First, unwrap your Chuck Eye's and rub them all over with grapeseed oil. (Tip: prep the meat on your butcher paper so you don't dirty up a plate). Once the steaks are oiled up, sprinkle a generous amount of Kosher salt all over the meat. Let sit for 10-15 minutes while you prep the grill. 

There are several cooking methods you can use to cook a steak, but for this recipe I am using a charcoal grill as it is a very easy and accessible option. Charcoal grills usuallly take about 15 minutes to get going. Always put the coals on only one side of the grill so you can have a searing side and a cooking side. the searing side cooks the exterior and the cooking side cooks the interior parts of the steak. 

Once hot (usually around 450 degrees) put the steaks on the grill and let sit for 2-4 minutes, or until desired sear is achieved. Then flip the steaks and do the same for the other side. After this, move to the cooking side of the grill (where less coals are burning) and cook for another 2-4 minutes a side. This is where I begin taking the temperatue of the steaks to ensure I reach my desired medium-rare steak. Below is a list of doneness levels for a steak and what temperature needs to be reached for each level. Keep in mind, the speed at which steak reaches these temperatures depends on the thickness of the meat. 

• Rare: 120-125 degrees 

• Medium Rare: 130-135 degrees 

• Medium: 140-145 degrees 

• Medium Well: 150-155 degrees 

• Well: 160+ degrees 

(Tip: pull the steak 5 degrees before your desired temperature so it can carryover while resting)

Prior to pulling them off, use a handheld thermometer to gauge the temperature of the steaks to ensure you reach the desired level of doneness. I aim for 125 degrees for medium-rare before pulling them from the grill and then I let them rest for 10 or so minutes. During the rest, the steaks may carry over another 5 degrees or so, which is why it is recommended to pull them off 5 degrees before desired temperature. After the rest, put it on a plate and enjoy!