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!

Butcher's Cut Rib Eye (Chuck Eye) Steak

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Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Seasoning Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people



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.


  • Slice steaks and place on a serving plate. Top with sautéed mushrooms or Blue Cheese Onion Sauce.

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