When you’re cooking beef, it’s hard to go wrong with a well-done steak. Eye of round steaks are among the less expensive cuts of beef and they can be cooked to perfection when seared on all sides in a cast iron skillet or griddle. You can also cook these steaks in your oven and serve them with a side salad or veggies. Using this recipe will show you how easy it is to cook eye of round steaks.
Cooking steak is a skill all in itself. But if you’re anything like me, you’re not afraid to learn a new skill. I have a few tips and tricks that will help make your steak the best it can be. Now, let’s get started. Step One: Pat dry the steak with a paper towel so it doesn’t stick to the pan when cooking. Step Two: Season with salt and pepper on each side. Step Three: Add oil to your pan over medium heat and cook for about three minutes until hot. Place the steak in the pan, then turn down the heat to medium-low and cover for three minutes or until desired doneness has been reached. Turn off the burner, then transfer your steak onto a baking sheet lined with foil. Step Four: Allow your steak to rest before slicing into it with scissors or two sharp knives. That’s it!
Everyone has their own way of cooking a steak. Some people like it rare, others well done, and some like to put it on the grill and let it get nice and charred. However, eye of round steaks are different than your typical steak because they’re not cut from the shoulder or rib section with a bone in them. The eye of round is packed with flavor, but there’s not a lot of meat on the bone that can be taken off for cooking, which makes it difficult to cook. This recipe will teach you how to create an eye of round steak that is tender and juicy every time. PREPARATION: Preheat oven to 350°F (177°C)
1) Carefully remove fat from the outside of the eye of round so that you have plenty of space for browning the meat without any grease splattering onto your stovetop.
2) Put a large cast iron skillet into the oven for about 5 minutes or until it’s been heated.
How to Cook Eye of Round Steak Tender:
Everyone has their own way of cooking a steak. Some people like it rare, others well done, and some like to put it on the grill and let it get nice and charred. However, eye of round steaks are different than your typical steak because they’re not cut from the shoulder or rib section with a bone in them. The eye of round is packed with flavor, but there’s not a lot of meat on the bone that can be taken off for cooking, which makes it difficult to cook. This recipe will teach you how to create an eye of round steak that is tender and juicy every time.
PREPARATION: Preheat oven to 350°F (177°C)
1) Carefully remove fat from the outside of the eye of round so that you have plenty of space for browning the meat without any grease splattering onto your stovetop.
2) Put a large cast iron skillet into the oven for about 5 minutes or until it’s been heated.
Scale down the recipe
2) While the skillet is heating, cut a small hole in the center of a sheet of aluminum foil.
3) Place a steak onto the aluminum foil and wrap the edges together to create a pouch.
4) When your oven is ready, add the cast iron skillet to it and cook for about 10 minutes on each side or until an instant read thermometer reads 130°F (54°C) when inserted into the center of the steak.
5) Remove from oven and let rest for 15-20 minutes before slicing thinly against the grain.
Cut and prep the steaks.
3) Pound the steak out with a mallet to flatten it.
4) Cut each steak into 3-inch (7.5 cm) strips and remove the tough, sinewy parts of the meat.
5) Season with salt and pepper and rub in vegetable oil.
6) Place each strip between two pieces of aluminum foil, wrap it up tight, and put it on a baking sheet in the oven for about an hour or until tender. Place the steaks on top of potatoes or vegetables when you serve them so they don’t dry out.
Season the meat.
3) Season the steak liberally with salt and pepper.
4) Get a cast iron skillet out of the oven and place it on the stovetop over medium-high heat.
5) Add 1 tablespoon of olive oil, 1 tablespoon of butter, and 2 cloves minced garlic to the skillet. Allow butter to melt before adding garlic.
6) Place your seasoned steak into the skillet and allow it to sizzle until browned on one side (about 3 minutes). 7) Flip the steak over so that it’s browned on both sides (about 3 minutes).
8) When finished flipping, add one tablespoon of tomato paste to the pan and stir until well combined. Be careful not to burn or blacken the tomato paste in addition to burning all other flavors!
9) Remove pan from heat and transfer steaks onto a plate lined with aluminum foil so that you can pour in your tomato sauce without it dripping onto anything as you do. 10) Pour sauce over top of both pieces of meat before uncovering them so that it can be absorbed by the meat.
11) As an optional final step, sprinkle chopped parsley over both steaks for garnish.
Sear the outside of the steak
3) Remove the skillet from the oven and place it on the stovetop over medium-high heat.
4) Sear the steak for about 2 minutes per side or until a crust is formed on both sides.
5) Place the skillet back in the oven for about 3-5 minutes or until a crust is formed on both sides.
6) Remove from oven and allow to rest for 5 minutes before serving.
Cook in a skillet, not on a grill
3) Season both sides of the eye of round with salt and pepper.
4) Add 1 tablespoon (15 ml) of oil to a large skillet over medium-high heat.
5) Once the skillet is hot, add the seasoned meat and cook for about 3 minutes or until it’s browned on one side.
6) Place a second skillet in the oven for 5 minutes or until it’s heated up.
7) Flip the steak over and place it in the hot pan on top of the empty skillet.
8) Cook for about 3-5 minutes or until desired doneness is achieved.
Baste with butter and brown sugar
1) Once the skillet is nice and hot, add 2 tablespoons of butter to the bottom of the pan.
2) Add a pinch of salt to the butter and allow it to sizzle.
3) Add one tablespoon of brown sugar to the pan and allow it to caramelize (this will take about 5 minutes).
4) Remove skillet from oven and carefully place your eye of round steak onto the pan.
5) Cook for about 3-4 minutes or until meat is well-browned on both sides.
6) Add 1/4 cup water, 1/4 cup soy sauce, 2 teaspoons cornstarch, 1 teaspoon ground ginger, 1 teaspoon garlic powder, 1 teaspoon red pepper flakes, and 1/2 teaspoon black pepper to a small bowl or ramekin.
7) Microwave for 15 seconds until mixture begins boiling. Stir gently until it has thickened into a sauce that coats your steak.
8) Spoon this sauce over your steak before serving.
Serve.
1) Put your eye of round on a cutting board.
2) With a sharp knife, cut the eye of round in half lengthwise from the tail to the head.
3) Cut down one side of each piece and then across the middle so that you have two long thin strips of meat.
4) Place both strips into your cast iron skillet.
5) Carefully put the skillet into the oven for about 10 minutes or until meat is cooked through and no longer pink inside.
