recipe for eye of round steaks
- The Best recipe for eye of round steaks
- Perfectly Seared Eye of Round Steaks with Garlic Butter
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Perfectly Seared Eye of Round Steaks with Garlic Butter Works
- ❓ Frequently Asked Questions About Perfectly Seared Eye of Round Steaks with Garlic Butter
The Best recipe for eye of round steaks
Perfectly Seared Eye of Round Steaks with Garlic Butter
A simple yet flavorful method for cooking tender, juicy eye of round steaks with a rich garlic butter sauce. Ideal for a quick weeknight dinner.
🥘Ingredients
- 2 eye of round steaks (about 1-inch thick, 12 oz each)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
👨🍳Directions
-
1
Pat steaks dry with paper towels and season generously with salt and pepper. -
2
Heat a skillet over high heat until smoking. Add olive oil and sear steaks for 2–3 minutes per side until browned. Remove and set aside. -
3
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. -
4
Return steaks to the skillet, spooning garlic butter over them. Cook for 2–3 minutes until the edges pull away slightly. -
5
Transfer steaks to a baking sheet and place in a preheated 400°F oven for 10–12 minutes, or until internal temperature reaches 145°F. -
6
While steaks cook, bring beef broth to a simmer in a small saucepan. Stir in Worcestershire sauce, thyme, and rosemary. Simmer for 5 minutes. -
7
Spoon the warm sauce over the steaks just before serving.
🔧Equipment
- Cutting board
- Sharp knife
- Skillet
- Oven-safe skillet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfectly Seared Eye of Round Steaks with Garlic Butter Works
❓ Frequently Asked Questions About Perfectly Seared Eye of Round Steaks with Garlic Butter
What’s the best way to prepare eye of round steak for a quick weeknight dinner?
The eye of round steak is lean and versatile, perfect for a 30-minute stir-fry or a simple pan-seared dish. Start by trimming off excess fat and slicing it into 1-inch-thick strips. Marinate in olive oil, soy sauce, garlic, and a pinch of black pepper for at least 15 minutes before cooking to enhance flavor and tenderness.
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How do I know when the steak is cooked to medium-rare?
Use a meat thermometer to check for medium-rare (125–130°F / 52–54°C). For visual confirmation, the steak should have a deep red center with a slightly pink edge. If you don’t have a thermometer, press the steak gently—it should spring back slightly but still feel slightly yielding.
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Can I use eye of round steak in place of other cuts like flank or sirloin?
Yes, but keep in mind it’s leaner and less marbled than flank or sirloin. For best results, slice it thinly against the grain for quicker cooking, or use it in stir-fries where the texture can handle a bit of toughness. Avoid slow-cooking methods like braising, as it won’t develop the same tenderness.
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What’s the easiest way to keep the steak moist during cooking?
To prevent dryness, avoid overcrowding the pan. Cook the steak in batches if needed, and sear it quickly over high heat before reducing the heat to medium-low. Add a splash of water or broth to the pan during the last 2–3 minutes of cooking to create steam. Rest the steak for 5–10 minutes before slicing to retain juices.
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How should I store leftover eye of round steak?
Cool the steak quickly in an ice bath, then wrap tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, freeze it in an airtight container for up to 3 months. To reheat, sear or pan-fry it again to restore texture and flavor.
