Grass-Fed Chuck Eye Steak Steaks Dry-rub them

Dry-rub them

and European kitchens for good reason — this is nose-to-tail eating at its most rewarding

glaze them

celebrating the essential

Braise it in red wine with root vegetables

Grass-Fed Chuck Eye Steak Steaks Dry-rub themSometimes called the "poor man's ribeye" but there's nothing poor about it. The chuck eye is cut from where the shoulder meets the rib section, so it shares the same rich marbling and beefy depth as a true ribeye at a more approachable price point. It's tender, flavorful, and forgiving on the grill or in a cast iron pan. If you love a ribeye but want to stretch your meat budget without sacrificing flavor, this is the cut to know.