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What is "edge of eye steak" from freshdirect?

t
thenamesdiana Jul 15, 2008 08:47 AM

hello,
i wanted to buy the edge of eye steak that i usually get from fresh direct but when i asked the local butcher, he did not know what that was. Im hoping someone out there knows what its called, i dont think its a chuck fillet steak tho.
thank you,
diana

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  1. BobB RE: thenamesdiana Jul 15, 2008 12:04 PM

    A quick Web search shows that there is no such thing - or rather, no such thing outside of FreshDirect. It thus appears that they invented the term, and as such it means whatever they want it to mean. You'll have to ask them.

    1. b
      BC_LIC RE: thenamesdiana Jul 15, 2008 03:22 PM

      According to FreshDirect, it's a part of the chuck steak. Look at FreshDirect's beef guide. Maybe you can print it out to show your butcher...
      http://www.freshdirect.com/media/anim...

      2 Replies
      1. re: BC_LIC
        k
        kmcarr RE: BC_LIC Jul 29, 2009 12:11 PM

        That is one of the best beef cut guides I have seen online; thanks!

        1. re: BC_LIC
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          omnidora RE: BC_LIC Oct 12, 2009 02:45 PM

          The map is very cool! Thank you for posting. However, Edgeville is not mentioned! I guess it is a secret and special destination for the cow-noisseur. (TM) (ha ha!)

        2. g
          Grifforama RE: thenamesdiana Aug 4, 2008 05:12 PM

          I <think> it's a fancy way of saying Rib-Eye.
          But I could be wrong

          1. h
            HYPEractive RE: thenamesdiana Jul 29, 2009 08:09 AM

            It's delicious. It has the marbelization of a Ribeye, but it's super inexpensive.

            1. Uncle Bob RE: thenamesdiana Jul 29, 2009 08:23 AM

              Chuck-Eye --

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                omnidora RE: thenamesdiana Oct 12, 2009 02:42 PM

                I have some in the house right now. It 's tasty and thrifty. Sometimes it comes out tender, sometimes chewy. I'd love some pointers on how to get consistent results. It's definitely a nice option for the carnivore because even when it's a little on the tough side, I enjoy it.
                Still, I need to perfect my game. Thoughts?

                2 Replies
                1. re: omnidora
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                  thenamesdiana RE: omnidora Dec 15, 2009 06:27 AM

                  I like to cook my 1" edge of eye on my iron skillet. While I get the pan super hot I rub my steak with some gray sea salt and cracked malabar pepper. Then I lay the steak down and leave it there for 5 min EXACTLY, never touching the steak. DO NOT move or press down on the steak. Then I turn over the steak and cook it for 4-5 min depending on how rare I want it, I tend to like my steak rare so I do 4min but for well done I think I would never go past 6min. Also you MUST let the steak rest for 5-7min if you want a juicy tender steak because the juices distribute over the steak again. Don't worry your steak will not get cold, and it is an essential step to getting the perfect steak.

                  When cooking steak, remember that 1min of cooking time makes a huge difference. I have ruined many steaks before. So far this method has been working splendidly for rib eye, edge of eye, hanger, and skirt steak. Hope this helps :)

                  1. re: thenamesdiana
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                    omnidora RE: thenamesdiana Dec 17, 2009 05:54 PM

                    Thank you - wow. I shall have to try that. So does this equal a total cooking time of 9-10 minutes? (I just wasn't sure whether laying the steak down means putting it in the pan.) Thanks again, *'sdiana

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