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If you love steak but are looking to stretch your dollar, you must learn this easy method for cooking beef chuck eye steak. I’ve always been a filet mignon kind of girl, but it’s a splurge, and sometimes you need something more budget-friendly. This chuck steak recipe has a rich beefy flavor that rivals fancier steaks (it’s especially similar to ribeyes!) — without breaking the bank. I’ll show you two easy methods that make it tender and juicy every time.
What Is Chuck Eye Steak?
Chuck eye steaks are tender, juicy cuts of beef, similar to ribeye, but more cost effective. They come from the shoulder muscle of the cow. Larger cuts from the shoulder are used to make flavorful chuck roasts (commonly used for making pot roast or barbacoa), while thinner cuts are used to make eye of chuck steak.
What’s The Difference Between Chuck Eye Steak vs Ribeye?
Chuck steak comes from the 5th rib of the cow, while ribeye steak comes from the 6th to 12th ribs, so they have similar flavor and tenderness. But chuck eyes are more budget-friendly, which is why many know them as the poor man’s ribeye.
Why You’ll Love This Beef Chuck Eye Steak Recipe
- Rich, beefy flavor
- Tender, juicy texture
- Simple ingredients for maximum taste
- Oven, grill, or grill pan options
- No steak marinade needed
- Easy to pair with a variety of vegetables and sides
- A steakhouse-worthy meal at economical prices!
Ingredients & Substitutions
This section explains how to choose the best ingredients for cooking or grilling a chuck eye steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chuck Eye Steaks – Look for a steak with ample marbling and a thickness of at least 1 inch, but preferably 1.5 inches.
- Olive Oil – Creates a golden-brown crust on the meat. You can also use avocado oil, or any heat-safe oil.
- Sea Salt – Use 1 teaspoon of salt per pound of meat. Kosher salt is another great choice.
- Black Pepper
- Butter – I use salted. If you have an unsalted butter, add about 1/4 teaspoon salt per stick of butter.
- Rosemary – I recommend fresh rosemary, finely chopped. If all you have is dried, use 1 teaspoon dried in place of 1 tablespoon fresh — but the flavor is better fresh.
- Thyme – Fresh and finely chopped. You can substitute dried in the same way as rosemary above if you must, but again, fresh is best.
VARIATION: Try different compound butter flavors.
Add different herbs and spices to your butter for delicious taste. See this compound butter recipe for lots of ideas!
How To Cook Chuck Eye Steak In The Oven
This section shows how to make eye of chuck steak recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep steaks. Pat steaks dry, sprinkle with salt and pepper, and let sit for 20 minutes.
- Make compound butter. In a small bowl, mash butter and salt with a fork, add herbs, and mash again until well combined. Place butter on plastic wrap and wrap into a log shape. Roll, twist ends, and refrigerate until firm.
- Sear. Heat oil in a cast iron skillet over medium high heat. Sear steaks in the oil for 3 minutes on each side, until golden brown.
- Cook. Test the internal temperature, and if not yet done to your liking, place steaks in the oven and cook further to desired level of doneness.
- Rest. Let meat rest for 5 minutes. Remove the butter log from refrigerator and slice off tablespoon-sized pats for topping the meat. Serve steaks with butter on top.
How To Cook Chuck Eye Steak On The Grill
- Preheat. Set your grill to High and give it about 10-15 minutes to preheat.
- Prep steaks and butter. Follow the same instructions in steps 1 and 2 above for cooking chuck steaks in the oven.
- Sear. Grill chuck steaks over High heat for 2 minutes per side, until well browned. (You can also do this on a grill pan on the stove.)
- Finish. Reduce heat to medium-low and continue cooking until the steak doneness has reached your desired level.
- Rest. Allow meat to rest for 5-10 minutes. Finish with a pat of compound butter.
How Long To Cook Chuck Eye Steak?
Chuck eye steak cooking time varies depending on the method, thickness and desired level of doneness. Here are approximate times for 1.5-inch-thick steaks:
- For chuck steak in the oven: After an initial sear of 3 minutes per side on the stove top, bake chuck steak for about 3-4 minutes for rare, 4-5 minutes for medium-rare, 5-6 minutes for medium, 6-7 minutes for medium well, and 7-8 minutes for well done.
- For grilled chuck steak: After an initial sear of 2 minutes on per side over high heat on the grill, reduce heat to medium-low and cook for 1-2 minutes for rare, 2-3 minutes for medium rare, 3-4 minutes for medium, 4-5 minutes for medium well, or 5-6 minutes for well done.
For 1-inch-thick steaks, they may be done to medium rare without needing additional time at reduced heat.
Tips For The Best Chuck Steak
For the best taste and texture in chuck eye steak recipes, follow these easy tips:
- Take meat out of the refrigerator ahead of time. Letting it come to room temperature helps it cook more evenly.
- Pat dry. Use paper towels to pat the steaks dry before seasoning. This will help get a better sear.
- Use a meat thermometer. Testing the internal temperature in the center of your steak is much more accurate than relying on cook times. Choose the temp based on the doneness you want: 120 degrees F for rare, 130 for medium-rare, 140 for medium, 150 for medium-well, and 160 for well done. Note that the temp will rise another 5 degrees while resting, so these temperatures are when you would remove from heat.
- Remove from the pan quickly. To prevent overcooking from the residual heat from the pan, remove the steaks from the pan right away.
- Let the steaks rest. After cooking, always allow (any) steak to rest for at least 5-10 minutes before serving or slicing. This lets the juices settle, so they stay in the meat instead of leaking out when you cut into it.
- Slice against the grain. This makes for easier chewing!
- Store: Cover leftovers and keep in the fridge for 3-4 days.
- Meal prep: Prepare compound butter up to 1 month in advance.
- Reheat: Warm up chuck steak in a 250 degree F oven until warm, then finish on medium-high heat in a pan with a small amount of oil for 1 minute on each side.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
What To Serve With Chuck Eye Steak Recipes
A recipe for chuck eye steak can work with so many different sides. Try these ideas!
- Simple Veggies – Serve steak with air fryer broccoli (shown in the pictures!), smashed brussels sprouts, or oven roasted green beans.
- Creamy Salads – This dish would work well with creamy cucumber salad, loaded roasted cauliflower salad, or in the summer months alongside the grilled version, Caprese salad.
- Leafy Greens – Try steak with a spring mix salad, spinach bacon salad, or rainbow salad.
- Steak Dinner Sides – Oven roasted mushrooms, creamed spinach, or zucchini gratin are steakhouse classics. You can also try mashed potatoes or mashed cauliflower.
More Easy Steak Ideas
Don’t let steak scare you… There are so many easy ways to cook it! Try it with these incredible dishes.
Beef Chuck Eye Steak Recipe
Chuck Eye Steak Recipe (Oven Or Grill)
Use this easy beef chuck eye steak recipe to transform a budget-friendly cut into a juicy, tender steakhouse meal, with simple ingredients.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Chuck Eye Steaks:
Tap on the times in the instructions below to start a kitchen timer while you cook.
Use paper towels to pat the steaks dry (this will help get a better sear). Sprinkle steaks liberally on both sides with salt and pepper. Let the meat sit at room temperature for 20 minutes (this will help with more even cooking).
Meanwhile, make the herb butter. In a small bowl, mash the butter with a fork. Add the herbs and mash again until well combined.
Store the herb butter in the refrigerator to use later. Simply place the butter on a sheet of plastic wrap, and wrap it in a log shape, twisting the ends. Refrigerate until firm. When you are ready to use it, slice the butter into tablespoon-sized pats.
Chuck Eye Steak In The Oven:
Preheat the oven to 450 degrees F (232 degrees C).
Heat the oil in a cast-iron skillet over medium-high heat for about 2 minutes, until very hot and shimmering.
Carefully place the chuck eye steaks in the hot oil and sear for 3 minutes on each side.
Transfer the skillet to the preheated oven. Bake until the steaks reach your desired level of doneness. For 1.5-inch-thick steaks: 3-4 minutes (120 degrees F) for rare, 4-5 minutes (130 degrees F) for medium rare, 5-6 minutes (140 degrees F) for medium, 6-7 minutes (150 degrees F) for medium well, or 7-8 minutes (160 degrees F) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step. For 1-inch-thick steaks, they may be done to medium rare after step 3 without needing additional time at reduced heat.
Remove steaks from the oven and transfer to a plate or cutting board. Let the meat rest for at least 5 minutes before serving. Serve with a pat of compound butter.
Grilled Chuck Eye Steak:
Preheat the grill to High for at least 15 minutes, until it reaches 500 degrees F (260 degrees C).
Place the chuck eye steaks onto the grill. Close the lid and sear for 2 minutes. Flip the steaks over, close the lid again, and sear for 2 more minutes.
Reduce heat to medium-low. Continue to grill with the lid closed until they reach your desired doneness. For 1.5-inch-thick steaks: 1-2 minutes (120 degrees F) for rare, 2-3 minutes (130 degrees F) for medium rare, 3-4 minutes (140 degrees F) for medium, 4-5 minutes (150 degrees F) for medium well, or 5-6 minutes (160 degrees F) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step. For 1-inch-thick steaks, they may be done to medium rare after step 2 without needing additional time at reduced heat.
Remove from the grill and transfer to a plate or cutting board. Let the meat rest for at least 5 minutes before serving. Serve with a pat of compound butter.
Last Step: Leave A Rating!
Serving size: 5 ounces (1/2 of a 10-oz chuck eye steak)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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