The poor man's ribeye is the Chuck Eye Steak cut.
The Chuck Eye Steak or poor man's ribeye is a cheaper and flavorful cut of meat that comes from the shoulder of the cow also known as the chuck primal, which is right next to the ribeye section.
The Chuck Eye Steak or poor man's ribeye offers similar marbling and tenderness to the regular ribeye, which makes it a good choice of meat as an alternative to the regular ribeye for grilling or pan searing.
The poor man's ribeye or Chuck Eye Steak is a hidden gem of meat that delivers a nice rich, beefy taste that is often also found near the fifth rib, which mimics the characteristics of ribeye without the higher price tag.
The chuck eye steak is called the poor man's ribeye due to it's similar rich beefiness and marbling, as it's also the continuation ribeye into the chuck primal.
The chuck eye steak has great flavor from the well exercised muscles but also needs proper cooking like searing and sometimes using a skewer to hold it's looser parts together to achieve the ribeye like tenderness.
The chuck eye steak develops great flavor from the cow's shoulder muscles.
Chuck eye steaks also share characteristics with ribeye steak, including good marbling and tenderness when it's cooked properly, which makes it a good budget friendly alternative to regular ribeye steak.
To cook chuck eye steak use a high heat sear and sear the chuck eye steak in a very hot cast iron skillet to develop a crust.
Use a hot zone for searing and a cooler zone for finishing and it can also benefit from marinating to enhance flavor and tenderness.
A skewer can also help to hold the flappy parts of the chuck eye steak together during cooking.
Once the chuck eye steak is cooked you should allow the chuck eye steak to rest after cooking before slicing.
Internal temperatures for medium done chuck eye steak are 135 F to 145 F.
Internal temperatures for medium to well done chuck eye steak are between 145 F to 155 F.