Chuck eye steak?

[littleitch1]

Have you ever tried this cut?

It’s a poor mans ribeye, and it’s great on salads!

I grill or pan fry, and add it to a ceased or mikodo ( Asian) salad

On the mikodo I go with a teriyaki glaze or with a ginger/ honey sauce

Lots of flavor in this cut for the price

 

[Gonolz]

Chuck eye, I have eaten Rib eye. I know Rib eye. Rib eye is a friend of mine. Chuck eye, you're no Rib eye!

 

[Nole Lou]

Have you ever tried this cut?

It’s a poor mans ribeye, and it’s great on salads!

I grill or pan fry, and add it to a ceased or mikodo ( Asian) salad

On the mikodo I go with a teriyaki glaze or with a ginger/ honey sauce

Lots of flavor in this cut for the price

I've had it in the past, mainly when I was poorer and couldn't afford anything else if it wasn't on sale. I agree that it is really good for the price. Sometimes it's cheaper than something like London Broil, and it's a way better steak. I could just never shake that line of gristle that runs through it, even though you can just cut around it, especially for what you're describing.

 

[FSUTribe76]

I've had it in the past, mainly when I was poorer and couldn't afford anything else if it wasn't on sale. I agree that it is really good for the price. Sometimes it's cheaper than something like London Broil, and it's a way better steak. I could just never shake that line of gristle that runs through it, even though you can just cut around it, especially for what you're describing.

For cheap but amazing steaks I prefer the flap steak. You can get a giant one that we easily turn into six separate meals at Costco for $22. And because I cook it rare I prefer it or at least like it as well as ribeye. Another cheaper cut that is amazing for steaks cooked longer than rare (I usually alternate cooking leaner cuts to rare or usually just “Pittsburgh blue” aka a nice seat on the outside and Center cool and raw and about every fourth time or so get a super fatty cut like the Ribeye Cap steak (a “manufactured cut” that’s basically an extra fatty ribeye) or short rib and cook it all the way to at least medium well if not well and get the cooked fat flavor.

Here’s a raw flap steak (likely folded in half that’s how they come at Costco) which is great for rare preps (for true raw preps like tartare and kitfo I prefer an even cheaper cut, the heart.

And for smoked or dishes taken to Med well or higher I love the ribeye cap or “rib cap”. Just remember as a manufactured cut there is uncooked surface area in the Center so these should never be cooked below at least medium or you run the risk of getting sick.

 

[RTM58]

A Chuck Eye steaks best friend.

 

[Nole Lou]

For cheap but amazing steaks I prefer the flap steak. You can get a giant one that we easily turn into six separate meals at Costco for $22. And because I cook it rare I prefer it or at least like it as well as ribeye. Another cheaper cut that is amazing for steaks cooked longer than rare (I usually alternate cooking leaner cuts to rare or usually just “Pittsburgh blue” aka a nice seat on the outside and Center cool and raw and about every fourth time or so get a super fatty cut like the Ribeye Cap steak (a “manufactured cut” that’s basically an extra fatty ribeye) or short rib and cook it all the way to at least medium well if not well and get the cooked fat flavor.

Here’s a raw flap steak (likely folded in half that’s how they come at Costco) which is great for rare preps (for true raw preps like tartare and kitfo I prefer an even cheaper cut, the heart.

Is that flap steak thick enough to throw on the grill, get a good sear, and not cook it past medium rare? Don't like it raw in the center, but I don't want to go past medium rare. I've been eyeing that since you recommended it before, but I do like the taste of a good charcoal sear on the thing too.

I suppose maybe I could put it on the grill straight from the fridge, instead of letting it come to temperature like I do with a thicker steak.

I might give one a go tomorrow.

 

[FSUTribe76]

Is that flap steak thick enough to throw on the grill, get a good sear, and not cook it past medium rare? Don't like it raw in the center, but I don't want to go past medium rare. I've been eyeing that since you recommended it before, but I do like the taste of a good charcoal sear on the thing too.

I suppose maybe I could put it on the grill straight from the fridge, instead of letting it come to temperature like I do with a thicker steak.

I might give one a go tomorrow.

The flap at its thickest is typically about an inch and a half thick or about the thickness of a typical Publix cut tbone/ribeye. Out at the ends it’s probably a little under an inch. What I do is steak out four nice sized steaks from the Center and cook those like typical ribeye cuts (ie rare/Pittsburgh Blue) and then do the two end pieces as smaller steaks for later slicing on top of salad.

The only word of “warning” I would give is that typically the steaks at Costco are a little TOO fresh ie they taste better after a couple of days even a week wetaging in your fridge. After a few days or even a week it starts to get more buttery tasting and even a hint of sweetness starts to come out and the slightly irony flavor it has when cooked the same day goes away almost entirely.

As far as cooking a flap to medium, I haven’t done it myself as the fat levels are more consistent with treating it as a good rare steak. So it likely would turn out tougher than a ribeye cooked to the same heat. But I will say this, it’s a very flavourful cut with a stronger beef (almost faintly livery but in a good way) flavor than a ribeye or filet. If you’ve had bison/buffalo steaks before, I would say the flavor level is more consistent with a bison ribeye than a typical beef ribeye but is nowhere near as gamey and irony as something like elk or venison. So for me it’s a perfect balance, fairly strong beefy flavor but not over the top irony or gamey.

 

[Nole Lou]

The flap at its thickest is typically about an inch and a half thick or about the thickness of a typical Publix cut tbone/ribeye. Out at the ends it’s probably a little under an inch. What I do is steak out four nice sized steaks from the Center and cook those like typical ribeye cuts (ie rare/Pittsburgh Blue) and then do the two end pieces as smaller steaks for later slicing on top of salad.

The only word of “warning” I would give is that typically the steaks at Costco are a little TOO fresh ie they taste better after a couple of days even a week wetaging in your fridge. After a few days or even a week it starts to get more buttery tasting and even a hint of sweetness starts to come out and the slightly irony flavor it has when cooked the same day goes away almost entirely.

As far as cooking a flap to medium, I haven’t done it myself as the fat levels are more consistent with treating it as a good rare steak. So it likely would turn out tougher than a ribeye cooked to the same heat. But I will say this, it’s a very flavourful cut with a stronger beef (almost faintly livery but in a good way) flavor than a ribeye or filet. If you’ve had bison/buffalo steaks before, I would say the flavor level is more consistent with a bison ribeye than a typical beef ribeye but is nowhere near as gamey and irony as something like elk or venison. So for me it’s a perfect balance, fairly strong beefy flavor but not over the top irony or gamey.

An inch and a half is good enough (as I've convinced my wife), that should work. I've waited too long to give it several days, but maybe I'll pick it up today to give it a day at least. Good to know.

 

[helmetnuts]

Great slow cooker recipe for Chuck for parties/tailgates:

Slow Cooker Beef and Beer Sliders

Author: Jersey Girl Cooks (Lisa Grant)
Recipe type: Main Dish/ Beef
Cuisine: American

Prep time: 10 mins
Cook time: 10 hours
Total time: 10 hours 10 mins

Serves: 6 to 8

Tender beef sandwiches which are perfect to serve at your next party.
Ingredients

• ½ cup finely chopped onion
• 3 lb beef roast (chuck, bottom round or shoulder roast works)
• salt and pepper for seasoning
• 2 tsp garlic powder
• 12 ounces beer
• ½ cup BBQ sauce
• 12 to 16 mini slider rolls or potato rolls
• optional: serve with extra BBQ sauce, cheese, pickles, hot peppers or crispy onions

Instructions

1. Place the chopped onion in the bottom of the slow cooker.
2. Season the roast with the salt, pepper and garlic powder. Place the roast in the slow cooker.
3. In a small bowl, mix together the beer and BBQ sauce. Pour over the roast.
4. Cook on low for 8 to 10 hours.
5. Using two forks, shred the beef.
6. Serve on rolls with any optional items you'd like. Season with extra salt and pepper if necessary.

 

[FSUTribe76]

An inch and a half is good enough (as I've convinced my wife), that should work. I've waited too long to give it several days, but maybe I'll pick it up today to give it a day at least. Good to know.

Oh, and after I steak them I don’t cook them all simultaneously, I usually cook two and put the rest in baggies with a little Red Boat fish sauce to help it wet age and add savoriness. Then when it’s time to cook the steaks I’ll pat them dry and add a dry rub of my own concoction.

 

[LesClaypool]

An inch and a half is good enough (as I've convinced my wife).

Ziiiiiiiiiiing!!!

 

[Nole Lou]

Great slow cooker recipe for Chuck for parties/tailgates:

Slow Cooker Beef and Beer Sliders

Author: Jersey Girl Cooks (Lisa Grant)
Recipe type: Main Dish/ Beef
Cuisine: American

Prep time: 10 mins
Cook time: 10 hours
Total time: 10 hours 10 mins

Serves: 6 to 8

Tender beef sandwiches which are perfect to serve at your next party.
Ingredients

• ½ cup finely chopped onion
• 3 lb beef roast (chuck, bottom round or shoulder roast works)
• salt and pepper for seasoning
• 2 tsp garlic powder
• 12 ounces beer
• ½ cup BBQ sauce
• 12 to 16 mini slider rolls or potato rolls
• optional: serve with extra BBQ sauce, cheese, pickles, hot peppers or crispy onions

Instructions

1. Place the chopped onion in the bottom of the slow cooker.
2. Season the roast with the salt, pepper and garlic powder. Place the roast in the slow cooker.
3. In a small bowl, mix together the beer and BBQ sauce. Pour over the roast.
4. Cook on low for 8 to 10 hours.
5. Using two forks, shred the beef.
6. Serve on rolls with any optional items you'd like. Season with extra salt and pepper if necessary.

So many great variations on shredded slow cooked chuck roast (which I don't think is really quite the same thing as the chuck eye steak that the OP references, at least where I am).

We usually do it like an Italian beef sandwich based on a Pioneer Woman recipe online, although I customize the seasonings. I've done it mexican for shredded beef tacos though as well. So much good stuff. If I'm going to have beef cooked well done, that's about the only way I really like it. Not a big fan of beef bbq, even brisket, although I admittedly have probably never had great brisket.

 

[semihawk]

ate a ton of it earlier in life along with flank steak. many get flank steak run through cuber 2x, but I abused (pounded) with a meat mallet. cube steak pounded also.

 

[TallyNole93]

Think some of you are confusing chuck steak and chuck eye. No grissle, no need to tenderize. We always look for it. Very comparable to rib eye to us.

 

[littleitch1]

Think some of you are confusing chuck steak and chuck eye. No grissle, no need to tenderize. We always look for it. Very comparable to rib eye to us.

Exactly!

 

[Nole Lou]

The flap at its thickest is typically about an inch and a half thick or about the thickness of a typical Publix cut tbone/ribeye. Out at the ends it’s probably a little under an inch. What I do is steak out four nice sized steaks from the Center and cook those like typical ribeye cuts (ie rare/Pittsburgh Blue) and then do the two end pieces as smaller steaks for later slicing on top of salad.

The only word of “warning” I would give is that typically the steaks at Costco are a little TOO fresh ie they taste better after a couple of days even a week wetaging in your fridge. After a few days or even a week it starts to get more buttery tasting and even a hint of sweetness starts to come out and the slightly irony flavor it has when cooked the same day goes away almost entirely.

As far as cooking a flap to medium, I haven’t done it myself as the fat levels are more consistent with treating it as a good rare steak. So it likely would turn out tougher than a ribeye cooked to the same heat. But I will say this, it’s a very flavourful cut with a stronger beef (almost faintly livery but in a good way) flavor than a ribeye or filet. If you’ve had bison/buffalo steaks before, I would say the flavor level is more consistent with a bison ribeye than a typical beef ribeye but is nowhere near as gamey and irony as something like elk or venison. So for me it’s a perfect balance, fairly strong beefy flavor but not over the top irony or gamey.

Well, my plan to throw a flap steak on the grill to check it out got washed out with the rain on Saturday. Had to do an audible and turn it into Philly cheese steaks. I did reserve a section to fry up like a steak in the cast iron just to try it, medium rare. Good, nothing really special, was expecting a little more flavor considering how marbled it was. That said, I did have to buy it and eat it same day, as opposed to letting it rest as suggested.

I'll give it another try as a stand alone grill steak, just to see. The one I bought was less than an inch thick, which is not ideal for me to grill, but I'm willing to give it another shot. However, I do like it's prospects for stuff I would make with marinated steak, like steak sandwiches, fajitas, philly cheesesteaks, etc. I really balk at dropping ribeye prices for that stuff but you still can't make a go of it with top round. I sometimes use flatiron, but there's something about the texture/mouth feel to that I don't love, and the chuck eye is good for that when I can find it. I like the prospects of the flap steak for that kind of stuff a lot.