What Is Chuck Eye Steak?
What Is Chuck Eye Steak?
This website is independent and not affiliated with Miller & Carter. It is a steak cut guide for home cooks in the United Kingdom.
Wondering what is chuck eye steak? The short answer: it is a beefy, well marbled cut taken from the 5th rib of the cow, right next to where the ribeye section begins. Because it sits so close to the ribeye, it eats much like one at a far lower price, which is why butchers and food writers call it the poor man’s ribeye.
What Is Chuck Eye Steak: Where It Comes From
Chuck eye comes from the chuck primal, the shoulder section of the animal. Butchers cut it from the 5th rib, the very last rib of the chuck. The prized ribeye section starts at the next rib along, the 6th, and runs through to the 12th.
That single rib of distance is everything. The first steaks cut from the chuck side of the boundary share the same longissimus dorsi muscle that makes ribeye tender, and some of them carry a portion of the spinalis dorsi, the rich cap of fat that sits on top of a ribeye. This is why a good chuck eye can taste remarkably close to a ribeye.
There are only two true chuck eyes per animal, one from each side, so you will not always find them. That scarcity, plus the fact that steaks cut further into the chuck are tougher, means it pays to know what you are looking at at the meat counter.
Why Chuck Eye Steak Is Called the Poor Man’s Ribeye
The nickname is used by butchers and grill writers on both sides of the Atlantic, and it is earned. A chuck eye from the 5th rib has the marbling, the beefy flavour and much of the tenderness of a ribeye, for notably less money.
Honesty matters here: it is not a ribeye. The ribeye is more tender, especially the fatty cap, and a chuck eye taken from the wrong part of the chuck can be tough. But from the right spot, cooked properly, the gap is small enough that many steak lovers happily pocket the difference.
Chuck Eye Steak vs Ribeye
| Point of comparison | Chuck eye steak | Ribeye |
|---|---|---|
| Cut from | 5th rib, in the chuck primal | 6th to 12th rib, in the rib primal |
| Tenderness | Very good for a chuck cut, a little firmer than ribeye | One of the most tender steaks |
| Flavour | Deep and beefy, close to ribeye | Rich and beefy with the fatty cap |
| Availability | Two per animal, not always stocked | Widely available |
| Other names | Chuck Delmonico, Chuck Fillet Steak, Chuck Tender Steak | Scotch fillet in Australia, entrecote in France |
Do not confuse chuck eye steak with an ordinary chuck steak. A chuck steak is cut further into the shoulder, carries far more connective tissue, and needs slow cooking. The chuck eye is the tender exception, sitting right on the ribeye boundary.
How to Cook Chuck Eye Steak
Cook a chuck eye the way you would cook a ribeye: hot and fast. Grilling, broiling or pan searing over high, direct heat builds a browned crust while the inside stays juicy. This is not a cut for the slow cooker.
- Choose well. Pick a steak about 1 to 1.5 inches thick with visible marbling. Look for the half moon of the ribeye cap on the edge if you can spot it; that marks a cut taken closest to the ribeye.
- Bring it to room temperature. Take the steak out of the fridge 20 to 30 minutes before cooking so the centre cooks evenly.
- Season simply. Salt and cracked black pepper are enough. A light coating of oil helps the seasoning stick.
- Sear over high heat. Cook over fierce direct heat, 2 to 3 minutes per side, then finish on a slightly cooler zone until a thermometer reads your target. Aim for medium rare, about 52°C to 57°C, and do not push it past medium, because chuck eye firms up faster than ribeye.
- Rest and slice against the grain. Rest for 5 to 10 minutes, then slice thinly across the grain. Our guide to cooking rump steak covers the temperature and resting basics in more detail.
If you want to compare it with a big bone in option, our guide to tomahawk steak (note: this page goes live on 17 October 2026 and the link will resolve then) explains the cut that sits at the luxury end of the rib family.
Chuck Eye Steak at Miller and Carter
We could not confirm chuck eye steak on the published Miller & Carter menus, which focus on rump, sirloin, ribeye and fillet, and cuts vary by branch and change over time. Check the latest Miller and Carter menu before visiting if you are set on a particular cut.
FAQs
Is chuck eye steak the same as ribeye?
No, but they are neighbours. Chuck eye comes from the 5th rib and ribeye from the 6th to the 12th, so the two share muscle and marbling. Expect a similar eating experience at a lower price, with the ribeye a touch more tender.
Is chuck eye steak tender?
For a chuck cut, yes. It is one of the most tender steaks you can cut from the shoulder, though not quite as tender as a ribeye. Keep it at medium rare to medium and slice against the grain.
How many chuck eye steaks are on a cow?
Just two, one from each side of the 5th rib. That is why they are not always available at the meat counter.
Can you slow cook chuck eye steak?
You can, but it wastes the cut’s best qualities. Chuck eye is built for hot and fast cooking. Save the slow cooker for working cuts further into the chuck.
Cut information checked against butchery and food guides on 13 October 2026. Availability and naming vary by butcher. This website is independent and not affiliated with Miller & Carter.
