Other boneless chuck cuts include the chuck eye (boneless cuts from the center of the roll, sold as mock tender steak or chuck tender steak), chuck Coat the steak thoroughly on both sides, then let it sit uncovered in the fridge for two hours until a crust develops on the meat. Chuck Eye Steak (Delmonico) Also Known As: Boneless Chuck Filet Steak; ... industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. Many steaks have multple names which are used for the same cut (NY, New York, Strip Loin, Kansas City are all names for the same steak). A chuck eye steak might not be quite as tender as the rib-eye steaks next to it, but it delivers meaty beef flavor. https://grillinfools.com/blog/2013/06/18/what-is-a-chuck-eye-steak IMPS (Institutional Meat Purchase Specifications) ... All other outgoing links are to websites maintained by third parties.

Don't be shy with the salt and pepper.

And some steak names refer to completely different cuts depending upon the butcher and the region (for instance, a Delmonico Steak is cut from at least 8 different cuts spanning from the Chuck to the Sirloin!)