Chuck Eye Steaks with Fries & Peperonata

A ribeye steak’s slightly humble, more affordable cousin!

Availability: In stock

CODE: D2462
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Chef’s Top Tip
These speciality steaks are best enjoyed rare or medium-rare. For more information on how these steaks are cut and how to cook them, click here.

Well marbled steaks you’ll soon become a fan of! The ribeye cut naturally extends up into the shoulder (or ‘chuck’) of the carcase – where the two meet, you get Chuck Eye Steaks! With the fat and flavour of ribeye, and a slightly firmer, humbler finish from the chuck, these steaks are an incredibly satisfying combination…

To find out about the story behind these steaks, click here.

  • A fantastic value alternative to ribeye steak
  • Hand cut from 28 day matured UK grass-fed beef
  • Heavily marbled and laced with fat for a rich, mellow flavour
  • Perfect if you like your steak done to a juicy rare or medium rare
  • Undeniably tasty potato side dishes from the Continent
  • A classic vegetable peperonata, brimming with the sunny flavours of Mediterranean veg
Box Contains:

    • 2 Chuck Eye Steaks, 220g each
    • 2 packs Alpine Fries, 200g each
    • 2 peperonata, 200g each

Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 48 hours
Red Peppers (22%), Yellow Peppers (22%), Courgettes (20%), Aubergines (11%), Onions, Water, Olive Oil, Vegetable Bouillon [Salt, Maltodextrin, Potato Starch, Yeast Extract, Vegetables (Onions, Parsnip, Parsley), Sunflower Oil, Spices (Turmeric, Lovage, Pepper, Garlic, Mace, Nutmeg), Spice Extract (Lovage Extract), Anti-Caking Agent (Silicon Dioxide)], Garlic, Modified Maize Starch, Basil, Salt, Black Pepper.

Nutritional Information:(Typical per 100g)
Energy: 252 kJ / 59 kcal, Fat: 3.7g, of which Saturates: 0.6g, Carbohydrates: 5.2g, of which Sugars: 3.7g, Fibre: 1.4g, Protein: 1.3g, Salt: 0.83g

Chuck Eye Steaks
Nutritional Information:
(Typical per 100g)
Energy 726kJ / 174kcal, Fat 10.1g of which saturates 4.3g, Carbohydrate 0g of which sugars 0g, Protein 20.7g, Salt 0.14g.

Alpine Fries
Potatoes (82%), Palm Oil (RSPO), Potato Starch, Salt, Dextrose, Turmeric.

Nutritional values: (typical per 100g)
Energy: 967 kJ / 231 kcal, Fat: 11g, of which saturates: 4.4g, Carbohydrates: 29g, of which are sugars 0.9g, Fibre: 3.3g, Protein: 2.4g, Salt: 1.6g.

Allergy Advice: For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS

MICROWAVE: Based on 800 watt. Pierce the film and cook until piping hot:

From Frozen: 6-8 minutes
From Defrosted: 3-4 minutes

Stir before serving.

OVEN: Pierce film and place tray onto a baking tray.
Cook in preheated oven at 200°C / Fan 180°C / Gas 6 until piping hot for:

From Frozen: 25-30 minutes
From Defrosted: 18-20 minutes

Stir before serving.
Please Note: Do not reheat once cooked

Chuck Eye Steak
Allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper. Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over.

Place the steaks into the pan and cook for

Rare 1 - 1½ minutes per side,
Medium Rare 2 - 2½ minutes per side

Turning the steak only once.
Remove the steak from the pan and place on a rack.
Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving. Slice thinly across the grain of the meat before serving.

Chefs Tip:
Marinade the steak with 1 tsp Honey,
1 tsp soy sauce and 1 chopped chili for 2 hours.

Alpine Fries
For best results, cook from frozen.
Remove product from packaging before cooking.

Preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.

Chef’s Tip:
Pan-fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.

Place on a tray lined with baking paper and cook in a preheated oven at 200ºC/ Fan 190ºC/ Gas 5 for 13-15 minutes.

Deep Fry:
In preheated oil at 180ºC for 4-5 minutes.

Ensure the product is piping hot throughout.
Do not reheat once cooked.

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