Why Chuck Eye Steak Makes A Great Alternative To Ribeye

Whether they're grilled whole or as a kabob, seared in a pan on the stovetop, or cooked in an oven, steaks are a popular and versatile cut of red meat. There are also numerous steak cuts from porterhouse, ribeye, filet mignon, flank, and more to choose from. As any good steak-lover will point out, ribeye is one of the tastiest types of steak around. This cut is known for having a high amount of marbling, which results in one of the juiciest and most tender cuts, as noted by Omaha Steaks.

Although ribeyes are prized for their melt-in-your-mouth texture, they're also one of the pricier cuts of steak. Luckily, there is a more economical cut that you can swap in place of a ribeye, without sacrificing flavor or tenderness. If you're looking to save a little money on your grocery bill, or you're eager to try something new, consider swapping out a chuck eye steak for a ribeye.

Maybe chuck eye steak isn't a cut you're familiar with or perhaps you have a misconception about it. But if you've never tried it, chuck eye is a cut that should be on your radar. According to Beef It's What's For Dinner, chuck eye is a low-cost alternative to ribeye that's savory and tender. This is because chuck eye is cut off the fifth rib of the cow, and ribeyes come from ribs number six and 12, as noted by Grillin Fools.

Besides their close proximity to ribeye, chuck eye steaks are also a highly marbled cut, as reported by Crowd Cow. If you've never purchased or cooked a chuck eye steak, a word of advice from Sweet T Makes Three is to make sure you buy a chuck eye that is boneless, otherwise you might end up with a chuck roast, a cut that needs to be prepared in a slow-cooker. With these tips in mind, the next time you see a chuck eye steak at the grocery store, take advantage of this lower priced cut.