Chuck eye steak with chorizo and sun dried tomato butter

The chuck eye steak is sometimes called “the poor man’s ribeye” — and for good reason. This steak comes from the neck and shoulder area of the cow, right next to the ribeye. In fact, it is literally an extension of the ribeye, cut from the first few slices of the chuck roll. Cuts from the shoulder are not always known for tenderness, but the poor man’s ribeye is exceptionally tender and, as the nickname suggests, often a bit more affordable than a ribeye. Below you will find a must make recipe from Siebe Grijpma // @BBQmoods. The combination of savory chorizo and intensely sweet sun dried tomatoes is an absolute flavor bomb together with the smoky taste of grilled chuck eye steaks.

Chuck eye steak summary

-       BBQ preparation – direct heat
-       Preparation time: 10 minutes
-       Cooking time: 10 minutes

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Seasoning the steak

Rub the chuck eye steaks with a thin layer of olive oil. Apply an even layer of your favorite steak rub. I used the Moo & Oink rub from No Rubbish. This rub contains no salt or sugar, making it ideal for grilling. You will need to add some salt flakes after cooking. Let the seasoned chuck eye steaks rest for at least 30 minutes (or longer in the refrigerator).

Making the chorizo and sun dried tomato butter

Cut the chorizo (I used Iberico chorizo from The Butchery) into very small pieces. Briefly fry the chorizo in a small pan without butter or oil until the fat renders and the pieces become slightly crispy. Let it cool slightly before mixing it into the butter. Now combine the butter with the chorizo, finely chopped sun dried tomatoes and garlic. Roll into a log using cling film and place in the refrigerator to firm up.

Preparing the chuck eye steak

Prepare your BBQ for both direct and indirect heat. Chuck eye is slightly fattier, so you want to sear it first and then let it finish gently over indirect heat. Grill the steaks for 2 to 3 minutes per side over direct heat for a beautiful brown crust and grill marks. Then move the steaks to the indirect zone until they reach an internal temperature of 49–50°C for medium rare. Let the steaks rest for 5 to 10 minutes loosely covered with foil.

The steaks are now ready to serve.

Serving the chuck eye steak

Slice the chorizo and sun dried tomato butter into rounds. Slice the chuck eye steak and finish with freshly ground black pepper and salt flakes. 

Place the slices of herb butter on top of the warm steaks. Serve with grilled vegetables or a fresh salad with arugula and lemon dressing. The chorizo adds an extra crunch while the sweetness of the sun dried tomatoes brings a touch of Spain even closer….

ENJOY!
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