The chuck eye usually isn't cut into a steak; it's sold as part of a chuck roast. You probably have to know a real butcher and work something out. I'm assuming you're using chuck eye as a synonym for the chuck roll? I'm thinking of the continuation of the ribeye muscle that goes into the chuck section. It's a bout a foot long, and can be cut into several 1-1/2" steaks.
It's simple if you're willing to buy the whole chuck section, or if your butcher sells the chuck roll separately. Then you have a lot of options, including getting a bunch of cheap pseudo-ribeyes out of the eye, and using the rest for stewing or braising or making a ton of chili.
I've had the whole prime chuck roll dry aged and then cut it into steaks. 36 to 48 hours of sous-vide later, you have something that's about 90% as good as the best ribeye, for about $10/lb. You can feed 15 or 20 people with a chuck roll.
