Description
Chuck eye steaks are a hidden gem at the supermarket. These steaks are just as tender, and almost as tasty, as ribeye steaks but usually cost much less.
The chuck eye is sometimes called a Delmonico steak at the grocery, as it sounds a little more high end. This is as easy way to grill up these budget-friendly crowd-pleasers!
Ingredients
- 4 pieces (about 12 Oz. Size) Chuck Eye Steak
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Ground Black Pepper
Preparation
Coat both sides of the steaks liberally with the salt and pepper. Allow steaks to rest at room temperature for at least 30 minutes to allow the salt to dissolve into the meat.
Fire up grill while meat is being salted. Ideally, you want a temperature of 500ºF at the grate.
Place steaks on the grill and close the lid for 2 minutes. After 2 minutes, use tongs to pick up each steak and rotate it 45 degrees. Close the lid and let the steak cook for another 2 minutes.
After steaks have cooked on one side for 4 minutes total, flip them over and let cook another 4 minutes with the lid closed. Check the temperature of the steak and remove from the grill when an internal temperature of 135ºF is reached.
