Beef Chuck Eye Steak

The Chuck Eye steak is an affordable and versatile option, making it perfect for an easy restaurant-quality steak dinner right at home. It's great for grilling and broiling, but you can prepare it in almost any way, such as braising or pan-fried. However, when cooked either low and slow, or quick and rare, you'll get the best results.

The cut comes from the chuck cut of the cow, also known as the shoulder. That's why it's formally known as a "boneless chuck shoulder center cut." The cut is no thicker than about one inch, weighs no more than 10 ounces, and contains very little fat. Since this cut has almost no fat with the excess trimmed, it is a conveniently lean option for steak lovers who want loads of flavor without all the fat.

The beef ranch steak is best to serve at a medium cooked temperature or lower. If overcooked, it can get a little tough, making it one of the best options for those who prefer steak that's closer to medium or medium-rare. Try marinating it in some Worcestershire sauce with some soy sauce and garlic for a delicious bite. You can also try marinating it in a beer barbecue sauce for a sweet and tangy steak.