If you love a rich, beefy flavor and a beautifully charred crust, this grilled chuck eye steak recipe deserves a place in your kitchen.
Often called the “poor man’s ribeye,” chuck eye steak comes from the shoulder end of the rib section and offers a delicious combination of tenderness, marbling, and deep beef flavor.
Cooked over high heat, seasoned simply with salt and pepper, and finished with garlic butter, chuck eye steak can deliver a steakhouse-style meal without the premium price of a ribeye.
Ingredients
2 chuck eye steaks, approximately 1–1½ inches thick
1 tablespoon olive oil
1½ teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder (optional)
For the Garlic Butter
3 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
Step-by-Step Instructions
Step 1: Prepare the Steaks
Pat the chuck eye steaks dry with paper towels. Removing surface moisture helps the meat develop a rich, flavorful crust.
Rub both sides lightly with olive oil. Season generously with salt, freshly ground black pepper, and garlic powder if desired.
For even better seasoning, salt the steaks up to several hours in advance and refrigerate them uncovered. Before grilling, let the surface dry and prepare your grill.
