The Chuck Eye is an incredible cut. It comes from the steer or heifer’s shoulder; this location develops great flavor because of the workout that part of the body gets living a pasture-raised life. Resting between the Ribeye and Strip, this cut has the perfect balance of tenderness and flavor. This steak is also rare, with only six Chuck Eye Steaks in the entire 1,200 lb. animal.
The Chuck Eye is a delicious, no fuss steak. Just season with salt, rub it down with a little oil to promote a nice sear, and cook over high heat. This steak is best served rare to medium rare. You can also sous vide this cut before searing to increase the tenderness of this cut.