Must Try Eye of Round Steak Recipe! These Eye of Round Steaks are cooked low and slow until fork-tender perfection! This simple beef eye of round recipe tenderizes lean and tough meat by braising it with onions in a flavorful honey balsamic sauce.
The eye of round steak is one of the leanest cuts of beef available. It’s a delicious beef steak that’s low in fat and calories when cooked properly.
The steaks braise in a pot on the stove, resulting in tender pieces of meat that absorb the aromatic gravy.
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WHY BRAISING WORKS THE BEST?
- What exactly is Braising? Braising is a technique used to tenderize tough cuts. To begin, sear the meat briefly over dry heat. Then it cooks on low and slow with wet heat, with a lid to keep the moisture in.
- Tenderizes the meat: During braising, the collagen in the connective tissue breaks down, transforming the tough eye of the round steak into tender pieces.
- Submerging the steak in liquid retains moisture, preventing it from drying out.
- Builds flavor: The long simmering process adds depth of flavor and richness to the braising liquid, resulting in a mouthwatering beef eye of round steak.
WHAT IS EYE OF ROUND STEAK?
An eye of round steak is a small, boneless steak from the cow’s “round” section or back leg. It’s lean and tough, making it one of the most cost-effective cuts of beef.
When cooked properly, this round steak is one of the tastiest cuts of beef. Braising, stir-frying, slow cooking, pressure cooking, and chicken fried steak are all excellent uses for the eye of round steak.
Although the eye of round steak resembles a smaller tenderloin steak, it is far less tender. Marinating is frequently required for high-temperature cooking methods such as grilling or pan-frying.
However, I’ve discovered that even marinating does not fully tenderize the meat, so I prefer low-and-slow cooking on the stove, oven, or slow cooker.
HONEY BALSAMIC SAUCE
It’s the sauce that takes this recipe from good to great!
The balsamic, honey, beef broth, onion, paprika, cinnamon powder, and ginger powder combine to make a mouthwatering liquid that simmers and intensifies over time.
The balsamic vinegar tenderizes the steak as it cooks, while the honey balances out the acidity of the vinegar.
The long cooking time allows the beef and onions to absorb the liquid, giving the steak maximum tenderness and flavor!
HOW TO COOK EYE OF ROUND STEAK ON THE STOVE?
- Set aside sliced onions that have been sautéed in a skillet until soft.
- Thyme, salt, and pepper should be used to season the steak. Then lightly dust it with flour.
- Cook the steak in oil until it is nicely browned.
- With the cooked onions, combine the balsamic vinegar, honey, beef broth, onion powder, paprika, cinnamon powder, and ginger powder.
- Bring to a boil for 2-3 minutes, then reduce to a low heat. Cook for 2 to 2.5 hours, or until the meat is tender.
TIPS FOR MAKING EYE OF ROUND STEAK TENDER AND FLAVORFUL
- Brown the steak: coat the meat in flour and sear it quickly to produce a richer, more flavorful steak. Browning occurs as a result of the Maillard reaction, a chemical reaction between sugar and proteins in the meat that produces a wonderful roasted flavor when heated to high temperatures.
- Cover with a lid: To retain moisture, keep the lid on during the simmering process.
- Replenish liquid: Make sure the liquid level does not fall below a certain level. When necessary, add water to come halfway up the meat.
- To avoid overcooking, check the meat frequently and cook it longer if it is still tough. Remove from the heat if a fork slides easily in and out and it pulls apart easily.
CAN I MAKE A BRAISED EYE OF ROUND STEAK IN THE OVEN?
Yes, to braise in the oven, sauté the onions and brown the steak as directed above.
Then, in an oven-safe pot or Dutch oven, combine all of the ingredients and bring to a boil. Finish cooking in the oven for about 2.5 hours at 350°F (177°C), or until the meat is tender.
WHAT TO SERVE WITH EYE OF ROUND STEAK?
The best way to serve braised eyes of round steaks is with mashed potatoes. Remove the meat and add a cornstarch slurry to the braising liquid to make a delicious gravy (a cornstarch and water mixture).
Bring the sauce to a boil, then reduce to a low heat and let it thicken for a few minutes. This would go well with:
- Broccoli Steamed
- Parsnips, Roasted
- Boiling Corn
- Brussel Sprouts, Roasted
EYE OF ROUND STEAK INTERNAL TEMPERATURES GUIDE
Different people prefer their steak cooked to varying degrees of doneness. Here’s a guide to help you decide which level of doneness you want:
- The internal temperature of a rare eye of round steak should be 125 degrees Fahrenheit.
- Medium-rare: The internal temperature of a medium-rare eye of round steak should be 135 degrees Fahrenheit.
- Medium: The internal temperature of a medium eye of round steak should be 140 degrees Fahrenheit.
- Medium-well: The internal temperature of a medium-well eye of round steak should be 150 degrees Fahrenheit.
- Internal temperature of a well-done eye of round steak should be 160 degrees Fahrenheit.
Frequently Asked Questions
This versatile cut of meat doesn’t have to be limited to being a roast. Once cooked, it can be cut up and used in soups, beef stews, stir fries, and a variety of other dishes. Round steak, like flat iron or flank steak, can also be used. Slice it up and serve it on steak sandwiches or on top of a salad.
The eye of round steak is a cheap boneless cut of beef that is also low in fat and calories. According to the University of Nebraska-Lincoln, the best way to cook this cut of steak to medium rare is by grilling, braising, pan broiling, or frying in a skillet.
The eye is a very lean steak that is great for low fat diets. Because it is so lean, there are more and more eye of round steak recipes available. However, the eye is a tough steak that requires a tenderizing marinade before it is grilled, broiled, or pan-seared.
It is mostly used as cubed beef in stews and slow-cooked recipes. It’s not usually served as a stand-alone steak. Because it is naturally tough and easily overcooked, many people use it in braised beef recipes that include a lot of liquid and sauce to compensate for the dry lean nature of this cut.
inspired by: https://tipbuzz.com/eye-of-round-steak/