GRAIN Finished Chuck Eye Steak

What it's good for:

Grill it over medium-high heat, about 4–5 minutes per side for medium-rare. Pan-sear it in cast iron with butter and garlic. Let it rest 5 minutes before cutting.

Treat it like a ribeye. Not quite as tender, but similar marbling and flavor. Good weeknight steak without the ribeye price tag.

Here's what you're getting:

The chuck eye is cut from the eye muscle in the chuck, right next to where the ribeye section begins. From cattle raised on pasture.

Good marbling, bold beefy flavor.

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 bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed chuck eye steak in the fridge for 1-2 days, or refreeze immediately if not using.