The Chuck Eye steak is cut from the 5th rib, right where the chuck roll meets the ribeye. Calculate the rapid drop-off in tenderness the further you cut into the shoulder.

Master Rule: Only the first two steaks cut from the chuck side of the rib transition are true Chuck Eyes. Beyond that, it becomes a tough chuck roast.

Configure Parameters

5 th Rib
1.5 inches

Calculated Targets

Tenderness Score (Out of 100)
85
100 equals a true ribeye. Scores below 60 require braising.
Longissimus Presence
High
Connective Tissue
Moderate
Recommended Method
Direct Grill
A contextual tip that changes based on input values.

The Rib Transition Zone

Rib Position Common Cut Name Optimal Cooking
6th - 12th Rib Ribeye Steak Grill / Sear
5th Rib Chuck Eye (Delmonico) Grill / Sear
4th Rib Chuck Steak Marinate / Braise
2nd - 3rd Rib Chuck Roast Low & Slow Braise

Precision Master Protocol

  1. 1
    Step 1: Identify the Chuck Eye by looking for the continuation of the central Ribeye eye muscle.
  2. 2
    Step 2: Tie the steak lightly with twine, as the muscle groups here are loosely connected and may separate.
  3. 3
    Step 3: Season generously with coarse salt and pepper.
  4. 4
    Step 4: Grill over high heat to achieve a crust quickly.
  5. 5
    Step 5: Pull at 130°F and rest for 10 minutes.
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