Braising Steaks

4 steaks, Approx 8 oz. each

Cut from the head of the ribeye in the animal’s shoulder area, chuck eye steaks are fast becoming the new hanger steak. The rich, beefy flavor and moderate tenderness make a great substitute for ribeye at half the cost. Not surprisingly, this cut is often called the poor man’s ribeye, and, by some butchers, the Delmonico. Braising or roasting works well with this steak, but it also does well on the grill or seared in a cast- iron pan, just like a ribeye. Unfortunately, there are only a few pounds of this versatile cut on each animal.