Originally Posted by scott free
Then chuckeye is the way to go, ask the meat guy at your grocer.
They tend to be smaller cuts than ribeye, but for the money they are very close in quality, my dad turned me onto them and i love'em.
I shall try this... I've used them as a poor-man's flank steak in the past, I'll just see what a tenderizer and some butter can do when I treat it like a steak..