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. Slice the beef into thin steaks about 1/4 inch thick or less. Optionally, you may add a pat of butter on top of each steak for a richer flavor. Flip and cook on the other side for 1 minute. Use a large spoon to bathe the steaks in the hot butter and continue flipping until the steaks reach your desired doneness. When the leaves start to fall and the temperatures drop it's time for something hearty. 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! Cook the steaks. You can also leave your steak to simmer in the oven rather than on the stovetop. To cook this eye of round steak, first tie the steak with kitchen twine. Slicing steak across the grain creates shorter meat fibers, making for a more tender, easier-to-chew piece of steak. The best way to cook eye of round roast is, of course, roasting. Add the meat and cook, turning, until brown all over. Season the steak with thyme, salt, and pepper. Best Way To Cook Eye Of Round Roast. Heat the remaining oil in the same pan. 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? 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. Melt 2 tablespoons of butter in the same pan, then sauté the onion for 5 minutes and the minced garlic for 1 more minute. Cook with liquid to help prevent meat from drying out. 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. 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. On the other end, if you season the steak a whole day ahead, you’ll end up with a similarly well-seasoned steak. Add the onion and garlic and cook, stirring, until the onion is soft. Leaner steaks -like trip loin, t-bone, and tenderloin – are better suited for stove top cooking. 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. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Beef round steak is one of the leaner cuts of round beef you can choose. 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. Continue cooking and flipping for a total of 4 minutes Keep the steaks moving, turning or flipping every minute or so to create a thin, even crust on the outside. The Sirloin Tip can make a good steak or roast, however, the connective tissue inside can make it rather chewy unless you carefully braise it. When you learn how to cook round eye steak, you will cook it quite often. Start by seasoning and marinating your eye of round steak to your liking and patting it dry. 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. Insert the trivet in the Instant Pot and add 1 cup of water. Return the onion mixture to the pan. Flavor and baste the steaks. About halfway through cooking, add a few tablespoons of butter, herbs, and aromatics to make a hot baste for finishing the steak. 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. 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. 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. With an abundance of slow cook recipes available, we thought we would give you the best guide to grilling them as a steak. How long does it take to cook eye of round steak? Is eye round steak tough? Versatility of Round Steak. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. Here’s where I’m going to ask you to trust me. You’ll notice this recipe doesn’t call for any oil on the steaks or in the pan to prevent sticking. Well, it turns out resting might not be as important as we all once thought. Sprinkle the meat with salt and pepper to taste. Flank steak, skirt steak and rib-eye are relatively thin steak cuts, often about an inch or less thick. Beyond the much-loved fillet, sirloin, rib-eye and rump, there's a world of underrated, good-value steaks that ⦠Serve immediately with the pan juices or pan sauce. I've used bottom round but any tough, lean cut of beef will work. Carefully add the butter, garlic, and herbs to the pan. It was just more pleasurable to eat! Heat the oil in a large skillet over medium-high heat. Jun 4, 2015 - See how to pan sear chuck steak on stove top using this guide. Next, heat a medium cast-iron skillet to high heat and drizzle with olive oil. Juno Le/Demand Media. Any length of time in between results in the salt pulling out surface moisture, which inhibits a great sear. Cooking methods include stir frying and braising. Beef round steak is one of the leaner cuts of round beef you can choose. https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=714 Not only is it quick, but pan frying also browns the outside of the beef to help seal in the tasty juices. Add the wine, stock and herbs. When the steak is done, place it on paper towels to drain and prepare white gravy with the pan drippings. This is a ⦠Medium rare is between 125°F and 130°F. Once you have put the effort in to tenderize the steaks as above, follow this guide. 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. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices. It’s true! Side by side, I’d pick the hot steak every time. Steer clear of ground pepper, steak seasoning, or other rubs for these pan-seared steaks. 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. On one end of the spectrum, if you season the steaks just before searing you’ll get a nicely seasoned steak. If you want a tasty steak, you need to follow it to the letter. 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. Those are best cooked outside. Bottom round steak and a few kitchen staples is comfort food. There are two basic ways to fry the beef: searing and sautéing. Flip again and repeat. How to cook eye of round steak on the stove. Heat oil in a skillet over high heat. Now it is time to cook your eye of round steak on the grill. 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. Pan frying beef round eye steak is a fast, simple technique that results in a lean, tasty and protein-rich meal. Next, sear the roast on the stove. Once your pan is ready, put a tablespoon of oil while the stove is set at medium-high heat. Preheat the oven to 375° C. Place the beef steak on your cutting board and season generously with sea salt and pepper. Cook for 10 to 14 minutes, until the desired doneness is achieved, flipping the steaks halfway through the baking and basting it with juices. Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This part is extremely lean, with little to almost no marbling in the middle. Moving the steaks unnecessarily will make it tough and rubbery. 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. Cook on one side for about 5 minutes, until your steak is browned and caramelized on the bottom. What about the steak resting step? One technique to remember is steaks are more tender when cooked low and slow. Slice the beef into thin steaks about 1/4 inch thick or ⦠Cook … Remove from the grill, give each steak a knob of butter, and tent in foil for a 5-minute rest. In between the resting, slicing, and moving to the plate and table, most home steaks get pretty cool before we actually eat them. Serve over noodles or rice to soak up all of that great sauce. 275 degree oven works well for me. We independently select these products—if you buy from one of our links, we may earn a commission. Flip the steaks once more. 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. One of the easiest ways to cook any cut of beef round is to cube it and fry it in a pan. 4.5 g Once youâve achieved a good sear , turn the meat and sear on the other side for 2 minutes. I love this method of cooking a steak. Jun 4, 2015 - See how to pan sear chuck steak on stove top using this guide. Salting steaks, and the salt’s ability to season the meat, works like a curve. 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. 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. While the steaks rest, prepare a pan sauce if desired. Despite being slightly on the tougher side, round steak is still quite versatile. And I know I’m not alone — this is cooking wisdom that gets passed along unchecked pretty easily. Add the meat and cook, turning, until brown all over. Eye of Round Steak. 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. Just before cooking, liberally coat the steaks with the salt, making sure to coat the sides of the steaks as well. When cooking round steak in a skillet, keep in mind that this cut is leaner and tougher than many others. Serve over mashed potatoes and you have an easy and quick way to make delicious steak. Three Best Eye of Round Steak Recipes from Around the Web 1 %. Remove the meat from the pan and let stand for 10 minutes before slicing. Season the steaks. Medium-rare usually takes about 5 minutes a side. Sear the steak in oil until nicely browned. Prepare the rest of the ingredients. 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. Prep the steaks. Transfer the steaks to a cutting board and thinly slice across the grain. Got a tip, kitchen tour, or other story our readers should see? Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking. 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. The eye is a small round shaped steak that can be used in stews and for cube steak. Place the steak in the pan once the oil just starts smoking and sear for three minutes on each side. 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. Bone-in steaks are more difficult to properly pan-cook and can lead to uneven cooking. Eye of Round is a bit tougher than bottom and top round cuts, and is best sliced up thin for sandwiches. Add a little extra stock to the pan if necessary. Freeze flat! More on that juicy tidbit below. 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. with a thin trim of fat on two sides. I don’t particularly like cooking fattier steaks, like rib eye, on the stove. Take into account the depth of the pan and the steak. The fat creates a lot of smoke. Total Carbohydrate The long cooking process allows the beef and onions to absorb the liquid, adding maximum tenderness and flavor to the steak! 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. An eye of round steak is a small round, boneless beef steak. Brown them over high, then for maximum juiciness, get the heat down to medium-low and cook slowly, turning often. The extremely hot pan will burn these spices before they can flavor the steak. Beef eye steak is a small, boneless steak weighing 6 to 8 oz. 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. How to Cook Eye of Round Steak on a Grill. Make sure that you flip it frequently so that all the sides would be brown. ribeye or New York steaks (at least 1-inch-thick, about 12 ounces each). Pick whatever cut you like. Make sure all of the sides are browned! Sprinkle the meat with salt and pepper to taste. Lodge Pre-Seasoned Cast Iron Skillet with Assist Handle Holder. Balsamic vinegar tenderizes the steak as it cooks, while the honey balances out the vinegarâs acidity. Preheat the broiler for at least 5 minutes and up to 10 minutes. She's a master of everyday baking, family cooking, and harnessing good light. Cook the steak until its internal temperature is 10 degrees lower than what you’re aiming for. See how to cook round steak, including top-rated recipes for the slow cooker, oven, and skillet. 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. 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. Web chef, Kimberly Turner, from http://CookingWithKimberly.com shares with you How to Cook Eye of Round Roast of Beef! When that side is done, flip it over. 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. ?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. Heat your oven to around 350 °F (177 °C), cover the top of your Dutch oven and leave it to cook for around 2 â¦