“The poor man’s ribeye” · Delmonico — from the Chuck primal.
The chuck eye is the direct continuation of the ribeye muscle into the shoulder — the same longissimus dorsi, cut from ribs 3 through 5. Only a couple of steaks come off each animal, which is why they disappear fast: ribeye flavor at a chuck price.
What It's Called
United States: Chuck eye steak, Delmonico steak, Chuck eye log
Australia: Chuck eye, Scotch fillet (chuck end)
United Kingdom: Chuck eye, Braising steak (eye)
How to Cook It
Grill: Treat exactly like a ribeye — high heat, medium-rare.
Pan-sear: Butter-baste with garlic and thyme.
Reverse-sear: For thicker cuts, low oven then hard sear.
Signature Dishes
Steak night specials, Steak and eggs, Philly-style cheesesteaks (shaved)
Chuck eyes are a smart limited-run feature — low cost, high satisfaction. Supply is naturally constrained, so plan them as a special rather than a core menu item.