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How To Cook Eye of Round Steak

How To Cook Eye of Round Steak

Eye of round steak with gravy and mashed potatoes are a delicious, juicy, and wholesome way to enjoy a great dinner for your friends and family. This particular steak is easy to cook, lean and affordable.

If you are not sure about how to cook eye of the round steak, we have all the information you need to know to make this delicious dish.

What is the eye of round steak?

The eye of a round steak is a cut that comes from the hind and rump of the cow. Because the muscles involved in this particular part of the animal are used for movement, this cut has less fat and is leaner. It is a juicy and lean cut often used for grilling, making stir fry, and broiling. The meat is not very tender but is widely used for making steaks, roast, and ground meat.

The best thing about this cut is that it is delicious and is very affordable.

Different ways to cook eye of round steak

There are many different ways you can cook this particular cut: here are a few easy ways to enjoy eye of round steak:

  • Roasting: The easiest way to cook an eye of round steak is by roasting it. It works really well for Sunday brunches and family holiday dinners. All you have to do is use an oven. Just season or marinate the eye of round steak and pop it in the oven. The technique here is to cook it first at a high temperature to get some searing and then reduce the heat to cook it until it is cooked as per your liking. This is a one-pan method that is very easy. Set the timer for 60 minutes, and that’s it.
  • Braising: Braising is another easy way of cooking this steak cut. It usually involves cooking on a stovetop using a Dutch oven. You first have to sear the steak on all sides to give it some color and then cook it slowly in the Dutch oven.
  • Air frying: The most convenient and quick way of cooking an eye of round steak is in the air fryer. Just season it and place it in the air fryer. Flip halfway into the cooking time, and it will be ready in about 20 minutes, depending on the size of the steak.
  • Sous vide: This method allows the steak to cook in temperature-controlled water using its juices.
  • Slow cooking: You can slow cook the steak in a crockpot. However, it takes time but gives you tender meat. It works well when you are cooking vegetables or making a stew.

Eye of round steak internal temperatures guide

Different people love their steak at different degrees of doneness. Here is a guide to help you decide which doneness level you want:

  • Rare: For a rare eye of round steak, the internal temperature should be 125 degrees Fahrenheit.
  • Medium-rare: For a medium-rare eye of round steak, the internal temperature should be 135 degrees Fahrenheit.
  • Medium: For a medium eye of round steak, the internal temperature should be 140 degrees Fahrenheit.
  • Medium-well: For a medium-well eye of round steak, the internal temperature should be 150 degrees Fahrenheit.
  • Well-done: For a well-done eye of round steak, the internal temperature should be 160 degrees Fahrenheit.

Eye of Round Steak Recipe

  • Preparation time: 10 minutes
  • Cooking time: 60 minutes
  • Total time: 1 hour 60 minutes
  • Servings: 2

Ingredients

  • 2 lbs. the eye of round roast
  • 1 tbsp olive oil

For the dry rub

  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • ¾ tsp dried rosemary
  • ¾ tsp dried thyme
  • ½ tsp black pepper
  • ¾ tsp kosher salt

For the gravy

  • 1 ½ tbsp all-purpose flour
  • 3 tbsp cup red wine
  • 1 tbsp butter, softened
  • 1 cup beef broth
  • ½ tsp browning sauce
  • black pepper, to taste
  • salt, to taste

Preparation

  1. Add onion powder, garlic powder, paprika, dried thyme, dried rosemary, black pepper, and salt in a small bowl. Mix well.
  2. Pat the eye of round steak with a kitchen towel and drizzle olive oil; using your hands, run olive oil on all sides of the steak.
  3. Rub the dry spice mix generously on the steak.
  4. Place it on a roasting pan’s rack and to the preheated oven at 400-degree f for about 15 minutes until it gets a nice brown color.
  5. Now reduce the temperature to 300-degree f and let it roast for about 40 minutes or until the steak’s internal temperature reaches 135-degree f. This is the temperature for medium-rare steak.
  6. Once done, take the steak out of the oven. Pour the drippings into a bowl and cover the pan loosely with aluminum foil. Let it rest for about 20 minutes.
  7. Once done, transfer it to a cutting board. Using a sharp knife, slice the steak and place it on the serving plate. Cover with aluminum foil, so it stays warm.
  8. Pour the juices on the cutting board in the roasting pan.

For the gravy

  1. Meanwhile, pour red wine into the roasting pan with all the drippings and place it on medium heat. Using a wooden spoon, scrape off the bits on the roasting pan.
  2. In a bowl, melt butter and mix all-purpose flour in it.
  3. Once the red wine starts to reduce, pour beef broth and the all-purpose flour and butter mixture.
  4. Using a whisker, whisk the ingredients vigorously until everything unifies.
  5. Now add the browning sauce and continue to whisk the ingredients.
  6. Bring the mixture to a boil and reduce the heat to let it simmer at low heat for 3 minutes until it thickens up.
  7. Season with salt and black pepper.
  8. Pour it in a serving jug and serve it alongside the steak and mashed potatoes. Enjoy!

Eye of Round Steak

Prep Time 14 mins
Cook Time 1 hr
Servings 2 people

Ingredients
  

  • 2 lbs. the eye of round roast
  • 1 tbsp olive oil
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • ¾ tsp dried rosemary
  • ¾ tsp dried thyme
  • ½ tsp black pepper
  • ¾ tsp kosher salt
  • 1 ½ tbsp all-purpose flour
  • 3 tbsp cup red wine
  • 1 tbsp butter softened
  • 1 cup beef broth
  • ½ tsp browning sauce
  • black pepper to taste
  • salt to taste

Instructions
 

  • Add onion powder, garlic powder, paprika, dried thyme, dried rosemary, black pepper, and salt in a small bowl. Mix well.
  • Pat the eye of round steak with a kitchen towel and drizzle olive oil; using your hands, run olive oil on all sides of the steak.
  • Rub the dry spice mix generously on the steak.
  • Place it on a roasting pan's rack and to the preheated oven at 400-degree f for about 15 minutes until it gets a nice brown color.
  • Now reduce the temperature to 300-degree f and let it roast for about 40 minutes or until the steak's internal temperature reaches 135-degree f. This is the temperature for medium-rare steak.
  • Once done, take the steak out of the oven. Pour the drippings into a bowl and cover the pan loosely with aluminum foil. Let it rest for about 20 minutes.
  • Once done, transfer it to a cutting board. Using a sharp knife, slice the steak and place it on the serving plate. Cover with aluminum foil, so it stays warm.
  • Pour the juices on the cutting board in the roasting pan.
  • Meanwhile, pour red wine into the roasting pan with all the drippings and place it on medium heat. Using a wooden spoon, scrape off the bits on the roasting pan.
  • In a bowl, melt butter and mix all-purpose flour in it.
  • Once the red wine starts to reduce, pour beef broth and the all-purpose flour and butter mixture.
  • Using a whisker, whisk the ingredients vigorously until everything unifies.
  • Now add the browning sauce and continue to whisk the ingredients.
  • Bring the mixture to a boil and reduce the heat to let it simmer at low heat for 3 minutes until it thickens up.
  • Season with salt and black pepper.
  • Pour it in a serving jug and serve it alongside the steak and mashed potatoes. Enjoy!

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