Tender ribeyes come from the sixth to twelfth ribs of a cow; butchers cut the chuck eye from the fifth rib. This proximity means the chuck eye steak shares many of the characteristics of a ribeye. Although chuck eye steaks aren't always available—there are just two per cow—they tend to be a budget-friendly cut of meat when you can find them.
 
How to Cook Chuck Eye Steak:
Cook chuck eye steaks quickly over high heat, as you would a rib-eye or other prime cut. Pay close attention, though—an overcooked chuck eye becomes dry and tough.
 
Each package is between 1-1.25 pounds and is $9.