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Chuck Eye Steak (Reverse-Seared)

Thick-cut chuck eye steak, gently cooked at low temperature and finished with a hard sear in beef tallow. Often called the “poor man’s ribeye”, chuck eye delivers rich beef flavor and ribeye-like juiciness at a much lower cost. A filling, nutrient-dense meal for the whole family, providing complete protein, essential fats, iron, zinc, and B vitamins.

Chef's notes

Best cooked medium-rare to medium.

Chuck eye comes from the shoulder, close to the ribeye, and benefits greatly from thicker cuts.

Cooked this way, it offers much of the ribeye experience without the ribeye price tag.

Details

  • ⏲️ Prep time: 5 min
  • 🍳 Cook time: 1 hour 45 min
  • 🍽️ Servings: 2

Ingredients

  • Chuck eye steak, preferably thick-cut
  • Salt
  • Beef tallow (recommended), or lard / bacon grease

Directions

  1. Preheat the oven to about 250°F (120°C).
  2. Place the steaks on a rack or tray and cook in the oven for about 1 hour to 1 hour 30 minutes, until evenly warmed through.
  3. Heat a heavy pan over high heat and add beef tallow (alternatively lard or bacon fat). A carbon steel pan, if available, is ideal for this.
  4. Sear the steaks 45–60 seconds per side, until deeply browned. Do not move or press the steaks while searing.
  5. Season generously with salt.
  6. Let the steaks rest for about 5 minutes.
  7. Slice and serve.

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