Chuck eye steak

Jevi’s notes

Basically the ribeye’s next-door neighbor, and great value. Treat it like a ribeye: Dry-brine it, bring it up to temp low and slow with a probe, chill it 20–30 min, pat it dry, then sear in tallow or ghee at 380–400°F, flipping every 30 seconds.

From the Primal Cut Sheet post The Art (and Science) of the Steak.

Thaw (fridge)

Planning estimate for a 1.25 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Grill (grill) · pull ~135°F (texture/plan) · rest 5 min
  Est. cook: ~12 min for 1.25 lb
• Pan sear (either) · pull ~135°F (texture/plan) · rest 5 min
  Est. cook: ~10 min for 1.25 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.