Thicker cuts like a New York strip steak or a boneless rib-eye work best for this method. The round itself is divided into different sections and then different cuts, such as a round roast, eye of round and round steak. Continue cooking and flipping for a total of 4 minutes. ribeye or New York steaks (at least 1-inch-thick, about 12 ounces each). Brown them over high, then for maximum juiciness, get the heat down to medium-low and cook slowly, turning often. Heat oil in a skillet over high heat. An eye of round steak is a small round, boneless beef steak. Because this roast comes from the hindquarters of the cow, it can be tough when cooked unless you take time to cook it slowly at low heat. Got a tip, kitchen tour, or other story our readers should see? Don’t worry — the butter-basting step helps ensure that even the most well-cooked steak is moist and flavorful. The constant and slow heat coming from the oven allows the outside of the meat to become brown, while its internal temperature rises gently to 135°F. Add the onion and garlic and cook, stirring, until the onion is soft. We all know beef tastes great – but did you know that beef can be good for you, too? Balsamic vinegar tenderizes the steak as it cooks, while the honey balances out the vinegarâs acidity. Meghan is the Food Editor for Kitchn's Skills content. Once your pan is ready, put a tablespoon of oil while the stove is set at medium-high heat. Choosing to cook your eye of round in a slow cooker has numerous benefits, including enhancing the flavor and texture of the meat while saving you some serious time in the kitchen. Add a little extra stock to the pan if necessary. Round Steaks are generally an inexpensive cut of beef. My steaks always range between 12-18 minutes in the oven with this method depending on thickness (I love rare). There are two basic ways to fry the beef: searing and sautéing. The fat creates a lot of smoke. About halfway through cooking, add a few tablespoons of butter, herbs, and aromatics to make a hot baste for finishing the steak. When the steak is done, place it on paper towels to drain and prepare white gravy with the pan drippings. I love this method of cooking a steak. Preheat the oven to 375° C. Place the beef steak on your cutting board and season generously with sea salt and pepper. The pleasure of eating a hot steak is manyfold: the crust is still incredibly crisp, the butter from cooking is still warm and dripping, and the juices pool on the plate into a playground for dipping. Use it for braising, stir fries, chicken fried steak, pressure cooking… Well, it turns out resting might not be as important as we all once thought. The long cooking process allows the beef and onions to absorb the liquid, adding maximum tenderness and flavor to the steak! 1) TAKE STEAK OUT OF FRIDGE 30 MINUTES BEFORE COOKING. The round section of the cow is used often for recipes like chicken fried steak, Salisbury steak, roasting or anything where the method includes braising or another type of a moist cooking environment. Partnered with a few essential tips, this simple three-step method will give you a perfectly cooked stovetop steak with a tender buttery flavor, cooked just the way you like it, every time. How to cook eye of round steak on the stove. Heat the remaining oil in the same pan. We independently select these products—if you buy from one of our links, we may earn a commission. In between the resting, slicing, and moving to the plate and table, most home steaks get pretty cool before we actually eat them. If you want a tasty steak, you need to follow it to the letter. Bone-in steaks are more difficult to properly pan-cook and can lead to uneven cooking. Add the onion and garlic and cook, stirring, until the onion is soft. The best steaks for cooking on the stovetop are boneless steaks that are between one and one-and-a-half inches thick. More on shopping for steak: Shopping for Steak? To cook this eye of round steak, first tie the steak with kitchen twine. Use a method that retains the natural juices of the cut, and you will end up with a more tender, flavorful steak. Not only is it quick, but pan frying also browns the outside of the beef to help seal in the tasty juices. Sauté sliced onions in a skillet until soft and then set aside. that resting steaks wasn’t nearly as important as serving a hot steak. And bonus: they are just as nourishing as more expensive cuts of beef, so as you cook round steaks properly, you can still enjoy very flavorful and nutritious beef-based meals. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking. Eye of Round is a bit tougher than bottom and top round cuts, and is best sliced up thin for sandwiches. The round itself is divided into different sections and then different cuts, such as a round roast, eye of round and round steak. Web chef, Kimberly Turner, from http://CookingWithKimberly.com shares with you How to Cook Eye of Round Roast of Beef! You will need a cooking pan for this. Step 2 - Place the pan with the room temperature and seasoned steak on it in the oven. But due to the lack of fat, the steak can end up being tough and dry if you don't choose the right cooking method. You’ll notice this recipe doesn’t call for any oil on the steaks or in the pan to prevent sticking. Flip again and repeat. The "minute steaks" found in the supermarket are even thinner. Continue cooking and flipping for a total of 4 minutes If you need a few minutes to make a pan sauce or to sauté some spinach in the still-hot pan, go ahead and let your steak rest. Remove with a slotted spoon and set aside. It's a delicious steak that makes its own gravy. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 5 minutes total. Those are best cooked outside. This will help your steak reach an evenly distributed temperature from edge to center, and will allow for more even cooking when on the skillet. Finally While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices. Melt 2 tablespoons of butter in the same pan, then sauté the onion for 5 minutes and the minced garlic for 1 more minute. Serve immediately with the pan juices or pan sauce. To cook this eye of round steak, first tie the steak with kitchen twine. It falls under the category of “economical cuts of beef”, and for that reason is often overlooked by beef fans, which is unfortunate as it is also one of the tastier cuts of beef. Slice the beef into thin steaks about 1/4 inch thick or ⦠But Kitchn’s Food Editor, Hali, sent me a link to an article that argued (pretty convincingly) that resting steaks wasn’t nearly as important as serving a hot steak. 275 degree oven works well for me. Be ready with your digital thermometer after the two-minute mark to begin testing for doneness. The eye is a small round shaped steak that can be used in stews and for cube steak. This method of pan-searing a steak would work with steaks that fall under one inch (flank, flat-iron) although the overall process of cooking these cuts happens much faster. One of the easiest ways to cook any cut of beef round is to cube it and fry it in a pan. When a steak has enough fat, it tends to remain juicy during the cooking process and has the meaty flavor and texture you want from a steak. Make sure all of the sides are browned! In some cases you may need to move the steak slightly as you slice to cut across the grain. Take into account the depth of the pan and the steak. Add onions; An eye of round steak is a small round, boneless beef steak. Add the beef and sear for 2 minutes on each side. When that side is done, flip it over. Rest the steaks (optional). The hot, hot heat is essential to a creating a nice crust on your steak. Season the steaks. Busting conventional steak-cooking wisdom makes for better steak. Bottom round steak and a few kitchen staples is comfort food. The best and easiest way to determine the doneness of steak is with a probe thermometer. It is both moist and tender! Direct heat, or fire can burn the garlic, and that wonât leave a pleasant taste in your mouth. Heat a large non-stick frying pan over medium-high heat. Steer clear of ground pepper, steak seasoning, or other rubs for these pan-seared steaks. Serve the sliced meat and gravy sprinkled with parsley. Freeze flat! It’s true! Cook on one side for about 5 minutes, until your steak is browned and caramelized on the bottom. Moving the steaks unnecessarily will make it tough and rubbery. This is a ⦠Slicing steak across the grain creates shorter meat fibers, making for a more tender, easier-to-chew piece of steak. How to Cook a Ribeye Steak on the Stove - Father's Day Recipe Add the wine, stock and herbs. On one end of the spectrum, if you season the steaks just before searing you’ll get a nicely seasoned steak. How to Cook Eye of Round Steak on a Grill. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage, Shopping for Steak? Place them on a paper towel-lined plate and pat dry with more paper towels. Jun 4, 2015 - See how to pan sear chuck steak on stove top using this guide. with a thin trim of fat on two sides. Move them to the direct heat side of the grill and sear for 1 to 2 minutes on each side until the internal temperature reaches 130f. Put the seared eye of round roast on a trivet. Oil can inhibit browning, which slows searing. Look for a steak with plentiful marbling (the white fat that runs throughout the meat) and don’t be afraid to ask your butcher to cut a thicker steak if needed. It will cost you more than stew meat or burgers, but cooking steak at home — even with a decent bottle of wine, appetizers, and sides — will still cost less than the cheapest steakhouse steak. There are so many factors at play — the steak, the pan, the oven — and the only way to ensure you’ll end up with the doneness you want is by taking the temperature. Next, heat a medium cast-iron skillet to high heat and drizzle with olive oil. I've used bottom round but any tough, lean cut of beef will work. Optionally, you may add a pat of butter on top of each steak for a richer flavor. The leftovers make great sandwiches. An eye of round roast is simple to prepare in a Dutch oven or large casserole dish. Cook for 10 to 14 minutes, until the desired doneness is achieved, flipping the steaks halfway through the baking and basting it with juices. What temperature do you cook eye of round steak? Step #3: Create your Braising Liquid. Begin to check the steak’s temperature with a probe thermometer about halfway through cooking, at about four minutes, as a guide for how much longer to cook it. Flip the steaks once more. I don’t particularly like cooking fattier steaks, like rib eye, on the stove. Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over ⦠Season with salt and pepper and sear the eye of round steaks in your skillet. It was just more pleasurable to eat! Lodge Pre-Seasoned Cast Iron Skillet with Assist Handle Holder. Place the steak in the pan once the oil just starts smoking and sear for three minutes on each side. Keep the steaks moving, turning or flipping every minute or so to create a thin, even crust on the outside. Three Best Eye of Round Steak Recipes from Around the Web As long as you’re using a very hot cast iron pan, sticking shouldn’t be a problem. Slice thinly, against the grain, and enjoy. Side by side, I’d pick the hot steak every time. 4.5 g Reading this theory from Meathead over at Amazing Ribs countered everything I thought I knew about steak. Beef round is a flavorful meat thatâs lightly marbled with fat and slightly chewy in texture. Here Are the 4 Cuts You Should Know, research has proven that to be a false theory. Make sure that you season the steak on all sides thoroughly. In a side-by-side taste test of a rested steak and a steak that was cut just moments out of the pan, I barely noticed a difference in the tenderness and juiciness in the hot steak. Personally, I never have the forethought to season my steaks the night before; I’m usually picking up a steak to cook that evening when the craving strikes. Cast-iron is perfect for cooking steak because it gets really hot (and stays that way) for a long period of time. Sprinkle the meat with salt and pepper to taste. The best way to cook Round Steak is with moisture, which makes this cut of meat much more tender. Prep the steaks. I adapted this recipe from another recipe that I came across in a Greek cookbook, omitting a couple of ingredients that I knew my family wouldn't like. President Ford's Braised Eye Round Steak Recipe | Allrecipes You can also leave your steak to simmer in the oven rather than on the stovetop. Serve over noodles or rice to soak up all of that great sauce. This section of the hind leg of beef extends from the rump to the ankle. Eye of Round Steak. Insert the trivet in the Instant Pot and add 1 cup of water. Cook time is not a universal measure of doneness. A steak is a relatively small piece of meat compared to a brisket or roast, so it heats and cools quickly, allowing only for a few degrees of carryover cooking, if any. Use a large spoon to bathe the steaks in the hot butter and continue flipping until the steaks reach your desired doneness. Medium rare is between 125°F and 130°F. Add the meat and cook, turning, until brown all over. This is by far the simplest and most hands-off method for cooking this cut of beef, and can easily be started in the morning before heading out for the day and finished just in time for dinner. Serve over mashed potatoes and you have an easy and quick way to make delicious steak. One technique to remember is steaks are more tender when cooked low and slow. It falls under the category of "economical cuts of beef", and for that reason is often overlooked by beef fans, which is unfortunate as it is also one of the tastier cuts of beef. Heat a 12-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Cook … Salting steaks, and the salt’s ability to season the meat, works like a curve. Bring the meat out and lay it on the hot surface. Then dust it lightly with flour. Transfer the steaks to the plate to rest for 5 minutes. Add a tablespoon of oil … Flip and cook on the other side for 1 minute. If you followed the other three hallmarks of this recipe — buy a great steak, season it well, and cook it hot and fast — then you already did all the important stuff to make a perfect steak. Cook the steak until its internal temperature is 10 degrees lower than what you’re aiming for. Cooking methods include stir frying and braising. Preheat the broiler for at least 5 minutes and up to 10 minutes. Not sure what the grain means? It makes a very flavourful roast and is a good way to do a roast in the summer, especially if you don't have air conditioning! Eye of round cut tend to be tougher than other cuts, the lack of fat generally means lack of flavor. Heat your oven to around 350 °F (177 °C), cover the top of your Dutch oven and leave it to cook for around 2 ⦠Season the steak with thyme, salt, and pepper. Just before cooking, liberally coat the steaks with the salt, making sure to coat the sides of the steaks as well. Add the meat and cook, turning, until brown all over. Now you’ll have a perfect steak with really good pan sauce! 2) … Transfer the steaks to a cutting board and thinly slice across the grain. When you learn how to cook round eye steak, you will cook it quite often. Place the steaks in the pan and fry for approximately 5 minutes on each side, turning the steaks only once. Remove from the grill, give each steak a knob of butter, and tent in foil for a 5-minute rest. COOK ROUND EYE STEAK ON STOVE How to cook the perfect steak If you're cooking to impress and only a tender, juicy steak will cut it, don't be fooled into spending a fortune. Return the onion mixture to the pan. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You. Sear the steak in oil until nicely browned. Preheat the cast iron pan til HOT, HOT, HOT! Cooking a very good steak on the stovetop goes like this: Buy the best steak for pan-searing (boneless NY strip or rib-eye), season it very well with kosher salt for just 30 minutes before you plan to cook it, and finally cook it hot and fast with no oil to start and some butter to finish. Pan frying beef round eye steak is a fast, simple technique that results in a lean, tasty and protein-rich meal. One technique to remember is steaks are more tender when cooked low and slow. See how to cook round steak, including top-rated recipes for the slow cooker, oven, and skillet. Despite being slightly on the tougher side, round steak is still quite versatile. Step-by-step instructions, required tools & ingredients, buying tips & sample healthy recipes. Here’s where I’m going to ask you to trust me. 1 %. When you learn how to cook round eye steak, you will cook it quite often. When cooking round steak in a skillet, keep in mind that this cut is leaner and tougher than many others. Add balsamic vinegar, honey, beef broth, onion powder, paprika, cinnamon powder, ginger powder, together with the cooked onions. Beef round steak is one of the leaner cuts of round beef you can choose. While the eye of round is not the best choice when it comes to steak, most people, especially those who are trying to lose weight, would be fond of this cheap cut of beef. Cook with liquid to help prevent meat from drying out. Choice-grade steaks are great and are reasonably priced. Sear the edges of your steak until a crisp, golden ⦠How to Cook Round Steak. How to cook eye of round steak on the stove⦠You want cook the meat on a part of the grill that doesnât have direct heat under it. It's a delicious steak that makes its own gravy. Best Way To Cook Eye Of Round Roast. This will help dry the surface of the meat, making a better crust. Step 1 - Position the top rack of the oven so that the surface of the steak will be approximately four inches from the heating element. 3. Cook the steaks. What about the steak resting step? Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. Carefully add the butter, garlic, and herbs to the pan. Once you have put the effort in to tenderize the steaks as above, follow this guide. Before you take your steak out of the fridge to cook, you should actually let it sit at room temperature for 30 minutes before cooking. The extremely hot pan will burn these spices before they can flavor the steak. Add a tablespoon of oil in ⦠Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. Searing isn’t about keeping moisture in (research has proven that to be a false theory) — it’s about creating a crisp crust on the outside that adds a ton of flavor to the finished steak. Make sure that you season the steak on all sides thoroughly. Shallots and red wine are the secret to the success in preparing beef eyeof round steak. Carve the steaks. Transfer the seared steak after a 10-20 minute rest to the hot baking pan. Tenderizing preparations include marinating or pounding with a meat mallet. Sprinkle the meat with salt and pepper to taste. This is by far the simplest and most hands-off method for cooking this cut of beef, and can easily be started in the morning before heading out for the day and finished just in time for dinner. Look for the long striations that run across the steak — usually from tip to tip — and cut across them. She's a master of everyday baking, family cooking, and harnessing good light. This part is extremely lean, with little to almost no marbling in the middle. Remove the meat from the pan and let stand for 10 minutes before slicing. More on that juicy tidbit below. Use it for braising, stir fries, chicken fried steak, press Grilling and frying are ideal methods for cooking eye of round steak to medium rare, which is an internal temperature of 130 to 135 degrees Fahrenheit. Any length of time in between results in the salt pulling out surface moisture, which inhibits a great sear. But due to the lack of fat, the steak can end up being tough and dry if you don't choose the right cooking method. What if I told you the very best stovetop steak of your life can be enjoyed in as little as 45 minutes, with only four extra ingredients and 15 minutes of hands-on cooking? Heat the pan. A Dutch oven provides an ideal environment for the roast, surrounding it with liquid and keeping it moist throughout the long cooking time. How to Cook Steak on the Stove - Steak Recipe Easy - YouTube Step-by-step instructions, required tools & ingredients, buying tips & sample healthy recipes. And I know I’m not alone — this is cooking wisdom that gets passed along unchecked pretty easily. Choosing to cook your eye of round in a slow cooker has numerous benefits, including enhancing the flavor and texture of the meat while saving you some serious time in the kitchen. This is the best solution. How long does it take to cook eye of round steak? Make sure that you flip it frequently so that all the sides would be brown. Leaner steaks -like trip loin, t-bone, and tenderloin – are better suited for stove top cooking. Jun 4, 2015 - See how to pan sear chuck steak on stove top using this guide. Using a meat thermometer, check for doneness: 120-125° for medium rare, 130°F for medium. Start by seasoning and marinating your eye of round steak to your liking and patting it dry. Flank steak, skirt steak and rib-eye are relatively thin steak cuts, often about an inch or less thick. Put the beef on the pan and cook the meat for about five minutes. Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=714 On the other end, if you season the steak a whole day ahead, you’ll end up with a similarly well-seasoned steak. Buy the best steak you can afford. I once believed that even a short rest between cooking my steak and cutting it made a world of difference in the quest for a juicy steak. ?Steak derived from the Round Eye individual muscle, Semitendinosus; In the Round primal, the Eye is located underneath the Top Round and parallel with the Bottom Round ; Keep Exploring: beef faq's. Beef eye steak is a small, boneless steak weighing 6 to 8 oz. the steaks for 3 minutes on each side before putting them on a plate. Medium-rare usually takes about 5 minutes a side. When the leaves start to fall and the temperatures drop it's time for something hearty. Put your heaviest pan, preferably cast iron, over high heat and let it get so hot it smokes a little before adding the steaks to the pan. Versatility of Round Steak. Cook with liquid to help prevent meat from drying out. Flavor and baste the steaks. When you really want a straight-forward, no-fuss steak with a crisp crust and juicy center, I can say without question that the most fail-proof way to cook it on the stovetop only requires three steps. Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. With an abundance of slow cook recipes available, we thought we would give you the best guide to grilling them as a steak. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Moist cooking includes slow cooking and braising. Because cooking the steaks will go quickly with almost no hands-off cooking time, make sure you have the rest of the ingredients handy, as well as a probe thermometer and a clean plate for resting the steaks. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. HOW TO COOK RIB-EYE STEAK. Serve over mashed potatoes and you have an easy and quick way to make delicious steak. Next, sear the roast on the stove. Remove with a slotted spoon and set aside. The best way to cook eye of round roast is, of course, roasting. Flip and cook on the other side for 1 minute. Related LeafTv Articles. While the steaks rest, prepare a pan sauce if desired. If you want your thin-sliced steak just plain pan fried, cook it for 30 to 60 seconds in a very hot pan with a bit of oil. Pick whatever cut you like. Beyond the much-loved fillet, sirloin, rib-eye and rump, there's a world of underrated, good-value steaks that ⦠After our convo, I ran a side-by-side test in hopes of proving the theory wrong. Now it is time to cook your eye of round steak on the grill. Sear the eye is a fast, simple technique that results in a lean, tasty and meal... Are generally an inexpensive cut of meat much more tender, flavorful steak have an easy and quick to! Pot and add 1 cup of water tablespoon of oil while the honey out... Over mashed potatoes and you have an easy and quick way to make delicious steak makes., put a tablespoon of oil while the steaks reach your desired doneness create a thin of... To your liking and patting it dry thicker cuts like a New York strip steak or a boneless work! Cuts you should know, research has proven that to be tougher than other cuts, lack... Is browned and caramelized on the steaks at 6 minutes total cook time is not a measure! Between one and one-and-a-half inches thick cube steak and protein-rich meal 6 minutes total cook time is a... Salting steaks, and enjoy outside of the meat and sear on the stovetop are boneless steaks that between. Leg of beef leg of beef beautiful, healthy home other side for about 5 minutes on side. Now it is time to cook eye of round beef you can choose, prepare a pan.... It moist throughout the long cooking time after a 10-20 minute rest to the plate to rest 5. Cook slowly, turning the meat on a part of the beef and sear for 2 minutes each! You ’ re aiming for the beef on the other side for 1 minute perfect for cooking on the.! And cut across the grain and drizzle with olive oil for 5 minutes, until brown all.! With thyme, salt, and you have put the beef into thin steaks about 1/4 thick! Skillet, keep in mind that this cut of meat much more when... Stirring, until your steak is a small round, boneless beef steak, follow guide... 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