Chuck Eye Steak
Chuck Eye Steak - Image 2
Shipping packaging process

Chuck Eye Steak

$8.25

  • 100% Grass-fed (no grain)
  • Free of hormones, steroids, routine antibiotics, and GMOs
  • From cattle raised humanely on regenerative pastures

In stock

SKU: gfb501-1 Categories: , , Tags: , ,

Description

Chuck Eye Steak (8 oz)

If you’re a fan of the Ribeye but looking for a bit more value without sacrificing that rich, beefy flavor, the Chuck Eye Steak is about to become your new favorite cut.

Often called the “Poor Man’s Ribeye,” the Chuck Eye is actually harvested from the same muscle group as the Ribeye, just one or two ribs over into the chuck. This means you get that signature marbling and tenderness you love, but at a price point that makes it a perfect choice for a weeknight dinner.

Why You’ll Love It

  • 100% Grass-Fed & Finished: Like all our beef, these steaks come from cattle raised naturally on pasture. No grain, no shortcuts—just nutrient-dense, flavorful beef raised to our strict standards.

  • The Perfect Portion: We’ve portioned these to an exact 8 oz, making it easy to plan your dinner or ensure everyone at the table gets a fair share.

  • Convenience: Each steak is individually vacuum-sealed (1 steak per pack), so you can thaw exactly what you need.

Suggested Recipes

1. The Classic Cast-Iron Sear

This method highlights the natural, robust flavor of grass-fed beef with a simple butter baste.

  1. Prep: Remove the steak from the vacuum seal and pat it completely dry with a paper towel. Season generously with sea salt and cracked black pepper. Let it sit at room temperature for about 20 minutes.

  2. Sear: Heat a cast-iron skillet over high heat with a tablespoon of tallow or high-smoke-point oil. Once wisps of smoke appear, lay the steak in.

  3. Baste: Sear for 3-4 minutes per side. In the last 2 minutes, drop in a knob of butter, a smashed garlic clove, and a sprig of rosemary. Tilt the pan and spoon that foaming butter over the steak repeatedly.

  4. Rest: Remove at 130°F (for medium-rare) and let it rest for at least 5-8 minutes before slicing.

2. Garlic-Herb Grilled Chuck Eye

Perfect for those who love that charred, outdoor flavor.

  1. Marinade: In a small bowl, mix 2 tbsp olive oil, 1 tsp minced garlic, ½ tsp dried thyme, and ½ tsp onion powder. Rub this over your 8 oz steak and let it marinate for 30 minutes.

  2. Grill: Pre-heat your grill to high (around 450°F). Place the steak on the grates and grill for about 4 minutes per side.

  3. Finish: Because these are precise 8 oz portions, they cook quickly! Keep a meat thermometer handy to ensure you don’t overcook the lean, grass-fed fats.

  4. Serve: Slice against the grain and serve alongside some roasted root vegetables.

Related products