It's a tough cut of meat that can become more tender through long and slow cooking. Cut it into pieces (stew meat) add appropriate veggies and make beef stew. Find a recipe of something similar but different that includes red wine and call it boeuf bourguignon. Both methods braise the meat in liquid for an extended time and will enhance flavor and chew-ability.

Edit to for correction:

I misspelled boeuf. Incroyable!

You can braise it, cook it in a slow cooker or marinate it in a marinade with a meat tenderizer and cook it quickly by grill or stove top sear, similar to London broil.

A marinade does little to improve tough beef. Cooking it quickly using a grill, a broiler, or on a stove top, as would be fine with a better piece of meat, will let you experience just how tough this cut can be.

I treat it like pot roast. One way I cook it is to add onions and bell peppers near the end and serve over rice, like pepper steak. Make a gravy with the sauce.

Be aware that at least the pieces I have had reduce in size with above types of cooking. An alternative to the suggestions above if it is like the 3-6 oz pieces that are sold at my store is to freeze slightly to make cutting easier. Cut into strips briefly sear, less than a minute, then use as a topper for things like salads, starches, or veggies. You can use any type of seasoning or none at all depending on the base that you lay it on.

Or....pound it with the pointy side of a meat mallet to tenderize it, then dredge in salted flour, fry in a pan...viola.....chicken fried steak! Make a white gravy with the drippings Southern style.

Or....my mother would top it with Marinara sauce and mozzarella cheese for a cheap version of veal parmesan.

We seem to eat a fair amount of chuck. Chuck roasts as pot roasts, or oven cooked slowly, low temp, carrots and potatoes added to roast later in the cooking time, we like the flavor and marbling. But I buy chuck eye steak too, in fact picked up two today. DH grills them over gas. Again, we like the flavor. We don't find them tough. I can barely tell them from a rib eye steak. Am I mistaken in thinking a chuck tender round is the same as a chuck eye steak? I can think of all kind of methods for it if it is, from grilling to swiss steak. If adequately marbled, it isn't necessarily tough

We've had them several times in the last months, and I'm chewing one sided since late May. I have a bone graft healing in prep for a back lower molar implant at the end of this year ;0)....

Chuck eyes have become almost my favored steak to grill.

Chuck eye steak is a good steak to grill.

Grill them with Montreal steak seasoning.

https://www.target.com/p/mccormick-grill-mates-montreal-steak-seasoning-3-4oz/-/A-13478696

There's nothing wrong with chuck meat, many like it, but it is more economically priced than more tender and more flavorful cuts. If it were more comparable to the more highly regarded cuts, it would be priced accordingly. Flatiron steak is from nearby but isn't the chuck itself. Upscale steakhouses tend to focus on a half dozen or so prized cuts and I've never seen chuck steak featured so that's another indication.

Rib steak and rib roasts have a particular and somewhat unique flavor because of the location that is not that similar to others parts of beef. Many people covet that unique flavor. It's priced accordingly.

What did you finally decide to do, Seniorgal?

eld,

It's in the freezer. I'll let you know when I cook it.

I just realized that I use this meat in beef Burgandy. I cube it and cook it in the oven with a powder beef soup base, cream of mushroom soup, red wine, mushrooms, and maybe a little garlic. I serve over mashed potatoes. There should be some good recipes online.

Chuck eye steak is not the same as chuck steak. From the grill master site:

“So, given the proximity to the ribeye, the chuck eye is very close to the taste and tenderness of a ribeye. It comes with the intense beef flavor you love from the chuck, but is infinitely more tender than a typical chuck steak—though not quite as tender as a ribeye.”

That's how I would describe it, maddielee. Maybe not quite as tender as rib eye but a similar experience - for a significant difference in price. If shopping rows of prepackaged beef looking for chuck eye and its placed next to rib eye, it really doesn't look much different other than the price. Not that any beef is especially inexpensive any more ;0)

Yesterday I paid $6/# for chuck eye at Top Foods, on sale at a discount of $2/# from the usual $8. Chuck roast at Costco was $5.50/# and I bought a package of those, like them on hand for those cool coastal days where I can put in the oven and forget them, practically cook themselves. Filet mignon at Costco was $12.99/# and I did splurge on a package of those but we'll split the package into two dinners for two, serve with a great salad or a roasted vegetable so needing a little smaller portions of meat. We don't eat the amount of beef at a meal that we used to anyway, just don't feel that we need the number of ounces we used to consume at one sitting.

You can find anything and everything on the internet, consistent and contradictory from one to the next. Here's some "info" I can't vouch for from Spruce Eats. In describing chuck eye steak, it leads with "Economical, flavorful and chewy steak...."

Spruce Eats on Chuck Eye steak

Per Spruce Eats:

But because the chuck eye includes a few inches of the tender longissimus dorsi muscle, the main component of a rib-eye, it can handle the high-heat cooking methods more appropriate for steak....

Tender rib-eyes come from the sixth to twelfth ribs of a cow; butchers cut the chuck eye from the fifth rib. This proximity means the chuck eye steak shares many of the characteristics of a rib-eye...

A chuck eye steak might not be quite as tender as the rib-eye steaks next to it, but it delivers meaty beef flavor.

So that explains why chuck eyes are my almost favorite steak, right behind rib-eyes.

Read into it anything you want. If a few inches of a steak makes you happy, great.

The reason why chuck has historically been used for hamburger meat is......?

The reason why you don't find chuck in good steakhouses is...... ?

Is......? A matter of personal preference, eh?

I thought of it as a fill in the blank depiction but it can be whatever you like.

My DH likes a chuck tender. I do not. I don't see it but he's happy with it. Easy enough to make two types at once.

Yes it is. Everyone should be happy.

He doesn't like better cuts?

We eat elk, bison or watusi more often for red meat.