Definition: The Chuck Eye Steak is cut from the chuck eye roast (Chuck Primal), lower down from the rib primal. This means that this steak is a similar cousin to a Rib-Eye Steak, but isn't as tender or flavorful. This steak is a good low cost alternative but will dry out faster than a rib eye. For this reason, it shouldn't be overcooked and may benefit from a good marinade. At the very least, brush with oil, season and grill hot and fast to medium rare at the most.
Anything higher can give a tough and dry steak.
The Chuck Eye Steak is best braised to keep it moist, but is also good grilled or broiled, provided care is taken not to overcook it. This steak is best served Medium Rare. Anything above medium will need a sauce or steak topper.
Also Known As: Boneless Chuck Fillet Steak, Boneless Chuck Slices