• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Eat Like No One Else logo

  • 🏠 Home
  • ℹ️ About
    • How to Eat Like No One Else
  • πŸŽ„ Christmas
    • Christmas Breakfast
    • Christmas Cookies
    • Christmas Food Guides
    • Shopping for Christmas Dinner
  • 🎁 Shop for Gifts
  • 🍽️ Recipes
  • ✍️ Sign Up for Virtual Events
  • 🚫 Reduce Food Waste
  • πŸ”¨ Work With Us
  • πŸ“ Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
menu icon
go to homepage
  • ℹ️ About Us
  • 🍽️ Recipes
  • πŸŽ™οΈ Podcast
  • 🚫 Reduce Food Waste
  • πŸ›’ Best Grocery Stores
  • 🍎 Apples Reviews
  • πŸ”¨ Work With Us
  • πŸ“ Privacy Policy
    • Instagram
  • subscribe
    search icon
    Homepage link
    • ℹ️ About Us
    • 🍽️ Recipes
    • πŸŽ™οΈ Podcast
    • 🚫 Reduce Food Waste
    • πŸ›’ Best Grocery Stores
    • 🍎 Apples Reviews
    • πŸ”¨ Work With Us
    • πŸ“ Privacy Policy
    • Instagram
  • Γ—

    Home Β» In the Kitchen Β» Cuts of Beef Β» How to Cook a Eye of Round Steak

    How to Cook a Eye of Round Steak

    Published: Dec 1, 2009 by Eric Samuelson

    Last time I bought an entire eye of round roast from the supermarket, I divided it into 1 roast (see my post on cooking an eye of round roast), and 6 steaks. I thought that I would need all six steak to perfect my recipe, but the first time was the charm. The problem I faced when cooking these steaks is that they are not the most tender steak on the cow. They come from the round section. It also a pretty lean steak. So overcooking the steak was my number one concern. I decided that I need to cook this thing as fast as possible with as much firepower as possible (at least possible in my kitchen). Here is what I did.

    Instructions

    First I took two eye of round steak and marinade them in some worchestershire sauce for about 2 hours. Then I remove the steaks from the marinade, patted them dry with a paper towel, added some a couple heavy pinches of kosher salt and let them reach room temperature. As that was going on,Β IΒ setΒ my oven to broil and placed inside my cast iron grill pan (see picture at the bottom). I felt this was the best way to cook the steak as quickly as I could.

    Once the steak was at room temperature and the oven was ready, I placed the steaks on the cast iron grill pan, shut the door, waited for 2 Β½ minutes, flipped the steaks, waited another 2 Β½ minutes and let my meat rest. This resulted in a nice medium steak (anything beyond with this teak would be just too tough). Times will vary with the oven used and the size of the steak. Trial and error is the only real way to figure out what time works best for you (fortunately I didn't have any error!). You can always use a instant read thermometer to test if your steak is done to your liking.

    One last thing: Do your mouth a favor and don't forget to cut against the grain!

    « Napa Valley Soda Co. - Vanilla Cream
    Making Homemade Food for Christmas Gifts »

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Nice to Meet You,

    Hi! I'm Eric : Father of 4, living just south of Ann Arbor, MI. I'm a reformed picky eater finding a new way to not conform. Eating what's in season is my jam (I also make it!)

    ☘️ Instant Pot Corned Beef Recipe

    Categories

    Top Posts & Pages

    Episode 131 - Best Fruit to Buy in June
    Prima Apples
    What is the Difference Between Kerrygold vs. "Regular" Butter?
    What is a Merlot Steak?

    Recent Posts

    • Episode 131 - Best Fruit to Buy in June
    • Prima Apples
    • What is the Difference Between Kerrygold vs. "Regular" Butter?
    • What is a Merlot Steak?
    • Episode 130 - Butler County Donut Trail

    Reduce Food Waste in Your House

    Copyright © 2023 Eat Like No One Else on the Foodie Pro Theme