These were still a TAD tougher than the average rib eye (then again my average ribeye is dry-aged angus) but VERY flavorful. Maybe I should have Jaccarded a little more aggressively, but I'm always afraid of ruining the texture. No complaints from the family. Also, eating up the last of the local corn for the season, while I can get it. I think the pix turned out pretty good for a phone cam. Samsung Galaxy S4 does some nice close-ups...
My dad bought some of these at Costco this weekend so I dropped by and we tried them out. They were a little bit tougher than a rib-eye, but that wasn't really noticeable. My mom and dad are "no pink in the meat at all" kind of folks, so their steaks went on 8 minutes before mine and they still turned out great. I'll be grabbing a few of these myself as they're a good size for a single meal.
The meat guy at Costco described them as "cross-rib steaks". In my experience that often means "chuck-eye steak" up here so I aksed him about it. He said some of them were chuck-eyes, and some were chuck. For those of you who have Costco memberships I'd recommend grabbing some of these.
Oh- and after reading this thread I sliced up a bit of the leftover steak and made a sandwich using a baguette, a bit of extra-old cheddar cheese, red onions and pickled peppers, plus horseradish mayo and whole-grain mustard. Definitely not a cheesesteak, but it beat the tar out of any "steak sandwich" I've had in a decade or so.