Chuck eye steak, often called the “poor man’s ribeye,” comes from the upper shoulder area, close to the ribeye cut. It shares many of the ribeye’s characteristics, such as rich marbling and beefy flavor, but at a more affordable price. While slightly less tender than ribeye, it can be grilled, pan-seared, or broiled for excellent results. Best when cooked to medium-rare or medium, this cut benefits from simple seasoning and quick, high-heat cooking methods.