Uncle Bob
Chef Extraordinaire
A chuck steak is too tough for me. Same with chuck-eye, which I seldom see cut into a steak -- it's generally a larger hunk.
Anything labeled chuck gets braised. Unless it's a burger.
I rarely see chuck-eye steaks either...At one time they were quite popular here....Cooked like a normal grilling steak (hot & fast) you've got a 50/50 chance of having something you can chew...When you get lucky it's not bad....Not a Rib-eye...but Ok.
Braising is my preferred method for large portions of Chuck too....
A nice large Chuck roast can also be BBQed...using the same methods used for pork Butts..
Have Fun!