Chuck Eye Steak

What it's good for: 

Grill it or get a cast iron hot and sear it, about 4 to 5 minutes per side for medium-rare. Let it rest before slicing. That's about it.

It's not as uniformly tender as a ribeye so medium-rare is the move. Push it past medium and you lose what makes it worth cooking. Season it simply with salt and pepper and let the beef do the talking.

Good for a weeknight steak dinner when you want ribeye flavor without the ribeye price tag.

Here's what you're getting:

This chuck eye comes from cattle that are pasture-raised, eating forage from day one.

That life on pasture means better nutrition from regenerative farming practices like rotational grazing. Better for the animals, better for the land.

The chuck eye is cut from the fifth rib, right where the ribeye ends. That proximity gives it similar fat content and flavor to ribeye but at a lower price point. The tradeoff is a little more connective tissue and chew, which high heat and a proper rest time handle well. It's a steak for people who know what they're doing with a grill and don't need a fancy name on the package.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a sealed package in cold water if needed. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.