Im sure we have all had that bland foil wrapped mix of a burger patty, potatoes, and onion soaking in a fatty juice that I hated as a kid.
I am a firm believer in the Chuck-Eye steak being tough to cook. It can be tough even cooked rare to medium and has large marbling that can make for an undesirable steak cooked to an IT of 140f. If cooked to well done it can be tough also. It is one of the best steaks IMO, but many just cant grasp the fact that you must look at the piece of meat to know how it will turn out.
So I have always found this cut to cook best low and slow or simmered. This allows time for the connective tissue and fats to break down and leave this terrifically tender Gem found discounted at you local butchery.
If you notice in the above pic these all vary in size and marbling. These steaks are more along the line of a prime example to slow cook or simmer to completely render all the fats and give time to break down.
So here is where this thread will go as the afternoon progresses. These steaks are to be seared on my hot coal grinder. Then packaged with the veggies in foil bags and slow cooked on indirect heat smothered in mushroom gravy.
More to come...........