Chuck eye steak in the oven is tender and delicious and cooks in just 10 minutes to perfect medium-rare doneness.
You’ll swear you’re eating expensive rib-eye steaks.
Chuck Eye Steak Recipe
Are you ready to make cheap chuck eye steak that tastes like a million bucks??
If you want to make downright delicious steaks on a budget and right in your oven, you’ve landed on the perfect recipe.
I feel especially good about cooking chuck eye steaks in the oven because they are so economical.
The secret to delicious chuck eye steaks in the oven is beauty rest.
The steaks MUST rest and relax for at least an hour at room temperature before they ever go into the pan to cook in the oven.
What happens if you rush the steaks and cook them before they’ve rested?
You’ll have tough and chewy steaks that aren’t worth a flip.
Your family won’t enjoy them and you’ll be mad that you’ve wasted your hard-earned money.
The herb butter in this recipe dresses the chuck eye steaks up a bit, but you can certainly opt out of the herb butter and just enjoy the chuck eye steaks themselves.
Chuck eye steak recipe ingredients
- Chuck eye steaks
- Kosher salt and freshly ground black pepper
Herb butter ingredients
- Unsalted butter: Be sure the butter is soft to make it easier to combine with the other ingredients.
- Garlic: Feel free to substitute garlic powder or granulated garlic. And, yes, you could also substitute jarred minced garlic, if preferred. The rule of thumb is to substitute 1 tsp. jarred garlic for each clove of garlic.
- Spicy brown mustard: You could substitute Dijon mustard in this recipe or if you’ve got a good smoked mustard.
- Juice from ½ lemon and the zest: If you don’t have lemons on hand, use 1 Tbs. red wine vinegar.
- 1 Tbs. chopped fresh Italian parsley: If you need to use dried parsley, use 1 tsp.
- 1 tsp. smoked paprika: Substitute sweet paprika if that’s on hand.
- ½ tsp. crushed red pepper flakes: Add more if you want the herb butter to have more kick.
- ½ tsp. kosher salt: Add freshly ground black pepper, too, if you’d prefer.
Helpful recipe tips
- Rest the meat before and after cooking
- If your steaks are larger than 8 oz. you may have to use a couple of cast iron skillets to cook all 4 steaks at once. Don’t overcrowd the skillet since the steaks need the heat from the oven to be able to circulate well so they can brown and caramelize.
- When slicing the steaks, be sure to slice across the grain of the meat. Cutting across the protein fibers ensures each slice will be nice and tender.
How to cook chuck eye steak
One hour before cooking the steaks, remove them from refrigeration and completely unpackaged.
Liberally season the steaks with kosher salt and freshly ground black pepper.
Let the steaks rest, uncovered, on the counter for one full hour at room temperature.
Resting the chuck eye steaks (and this applies to every type of steak, as well) BEFORE they hit that hot skillet is essential to enjoying tender, juicy meat.
This resting time lets the protein fibers in the meat relax, allowing the juices to be distributed evenly throughout, keeping the meat juicy as it cooks.
Throwing ice-cold steaks into a hot pan or onto a hot grill does nothing but make them recoil and “tense up” in response.
While the steaks rest, prepare the herb butter by combining the softened butter with the remaining ingredients.
Mold into a log and wrap in plastic wrap and refrigerate.
Preheat the oven to 500 degrees F.
Place a 12-inch cast iron skillet into the oven for 10 minutes.
Carefully remove the hot, preheated skillet from the oven and drizzle generously with olive oil.
Carefully place the steaks to the skillet.
For perfect medium-rare chuck eye steaks, cook the steaks, uncovered, for 5-6 minutes.
Turn the steaks over in the skillet and cook for an additional 5-6 minutes, or until an instant-read meat thermometer registers 125-130 degrees at the center.
Remove the steaks from the oven and cover the skillet tightly with foil.
Let the steaks rest for 10 minutes, completely undisturbed.
Resting the steaks AFTER they cook lets them finish cooking from residual heat, raising the internal temperature another 5-10 degrees.
This is why the steaks should be removed from the oven, or from whatever heat source you’re cooking with, 5-10 degrees under the ideal finished internal temperature.
For example, if you want to enjoy a nice medium-rare steak like we do (130-135 degrees F internally), it needs to come out of the oven when it hits 120-125 degrees F. internally so it can finish cooking while it rests.
This allows for the perfect medium-rare steak every time!
I must also point out that chuck eye steaks are best when they are a medium-rare doneness.
Once overcooked, they quickly lose their great steak flavor, tasting more like a roast.
Top each steak with a scoop or slice of the prepared herb butter and serve at once.
Or, slice the steaks across the grain into thick slabs and place them onto a serving platter, shingled on top of each other.
Top with the herb butter and enjoy.
What is chuck eye steak?
Think of chuck eye steak as a very budget-friendly rib eye steak from the fifth rib of the cow, which is also known as a Delmonico steak.
This is the absolute truth and will save your pocketbook a lot of money.
Chuck eye steak vs ribeye
It’s easy to see why chuck eye steaks are often referred to as a “poor man’s ribeye” – it’s true!
Chuck eye steaks look very similar to rib eye steaks due to the good fat marbling throughout.
Unlike rib eye steaks, chuck eye steaks don’t come with the big price tag.
Here in the Midwest, you can currently purchase chuck eye steaks for about one-third less than rib eye steaks.
Are chuck eye steak and chuck steak the same thing?
No! Don’t confuse chuck eye steak with chuck steak, please!
They are definitely not the same and cannot be cooked over high heat as a chuck eye steak should be.
Chuck steaks lack the same tenderness and flavor as the chuck eye steak.
Is chuck eye steak tender?
Yes, if you know how to properly cook chuck eye steaks, you will have a fantastic eating experience and a tender steak.
The secret is letting them rest at room temperature for 1-2 hours before cooking, plus cooking them “hot and fast” to just medium-rare doneness.
If you follow this recipe to the letter, making certain the chuck eye steaks are well seasoned with salt and pepper then left to rest on the counter for 1 hour BEFORE you cook them, you will feast like a king.
You’ll soon want to use this exact method for cooking all your steaks, no matter which cut they are.
Is chuck eye steak good?
Yes, this steak cut is from the shoulder of the cow and gets a lot of use.
Anytime a muscle on a cow gets a lot of use, this equates to FLAVOR.
Chuck eye steaks are absolutely delicious.
Chuck eye steak other names
This steak has several other names, such as should steak half-cut, shoulder steak, English steak, Delmonico steak, chuck roll, chuck filet, boneless steak bottom chuck, boneless chuck slices, and boneless chuck filet steak, just to name a few!
Chuck eye steak vs chuck roast
It sure would be nice to think we could purchase a chuck roast and slice it into yummy chuck eye steaks.
Sadly, this just isn’t the case.
Though the chuck eye steak and the chuck roast come from the same general area of the cow’s carcass, the chuck eye steak comes specifically from the 5th rib area.
Chuck roast on the other hand is taken from the giant chunk of beef from closer to the cow’s neck and shoulder.
Where does it come from?
Chuck eye steaks are from the shoulder of the cow (aka chuck primal) from the fifth rib.
Because chuck eye steak is from this area of the cow, the fat ratio is high, making it beefy, tender, and juicy, very much like a rib eye steak.
Denver steak vs chuck eye
The Denver steak also comes from the shoulder of the cow’s carcass but from an area different than the chuck eye steak.
Like the chuck eye steak, the Denver steak also has a lot of marbling.
The Denver steak is a tender steak if rested at good room-temperature before cooking and is cooked quickly over high heat to just medium-rare doneness.
As with any meat, keep chuck eye steak stored in the coldest area of your refrigerator for up to 3 days after purchase.
Leftover steak will keep for up to 3 days if placed into an airtight container. Chuck eye steaks can frozen for up to 3 months.
More favorite beef recipes –
We have given up grilling individual steaks for large groups of guests. We not just make a juicy beef tenderloin on grill or in the oven and then slice it into tender slabs of beef for the whole bunch – so much easier!
Two-Minute Garlic Butter Sizzle Steaks are tender, juicy, flavorful, and on the table in minutes. Here’s a sizzle steak recipe you don’t want to miss out on! If you’ve got a house full of carnivores like I do, your family will flip for this easy weeknight dinner.
Chuck Eye Steaks in the Oven
Chuck Eye Steaks
- 4 – 8 oz. chuck eye steaks
- kosher salt and freshly ground black pepper
- ½ cup unsalted butter, softened
- 4 cloves garlic, minced or crushed
- 1 Tbs. spicy brown mustard
- Juice from ½ lemon and the zest
- 1 Tbs. chopped fresh Italian parsley
- 1 tsp. smoked paprika
- ½ tsp. crushed red pepper flakes
- ½ tsp. kosher salt
- One hour before cooking the steaks, remove them from refrigeration and completely unpackage. Liberally season the steaks with kosher salt and freshly ground black pepper.
- Let the steaks rest, uncovered, on the counter for one full hour at room temperature. **If time allows, let them rest for two hours! The steaks will be even better.
- While the steaks rest, prepare the herb butter by combining the softened butter with the remaining ingredients. Mold into a log and wrap in plastic wrap; refrigerate.
- Preheat the oven to 500 degrees F. Place a 12-inch cast iron skillet into the oven for 10 minutes.
- Remove the hot, preheated skillet from the oven and drizzle generously with olive oil; carefully add the steaks to the skillet.
- For perfect medium-rare chuck eye steaks, cook the steaks, uncovered, for 5-6 minutes. Turn the steaks over in the skillet and cook for an additional 5-6 minutes, or until an instant-read meat thermometer registers 125-130 degrees at the center.
- Remove the steaks from the oven and cover the skillet tightly with foil; let the steaks rest for 10 minutes, completely undisturbed.
- Top each steak with a scoop or slice of the prepared herb butter and serve at once. Or, slice the steaks across the grain into thick slabs and place onto a serving platter, shingled on top of each other; top with the herb butter and enjoy.