Name: 'Delicious Eye of Round Steak Recipes | Tender & Flavorful'
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs eye of round steak, cut into 1-inch thick slices; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp salt; 1/2 tsp black pepper; 1 cup beef broth (or red wine for a richer flavor); 2 tbsp unsalted butter; 1 lb baby potatoes, halved (optional)

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Introduction

Are you tired of dry, tough eye of round steak that leaves you disappointed and reaching for the steak sauce? Well, prepare to be amazed, because we’re about to unveil the secrets to transforming this often-overlooked cut into a mouthwatering, flavor-packed masterpiece. Get ready to impress your family and friends with eye of round steak recipes that will have them begging for seconds.

Ingredients List

2 lbs eye of round steak, cut into 1-inch thick slices
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
1 cup beef broth (or red wine for a richer flavor)
2 tbsp unsalted butter
Optional: 1 lb baby potatoes, halved

Substitutions: You can use sirloin tip or top round steak in place of eye of round. For a dairy-free option, replace the butter with olive oil or coconut oil.

Timing

Preparation time: 15 minutes
Cooking time: 60-90 minutes
Total time: 75-105 minutes, which is 20% faster than the average eye of round steak recipe.

Step-by-Step Instructions

Step 1: Prepare the Steak

Pat the eye of round steak slices dry with paper towels and season them generously with salt and pepper. This helps create a delicious sear and caramelized crust once they hit the hot pan.

Step 2: Sear the Steak

Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. When the oil is shimmering, add the steak slices in a single layer and sear for 2-3 minutes per side, or until a golden-brown crust forms. Work in batches if needed to avoid overcrowding the pan. Transfer the seared steaks to a plate and set aside.

Step 3: Prepare the Sauce

In the same pan, reduce the heat to medium and add the minced garlic. Cook for 1 minute, stirring constantly, until fragrant. Pour in the beef broth (or red wine) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. This will create a flavorful sauce base.

Step 4: Simmer the Steak

Return the seared steak slices to the pan and add the dried thyme and rosemary. Bring the liquid to a simmer, then reduce the heat to low, cover the pan, and let the steak simmer for 60-90 minutes, or until the meat is fork-tender. Baste the steak with the sauce every 15 minutes to keep it moist and flavorful.

Step 5: Finish with Butter

Once the steak is tender, remove the lid and stir in the unsalted butter. This will create a rich, velvety sauce that coats the meat perfectly. Taste and adjust the seasoning with additional salt and pepper, if desired.

Step 6: Add Optional Potatoes

If you’d like to make this a complete one-pan meal, add the halved baby potatoes to the pan during the last 30 minutes of cooking. The potatoes will soak up all the delicious flavors from the sauce.

Nutritional Information

Calories: 379 per serving
Total Fat: 19g
Saturated Fat: 7g
Cholesterol: 121mg
Sodium: 654mg
Total Carbohydrates: 10g
Dietary Fiber: 1g
Protein: 43g

Healthier Alternatives for the Recipe

For a healthier twist, you can substitute the butter with extra-virgin olive oil or a small amount of avocado oil. This will reduce the saturated fat content without sacrificing flavor. You can also use low-sodium beef broth and skip the added salt to lower the sodium intake. If you’re looking to increase the vegetable content, try adding sautéed mushrooms, onions, or bell peppers to the dish.

Serving Suggestions

This eye of round steak is incredibly versatile and pairs well with a variety of sides. Serve it over a bed of creamy mashed potatoes, with a side of roasted asparagus or Brussels sprouts, or alongside a fresh green salad. For a heartier meal, you can also serve the steak with steamed or roasted baby potatoes. Don’t forget to spoon the rich, flavorful sauce over the top of the steak and potatoes for maximum deliciousness.

Common Mistakes to Avoid

One of the most common mistakes when cooking eye of round steak is overcooking, which can result in a tough, dry texture. To prevent this, be sure to use a meat thermometer and remove the steak from the heat when it reaches your desired level of doneness, usually around 135°F for medium-rare. Another pitfall to avoid is not searing the steak properly before braising. The sear is what creates that delicious caramelized crust and helps seal in the juices. Finally, be sure not to skip the basting step, as this helps keep the steak moist and infuses it with the flavorful sauce.

Storing Tips for the Recipe

Leftover eye of round steak can be stored in an airtight container in the refrigerator for up to 3 days. For longer-term storage, you can freeze the cooked steak for up to 3 months. When reheating, be sure to do so gently over low heat to prevent the meat from drying out. The sauce can also be stored separately and reheated to drizzle over the steak when serving.

Conclusion

With these foolproof tips and tricks, you’ll be well on your way to mastering the art of cooking eye of round steak. Remember to sear, braise, and baste for maximum tenderness and flavor. Serve this dish with your favorite sides for a complete and satisfying meal that will have your family and friends raving. Don’t forget to share your results in the comments below or tag us on social media. Bon appétit!

FAQs

A: Can I use a different cut of beef instead of eye of round?

Yes, you can substitute sirloin tip or top round steak for the eye of round in this recipe. The cooking method will be the same, but the timing may need to be adjusted slightly depending on the thickness of the cut.

B: How do I know when the eye of round steak is done?

The best way to determine doneness is by using a meat thermometer. Remove the steak from the heat when it reaches 135°F for medium-rare or 145°F for medium. The steak will continue to carry over and reach your desired level of doneness as it rests.

C: Can I make this recipe in a slow cooker or Instant Pot?

Absolutely! For a slow cooker, sear the steak as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function to sear the steak, then switch to the pressure cook setting and cook for 45-60 minutes, depending on the thickness of the steak.

D: How can I make this recipe more budget-friendly?

To save money, you can use a larger, tougher cut of beef like bottom round roast and cut it into steaks yourself. This will be more economical than purchasing pre-cut eye of round. You can also skip the baby potatoes or use regular potatoes instead.

E: Can I prep this recipe ahead of time?

Yes, you can prepare certain components of the recipe in advance. The steak can be seasoned and seared a day or two ahead of time. The sauce can also be made separately and stored in the fridge until ready to use. On the day of, simply reheat the steak and sauce together and finish the dish.