Originally Posted by grgryl
I look for Chuck eye with marbling and it is surprisingly tender; a different league to Chuck steak I think.
They are similar, in fact. Both are from the chuck or shoulder part of the cow. Marbling doesn't matter very much when you are starting out with a tougher cut to begin with.
Anything from the chuck section of the cow is going to be tougher than many other cuts.
Like Uncle Bob said, it's a cousin to the rib eye steak which is located farther down toward the animal's midsection. A chuck eye will not be as tender or flavorful as a rib eye.
If you cook it past medium with dry heat it will be dry and tough.