Trying a CHUCK EYE steak! | CARNIVORE MEAL

I've never tried a Chuck Eye steak, so when I saw on marked down in Teeter this past week at about $6/lb I knew I needed to try it. Ribeye steaks are from the 6th to the 12th rib of the cow and the chuck eye is from the 5th rib. Because they are located so close to each other, they do have some of the same flavor and tenderness as the ribeye. There are only 2 of these cuts per cow, so they are rare-er to find in store. I guess maybe I got lucky?!

Here's the recipe I used to guide me (I didn't do the compound butter)

[hardtruth]

It’s about the only reasonably priced decent steak available these days.

[WanderingDisciple]

Chuck steak and flat irons. Ribeye is overpriced and unnecessary. If you want it even more tender, dry brine with salt on a baking rack in the fridge over night.