Chuck Eye Steaks
A fantastic value alternative to ribeye steak
- 28 day matured grass-fed beef
- Heavily marbled for rich, rounded flavour
- Delicious seared quickly or slow cooked
Price per kg:
Heavily marbled, our Chuck Eye Steak is full of rich, meaty flavour. Serve it rare with an oozy herb butter and our Alpine Fries or try cooking it slowly for a delicious curry that packs a punch.
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