The Ultimate Guide to Cooking Beef Eye Round Steak Perfectly

Alright, let's chat about beef eye round. I know, I know, you're thinking, "Isn't that the tough cut?" Well, you're not wrong, but trust me, this underrated cut can be absolutely delicious when you know how to handle it. It's lean, full of flavour, and a fantastic alternative to those pricier cuts. Over the years, I've been on a mission to master this versatile steak, and I'm here to share everything I've learned with you.This guide is your one-stop shop for cooking beef eye round, from choosing the best piece to tackling different cooking techniques. We'll cover everything from the basics to some more adventurous methods, so whether you're a seasoned cook or just starting out, you'll find something helpful here. I'll even share a few of my personal favourite recipes that are sure to impress even the fussiest eaters. So grab your favourite beverage, get comfy, and let's dive in!

(Part 1) Understanding Beef Eye Round

What is Beef Eye Round?

Beef eye round, sometimes called "top round," is a lean and wallet-friendly cut of beef coming from the upper round primal. It's known for its toughness, but that's what makes it perfect for slow-cooking methods like braising or roasting. Think of it as a blank canvas waiting for you to turn it into a flavourful and tender masterpiece.

The Pros and Cons of Beef Eye Round

Let's be real, every cut of meat has its ups and downs. Here's the deal with beef eye round:

Pros:

1. budget-friendly: This cut is a real lifesaver for your grocery budget, a delicious way to make a filling meal without breaking the bank.
2. Lean Machine: It's naturally lean, which means it's a healthier choice compared to some other beef cuts, perfect for those watching their fat intake.
3. Versatile: You can cook it in tons of different ways – braising, roasting, grilling, even slow cooker recipes!

Cons:

1. Tough as Nails: It's naturally tough, a result of all that muscle work the animal did. It needs a bit of extra love and care to become tender.
2. Prone to Drying Out: Because it's so lean, it can dry out easily if you're not careful. You'll need to use moist cooking methods and keep a close eye on the cooking time.

Choosing the Perfect Beef Eye Round

If you want to cook a great beef eye round, you need to start with the right piece of meat. Here's what to look for when you're picking one out:

1. Colour:

A bright, vibrant red colour is a good sign that the meat is fresh. Avoid any steaks that look dull or purplish.

2. Marbling:

While beef eye round is lean, a bit of marbling (those streaks of white fat) adds flavour and helps keep the meat juicy. Look for those little white streaks throughout the steak.

3. Texture:

The steak should feel firm when you touch it. Avoid any that feel mushy or slimy.

4. Thickness:

For most recipes, you'll want a steak that's at least 1 inch thick. If it's thinner, it's harder to cook evenly without drying it out.

5. Trimming:

You might need to trim any excess fat before cooking. Don't be shy, it'll help the steak cook more evenly.

(Part 2) Preparing Beef Eye Round for Cooking

The Importance of Tenderizing

Remember, this cut is known for being a bit tough. To make it tender and delicious, you need to tenderize it. Here are a few methods you can use:

1. Mechanical Tenderizing:

Get yourself a meat mallet and physically break down those muscle fibres. This is a quick and easy way to do it. Just be careful not to overdo it, or you'll end up with mushy steak.

2. Marinating:

Soaking the steak in a marinade not only helps tenderize it but also adds a burst of flavour. Try a marinade with acidic ingredients like lemon juice or vinegar, which help break down those tough proteins.

3. Brining:

Soaking the steak in a salty solution (brine) helps retain moisture and tenderize the meat. This is a good technique if you're planning to grill or pan-fry your steak.

4. slow cooking:

Slow cooking is one of the best ways to tenderize beef eye round. The long cooking time and low heat allow those muscle fibres to break down, resulting in a melt-in-your-mouth steak.

Seasoning Your Steak

Don't underestimate the power of seasoning. It can really elevate the flavour of your steak. I always recommend using good quality salt and black pepper. Here are some other seasoning ideas to add a little extra oomph:

1. Herbs and Spices: Experiment with fresh herbs like rosemary, thyme, or oregano, or try spices like garlic powder, paprika, or cumin.
2. Garlic: Freshly minced or crushed garlic is always a winner.
3. Onion Powder: Adds a depth of flavour and a hint of sweetness.

(Part 3) Cooking Methods

Braising

Braising is my go-to method for cooking beef eye round. It's slow and gentle, allowing those tough muscles to break down and become unbelievably tender. The key is to sear the steak first to create a beautiful crust and then simmer it in a flavourful broth or sauce.

Here's how to braise beef eye round:

1. Sear the Steak: Heat a heavy-bottomed pot or dutch oven over medium-high heat. Add a little oil and sear the steak on all sides until it develops a nice, golden crust. Remove the steak from the pot and set it aside.
2. Sauté Aromatics: Add chopped onions, carrots, and celery to the pot and sauté them until softened.
3. Deglaze the Pot: Pour in some wine or broth and scrape up the browned bits from the bottom of the pot. This adds an incredible depth of flavour to the braising liquid.
4. Return the Steak: Add the steak back to the pot.
5. Simmer: Cover the pot and simmer the steak in the liquid for 2-3 hours, or until it's so tender you can easily pierce it with a fork.
6. Rest and Serve: Remove the steak from the pot and let it rest for 10-15 minutes before slicing and serving.

Roasting

Roasting is another great option for beef eye round. It creates a juicy and flavorful steak, perfect for a larger roast.

Here's how to roast beef eye round:

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Season the Steak: Season the steak generously with salt, pepper, and any other herbs and spices you like.
3. Sear the Steak: Heat a little oil in a large skillet over medium-high heat and sear the steak on all sides. This creates a flavourful crust and helps seal in the juices.
4. Roast: Transfer the seared steak to a roasting pan. Roast in the preheated oven for about 1 1/2 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Rest: Remove the steak from the oven and let it rest for at least 15 minutes before slicing and serving.

Slow Cooking

Slow cooking is a fantastic way to tenderize tough cuts of meat like beef eye round. It allows the meat to cook slowly and evenly, resulting in a juicy and flavorful steak.

Here's how to slow cook beef eye round:

1. Season the Steak: Season the steak generously with salt, pepper, and any other desired herbs and spices.
2. Brown the Steak: Heat a little oil in a large skillet over medium-high heat and brown the steak on all sides.
3. Transfer to Slow Cooker: Transfer the browned steak to your slow cooker.
4. Add Liquid: Pour in some broth, wine, or even tomato sauce to cover the bottom of the slow cooker.
5. Cook: Cook on low for 6-8 hours, or on high for 3-4 hours, until the meat is very tender.
6. Shred or Slice: Once cooked, shred or slice the steak and serve with the flavorful juices from the slow cooker.

Grilling

Grilling beef eye round can be a little trickier, but it's definitely possible. It's best to use a marinade to tenderize the meat and add flavour. And be sure to cook it over medium-low heat to avoid overcooking and drying it out.

Here's how to grill beef eye round:

1. Prepare the Grill: Preheat your grill to medium-low heat.
2. Marinade the Steak: Marinate the steak in a flavourful marinade for at least 30 minutes, or up to overnight.
3. Grill: Grill the steak over medium-low heat for about 8-10 minutes per side, or until it reaches your desired level of doneness.
4. Rest: Remove the steak from the grill and let it rest for 5-10 minutes before slicing and serving.

Pan-Frying

Pan-frying is a quick and easy way to cook beef eye round. It produces a crispy crust and a juicy interior.

Here's how to pan-fry beef eye round:

1. Heat the Pan: Heat a large skillet over medium-high heat.
2. Add Oil: Add a tablespoon or two of oil to the hot pan.
3. Sear the Steak: Sear the steak on both sides for about 3-4 minutes per side, or until it develops a nice crust.
4. Reduce Heat: Reduce the heat to medium-low and continue cooking the steak for another 5-7 minutes, or until it reaches your desired level of doneness.
5. Rest: Remove the steak from the pan and let it rest for 5-10 minutes before slicing and serving.

(Part 4) Cooking Times and Temperatures

The cooking time and temperature for beef eye round will vary depending on the thickness of the steak, the method you're using, and your desired level of doneness. Here's a general guide:

Internal Temperatures:

Doneness	Internal Temperature (°F)	Internal Temperature (°C)
Rare	125-130	52-54
Medium-Rare	130-135	54-57
Medium	140-145	60-63
Medium-Well	150-155	65-68
Well-Done	160	71

Cooking Times:

Here are some estimated cooking times for different methods:

Braising:

2-3 hours on low heat.

Roasting:

1 1/2 to 2 hours at 325°F (160°C).

Slow Cooking:

6-8 hours on low heat, or 3-4 hours on high heat.

Grilling:

8-10 minutes per side over medium-low heat.

Pan-Frying:

3-4 minutes per side over medium-high heat, followed by 5-7 minutes over medium-low heat.

Using a meat thermometer

The best way to ensure your beef eye round is cooked to your desired level of doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, making sure it doesn't touch any bone.

(Part 5) Serving Your Steak

Once your beef eye round is cooked to perfection, it's time to serve it up. Here are a few ideas:

Serving Ideas:

1. Sliced and Served with Gravy or Sauce: This is a classic way to serve beef eye round. The gravy or sauce adds moisture and flavour to the steak.
2. Sliced and Served on Sandwiches or Wraps: This is a great way to use up leftover beef eye round. It's a delicious and filling meal that's perfect for lunch or dinner.
3. Shredded and Used in Stews or Chili: Shredded beef eye round is a great addition to stews and chili. It adds protein and a rich flavour to these hearty dishes.

side dishes:

Here are a few side dish ideas to complement your beef eye round:

1. Roasted Vegetables: Roasted vegetables like carrots, potatoes, or broccoli are a classic pairing for beef eye round. They add a burst of colour and flavour to the meal.
2. mashed potatoes: Mashed potatoes are a comforting and creamy side dish that goes well with beef eye round.
3. Rice: Rice is a simple and versatile side dish that's perfect for soaking up the delicious juices from your steak.
4. Salad: A fresh salad helps to balance out the richness of the beef eye round.

(Part 6) Storage and Leftovers

Here's how to properly store your beef eye round and make the most of any leftovers:

Storing Uncooked Beef Eye Round:

1. Refrigerator: Store uncooked beef eye round in the refrigerator for up to 3-5 days. Wrap it tightly in plastic wrap or aluminum foil.
2. Freezer: To freeze beef eye round, wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to 3-4 months.

Storing Cooked Beef Eye Round:

1. Refrigerator: Store cooked beef eye round in the refrigerator for up to 3-4 days. Place it in an airtight container or wrap it tightly in plastic wrap or aluminum foil.
2. Freezer: To freeze cooked beef eye round, place it in a freezer-safe bag and freeze for up to 2-3 months.

Using Leftovers:

Leftover beef eye round is incredibly versatile. Here are some ideas:

1. Sandwiches or Wraps: Slice the leftover steak and use it to make sandwiches or wraps.
2. Salads: Shred or slice the leftover steak and add it to salads.
3. Stews or Chili: Shred the leftover steak and add it to stews or chili.
4. pasta dishes: Slice or shred the leftover steak and add it to pasta dishes.

(Part 7) Tips and Tricks

Here are a few more tips and tricks for cooking beef eye round:

1. Don't Overcook It: Beef eye round is a lean cut, so it can dry out easily if overcooked. Cook it to your desired level of doneness and then remove it from the heat.
2. Let It Rest: Allow the cooked steak to rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak.
3. Use a Meat Thermometer: The best way to ensure your steak is cooked to your desired level of doneness is to use a meat thermometer.
4. Don't Be Afraid to Experiment: There are many different ways to cook beef eye round. Don't be afraid to experiment with different cooking methods, marinades, and seasonings.

(Part 8) Recipes

Here are a few of my favourite recipes using beef eye round:

Braised Beef Eye Round with Red Wine Sauce

This is a classic recipe that's both easy and delicious. The braising process creates a tender and flavorful steak that's perfect for a special occasion or a cozy weeknight dinner.

Ingredients:

1. 1 (2-3 pound) beef eye round roast
2. 1 tablespoon olive oil
3. 1 large onion, chopped
4. 2 carrots, chopped
5. 2 celery stalks, chopped
6. 2 cloves garlic, minced
7. 1 cup dry red wine
8. 1 cup beef broth
9. 1 tablespoon tomato paste
10. 1 teaspoon dried thyme
11. 1/2 teaspoon salt
12. 1/4 teaspoon black pepper
13. 1 tablespoon cornstarch
14. 2 tablespoons cold water

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season the beef eye round roast generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Sear the roast on all sides until browned. Remove from the Dutch oven and set aside.
5. Add onion, carrots, and celery to the Dutch oven and sauté until softened.
6. Add garlic and cook for 1 minute more.
7. Pour in red wine, beef broth, and tomato paste.
8. Stir in thyme, salt, and pepper.
9. Return the roast to the Dutch oven.
10. Cover the Dutch oven and transfer to the preheated oven.
11. Braise for 2-3 hours, or until the meat is fork-tender.
12. Remove the roast from the Dutch oven and set aside.
13. Strain the braising liquid through a fine-mesh sieve into a saucepan.
14. Bring the braising liquid to a boil.
15. In a small bowl, whisk together cornstarch and cold water until smooth.
16. Gradually whisk the cornstarch mixture into the boiling braising liquid.
17. Cook, stirring constantly, until the sauce thickens.
18. Slice the roast thinly and serve with the red wine sauce.

Slow Cooker Beef Eye Round with Onion Gravy

This is a simple and flavorful recipe that's perfect for a weeknight meal. The slow cooker does all the work, leaving you with a tender and juicy steak that's ready to eat.

Ingredients:

1. 1 (2-3 pound) beef eye round roast
2. 1 tablespoon olive oil
3. 1 large onion, chopped
4. 2 cloves garlic, minced
5. 1 cup beef broth
6. 1/2 cup red wine vinegar
7. 1 tablespoon Worcestershire sauce
8. 1 teaspoon dried thyme
9. 1/2 teaspoon salt
10. 1/4 teaspoon black pepper
11. 1 tablespoon cornstarch
12. 2 tablespoons cold water

Instructions:

1. Season the beef eye round roast generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the roast on all sides until browned. Remove from the skillet and set aside.
4. Add onion to the skillet and sauté until softened.
5. Add garlic and cook for 1 minute more.
6. Transfer the onion and garlic mixture to a slow cooker.
7. Add the seared roast to the slow cooker.
8. Pour in beef broth, red wine vinegar, Worcestershire sauce, thyme, salt, and pepper.
9. Cook on low for 6-8 hours, or until the meat is fork-tender.
10. Remove the roast from the slow cooker and shred it with two forks.
11. Return the shredded beef to the slow cooker.
12. In a small bowl, whisk together cornstarch and cold water until smooth.
13. Gradually whisk the cornstarch mixture into the juices in the slow cooker.
14. Cook, stirring constantly, until the gravy thickens.
15. Serve immediately.

(Part 9) FAQs

Here are some frequently asked questions about cooking beef eye round:

1. How long does it take to cook beef eye round?

The cooking time for beef eye round will vary depending on the thickness of the steak, the method you're using, and your desired level of doneness. Generally, you can expect to cook it for about 2-3 hours for braising, 1 1/2 to 2 hours for roasting, 6-8 hours on low heat for slow cooking, and 8-10 minutes per side for grilling.

2. What is the best way to cook beef eye round?

The best way to cook beef eye round is by using a slow cooking method like braising or slow cooking. These methods allow the tough muscles to break down and become very tender. However, you can also grill, pan-fry, or roast it, as long as you take care not to overcook it.

3. What is the best temperature to cook beef eye round?

The ideal internal temperature for beef eye round depends on your desired level of doneness. For medium-rare, the internal temperature should be 130-135°F (54-57°C). For medium, the internal temperature should be 140-145°F (60-63°C). And for well-done, the internal temperature should be 160°F (71°C) or higher.

4. What can I do with leftover beef eye round?

Leftover beef eye round is incredibly versatile. You can slice it and use it to make sandwiches or wraps, shred it and add it to stews or chili, or dice it and add it to pasta dishes.

5. Can I freeze beef eye round?

Yes, you can freeze beef eye round for up to 3-4 months. To freeze it, wrap it tightly in plastic wrap and then place it in a freezer-safe bag.

And that's it! Now you have all the tools you need to master cooking beef eye round. Remember, practice makes perfect, so don't be afraid to experiment and find your own favourite ways to prepare this delicious and versatile cut of meat.