GrillAmerican
Chuck-eye, poor man’s ribeye
The first steaks off the chuck roll, next door to the ribeye. Same eye muscle, less fame. Treat it like a ribeye, not a pot roast.
Made it?
50 min · 20 min hands-on · pull 130°F · rest 8 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- chuck-eye steaks, 1½ inches thick2 (1 1/2 lb)
- kosher salt2 tsp
- black pepper1 tsp
- oil or tallow1 tbsp
Method
- 1
Salt 45 minutes ahead. Pepper just before heat.
- 2
Reverse at 250°F to 115°F, 20–30 minutes. Flip once.
- 3
Sear 45–60 seconds a side on ripping iron or coals. Pull 128–130°F.
- 4
Rest 8 minutes. Slice across. It eats like ribeye if you do not past medium.
If you don’t have it
- Chuck-eye → Ribeye of the same thickness. Same reverse then sear. You paid more for the name.
- Oak → None — a ripping pan. Wood is perfume on a 50-minute steak. Iron is enough.
Same cook, different day
Straight sear
The steaks are under an inch. Skip reverse. Hottest pan, 2 minutes a side, 128°F.
Butter-baste
Cast iron night. Sear, then garlic-thyme butter in the last 30 seconds.
On the plate
With this, try
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr