Grilled Chuck Eye Steak
This grilled chuck eye steak is tender, juicy and full of flavor! A budget-friendly dinner idea that's ready in 20 minutes.
Servings: 4 servings
Calories: 425kcal
Ingredients
- 2 chuck eye steaks 1-1.5 inches thick (about 1.5 pounds)
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper or to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter optional
- fresh rosemary or thyme as garnish - optional
Instructions
- Remove steaks from the fridge 30 minutes before cooking, allowing them to warm to room temperature for even cooking and maximum tenderness*.
- Heat one half of the grill to medium-high (about 450°F / 232°C), leaving the other side off.
- Pat dry the steaks with paper towels to remove excess moisture. Then rub in the salt and ground pepper followed by the olive oil.
- Preheat grill to medium-high or 450°F (232°C).
- Place your palm about 3 inches above the grill grates. If you can only hold it for 1-2 seconds the grill is ready. (The grates should be hot enough before the steak goes on.)
- Carefully grease the grates with oil using a folded paper towel, in order to prevent sticking.
- Place the chuck eye steaks on the cool side of the grill for 25-30 minutes for medium-rare steak**.
- Then move the steaks to the hot side and sear for 1-2 minutes PER SIDE, using tongs to flip. (Optional: to get crosshatch grill marks, rotate 90 degrees halfway through on each side.)
- Insert an instant meat thermometer into the thickest part of the steak. Remove from the grill at 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium. Note: The temperature will rise a few degrees more while resting.
- Transfer the steak to a plate, covering with aluminum foil and let rest for 5-10 minutes. (This will allow the juices to retreat back into the meat before serving).
- Garnish with optional butter and herbs. Slice against the grain to serve.
Notes
- *Seasoning with salt helps to tenderize the meat during cooking. Fresh rosemary and thyme are great to add halfway through (so they don't char) for extra flavor.
- **Grill the steak over cooler, indirect heat to 10-15°F below the final internal temperature at your desired doneness:
| Steak Grill Time on Indirect Heat | 1½ in (3.8 cm) thick | 2 in (5 cm) thick |
| Rare | 20-25 minutes | 25-30 minutes |
| Medium-rare | 25-30 minutes | 30-35 minutes |
| Medium | 30-35 minutes | 35-40 minutes |
| Medium-well | 35-40 minutes | 40-45 minutes |
- Avoid piercing the steak with a fork before serving, as valuable juices will escape.
Nutrition
Serving: 6oz | Calories: 425kcal | Carbohydrates: 1g | Protein: 32g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 123mg | Sodium: 698mg | Potassium: 582mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Calcium: 24mg | Iron: 4mg