A couple of weeks ago my husband was in the commissary buying some meat. The lady in the meat department said she would special cut hime some Rib Eye's ( we like them thick) but that he should try this other steak. It was a chuck eye. So, home he came with his rib eye's and the chuck eye. HUGE difference in price. Both meats are Choice and the Rib Eye was $6.29 lb, and the cuck eye is $1.69 lb - cheaper than the hamberger we get at $2.18 lb.
I had no idea what to do with this meat so headed to the internet. This is what I found...
"Definition: The Chuck Eye Steak is cut from the chuck eye roast (Chuck Primal), lower down from the rib primal. This means that this steak is a similar cousin to a Rib-Eye Steak, but isn't as tender or flavorful. A good lower cost alternative but will dry out quickly.
The Chuck Eye Steak is best braised to keep it moist, but is also good grilled or broiled, provided care is taken not to over cook it. This steak is best served Medium Rare. Anything above medium will need a sauce or steak topper.
Also Known As: Boneless Chuck Fillet Steak, Boneless Chuck Slices"
One other site also said it was good marinated. I marinated it, and we were very careful to keep it from getting over done on the grill. No more than a rare Medium Rare. It was good. We were very surprised. I didn't think I would serve it to guests (my parents who cannot tollerate chewing steak) but it was perfectly fine for us and who could beat that price! Definately better than a sirloine - for eating as a just grilled steak. And it was perfect for trying out my steak marinade recipies on - at the price of a Rib Eye - I hate risking anything with it. And it is just so good on it's own.
It has more fat - but it is pretty good. Try it! Or maybe not - I'd hate to loose our good deal by popularity!!
I'll post the marinade in a seperate post.