Chuck Eye Steaks
A fantastic value alternative to ribeye steak
- Hand cut from 28 day matured grass-fed beef
- Heavily marbled for rich, rounded flavour
- Cook to a juicy rare or medium rare
Price per kg:
The ribeye cut extends up into the shoulder, or 'chuck'. Where the two meet, you get Chuck Eye Steaks, with the flavour of ribeye and a slightly firmer finish from the chuck.
These steaks are best served rare. Remember to slice these steaks across the grain of the meat for the most tender experience.
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 against the grain to enjoy.
Chefs Tip: Marinade the steak with 1 tsp Honey, 1 tsp Soya Sauce and 1 chopped chili, for 2 hours.
Chuck Eye Steak