I discovered this Butcher’s Cut Rib Eye quite by accident on a recent trip to the grocery store. I was standing at the meat counter and the butcher was there arranging the packages. I wasn’t quite sure what I was looking for so because I seemed undecided, he asked if we liked rib eye steaks. Sure, I said, which prompted him to point at a Chuck Eye steak. He said it tasted like rib eye, it cooked like rib eye, and is about one half the price of a prime rib eye steak. I had to try it. It’s all true, it was delicious. If you are a rib eye steak lover, this cut is a must!
Ingredients
- 1 1/2 lb chuck eye steaks
- 1 tbsp Montreal style steak seasoning
- 2 tbsp butter
- 2-3 tbsp Blue Cheese Onion Sauce for Steaks
Instructions
Gather all ingredients before starting the recipe.
- Set aside chuck eye for up to an hour before cooking.
- Season both chuck-eye steaks with 1 tbsp Montreal style steak seasoning and set aside for an hour before cooking.
Grilling steak
- Pre heat oven to 400℉
- Heat a medium sized skillet over medium high heat for about 4-5 minutes.
- When skillet is hot, melt 2 tbsp butter and immediately place steaks on top of melting butter.
- Sear for about 3 minutes, then turn to the second side and sear for another 3 minutes. When both sides are seared, turn the steaks on their side and sear each side for about one minute.
- Place skillet in a pre heated oven and roast the steaks for 8-10 minutes or until the internal temperature reaches 130℉ to 135℉. Remove steaks from oven and place on a board to rest for 5 to 10 minutes before slicing.
Serving
- Slice steaks and place on a serving plate. Top with sautéed mushrooms or Blue Cheese Onion Sauce.
