Chuck Eye Steak (Sous-Vide and Delta-T)
The Chuck-Eye Steak, for some, is an enigma. I've had it a few times over the years, but it's not very well-known in the NW. As far as sourcing, it's comparable to the Picanha, which is also unavailable up here. If you ask a meat cutter or butcher, they will look at you with a blank stare. Do you want Tri-Tip? They are abundant in every store. What is a Chuck-Eye Steak? To many, it's called the "Poor Man's Ribeye," but let me tell you, it's anything but poor. Rich in flavor, surrounded by different muscles and rich in fat. There are only two per steer, which is cut from the Chuck Primal from the fifth rib, and the Ribeye is cut from the sixth to the twelfth rib. Some refer to this cut as the Delmonico, but there is no consensus or strict definition. Spruce Eats "Origins of the Delmonico Steak "Unfortunately, no one can say for sure exactly what cut of meat Delmonico's was serving when it created the Delmonico steak, because it happened...