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Stumbled upon chuck eye steaks about a month ago when I saw them on sale at the local grocery store. Picked them up on a whim, then went online to figure out how to cook them. Found out that they are basically the rib eye steak's ugly country cousin. Not the most attractive cut of meat, but almost as good if not better tasting than some of the rib eyes, tri tips and New York strips I have had this summer.
One website called them the "butchers cut", butchers in the old days would stick the chuck eye steak off to the side and take them home at night.
All I know is that I am hooked, this is a great piece of meat. Perfect for grilling.
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