Chuck Eye Steak Vs. Ribeye
"It's often called 'the poor man's Ribeye'", says Michael Signorelli, head butcher at Underground Butcher in Madison -- but don't let that throw you off. As Signorelli notes, treat this cut no different than a Ribeye, "baste the sh*t out of it with butter", and you should be good to go. There are only eight of these cuts per steer, so if your butcher is carrying the stuff, buy it.
$7/lb vs $17/lb
Signorelli also recommends
"This is the cut literally attached to the blade bone and is often confused with the Denver Cut. The technical name is 'Subscaularis'. Cook it like a flank, but you don't need to tenderize it."