The chuck eye steak is the upper shoulder, or chuck primal, of the cow. It is also known as the chump eye steak.
In general, the chuck eye steak is a member of the round steak family, and as such has a relatively high-fat content (up to 25 percent). It is typically sold in one-third portions and marbled with fat, which makes it an excellent choice for grilling.
One of the most common cuts from this area is the chuck eye roast. This cut comes from the short loin and contains less fat than other roasts from this area. It can be cut into steaks or into cubes for stews or other dishes that require long-cooked meat.
Chuck Eye Steak Nutrition
A 3-ounce portion
(1/3 of a 3-ounce piece) of chuck eye steak contains:
- Calories: 50
- Fat: 6 grams
- Protein: 5 grams
- Sodium: 115 milligrams
- Fiber: 0 grams Carbohyd
How To Cook Chuck Eye Steak?
Chuck Eye Steak is a round steak that is marbled with fat. This makes it an excellent choice for grilling or broiling.
Because of its high-fat content, eye steak can be cooked to medium-rare, medium, or well-done with little risk of drying out. It is also a very versatile cut for grilling and broiling.
Cooking Tips
Because eye steak is marbled with fat, cooking times are less critical than those for other cuts of beef. The marbling also keeps the meat moist during cooking and gives a pleasant texture to the finished product.
The marbling also allows the use of lower temperatures during cooking, which prevents drying out the meat as quickly as steaks from less marbled areas. The high-fat content also keeps it from drying out during cooking.
Taste of Chuck Eye Steaks
Chuck Eye Steak is a flavorful cut, but it can be difficult to detect its flavor when cooked. It is best when cooked slowly at low temperatures with dry heat. The meat should be allowed to develop a slightly crusty exterior and a tender, juicy interior.
If the interior is overcooked, it will be dry and chewy. When using dry heat, add a little water to the pan at the end of cooking to prevent drying out. It is also important to monitor the internal temperature of the meat during cooking. Chuck steak is a lean cut, so it can dry out quickly if overcooked.
Chuck Eye Steak vs Chuck Roast
Steak is a leaner cut than chuck roast and is often sold in one-third portions. It is a suitable substitute for chuck roast in any recipe that calls for chuck roast, but it will not have the same flavor as the more tender cut.
Chuck steak also has less fat than chuck roast and may require additional fat to be added to the recipe. It is also a suitable choice for grilling or broiling.
How To Choose Chuck Eye Steak?
The best way to select a good quality chuck steak is to buy from a store that sells steaks as whole cuts rather than by the pound. When selecting a whole piece of meat, look for an evenly marbled piece with a uniformly colored fat cap.
Another sign of quality is when the meat has been trimmed off all visible fat and connective tissue before the sale. The meat should be well-marbled with even markings throughout its surface. It is also important to look for a piece that is at least 2-3 inches thick. When buying whole cuts, try to purchase from a store that sells the steaks in one-third portions.
FAQs
Q: What are the best cuts of beef?
A: The best cuts of beef are those that are lean, tender, and carry a good amount of flavor.
Q: Why do I have to trim the fat off my chuck eye steak before cooking?
A: Trimming the fat off your chuck eye steak before cooking allows it to cook evenly and quickly without drying out.