Chuck Eye Steak comes from the fore-quarters of the beef, and really, is a beautiful cut of meat: 

As you can see, the marbling is generous. There are a couple larger ligaments that run through this cut, but are easily cut away as you chow through this puppy. 

The Chuck Eye can be braised, sautéed, or as Honest Beef aficionado Tim Shelburn prefers, gilled: 



The Beef Checkoff has a great recipe bank, and we loved the recipe below for Braised Chuck Eye Steaks with Caramelized Onions. Let us know what you think! 

Chuck Eye Steak with Caramelized Onions

Total Recipe Time: 40 minutes. Servings: 4, www.beefitswhatsfordinner.com

Ingredients

• 2,  10-12oz Chuck Eye Steaks
• 1/4 cup molasses 
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• salt
• fresh basil sprigs (optional)

Caramelized Onion Relish:

• 1 1/2 sweet onions
• 3/4 cup chopped red bell pepper
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons toasted pine nuts
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon black pepper

Directions

1. To prepare onions, spray and heat nonstick skillet over medium to medium-high heat until hot. Cook onions for 5-7 minutes, stirring frequently. Add red bell pepper and continue cooking for 2-5 minutes or until onions are browned. 
2. Stir in sliced basil, pine nuts, 1 tablespoon vinegar, and black pepper. Season with salt. 
3. Meanwhile, combine molasses, Worcestershire sauce, and 1 tablespoon vinegar for glaze on steaks. 
4. Heat a second nonstick skillet on medium high heat. Season steaks with pepper, place in pan.
5. Cook 9-11 minutes for medium-rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with molasses glaze during the last 3-4 minutes of cooking. 
6. Season steaks with salt, and garnish with caramelized onions. Serve with sprigs of basil, if desired.