Originally Posted by GloryDayz
Well I tried the chuck eye cut last night, did nothing to if beyond the normal "Montreal Steak-in-Butter" that a grill all steaks with, and it was indeed awesome. Yes, there was a bit more fat to cut away, but it wasn't anything that 99% of humans on earth would notice as being different. I did a blind taste test with the neighbor, and he thought it was rib eye. He's an accountant and, well, "frugal" - so he's sold forever. I'll say this, next time I entertain a larger group this will be what I serve as long as I get to be selective on the individual steaks as I suspect as the cut gets farther from the rib cuts the marbling might change dramatically.
But on balance, it was AWESOME!!
First of all, most people wouldn't know what the **** they were eating if you put it in their mouths blind... this is a tough skill for seasoned chefs with a superior palate than most. Second of all, you didn't do a "blind taste test" unless you gave them ribeye at the same time.
That said, chuck eye is a good, cheap cut. I've never disagreed with that.