Chuck Eye Steak

The cut ranchers keep for themselves.

Cut from the same muscle group as the ribeye, the chuck eye delivers rich, beefy flavor with beautiful marbling at a fraction of the cost. Each steak averages about 1 lb of 100% grass-fed and grass-finished beef, raised right here on O'ahu by the Griffith family. This is the steak local ranchers reach for when they fire up the grill.

Why You'll Love It:

• Grass-Fed & Finished: Clean, robust flavor from pasture-based nutrition on O'ahu land.
• Ribeye's Neighbor: Same primal as the ribeye, with similar marbling and tenderness.
• 'Ohana-Grown Beef: Raised by the Griffith family on their Wai'anae ranch. You know the source.
• Excellent Value: Premium steak quality without the premium steak price tag.

How to Cook:

• Grill: High heat, 4-5 minutes per side for medium-rare. Let rest 5 minutes before cutting.
• Pan-Sear: Cast iron, screaming hot, with a little oil. Finish with butter and garlic.
• Reverse Sear: Low oven (250°F) until 10°F below target temp, then sear hot for the crust.

Contact:

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