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This budget-friendly cut of beef sure delivers on beefy tasty goodness. It’s no surprise then that this is a chef’s favorite. Due to its proximity to the ribeye steak, the chuck eye steak can withstand high heat, trapping the succulent juices inside. But we warn the less seasoned home cooks: do not cook this cut above medium. Beyond that point and the delicate structure will turn tough. Take it off the heat once it reaches an internal temperature of 135 degrees, then let it rest. While resting, the steak will continue to cook to upwards of 145 degrees. Top with some herb butter and you are in for a real treat.
*based on average price-per-pound
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.