Chuck Eye Steak
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
-
Code: GRB1587
-
Individually Wrapped
-
Price per kg:
-
Item weight:
"These chuck eyes were delicious - tasty and tender."
Mr Chris Keys, Norfolk
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.
100% Beef
Frozen
Hand cut
Matured
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
- Energy: 726 kJ/174 kcal
- Fat: 10.1g, of which Saturates: 4.3g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 20.7g
- Salt: 0.14g
Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours