Quick Answer: Do you know How To Cook Eye Of Round Steak?
Eye of round steak may be cooked in such a way to make this tough cut of meat tender and juicy. Choose broiling in the oven, frying in the skillet, or braising to turn this tough cut into juicy tenderness.
Like a lot of people, I am a steak lover. A wonderful, juicy steak cooked to perfection is a beautiful thing.
Now, eye of round is not the most tender of steaks, but, with some attention to how it is prepared and cooked, it can be a lovely cut of beef with great flavor and tenderness.
Eye of round steak is a less expensive cut of steak which makes it a great choice for your bank account.
The trade-off is that cheaper cuts of steak are typically tough, and need to be cooked in such a way that moisture is produced, and locked in.
The part of the animal where eye of round comes from is the rump and hind legs. This is obviously an area that gets lots of exercise, and this, in turn, produces muscle.
More muscle equals less marbling, the white lines that run through some cuts of meat, such as sirloin and porterhouse steaks. Those white streaks are actually fat, and the fat makes the cut of beef juicy.
Meat cut from muscular areas of the beef, will be tough, but that does not mean that they can’t be cooked up to be tender and juicy.
We have already discussed the fact that eye of round steak is easy on the wallet, but there is another great plus to eye of round steak, it has no bones.
This makes it ideal for mixing into a stir fry, or a rice or noodle bowl. It also makes a great source of protein!
In this article we look at three particular ways of cooking eye of round steak in order to achieve juicy meat.
How To Cook Eye Of Round Steak: Broiled?
When you broil something, you are using heat that is coming from directly above onto the steak. When you turn on your oven to heat to broil, you will notice that just the upper element gets red.
Broiling is done by placing the meat close to the broiler, about 2-4 inches, and it does not take long.
Your oven likely came with a broiling pan. It is made specifically for the purpose of broiling.
The top part of the pan is where you set the meat, and the part underneath catches the grease that drips instead of it going into your oven and making a mess that you have to clean later, or worse yet, causing a fire.
Use a pair of tongs to remove the meat from the broiler pan. If you use a fork you risk piercing the flesh of the meat which will cause juices to escape. You want to keep all of those juices inside the meat.
Another way to lock in the juices of your eye of round steak, is to let it rest for a few minutes on the cutting board. If you cut the meat as soon as it comes out of the oven, then the juices will run out of it.
This is important for all meat, but is especially key when you are serving a naturally tough cut of meat like the eye of round steak.
You might be surprised that you are directed to remove the steak a few minutes before it reaches the degree of cooking you want, but this is because the internal temperature of the meat will continue to rise after it is taken out of the oven.
This way, you don’t risk over-cooking the meat.
How To Cook Eye Of Round Steak: Braised?
Cooking eye of round steak in the oven is easy, and produces a great result with fabulous flavor. The key is to sear it first on the stove in a frying pan with a little oil. This will give you great color and flavor.
You follow the sear with a slow roast at a low temperature in the oven.
Just as with broiling, make sure you let the steak rest for at least 5 minutes to lock in the juices you just worked hard to produce.
Don’t get overly anxious to cut into it too soon, or you’ll watch those juices run out onto the cutting board instead of into your mouth.
It is also a good idea to cut the steak crosswise as this will maximize the tenderness of the steak.
Pro Tip
Cook your whole meal in one pot, or in this case, in a Dutch oven. Prepare your eye of round steaks as in the table, above, and sear them in a skillet.
After searing the steak, place it in a Dutch oven along with onions, sliced carrots, chopped potatoes and beef broth, and pop it in the oven.
You’ll have a whole nutritious, delicious meal ready at once.
How To Cook Eye Of Round Steak: Frying?
Frying is an ideal way to cook eye of round steak because you can see it easily and that gives you ultimate control over the stove temperature and the cooking time.
A pan-fried steak on the stove is simple, fast and tasty. You’ll start with searing the steak and then finish it on low. You can add some beef broth to keep it tender, and put the lid on the skillet to lock in those juices.
For a twist on frying, try dipping the steaks in whisked eggs, then dredge them in bread crumbs. This will give the steaks a nice crunchy outer coating.
RELATED: 15 Beef Bottom Round Steak Recipes That Are Easy To Make
Pro Tip
Plan ahead and marinate your eye of round steak for maximum tenderness and juiciness. There are lots of marinades that you can easily make, or you can make it as simple as marinating in barbeque sauce that you bought at the store.
Place the steak with the marinade in a zip-top freezer bag or in an airtight container and let it sit for a few hours or overnight in the fridge.
When it’s time to cook the steaks, they’ll be beautifully tender.
Frequently Asked Questions
How Does Braising Help To Make Steak Tender?
Tougher cuts of meat, like eye of round, have little in the way of fatty tissue, but they do have tough connective tissue.
Braising is a method of cooking that uses dry heat through the searing process, and wet heat through the simmering of the meat in a liquid at a low temperature.
The effect of the searing is to give flavor and a nice brown color to the meat. The simmering of the meat for a lengthy period of time over low heat serves to break down that tough connective tissue.
Is Eye Of Round Steak High In Calories?
Due to its lack of marbling and therefore little fat, eye of round steak has a lean composition. This results in a cut of beef that has fewer calories than many other kinds of steak.
The number of calories increases with the thickness and size of the steak, but when compared to other steaks, the eye of round steak is low in calories.
What Foods Go Well With Eye Of Round Steak?
Potatoes go very well with eye of round steak. You might want to mash them if you have some broth that the steak is simmering in. A baked potato is also a nice accompaniment.
Any steamed vegetables like broccoli, carrots, or peas would go well, and the meal would be nicely rounded out with a crisp tossed salad.
How To Cook Eye Of Round Steak: Broiled?
Eye of round steak is seasoned with salt and pepper and other seasonings as desired, then placed on a broiling pan and put in the oven under a preheated broiler. The steak is broiled to people’s preference, approximately 27 minutes, for a thickness of 1 1/2 inches, for medium-rare.
Materials
- Eye of round steak, 1 ½ inches thick
- Salt and pepper
- Other seasonings if desired such as rosemary, thyme, and garlic powder
Tools
- Broiling pan
- Paper towel
- Tongs for turning the steak
- A cutting board
Instructions
- Preheat the oven to broil.
- Pat the shell steaks with a paper towel so they are dry.
- Sprinkle both sides of the eye of round steak with salt and pepper and press so it sticks.
- If you are using other seasonings, mix all of the seasonings in a small bowl and sprinkle them on both sides of the steak, making sure to press the seasonings onto the steak so that they adhere.
- Place the eye of round steak on the broiling pan and place in the oven 2-3 inches from the broiler.
- Remove the eye of round steak a few minutes before it has reached the desired doneness, for medium-rare that will take about 27 minutes if the steak is 1 1/2 inches thick.
- A meat thermometer should read 135 F when the steak is removed. It will reach the desired 145 F for medium-rare while it rests on the cutting board.
- Place the eye of round steak on a cutting board and let it rest for 5 minutes before eating.
How To Cook Eye Of Round Steak: Braised?
Eye of round steaks are first seasoned with salt and pepper and other seasonings as desired, such as rosemary or thyme, then seared on the stove for a couple of minutes per side. The steaks are then transferred to the oven where they simmer in a liquid for about 35 minutes for medium-rare, or 135 F when tested with a meat thermometer.
Materials
- Eye of round steak
- Salt and pepper
- Other seasonings if desired such as rosemary, thyme, and garlic powder
- Beef broth
Tools
- Skillet
- Baking pan
- Paper towel
- Tongs for turning the steak
- A cutting board
Instructions
- Preheat the oven to 375 F.
- Pat the eye of round steaks with a paper towel so they are dry.
- Sprinkle both sides of the steak with salt and pepper and press to adhere.
- If you are using other seasonings, mix all of the seasonings in a small bowl and sprinkle them on both sides of the steak, making sure to press the seasonings onto the steak so that they stick.
- Heat vegetable oil in a frying pan to medium-high heat then place the steak in the skillet to brown.
- After a couple of minutes per side, take the steaks from the skillet and put them in a baking pan.
- Pour a little beef broth over the steaks, and cook in the oven for about 35 minutes for medium-rare steaks. The steak should read 135 F on a meat thermometer.
- Place the eye of round steak on a cutting board and let it rest for five minutes before cutting.
How To Cook Eye Of Round Steak: Frying?
Eye of round steaks are first seasoned with salt and pepper and other seasonings as desired such as rosemary or thyme then seared on the stove for a couple of minutes per side. The temperature is lowered and the steak is cooked with a little beef broth, covered, until desired doneness is reached, about 6 minutes for medium-rare.
Materials
- Eye of round steak
- Oil
- Salt and pepper
- Other seasonings if desired such as rosemary, thyme, and garlic powder
- Beef Broth
Tools
- Skillet with lid
- Paper towel
- Tongs for turning the steak
- A cutting board
Instructions
- Heat oil in a skillet to medium-high heat.
- While the oil is heating, pat the eye of round steaks with paper towel to dry.
- Next, rub the steaks with olive oil, salt and pepper, and any other seasonings you are using.
- Place the steaks in the frying pan and sear each side - about 2-3 minutes per side - to achieve a nice brown color.
- Turn the element to a low heat, add a little beef broth, and cover the pan with a lid.
- Fry the steaks until done, about 6 minutes.
- Place the steak on a cutting board and let it rest for 5 minutes.
- Cut across the grain to serve.
Through this blog I hope to help others learn the basics and more intricate details of cooking. I know from personal experience how frustrating it can be to cook a meal, only to realize you are missing one ingredient from your list. This is why I love to write articles chatting readers through some great substitutes that can be used in an emergency.
I hope you will find this blog useful, and that it will help you to develop your culinary skills, to help you cook up a storm!
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