This chuck eye steak recipe tastes just like ribeye, but for a fraction of the cost! This affordable, tender, juicy, and flavorful steak is cooked to perfection and then coated in an amazing herb and garlic butter.
Chuck Eye Steak
These chuck eye steaks are tender, juicy, and melt in your mouth delicious! They’re seasoned with just salt and pepper, then they’re cooked to perfectly medium rare in a cast iron skillet.
After they’re finished cooking they’re topped with the best homemade fresh garlic herb butter made with thyme, rosemary, and minced garlic. As the steak rests the garlic and herb butter melts into every nook and cranny of the meat, making every bite irresistible.
These boneless chuck eye steaks are an affordable way to enjoy a tender steak that tastes like ribeye. They have a buttery texture and beefy flavor, but you can buy them for a fraction of the price.
You might be wondering, “What cut of meat is a chuck eye steak?” It comes from the upper shoulder of the cow, also known as the chuck. It’s located right next to the ribeye, which is why it shares many of the same flavor characteristics as a ribeye, but without the hefty price tag.
To complete your steak dinner, be sure to pair it with some comforting side dishes. I love serving it with potatoes (I love these mashed potatoes without milk, these twice baked mashed potatoes, or a simple microwave baked potato), and a vegetable (like honey glazed carrots or some Crockpot green beans).
Ingredients
Chuck Eye Steaks: These are often referred to as the “poor man’s ribeye” because they have a taste and texture that is similar to ribeye, but at a lower price. This is a delicious cut of beef that has a great beefy flavor and is quite tender when cooked correctly. Look for steaks that are red and have a good amount of marbling. The fat in the marbling will add flavor and makes the steak more tender.
Olive Oil: For searing the steaks, olive oil is my go-to. Searing the steaks in oil helps create a beautiful sear. Feel free to swap this for a neutral tasting cooking oil if you prefer.
Coarse Salt: Coarse sea salt is my favorite when seasoning a steak, though kosher salt would also work well. Salt not only flavors and tenderizes the meat, but it also helps create a beautiful crust.
Black Pepper: Freshly ground black pepper is another essential seasoning for steak. The slight heat adds depth of flavor that balances out the richness of the beef.
Unsalted Butter: Unsalted butter is used in this recipe to create a rich and savory garlic butter. The garlic herb butter melts into all the nooks and crannies of the steak as it rests, adding so much incredible flavor.
Garlic: This adds a strong, savory, aromatic flavor that pairs perfectly with the beef.
Fresh Thyme and Rosemary: These herbs are some of the best classic flavor pairings with beef. Together they add so much depth of flavor to the dish, and overall they really round out the flavor profile.
How To Cook Chuck Eye Steak
Prepare the Steaks: Start by patting the chuck eye steaks dry with a paper towel. Season them generously with coarse salt and black pepper. (See the recipe card below for the full printable instructions.)
Rest the Steaks: Place the seasoned steaks on a rack placed over a tray, and let them rest on the bottom shelf in the refrigerator.
Prepare the Herb and Garlic Butter: While the steaks are resting, mix together the softened unsalted butter, minced garlic, finely chopped fresh thyme, and finely chopped fresh rosemary. Add a pinch of salt and pepper and stir until all ingredients are well combined.
Prep for Cooking: Once you’re ready to cook, rub the steaks with some of the olive oil, and let them rest at room temperature.
Heat the Skillet: Get a large cast iron skillet nice and hot, then add some more olive oil to coat the bottom of the skillet.
Cook the Steaks: Place the steaks in the hot skillet and cook until they’re done to your liking. Remember to flip them so they cook evenly.
Add the Butter: Once the steaks are cooked, remove them from the skillet, and top each one with a generous dollop of the herb and garlic butter.
Rest the Steaks: Cover the steaks with aluminum foil and let them rest. This allows the juices to redistribute, making your steaks extra juicy and flavorful. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Seasoning: Don’t be shy with the seasoning! Steak can handle a good amount of seasoning, and salt and pepper really enhance the flavor of the steak.
- Resting: The resting time in this recipe is very important. I know it can be hard to wait, but all three resting times achieve something different, and all of them help create the best chuck eye steak recipe. The first resting time in the refrigerator lets the seasonings penetrate the meat a bit, and letting meat rest in the fridge specifically lets the exterior dry out a bit, which creates a beautiful brown crust. Letting the steak come to room temperature for a bit before cooking helps it cook evenly. Finally, letting it rest after cooking gives it a chance to reabsorb the juices. So, if you want juicy, perfectly cooked steak, with a beautiful crust, have a little patience and let that steak rest.
- Cast Iron Skillet: I highly recommend using a cast iron skillet for this recipe because it helps you achieve a beautiful sear on the steak. Any heavy-bottomed skillet (like a stainless steel skillet) or dutch oven will work though. I wouldn’t recommend using a nonstick skillet because you won’t get a very good sear.
Grilling Instructions
You can also grill your chuck eye steaks. Follow the instructions for seasoning and resting the steaks, and for making the garlic butter. Preheat your grill to 500F, and cook the steaks for about 3-4 minutes per side, using a meat thermometer to gauge the internal temperature to cook to your preferred doneness level. After cooking, top with garlic butter, cover with aluminum foil, and let it rest for 10 minutes before slicing and serving.
Is Chuck Eye A Good Steak?
Yes! Chuck eye steak is a delicious cut of beef. It’s tender, flavorful, and it’s normally less expensive than premium steaks, making it a great choice for a family dinner or a casual barbecue. The only drawback is that it can be hard to find. So, if you find it, grab it and consider yourself lucky!
What Is The Poor Man’s Ribeye Steak?
The “Poor Man’s Ribeye” is just another name for a chuck eye steak. Both the chuck eye steak and the ribeye are known for their full, beefy flavor, and for their tender texture. The main difference is that the chuck eye steak is normally noticeably cheaper than a ribeye steak. It’s one of my favorite options for enjoying an amazing steak on a budget.
Why Is Chuck Eye Steak So Cheap?
Chuck eye steak is less expensive than other cuts because of where it is cut from. It’s cut from the shoulder section of the cow, which is generally considered a more affordable cut of beef. Also, even though it has a similar flavor and tenderness to ribeye, it’s still not quite as tender, which makes it less expensive.
Does Chuck Eye Taste Like Ribeye?
Yes, it does! If you cook chuck eye steak correctly, it tastes remarkably similar to ribeye, just at a fraction of the cost. It’s a rich, beefy, and tender cut of steak.
What Cut Of Meat Is A Chuck Eye Steak?
Chuck eye steak is a cut that comes from the shoulder section of the cow, also known as the chuck (thus the name “chuck eye steak”). Since it’s located right next to the ribeye section, it ends up sharing a lot of the same qualities that make ribeye so desirable.
Are Chuck Eye Steaks Good For Grilling?
Yes! Chuck eye steaks are excellent for grilling. Since they have a nice amount of marbling, they’re able to stay juicy even when they’re cooked at a high heat.
What Is The Best Way To Season A Steak?
Coarse sea salt (or kosher salt) and freshly ground pepper is really all you need to season steak. The larger grains of salt draw out the moisture from the meat, which then mixes with the salt to create a brine, which the steak reabsorbs. The reabsorbed brine tenderizes the meat, and the dryer surface is better prepared for the Maillard reaction, which is what causes the beautiful brown sear to get an amazing crust on the inside of the steak. Salt is the key to flavorful, tender steak with a delicious, crispy crust. The pepper adds a bit of spice, which helps balance out the rich flavor of the beef.
Can I Use Dried Herbs Instead of Fresh?
Definitely! Fresh herbs will be more flavorful and are my go-to, but you’re more than welcome to use dried if that’s all you have on hand. Since dried herbs are more potent than fresh, you’ll only need a heaping 1/4 teaspoon of each.
How Can I Tell When My Steak Is Done?
Meat should always be cooked based on temperature rather than time. Using a meat thermometer is really the only reliable way to know that your meat is cooked to perfection every single time. For a medium-rare steak, you’re looking for an internal temperature of 130°F, keeping in mind that it will raise about 5°F as it rests due to carryover cooking.
What To Serve With Chuck Eye Steak
I love serving this steak with a comforting side dish, and a vegetable side dish. My favorite comforting sides are some mashed potatoes without milk, a microwave baked sweet potato, some Velveeta mac and cheese, this simple Cajun rice, or this Jiffy cornbread with creamed corn. For a vegetable side dish, try these honey glazed carrots, these buttered peas, or some Southern green beans.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Beef Recipes
If you like this recipe, be sure to check out all of our other beef recipes. Some reader favorites are:
- Bottom Round Roast
- Air Fryer Ribeye
- How To Cook Filet Mignon
- Country Style Beef Ribs
- Sous Vide Prime Rib
- Air Fryer Steak
- Beef Shank
- Beef Tips and Rice
BEST Chuck Eye Steak Recipe (Tastes Like Ribeye)
Ingredients
Chuck Eye Steaks:
- 4 chuck eye steaks about 6 ounces each
- 3 Tablespoons olive oil divided
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
Herb and Garlic Butter:
- 3 Tablespoons unsalted butter softened
- 2 cloves garlic finely minced
- 1 teaspoon fresh thyme finely diced
- 1 teaspoon fresh rosemary finely diced
- Salt and pepper to taste
Instructions
- Use a paper towel to pat the steaks dry. Sprinkle a generous amount of coarse sea salt and freshly ground black pepper on both sides of the steak.
- Place the steaks on a rack set over a tray or plate to allow air to circulate around the entire steak. Put them in the refrigerator on the bottom shelf, uncovered, and let them rest for 30 minutes up to 4 hours.
- While the steaks are resting, mix the softened butter with the minced garlic, thyme, rosemary, and a pinch of salt and pepper. Stir until all ingredients are well combined.
- Once you’re ready to cook, rub the steak with 2 Tablespoons of the olive oil, then let them rest out at room temperature for about 15 minutes before cooking.
- Heat a large cast iron skillet over medium-high heat. Once hot, add the remaining Tablespoon of olive oil to coat the bottom of the skillet.
- Place the steaks on the skillet and cook for approximately 4-5 minutes on each side for medium-rare. They should reach an internal temperature of 130°F on a meat thermometer and have a beautiful brown sear on both sides. Adjust the time for your preferred level of doneness or thickness of steak. For reference, my steaks were about 3/4” to 1” thick. Keep in mind that there will be carryover cooking of about 5°F, so remove the steaks a little bit before the internal temperature you’d like to eat them at. Also keep in mind that it is recommended to cook beef to an internal temperature of 145°F, but individual preferences vary. For the internal temperatures for different levels of doneness, see notes.*
- Once cooked to your liking, remove the steaks from the heat. Top each steak with a generous dollop of the herb and garlic butter, then cover with aluminum foil and let rest for 10 minutes, allowing the juices to redistribute and the carryover cooking to complete.
Notes
Nutrition
Nutrition information isn’t always accurate.
This chuck eye steak recipe is the perfect juicy, flavor-packed dinner made in just a few steps!
