Chuck Eye Steaks with Jalapeno Chimichurri Sauce

I grilled up some amazing chuck eye steaks from Crowd Cow this past weekend. I imagine over my lifetime that I’ve had chuck eyes before, however I’ve personally never cooked them. Crowd Cow did NOT disappoint. I cannot stress enough how good their meat tastes. Call me sheltered or call me whatever you want, but I’m not used to dry-aged beef. I’ve seen it on menus and heard about it, but I’ve never really experienced it like this. It is next level stuff and I highly recommend it!

But back to the chuck eyes. I cooked these exactly like I’d cook a ribeye.  First I seasoned with Susie-Q all around seasoning. I let them sit for about 2 – 4 hours seasoned which is standard for me.

On the Traeger, I smoke them for about a half hour or so before bumping the temp up a bit. I set it at 225 and cooked until the internal was about 125. Then I took them off the grill and reverse seared them in a cast iron skillet full of butter.  The results were out of this world!

I topped my chuck eyes with a jalapeno chimichurri sauce.

Before jumping into the recipe, don’t forget that you can get a free pound of dry aged ground beef from Crowd Cow by clicking here: 1lb FREE!

Chuck Eye Steaks with Jalapeno Chimichurri Sauce

Category: Beef, Recipe, Rub

Chuck Eye Steaks with Jalapeno Chimichurri Sauce


  • 2 jalapeños
  • 2 cups finely chopped cilantro leaves and sprigs
  • 2 cups finely chopped parsley leaves and sprigs
  • 2 cloves garlic, minced
  • 2 limes squeezed into juice
  • 3 tablespoons pinot noir
  • 1 tablespoon red-wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste


  1. Place jalapeños into a pan on the stove with EVOO already in it. Keep until all sides are blackened and quite soft. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.
  2. Combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper into a food processor or blender. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.
  3. Pour over cooked chuck eyes.
  4. Enjoy!

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