a pinch—just adjust added salt accordingly.
Recipe Variations
- Garlic butter herb steak: After searing the chuck eye steaks, add a few tablespoons of garlic butter to the skillet along with smashed garlic cloves, a sprig of fresh thyme, and fresh rosemary. Spoon the melted butter over the steaks as they finish in the oven for a deeply aromatic and herb-infused finish.
- Olive oil and herb marinated steak: Before cooking, marinate the steaks for 30 minutes to 1 hour in a mixture of olive oil, chopped fresh rosemary, garlic cloves, salt, and pepper. This boosts flavor and creates an extra juicy result when cooked.
- Simple herb and garlic grilled version: Instead of pan-searing, grill the steaks for a slightly smoky taste. Brush them with olive oil, season, and grill over medium-high heat. Finish with chopped fresh thyme and melted garlic butter before serving.
Don’t forget to make double baked mashed potatoes with this recipe, who doesn’t love a good steak and potatoes dinner?
Equipment Used in this Recipe
- Large cast iron skillet – or any heavy oven-safe skillet
🎯 TFN Pro Tip
Don’t skip the seasoning! Generously season your chuck eye steak with salt, pepper, and garlic powder before searing. A bold seasoning creates that crave-worthy crust and locks in flavor.
How to Cook Chuck Eye Steak
- Bring the steak to room temperature
Remove the chuck eye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This step ensures even cooking. - Preheat and prepare
Preheat your oven to 350°F. While the oven heats, pat the steaks dry with paper towels to help them sear properly. Then, generously season both sides with salt, black pepper, and garlic powder.
- Sear for flavor
Heat a grill pan or cast iron skillet over medium-high heat. Once hot, add a bit of oil (avocado or any high smoke point oil works well). - Carefully place the steaks in the pan and sear for about 2 minutes on each side. This creates a beautiful crust and locks in the juices for a flavorful steak.
- Finish in the oven
Add butter to the skillet after searing, then immediately transfer the pan to the preheated oven. Roast for about 5 minutes or until the steak reaches your desired doneness. For perfect tenderness, use a thermometer—135º–145ºF is ideal for medium. - Rest and serve
Once cooked, transfer the steaks to a cutting board and let them rest for 10–15 minutes. This helps the juices redistribute throughout the meat, ensuring every slice is juicy and tender.
Slice the steak against the grain for the best texture and enjoy every flavorful bite.
Serving Suggestions
A perfectly cooked beef chuck eye steak offers incredible flavor and a tender texture that makes it ideal for any occasion, from casual dinners to special gatherings. Since it’s often compared to rib-eye steaks but is a more budget-friendly cut of meat, you can enjoy that great beefy flavor without overspending. Serve it right from the stove with classic sides like mashed potatoes, roasted vegetables, or a crisp salad to balance the richness of the steak.
You can also pair it with hearty grains or pasta for a satisfying meal, or enjoy it alongside warm garlic bread or rolls to soak up the savory juices. However you plate it, this chuck eye steak recipe makes a great choice for an easy yet impressive dinner that’s full of taste in every bite.
Chuck Eye Steak Recipe FAQs
Wrap your steak tightly in foil, plastic wrap, or store in an airtight container to prevent it from drying out. Refrigerate for up to 3-4 days. For longer storage, freeze for up to 2-3 months using proper wrapping. (See recipe card for easy-to-follow storing tips.)
The oven method works best for reheating whole steaks. Warm at 250°F until heated through, and finish with a quick skillet sear for crispy edges. For sliced steak, gently sauté in a skillet with a little oil or butter. (See recipe card for full reheating methods and pro tips.)
Absolutely! While this method highlights the tender texture of chuck eye steak, it works beautifully for ribeye, sirloin, or other beef cuts that benefit from a hot sear and oven finish.
🎯 TFN Pro Tip
Add a splash of beef broth or a pat of butter during reheating to keep things extra juicy.
More Beef Recipes to Love…
- Firecracker Meatballs
- Dutch Oven Corned Beef
- Sirloin Tip Roast Slow Cooker Recipe
- Pot Roast in Dutch Oven
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Chuck Eye Steak
Equipment
- large cast iron skillet - or any heavy oven-safe skillet
Ingredients
- 2 chuck eye steaks about 1 to 1¼ inches thick, about 1½ pounds
- 4 teaspoons Kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 2 tablespoons avocado oil or any high smoke point oil like grapeseed or canola oil
- 2 tablespoons unsalted butter
Instructions
- Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.
- Preheat oven to 350°F (175°C).
- Pat the steaks dry with paper towels. Then season both sides generously with salt, black pepper, and garlic powder.
- Heat a cast iron skillet over medium-high heat. Once hot, add the oil and swirl to coat the bottom of the pan.
- Gently place the steaks in the skillet and sear for 2 minutes on the first side, then flip and sear for another 2 minutes. The surface should be well-browned—nearly blackened is okay.
- Add a large dollop (about 2 tablespoons) of butter to the pan. Transfer the skillet to the preheated oven and roast the steaks for 5 minutes.
- Remove the skillet from the oven and transfer the steaks to a cutting board. Let them rest for 10–15 minutes before slicing to allow the juices to redistribute.
Video
Notes
- Can I use this chuck eye steak recipe for other cuts of steak?
- Absolutely! While this method highlights the tender texture of chuck eye steak, it works beautifully for ribeye, sirloin, or other beef cuts that benefit from a hot sear and oven finish.
- Garlic butter herb steak: After searing the chuck eye steaks, add a few tablespoons of garlic butter to the skillet along with smashed garlic cloves, a sprig of fresh thyme, and fresh rosemary. Spoon the melted butter over the steaks as they finish in the oven for a deeply aromatic and herb-infused finish.
- Olive oil and herb marinated steak: Before cooking, marinate the steaks for 30 minutes to 1 hour in a mixture of olive oil, chopped fresh rosemary, garlic cloves, salt, and pepper. This boosts flavor and creates an extra juicy result when cooked.
- Simple herb and garlic grilled version: Instead of pan-searing, grill the steaks for a slightly smoky taste. Brush them with olive oil, season, and grill over medium-high heat. Finish with chopped fresh thyme and melted garlic butter before serving.
- Wrap It Well:
Wrap the steak tightly in aluminum foil or plastic wrap, or place it in an airtight container to prevent it from drying out and absorbing other flavors from the fridge. - Refrigerate Promptly:
Store in the refrigerator for up to 3 to 4 days. - Freezing Option:
For longer storage, wrap the steak in plastic wrap followed by a layer of foil, or place it in a freezer-safe zip-top bag. Label and date it, then freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
- Reheat Low and Slow (Oven Method – Best for Whole Steaks)
- Preheat your oven to 250°F.
- Place the steak on a wire rack set over a baking sheet to allow even airflow.
- Warm in the oven for about 20–30 minutes, or until it reaches your desired internal temp (around 110º–130ºF).
- For a crispy edge, you can finish it with a quick sear in a hot skillet for 30 seconds per side
- Slice and Sauté (Best for Steaks Already Sliced)
- Add a little oil or butter to a skillet over medium-low heat.
- Reheat sliced steak gently, stirring often for even warmth—just a few minutes should do it.
- Skip the Microwave if You Can
- The microwave tends to zap moisture and texture from steak. But if it’s your only option, cover the steak with a damp paper towel and use 50% power in short intervals (30 seconds at a time) to help retain some moisture.
- Add a splash of beef broth or a pat of butter during reheating to keep things extra juicy.
- Don’t skip the seasoning! Generously season your chuck eye steak with salt, pepper, and garlic powder before searing. A bold seasoning creates that crave-worthy crust and locks in flavor.
Nutrition
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