Viewing post #2689 by UniQueTreasures
|If you enjoy steaks, try out Chuckeyes. My mom turned me on to them years ago. They are between the Ribeye and the Chuck Roast. There are only a few on each cow so they go pretty quick. I like the thicker cuts. They seem to cook better than the thinner ones do. They will have more marbling than Ribeyes.
Personally, I prefer them to Ribeyes. Especially when cooked on the grill. I like to marinade them inside of a plastic zip bag for about 20-30 minutes in a little Extra Virgin Olive Oil, steak seasoning, Worchestershire Sauce. Cook them however you usually cook your steaks and cut on the bias.
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