FIRST TIME CHUCK EYE STEAKS

gary s · May 4, 2016

First Time Chuck Eye Steaks

A shout out to MossyMo and others who got me curious

About Chuck Eye’s, Thank you

OK here we go. A little raggedy looking, raggedy meaning not uniform like the Rib Eyes I buy. But It’s all about the Flavor, Right ?

When I put them on the grill they looked OK

After just a bit they started separating, when I turned them one fell apart in several pieces, but not to be discouraged I trudged on.

I put mine on as soon as I flipped the other two,

As far as cooking time, the same. I did take one little sample off the one that came apart, “Pretty darn good

Brought them in let them rest about 5 min. Then time to eat.

Flavor is great, it would really be hard to tell the difference in it and a Ribeye.

The pictures of the ones I chose have very little marbling “Trying to go worst case scenario”

The texture was just “Slightly” different; they were NOT tough at all, Not quite as tender as the Ribeye’s I usually get, But The Ribeye’s I buy have lots of marbling. They were not tough or chewy; actually mine and my Wife’s had a portion that was melt in your mouth tender.

I am a Ribeye snob, picky, picky.

Is it as good as a Center cut Choice Ribeye NO, BUT in saying that it’s very close.

And for four bucks a pound cheaper, Definitely a great piece of meat.

I just got back from the store and picked up 3 more packages if that tells you anything. Sale ends today.

In the future I’ll have to see what the regular price is and compare.

All in all a damn good steak for the price.

Our local store had these on sale for $4.99 lb. Bought 4

IMG_20160502_144440_622.jpg

gary s
May 4, 2016

IMG_20160502_144522_064.jpg

gary s
May 4, 2016

Here are the three I chose for tonight's cook I picked the ones with the

least marbling (Worst case scenario)

IMG_20160503_162237_858.jpg

gary s
May 4, 2016

You can see the one on the right has a little more marbling and a couple of places had

a little sinew not bad though.

IMG_20160503_162250_378.jpg

gary s
May 4, 2016

Seasoned up just like my Ribeye's and waiting on the grill to heat up.

IMG_20160503_162448_342.jpg

gary s
May 4, 2016

Sorry about the Crappy Pics used my phone camera (Really wasn't going to post this

You can see where the one started separating

IMG_20160503_173212_826.jpg

gary s
May 4, 2016

The one fell completely apart Oh Well it's about the taste

IMG_20160503_174312_329.jpg

gary s
May 4, 2016

And a pic of mine

IMG_20160503_175117_770.jpg

gary s
May 4, 2016

Thanks for looking

SmokinAl · May 4, 2016

They look really tender, Gary.

I always buy ribeyes or tenderloins, but only when on sale.

These sure look like a great alternative.

Points my friend!

Al

gary s · May 4, 2016

Thanks Al, much appreciated. I'll have to say I was a little reluctant , but I'm glad I did

Ribeye's around here are usually $7.99 to $10.99 lb

Gary

flgatorguy87 · May 4, 2016

Chuck eye, in my opinion, is the best secret in the steak world. I luckily have a place that has them often for 5.99/lb. They are also closer looking to a Ribeye than not at my store, and I haven't had issue with them falling apart. I do find them a little firmer than a good marbled Ribeye, but the flavor is fantastic. Firmer but still very tender I'll say. Honestly one of my favorite steaks, especially for the price.

Not a butcher but I believe this comes a little further down the ribs so it's not quite the standard appearance?

joe black · May 4, 2016

Looking great, Gary. Thumbs Up. What did you use for a seasoning? Is there any other cut that you can slice for these steaks, Chuck arm, etc?

Good job, as usual, Joe

tropics · May 4, 2016

Gary nice job on the cook they do look good,I would like them a little thicker easier to control how you like them done. Points

Richie

gary s · May 4, 2016

Thanks Richie, a little thicker would be better, But good anyway

Gary

Bearcarver · May 4, 2016

Those look Awesome, Gary!!

-------------

Mighty Tasty----I wouldn't care if they fell apart either, as long as they're Tender & Tasty!!

If I had choices of Chuck Eye @ $4.99 --vs-- Ribeye @ $7.99----I'd take the Chuck Eye!!

Great Post Report !!

Bear

gary s · May 4, 2016

Thanks John.

a little more info

The Chuck Eye Steak not to be confused with Chuck Steak is cut from between the 5th and 6th rib so naturally they posses much of the same flavor and tenderness of the Ribeye. $4.99 vs. $7.99 to $10.99 a pound is what it comes down to.

HalfSmoked · May 4, 2016

Looks great Gary glad you showed the difference between the cuts of chuck eye steak and chuck steak.

for great job.

Warren

GaryHibbert · May 4, 2016

Those look great Gary. I've never seen chuck eye but for the difference in price I'm gonna ask the butcher about getting some. Generally if I'm doing steak I pick 1 to 1 1/2" thick strip loin but for that price and quality of steak I can do steaks twice as often.

POINTS

Gary

hoity toit · May 4, 2016

gary s said:
Thanks Al, much appreciated. I'll have to say I was a little reluctant , but I'm glad I did

Ribeye's around here are usually $7.99 to $10.99 lb

Gary

I will have to try this one, I have seen them but have been hesitant for one reason or another, it looks like they will dothejob.,, Thanks man.

\

HT

gary s · May 4, 2016

GaryHibbert said:
Those look great Gary. I've never seen chuck eye but for the difference in price I'm gonna ask the butcher about getting some. Generally if I'm doing steak I pick 1 to 1 1/2" thick strip loin but for that price and quality of steak I can do steaks twice as often.

POINTS

Gary

Thank you my North of the Boarder Friend

Gary

pc farmer · May 4, 2016

Love Chuck steaks. Your looks great.

b-one · May 4, 2016

Looks great,looks like great meat for fajitas!

gearjammer · May 4, 2016

They look great to me, thanks for teaching about these steaks

Ed

gary s · May 4, 2016

Thanks Guys Never thought about Fajitas Hmmmm

Gary

four20 · May 5, 2016

I love the chuck-eye steak...

Yours look great , and I am glad to see you expand your steak experience. It is a great alternative.

Try this on for size..... freeze them slightly and slice paper thin. I will stack the frozen slices and freeze for later use as........ cheese steaks.

gary s · May 6, 2016

Gunna be doing Chuck Eyes again Tomorrow evening

Gary

joe black · May 7, 2016

Gary, I assume you still have my FedEx address. I'll be looking for a warm styrofoam box. LOL

FIRST TIME CHUCK EYE STEAKS

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