“Johnny Dio did the meat. We didn’t have a broiler so we did everything in pans..”

are we going kinda inexpensive on the oil too? avocado oil has a higher cooking temp and gives a better sear.

Good video. I've tried chuck eye before. It's very good. I cook it in a cast iron skillet for about 3 to 4 minutes per side, a good medium rare. Anything over that causes more toughness. I use very little oil. Maybe the lighter pan you used took longer.

You cant go wrong with a rare cooked chuck eye.

Sous Vide those for 12 hours, 24 would be better at 130 degrees, then crisp em up in a hot skillet with butter and you would have the most tender steak you've ever had......I sous regular chuck and it comes out like filet mignon. One word ANOVA......

9.49 a lb. Im buying stocks and eating bologna. Thanks tho. Lol😂😂

pleas don't call me a Tube! Great vid sir.

Imagine how overly obese the cows were if even the chuck is so marbled.

It has its 'tough' spots... but I think it tastes better than a rib-eye...?🎉

It's all supply and demand. Just watch the price increase when more and more people start buying these steaks. That's what happened with beef skirt and flank steak those were considered scraps no one wanted or only a few people wanted.

$9.49lb. 😳. Where are you located? Costco has ribeye for $9.99lb. Local grocery has chuck roll for $3.99lb. I’m with you. Chuck eye and roast might be the most underrated cuts. Can’t forget the Picahña! 😋

It's the section attached to the ribeye, basically is a ribeye lol. I love chuckeye steaks. I use a hand held small cooking torch to sear the sides. Same thing you're doing when you put them on, I circle the sides with the torch and let it sizzle holding every bit of juice in. Amazing. Thank you for the video.

Eat the Gristle. It's good for you.

Consider buying a tripod or mount for your camera. Your moving around holding the damn phone makes it unwatchable.

Because chuck eye IS a ribeye just smaller...

Rib and Chuck are not the same!

Not tougher? No need to dry brine for 2 hours? Is that a non stick pan? Why not cast iron or carbon steel? Surprised you got a sear.

You’re cute

Hate to tell you but chuckeye steaks are expensive.

That’s weak basting!