FREE 5-Ingredient Recipe EBook
- Why You Need My Chuck Eye Steak Recipe
- Ingredients & Substitutions
- How To Cook Chuck Eye Steak
- Cook Time Chart
- My Recipe Tips
- Serving Ideas
- Chuck Eye Steak Recipe (Oven Or Grill) Recipe card
- Recipe Reviews
Chuck eye steak is one of those underrated cuts that doesn’t get much attention, but there are so many reasons it deserves a spot on your table. I make it when I want something smaller and more cost effective than a ribeye , but still special. If you’re unfamiliar with this cut — or if you’ve got it and are wondering what to do with it — I’m here to help you cook it perfectly. Choose the oven or grill (I’ve got both options), and make this chuck eye steak recipe with me!
Why You Need My Chuck Eye Steak Recipe
- Juicy, tender texture every time – Beef chuck eye steak always makes me feel like I’m eating a ribeye, minus the price tag. There’s a reason people call it “poor man’s ribeye” — it has a similar texture and beefy flavor! But like any steak, it’s the cooking method that makes or breaks it. I’ll show you 2 cooking methods (oven or grill), with handy tips to make it perfectly tender.
- Easy to make – Cooking chuck eye steak is a lot like cooking a ribeye, so simple is best. I much prefer my basic seasoning plus herb butter over a lengthy marinade.
- Budget friendly – You don’t have to spend a fortune to feel like you’re at a steakhouse! That’s one reason alone to add this cut to your rotation.
Ingredients & Substitutions
Here I explain the best ingredients for my beef chuck eye steak recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Chuck Eye Steaks – This budget-friendly cut of meat comes from the fifth rib of the cow, close to chuck roasts (yes, the kind I use for pot roast or barbacoa ) and the ribeye (which comes from the 6th to 12th ribs). Sometimes I see them labeled as chuck filet steak or Delmonico steak . Don’t confuse chuck eye steak with chuck steak — they are not the same, and chuck steak is very tough, so needs a totally different cooking method!
- Olive Oil – Avocado oil works great, too.
- Herb Butter – I usually make some variation of my compound butter recipe , but this time opted for a simple mix of salted butter, rosemary, and thyme. Feel free to add minced garlic, too. I don’t like dried herbs for herb butter, but if that’s all you’ve got, replace each tablespoon of fresh with 1 teaspoon of dried.
- Sea Salt & Black Pepper – Basic to let the beefy steak flavor shine! I recommend a teaspoon of salt and 1/4 teaspoon of pepper per pound of meat. If you want something bolder, my Texas brisket seasoning or Montreal seasoning are both great for steaks.
How To Cook Chuck Eye Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
Whether you’re cooking chuck eye steak on the grill or in the oven, the method is almost the same. Here’s how I do it:
- Season and rest the steaks. Pat the steaks dry, season with the salt and pepper, and let them sit for 20 minutes. (This lets the salt get into the meat for better flavor, and also brings your steaks closer to room temperature for more even cooking.)
- Make the herb butter. Meanwhile, mash the butter and herbs in a bowl. Wrap in plastic, roll into a log, and chill until firm.
- Sear to get a golden crust. Heat the oil in a cast iron skillet over medium-high heat, or brush your grill grates with oil and preheat. Sear the steaks on each side, or grill over direct heat, until golden brown.
- Bake in the oven, or grill at lower heat. See my time and temperature chart below!
- Rest and enjoy! Let the steaks rest, then slice up the butter and place a pat on top. Serve and watch it melt into perfection.
Cook Time Chart
How long it takes to cook chuck eye steak depends on how thick it is, your cooking method, and how you like it done. I cooked my 1.5-inch-thick steaks shown here for 4 minutes in the oven, after searing each side for 2 minutes on the stove. Use my chart to get the doneness you like:
My tips on this:
- 1-inch-thick steaks will cook faster. In fact, you might not even need extra time at lower heat to get them to medium-rare!
- I highly recommend using a meat thermometer. My chart above can help, but the only way to know for sure is to measure. I use this probe thermometer that beeps when my chuck eye steak hits the perfect temp, but an instant-read thermometer works, too.
My Recipe Tips
- Look for steaks of the same thickness, at least 1 inch thick. Thinner steaks overcook more easily. I try to get ones that are 1.5 inches thick, but 1 inch is the minimum. And if they are different thicknesses, you’ll be pulling them off the heat one by one, which is a pain.
- Feel free to let the seasoned meat rest longer than 20 minutes. I just find this is the bare minimum, but you can leave beef chuck eye steaks out for up to 2 hours. You can even season the day before and keep in the fridge, but I still recommend letting them sit at room temperature for 20 minutes before cooking.
- Why pat the steaks dry? Dry meat makes a better sear (and a gorgeous crust), and will actually stay more juicy inside.
- For the oven method, use a cast iron skillet for the best crust. It holds heat like a champ and goes straight from stovetop to oven. Nonstick pans won’t get you the same nice crust (and are not ideal for such high heat anyway).
- Don’t squeeze when flipping. You can use a turner, but I find tongs easier — just use them gently. I like these tongs for cooking steaks inside and the ones from this set for grilling them.
- Rest on a cutting board, away from the heat. You probably know to pull your chuck eye steaks off the grill when they’re done, but the same goes for a cast iron pan! The residual heat will keep cooking them if you don’t remove them. And yes, resting is crucial to keeps all those delicious juices inside — instead of spilling out onto your plate.
- Slice against the grain. This makes your steak more tender and easier to chew. I like slices on the thin side for more tenderness.
Serving Ideas
What I serve with chuck eye steak usually depends on how I’m cooking it! Here are some ideas:
- Indoor sides – For steakhouse-inspired veggies, whip up my air fryer broccoli (that’s what I used in the pics!), crispy smashed brussels sprouts , creamed spinach , or garlicky roasted green beans . I also like to make baked potatoes in the Instant Pot , since they’re hands-off while I cook the steak.
- Grilled sides – You might as well grill asparagus or grill broccoli while you’re outside.
- Salads – Balance out the hearty beef with my creamy cucumber salad , loaded roasted cauliflower salad , or spring mix salad .
- Sauce – I think the herb butter in this chuck eye steak recipe is flavorful enough, but if you want a sauce, try my creamy mushroom sauce for richness or chimichurri for a fresh, herby kick.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
Chuck Eye Steaks:
- 2 10-oz Chuck eye steaks (1.5 inch thick) ▢
- 1 tbsp Olive oil ▢
- 1/2 tbsp Sea salt ▢
- 1 tsp Black pepper ▢
Herb Butter:
- 1/4 cup Salted butter (softened at room temperature) ▢
- 1 tbsp Fresh rosemary (chopped) ▢
- 1 tbsp Fresh thyme leaves ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
Prep:
- Use paper towels to pat the steaks dry (this will help get a better sear). Sprinkle steaks on both sides with salt and pepper. Let the meat sit at room temperature for 20 minutes (this will help with more even cooking).
- Meanwhile, make the herb butter. In a small bowl, mash the butter with a fork. Add the herbs and mash again until well combined.
- Place the butter on a sheet of plastic wrap, and wrap it in a log shape, twisting the ends. Refrigerate until firm. When you are ready to use it, slice the butter into tablespoon-sized pats.
Chuck Eye Steak In The Oven:
- Preheat the oven to 450 degrees F (232 degrees C).
- Heat the oil in a cast-iron skillet over medium-high heat for about 2 minutes , until very hot and shimmering.
- Carefully place the chuck eye steaks in the hot oil and sear for about 2 minutes per side, until a browned crust forms on both sides.
- Transfer the skillet to the preheated oven. Bake until the steaks reach your desired level of doneness. For 1.5-inch-thick steaks: 3-4 minutes (120 degrees F) for rare, 4-5 minutes (130 degrees F) for medium rare, 5-6 minutes (140 degrees F) for medium, 6-7 minutes (150 degrees F) for medium well, or 7-8 minutes (160 degrees F) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step. 1-inch-thick steaks will be done faster, or may even be done to medium rare after step 3 without needing additional time at reduced heat.
- Transfer the cooked chuck eye steaks to a plate or cutting board. Let them rest for 5-10 minutes before serving. Serve with a pat of compound butter and slice.
Grilled Chuck Eye Steak:
- Oil the grill grates and preheat the grill to High for at least 15 minutes , until it reaches 500 degrees F (260 degrees C).
- Place the chuck eye steaks on the grill. Close the lid and sear for 2 minutes . Flip the steaks over, close the lid again, and sear for 2 more minutes .
- Reduce heat to medium-low. Continue to grill with the lid closed until they reach your desired doneness. For 1.5-inch-thick steaks: 1-2 minutes (120 degrees F) for rare, 2-3 minutes (130 degrees F) for medium rare, 3-4 minutes (140 degrees F) for medium, 4-5 minutes (150 degrees F) for medium well, or 5-6 minutes (160 degrees F) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step. 1-inch-thick steaks will be done faster, or may even be done to medium rare after step 3 without needing additional time at reduced heat.
- Remove from the grill and transfer to a plate or cutting board. Let the meat rest for 5-10 minutes before serving. Serve with a pat of compound butter and slice.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 5 ounces (1/2 of a 10-oz chuck eye steak)
- Tips: Check out my recipe tips above to help you select your steaks, get the perfect crust, and get juicy results.
- Time chart: See my time and temperature chart above to cook your steak perfectly, including tips on timing.
- Store: Cover leftovers and keep in the fridge for up to 3-4 days. They’re perfect for my steak salad !
- Meal prep: Feel free to prepare the herb butter a few days ahead, or even freeze it for a few months. You can also season the steak the day before.
- Reheat: My favorite way to reheat is the air fryer for 1-2 minutes. If you don’t have one, the next best is the oven at 250 degrees F until almost warm, then finish in a pan over medium-high heat for 1 minutes per side to refresh the crust.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge. You can also freeze raw chuck eye steaks for up to a year.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Chuck Eye Steak
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Chuck Eye Steak Recipe (Oven Or Grill)
My easy beef chuck eye steak recipe transforms a budget-friendly cut into a juicy, tender steakhouse meal at home, using your oven or grill.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chuck-eye-steak/
Ingredients
Chuck Eye Steaks:
- 2 10-oz Chuck eye steaks (1.5 inch thick)
- 1 tbsp Olive oil
- 1/2 tbsp Sea salt
- 1 tsp Black pepper
Herb Butter:
- 1/4 cup Salted butter (softened at room temperature)
- 1 tbsp Fresh rosemary (chopped)
- 1 tbsp Fresh thyme leaves
Instructions
Prep:
- Use paper towels to pat the steaks dry (this will help get a better sear). Sprinkle steaks on both sides with salt and pepper. Let the meat sit at room temperature for 20 minutes (this will help with more even cooking).
- Meanwhile, make the herb butter. In a small bowl, mash the butter with a fork. Add the herbs and mash again until well combined.
- Place the butter on a sheet of plastic wrap, and wrap it in a log shape, twisting the ends. Refrigerate until firm. When you are ready to use it, slice the butter into tablespoon-sized pats.
Chuck Eye Steak In The Oven:
- Preheat the oven to 450 degrees F (232 degrees C).
- Heat the oil in a cast-iron skillet over medium-high heat for about 2 minutes , until very hot and shimmering.
- Carefully place the chuck eye steaks in the hot oil and sear for about 2 minutes per side, until a browned crust forms on both sides.
- Transfer the skillet to the preheated oven. Bake until the steaks reach your desired level of doneness. For 1.5-inch-thick steaks: 3-4 minutes (120 degrees F) for rare, 4-5 minutes (130 degrees F) for medium rare, 5-6 minutes (140 degrees F) for medium, 6-7 minutes (150 degrees F) for medium well, or 7-8 minutes (160 degrees F) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step. 1-inch-thick steaks will be done faster, or may even be done to medium rare after step 3 without needing additional time at reduced heat.
- Transfer the cooked chuck eye steaks to a plate or cutting board. Let them rest for 5-10 minutes before serving. Serve with a pat of compound butter and slice.
Grilled Chuck Eye Steak:
- Oil the grill grates and preheat the grill to High for at least 15 minutes , until it reaches 500 degrees F (260 degrees C).
- Place the chuck eye steaks on the grill. Close the lid and sear for 2 minutes . Flip the steaks over, close the lid again, and sear for 2 more minutes .
- Reduce heat to medium-low. Continue to grill with the lid closed until they reach your desired doneness. For 1.5-inch-thick steaks: 1-2 minutes (120 degrees F) for rare, 2-3 minutes (130 degrees F) for medium rare, 3-4 minutes (140 degrees F) for medium, 4-5 minutes (150 degrees F) for medium well, or 5-6 minutes (160 degrees F) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step. 1-inch-thick steaks will be done faster, or may even be done to medium rare after step 3 without needing additional time at reduced heat.
- Remove from the grill and transfer to a plate or cutting board. Let the meat rest for 5-10 minutes before serving. Serve with a pat of compound butter and slice.
Maya’s Recipe Notes
Serving size: 5 ounces (1/2 of a 10-oz chuck eye steak)
- Tips: Check out my recipe tips above to help you select your steaks, get the perfect crust, and get juicy results.
- Time chart: See my time and temperature chart above to cook your steak perfectly, including tips on timing.
- Store: Cover leftovers and keep in the fridge for up to 3-4 days. They’re perfect for my steak salad !
- Meal prep: Feel free to prepare the herb butter a few days ahead, or even freeze it for a few months. You can also season the steak the day before.
- Reheat: My favorite way to reheat is the air fryer for 1-2 minutes. If you don’t have one, the next best is the oven at 250 degrees F until almost warm, then finish in a pan over medium-high heat for 1 minutes per side to refresh the crust.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge. You can also freeze raw chuck eye steaks for up to a year.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
