Quote:
Originally Posted by Megatron96
Finally tried grilled chuckeye steak. I took the advice of several actual chefs and marinated them for 24 hours before grilling to reduce 'chewiness.' Did the sous vide thing for 2 hours then onto a charcoal-fired grill. No pics (sorry, forgot, will remember next time). Came out pretty tender and flavorful. Not going to say they were as good as a good ribeye, but it was closer than I thought it was going to be. Would recommend.
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and when feeding a crowd, chuckeye is awesome...