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.

WHY BRAISING WORKS THE BEST?

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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

What is eye of round steak good for?

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.

Can you pan fry eye of round steak?

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.

Is eye round steak good for grilling?

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.

Is eye of round good for anything?

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.

Eye of Round Steak Recipe [Balsamic Braised]

(1 votes, average: 5.00 out of 5)

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5 from 1 reviews

Author: Jamasine J
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours and 15 minutes
Yield: 4 servings 1x

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Description

Braised Eye of Round Steaks are cooked low and slow until fork-tender perfection! The braising method tenderizes the lean and tough meat into mouthwatering pieces in this simple Eye of Round Recipe.

Ingredients

Scale

4 pieces eye of round steak, (about 1 1/2 to 2 pounds or 0.8 kg in total)2 large onions, thinly sliced2 tablespoons olive oil, divided3 cloves garlic, minced, (1 tablespoon)1 teaspoon salt
½ teaspoon ground black pepper¼ teaspoon dried thyme
½ cup all-purpose flour

The Sauce

¼ cup balsamic vinegar
2 cups beef broth
2 teaspoons honey
1 teaspoon onion powder
1 teaspoon paprika
¼ teaspoon ginger powder

Instructions

Heat a large skillet or Dutch oven over medium heat. 1 tablespoon oil and 1 teaspoon minced garlic Cook for 1 minute, or until the mixture is fragrant.

Sauté the sliced onions for about 5 minutes, or until soft and slightly browned. Place on a plate and set aside.

To remove excess moisture, pat dry the eye of round steaks with paper towels.

Season the steak with salt, pepper, and dried thyme. Then lightly dust with flour.

Increase the heat to medium-high and add another 1 tablespoon of oil to the pan. When the pan is hot, add the steaks and sear for 1-2 minutes per side, or until nicely browned.

Pour in the balsamic vinegar, beef broth, and sautéed onion.

Combine the honey, onion powder, paprika, and ginger powder in a mixing bowl.

Cook for about 2-3 minutes, or until it reaches a boil. Reduce the heat to low and cover tightly with a lid.

Simmer for 2-2.5 hours, or until the meat is tender with a fork. Make sure to check and replenish the liquid on a regular basis. (To replenish, add enough water to come halfway up the meat, turn up the heat, and bring to a boil, then reduce to a low heat and continue to simmer.)

Serve immediately with the sauce drizzled on top. (To make a thicker gravy, remove the meat and vegetables with a slotted spoon and whisk together 1/2 tablespoon cornstarch and 1 tablespoon water. Increase the heat to medium-high, add the mixture to the sauce, and bring to a boil. Reduce the heat and simmer for a few minutes until thick.)

Notes

You can make this ahead of time and reheat it in a covered pot on the stove for about 5 minutes, or until the meat is warmed through. If necessary, add more water.

Make it in the oven, follow these steps:

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
Follow the instructions above until you reach the simmering stage.
After bringing all of the ingredients to a boil in an oven-safe pan, cover and bake for about 2.5 hours, or until the meat is tender.

Make it in the slow cooker:

Season and dust the eye of round steak with salt and pepper.
Sear the steak in a pan and place it in the bottom of the slow cooker.
In the crock pot, combine the uncooked onions and other ingredients.
Cover and cook for 2-4 hours on high or 4-6 hours on low, or until the steak is fork tender.

Category: Beef
Method: Steak
Cuisine: American