Description
Tender flavorful eye of round steak recipes Discover delicious tech to cook this cut Juicy savory dishes in under 155 chars
Ingredients
Scale
- 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)
Instructions
- Pat the eye of round steak slices dry with paper towels and season them generously with salt and pepper.
- 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.
- 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.
- 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.
- Once the steak is tender, remove the lid and stir in the unsalted butter. Taste and adjust the seasoning with additional salt and pepper, if desired.
- 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.
- Prep Time: 15 minutes
- minutes: 15
- Cook Time: 1 hour
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 379 calories
- Sugar: 0g
- Fat: 19g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 43g