NEVER Buy Ribeye at Costco Again — Get This $5 Cut Instead

Walk into any supermarket or butcher shop, and you'll see Ribeye sitting under the bright lights for $18 to $22+ a pound (£25+ per kilo in the UK). But less than an arm's length away lies a steak cut from the exact same muscle that costs a fraction of the price: The Chuck Eye Steak. In this video, 30-year pitmaster Blaze breaks down why the chuck eye (often called the "Poor Man's Ribeye") is the best-kept secret in the meat case. Learn the butchery science behind where the ribeye ends and the chuck begins, the 5 common cooking mistakes to avoid, and the step-by-step reverse sear method to make a $6 steak taste like a $20 meal. 🔥 The 5 Rules for Perfect Chuck Eye: Buy Thick: At least 1.25 inches (3 cm). Salt Early: Dry brine for 45 minutes up to overnight in the fridge. Avoid High Heat Only: Blasting hot heat cooks the outside too fast while leaving the inside chewy. Reverse Sear: Cook low & slow (225∘F−250∘F / 110∘C−120∘C) until 15°F below target temp, then sear hot for 1 minute per side. Slice Against the Grain: Always cut perpendicular to the muscle fibers. 💬 JOIN THE COMMUNITY What does chuck eye cost in your town or country? Drop your local prices and location (US, UK, Canada, Australia, etc.) in the comments below! If this saved you money at the grocery store, Hit SUBSCRIBE and ring the bell for more pitmaster tips, budget butcher cuts, and real charcoal cooking guides. ⚠️️ DISCLAIMER The information provided in this video is for educational, informational, and entertainment purposes only. Cooking temperatures, food handling guidelines, and butcher specifications may vary depending on region, animal grade, and kitchen equipment. Always ensure meat is cooked and handled in accordance with local food safety guidelines (such as USDA or UK FSA standards). Prices and savings mentioned are estimates based on average market rates at the time of recording and may vary by location, retailer, and season.