Chuck eye steak (Delmonico)

Chuck eye's a bit of a dark horse – a steak most people know nothing about. But it’s one of the best non-prime steaks there is. 

Why? Because, in many respects, it's the same as a Ribeye. 

Ribeye steaks come from sixth to twelfth ribs of beef – and Chuck eye comes from the fifth. Which is where the Ribeye transitions to the shoulder cut, called chuck. 

Chuck eye even looks the same as a Ribeye with similar, but a bit less, marbling.

So, it's hardly surprising, it tastes like a Ribeye too – with the same meaty, beefy flavour. 

And the downside? It's almost, but not quite as tender as Ribeye.

Cook it quickly over a high heat just as you would a Ribeye – or any prime steak. But don't overcook it or it'll become dry and tough.