Grilled Chuck Eye Steak (Ribeye Flavor on a Budget)

Chuck eye steaks grilled hot and fast over charcoal with a simple salt, pepper, and garlic rub. Tender, beefy, and packed with ribeye-style flavor.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 5

Resting time 5

Servings

Calories 109kcal

Author Rosalie Bradford

Ingredients

2 chuck eye steaks
oil for a binder
2 tbsp butter

Steak Rub

1 tsp salt
1 tsp ground pepper
½ tsp course black pepper
½ tsp granulated garlic

Instructions

Give each piece of steak a good coating of oil all over.
Season each steak with rub, making sure to get the sides as well.
Prepare your charcoal by lighting and reducing it down to a whiter coal. Place the charcoal on one side of your grill.
Place the chuck eye steaks directly over the coals and grill for 90 seconds, then flip and repeat (2 ½ minutes each side total) or until an internal temperature of 125°F. Then place them on the opposite side of the charcoal and rest for about 3-4 minutes or until the internal temperature has increased to 130°F.
Move the steaks to a cutting board, place a tablespoon of butter on each steak, and rest for at least two minutes before slicing.
Slice the steaks into about ½ inch slices and serve.

Rub

Combine everything in a small bowl or lidded jar.

Notes

Twine - Most chuck eye steaks will come with butcher's twine around the steak. The chuck eye steak has a lot of fat that will render while cooking, which will separate the different parts of the steak if grilled without the twine keeping them intact.

Grill temperature - It’s important that the coals are not too hot when grilling the steaks. If they are too hot, the fat dripping from the steaks will cause a flare-up, and the steaks will burn. If this starts to happen, quickly place the steaks on the opposite side to prevent them from overcooking.

Griddle or Gas - If you’re trying this recipe on a griddle or if you're using a gas grill, you'll want to cook around medium-high heat (around 350–375°F).

Slicing a chuck eye steak is different from traditional steak cuts because you do not need to worry about slicing against the grain. It will slice similarly to a ribeye, yet have a slightly different structure. The chuck eye will have an eye, a partial spinalis, and multiple fat sections running throughout.

Nutrition