Chuck Eye Steaks (2 pk) – Premium, Pasture-raised

Description

THE CUT

Chuck eye steaks are cut from the shoulder area of the cow. They contain a portion of the same muscle found in ribeye steaks which is how chuck eye steaks came to be known as ‘poor man’s ribeye.’ These steaks are heavily marbled and full of flavor and are a great economical steak choice.

PREPARATION

We recommend either one of these two methods below for preparing your steaks.

Method 1:  Thaw your steaks in the fridge and then pull them out of the packages to sit at room temperature for one hour before cooking.

Prepare a super hot cooking surface, such as a cast iron skillet, and thoroughly salt the steaks. Sear the steaks in a bit of oil on each side for 15-20 seconds at at time, repeatedly flipping the steak until the steak temps out at 125 degrees (medium-rare, our recommended temperature for all steak cuts).

When about 90 seconds of cook time remains, place a couple of tablespoons of soft butter in the skillet and continue flipping the steaks every 15-20 seconds.

Allow your steaks to ‘rest’ for five minutes after cooking. Cut your steak across the grain (for the most tender bite) and enjoy with your favorite side dishes.

Method 2:  Pat steak dry after removing from packaging, heavily season steak on both sides with salt, and place on a rack set inside a rimmed sheet pan. Refrigerate for at least 6 hours, or up to 24.

Pull the steak on the rack and sheet pan from the refrigerator and let sit at room temperature for about one hour.

Heat oven to 200ºF and place the steak, still on a rack and sheet pan, in the oven. Periodically insert a thermometer into the thickest section of the steak until it reaches an internal temperature of 120ºF, about 15-60 minutes (depending on thickness). When steak has almost reached the appropriate temperature, place a cast iron skillet over high heat until it reaches at least 600ºF.

Remove steak from the oven and place it near your hot cast iron skillet. Add butter to your hot skillet and allow it to melt. Add steak to the hot skillet with melted, browning butter and sear on each side for about 45 seconds. (You may also wish to sear the edges of your steak by holding the steak with tongs as needed against the pan for 15 seconds at the end of cooking).

Plate and serve your perfect medium-rare steak! Be sure to cut your steak across the grain for the most tender bite.

(If you wish for your steak to be more cooked or less cooked, adjust the time you have your steak in the oven by pulling the steak from the oven at a temperature 5-10 below your final target temperature).

WATERLOO RANCH BEEF

This ain’t no grocery store meat. Experience our grass-fed, premium grain-finished beef from our pasture-raised cows. Our cows are never in feedlot-type settings and they are finished on pasture with a combination of supplemental high-quality hays and premium beef-finisher from our local feed mill. This premium feed is mainly a grain and legume mix made with all locally-sourced, non-GMO ingredients, and it is made without corn and soy.

This balanced blend of high-quality grasses and premium supplemental feed truly rewards the rancher and the customer with a happy, healthy animal, and the most nutritious, flavorful, well-marbled, & tender beef. Waterloo Ranch beef is truly the grain-finished beef you can enjoy and feel good about.

PICK-UP LOCATION INFO

For exact pick-up times and locations outside of farmer’s market season, please view the Ranch Shop home page. To make sure you’re always the first to know about the next pick-up location, follow us on Facebook and/or sign up for our newsletter.