Chuck Eye Steaks

A ribeye steak’s slightly humble, more affordable cousin!
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 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
Frozen at the peak of perfection
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Chuck eye steak on chopping board
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1x Chuck Eye Steak
£25.00 per kg
Box Contains:

    • 1 Chuck Eye Steak, 220g

Code: B1587
4x Chuck Eye Steaks

Regular Price: £22.00

Special Price: £15.00

£17.05 per kg
Box Contains:

    • 4 Chuck Eye Steaks, 220g each

Code: D1974
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Values:
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.
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.

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