Chuck Eye Steak

Chuck Eye Steak

Sometimes called the “Ribeye's Little Brother,” Chuck Eye is one of our favorite everyday steaks. It offers much of the rich Beef flavor, marbling and satisfying character people love about Ribeye, but at a considerably more approachable price.

Averaging about 1 pound, this is a substantial steak with enough natural marbling to stay juicy and flavorful when grilled or seared in a hot cast-iron skillet. If you enjoy a rich steak but don't necessarily want to reach for a premium Ribeye every time, Chuck Eye deserves a regular place in your freezer.

Our Favorite Everyday Steak

Chuck Eye comes from the portion of the Chuck located next to the Ribeye, which helps explain its Ribeye-like character. It's beefy, nicely marbled and particularly well suited to simple, high-heat cooking.

Season it simply and let the Beef do the work. It's an excellent choice for an easy steak dinner, steak and eggs, or sliced over a salad or alongside roasted vegetables.

100% Grass-Fed & Grass-Finished

Our Beef comes from cattle raised slowly on pasture for more than 36 months, often up to 42 months. They're 100% grass-fed and grass-finished — never grain-fed — and graze the diverse forage growing across our zero-spray pastures.

We raise our cattle without antibiotics, hormones or vaccines. Our Beef is dry-aged, expertly butchered locally, vacuum sealed and flash frozen while very fresh.

Cooking Chuck Eye Steak

Chuck Eye is excellent on the grill or in a very hot cast-iron skillet. Season with salt and pepper, cook to your preferred doneness and allow the steak to rest before serving. Because the cut has good natural marbling, it develops an especially flavorful browned crust over high heat.