Bob Correll
R.I.P. 3/31/2022
With all due respect, I've seen a few posts of chuck eye cooks where, to me at least, they did not look like true chuck eyes.
Some say they will get tough if cooked past medium rare, and I do not find this to be the case.
So I decided to cook 3 to medium/medium well.
Salted only, out of fridge for an hour, dried well, and hickory smoked while 2 baskets of lump came up to temp.
Old Blue was kicking out some heat.
Sear time.
Now here's what I'm talking about, these things might fall apart even more at well done, but still be tender.
Looks kind of medium rare in this pic, but it was a full medium.
Forgive my "caprese salad" I went with what I had, cherry toms from the garden, provel rope cheese, garlic olive oil, and S&P.
The steaks were fork tender and juicy.
I suspect some meat cutters are packaging other chuck cuts, like chuck tender, or chuck mock tender as chuck eye steak.
The chuck tender steaks sold around here do not have marbling like a true chuck eye.
My only problem is that they're getting popular, and hard to find lately.
Some say they will get tough if cooked past medium rare, and I do not find this to be the case.
So I decided to cook 3 to medium/medium well.
Salted only, out of fridge for an hour, dried well, and hickory smoked while 2 baskets of lump came up to temp.
Old Blue was kicking out some heat.
Sear time.
Now here's what I'm talking about, these things might fall apart even more at well done, but still be tender.
Looks kind of medium rare in this pic, but it was a full medium.
Forgive my "caprese salad" I went with what I had, cherry toms from the garden, provel rope cheese, garlic olive oil, and S&P.
The steaks were fork tender and juicy.
I suspect some meat cutters are packaging other chuck cuts, like chuck tender, or chuck mock tender as chuck eye steak.
The chuck tender steaks sold around here do not have marbling like a true chuck eye.
My only problem is that they're getting popular, and hard to find lately.
?
