Help cooking a "steak!"

[OneShotBandit]

Guys, I've been buying Chuck Eye Steak 'cause of the price and someone here telling me how good they are/were. I cook 'em in a hot CI skillet, BUT I have NEVER had a tender one, yes not bad flavor BUT toughen a piece of shoe leather! I let them come to room temp, no salt until ready to 'fry," and I still can't get it to eat right. Is this just the "nature of the beast?" ANY advice would be great as Ribeye & other "premium" steaks have skyrocketed (thank you Brandon )! Thanks

 

[molliesmaster]

You're cooking it too long. Are they thin or thick cut?

 

[Billy hill]

If you have a pressure cooker, start 10 mins in the pressure than quick fry for a crust/browning. Or start with a light pineapple marinade and then fry teriyaki style. Pineapple will make the connective tissue break down. Tender fall apart

 

[Josh carpenter]

Brown & it’s done blood is your friend and flavor

 

[Josh carpenter]

I have pics of proof if want me

 

[OneShotBandit]

You're cooking it too long. Are they thin or thick cut?

~3/4"- 4 mins on one side them 3 mins on the other side usually hit 130-135 +/- degrees in a Cast Iron skillet. Let's keep this simple Guys! Thank you.

 

[Sunklands]

~3/4"- 4 mins on one side them 3 mins on the other side usually hit 130-135 +/- degrees in a Cast Iron skillet. Let's keep this simple Guys! Thank you.

I’m gonna say that ought to be right for “medium”, if you got that iron as hot as it can get. If it ain’t smoking up your house, then the iron ain’t hot enough. I have cooked a few, at 3 minutes a side at +1” thick and finish them in the oven at 450* for a few minutes.

 

[Sunklands]

Getting a good steak from our grocer any more, is very rare. Hard to spot a good one. We eat alot of steak at my place. Round steak.

 

[OneShotBandit]

Only if it's Garlic "Round steak!"

 

[OneShotBandit]

I’m gonna say that ought to be right for “medium”, if you got that iron as hot as it can get. If it ain’t smoking up your house, then the iron ain’t hot enough. I have cooked a few, at 3 minutes a side at +1” thick and finish them in the oven at 450* for a few minutes.

According to ALL the experts 130-135 SHOULD be Med. Rare. I lean closer to 125-130 (and let it rest w/a loosely aluminum foil tent for about 10 mins). Can't use the oven as the Slumlord hasn't fixed/replaced it yet. IMOO, I think the cut of meat is suspect, BUT it does have flavor. Thanks for all the advice/tips as I must be doing it right!