Are you looking to master cooking a delicious and tender round steak? Look no further! In this comprehensive guide, we will walk you through step-by-step instructions on how to cook eye of round steak to perfection. From selecting the right cut of meat to seasoning and cooking methods, you’ll learn everything you need to create a mouthwatering dish. So, let’s dive in and explore the wonderful world of cooking eye-round steak!
Preparing Eye of Round Steak
Cooking the perfect steak starts with preparation. Here are some tips for preparing eye-of-round steak:
- Choosing the right meat: Look for meat that is bright red with a minimal amount of fat. Avoid any slices that have a lot of fat marbling or are brownish, as these could be signs of spoilage.
- Preparing the steak for cooking: Pat dry the steak and season generously with salt, pepper, garlic powder, onion powder, and other herbs and spices. Pound the steak to improve tenderness. Let it rest at room temperature for 30 minutes before cooking.
- Marinating the steak to enhance flavors: Place it in a plastic bag or container and pour the marinade over it. Please make sure the steak is fully coated and let it marinate in the refrigerator for at least 30 minutes (longer is better, even overnight)
Tips and Tricks for Cooking Eye of Round Steak
- Cooking Times and Temperatures: Unlike other cuts of steak, the eye of the round is lean and has less marbling. This means it requires a lower cooking temperature and shorter cooking time.
- Resting the Steak Before Serving: To rest the steak, remove it from the heat and tent it loosely with aluminum foil. This will help retain the heat and moisture within the meat, resulting in a more succulent steak.
- Slicing the Steak to Optimize Tenderness: Slicing the steak against the grain is essential to make it tender. Locate the direction of the muscle fibers by examining the steak. Cut perpendicular to these lines to shorten the fibers, resulting in more tender slices.
Read more:
Serving Recommendations for Eye of Round Steak
Pairing Suggestions for Sides and Drinks
- Sides:
- Roasted vegetables, such as potatoes, carrots, and Brussels sprouts,
- Sautéed mushrooms
- Creamed spinach
- Grilled asparagus
- Baked sweet potatoes
- Drinks:
- A bold red wine: like Cabernet Sauvignon or Malbec
- A rich beer: like a Porter or Stout
- A refreshing cocktail: like a gin and tonic or a margarita
Serving the Steak in Different Styles
- Sliced thinly: This is a classic way to serve Eye of Round Steak, allowing easy portioning and sharing.
- Cubed for a stir-fry: If you have leftover steak, it can be added for a quick and easy meal.
- As a sandwich: Thinly sliced steak can be piled high on a sandwich with your favorite toppings and condiments.
- Topped with a sauce: A flavorful sauce, such as a chimichurri or a red wine reduction, can be drizzled over the steak for added flavor.
- Reheating Leftover Eye of Round Steak: If you find yourself with leftover Eye of Round Steak, don’t worry. You can reheat the steak without drying it out with the right technique.
Eye of Round Roast Recipe
Prep Time
5 minutes
Cook Time
1 hour 20 minutes
Total Time
1 hour 25 minutes
Ingredients
- 1 Eye of Round Roast
- 1/4 cup of Dijon Mustard
- 1/4 cup of Worcestershire Sauce
- 1/4 cup of Red Wine Vinegar
- Salt and Pepper
- Rosemary Leaves (optional)
- Olive Oil
Instructions
- Preheat your oven to 375°F.
- Combine the Dijon Mustard, Worcestershire Sauce, and Red Wine Vinegar in a mixing bowl. Whisk the mixture thoroughly to incorporate all of the ingredients.
- Season the Eye of Round Roast with Salt and Pepper, and place it in a zip-top plastic bag.
- Pour the prepared marinade over the roast, making sure it's evenly coated. Seal the bag and let the roast sit in the refrigerator for at least 30 minutes to marinate.
- Add a drizzle of Olive Oil in a roasting pan and place the marinated roast on top. Add Rosemary Leaves on top of the roast for an additional flavor (optional).
- Bake the roast uncovered in the preheated oven for 1 hour and 15 minutes or until the internal temperature reaches 135°F for medium-rare.
- Remove the roast from the oven and let it rest for about 10 minutes before carving. Carve the roast into thin slices and serve with your favorite sides.
Hey readers! Chip Holland here, and I’m a Manager of this website. My passion for writing about it only matches my passion for BBQ. Follow my blog for mouth-watering recipes, tips, and tricks for the perfect smoke, grill, and BBQ. I’m sure you won’t be disappointed!
