Eye of round steak is 1 of those easily affordable beefiness cuts for steak. Just considering information technology's gotten from the rear leg of the cow, the connective tissues are denser. This factor ways yous'll need a longer fourth dimension to cook it on the stove or in the oven.

Merely while this may seem like a turn-off, you tin still enjoy a plate of an eye of round steak if you're willing to be patient. But note that the cooking methods for tenderizing round steaks are the nigh rewarding.

How to Cook an Eye-of-Round Steak Tender (3)

Tips for Making Eye of Round Steak Tender

A pre-cooking method of softening the eye of round steak is past beating the steak first with a meat mallet, rolling pin, or flat skillet. This process loosens the fibers, making the steak easier to cook and saving time. Make sure to identify layers of material over and under the steak earlier you do. This way, the meat doesn't stick to the surface y'all beat information technology on. And with this technique, your steak should be ready within ii to three minutes tops!

Other means of making eye of round steak tender include;

  • Roofing the steak while it cooks allows the steam to penetrate the meat, go far tender, and add together wet.
  • Cook the circular steak with enough liquid, so moisture penetration is greatly encouraged.
  • For a richer flavor, brown the meat first by a quick sear in carbohydrate or honey.
  • Always time the cooking duration because yous may run the risk of overcooking. Center of round steak is gear up when the meat is fork-tender.

Means to Cook Tender Center of Round Steak

Contrary to popular belief, you tin cook the tough eye of round steak to such juicy tenderness your guests will not believe. Check out these handy suggestions on how to do it;

Braising the Steak

For the longest time, braising remains one of the most impactful means to make soft and highly succulent recipes. Just braising is a deadening-cooking process, so patience must be exercised.

To braise the eye of round steak, first, sear it in a Dutch oven with a splash of cooking oil. And so, deglaze the pan with some broth, stock, beer, wine, or water. Let the liquid bubble, and add together the steak. Add more liquid till information technology reaches the steak halfway, cover, and let it eddy. Then, lower the temperature, and simmer lightly for well-nigh two hours. One time the meat is fork-tender, take information technology downwardly and serve as you wish.

Using a Marinade

Another fashion to cook the centre of circular steak to tenderness is by marinating the meat. Cascade ¼ cup olive oil into a blender and add together four red wine vinegar or lemon juice tablespoons. Include whatever spices and seasonings y'all'd adopt, and blend the mixture. Adjacent, place the steak in a plastic Ziploc bag, and pour in the marinade. Seal the handbag and gently massage the steak, so the marinade covers its entire surface. So, leave the bag to sit down in the fridge for two to six hours. In one case you've permit it sit to satisfaction, bring the steak out of the refrigerator and let information technology cool at room temperature for a while. Then, melt it on a skillet over medium-loftier heat for five minutes on each side.

Print

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Steak

  • Four eyes of circular steaks, two pounds each
  • Two Tablespoons olive oil, divided
  • Ii large onions, thinly sliced
  • 1 tablespoon minced garlic
  • One teaspoon table salt
  • ½ loving cup all-purpose flour
  • ½ teaspoon blackness pepper, footing
  • ½ teaspoon thyme, dried

Sauce+

  • Two cups beef goop
  • ¼ cup balsamic vinegar
  • Two teaspoons dearest
  • One teaspoon paprika
  • I teaspoon onion powder
  • ½ teaspoon ginger powder
  1. Cook one tablespoon of oil and the garlic in a Dutch oven over medium-high rut for one infinitesimal. Pour in the onions and sauté till it'south slightly brown- most five minutes. Set the contents aside on a plate.
  2. Dab the wetness of the steaks with newspaper towels, and flavour with pepper, salt, and thyme. Then, grit the steaks lightly with flour and heat the remaining oil at medium-loftier. Sear the steak chocolate-brown for virtually two minutes on both sides.
  3. Add together the vinegar, broth, and sautéed onions to the mix, and stir. Then, add the paprika, onion powder, ginger powder, and honey. Stir and cook to a boil- about three minutes. Then, cover tightly, lower the heat and leave it to simmer for about 2 and a half hours. Serve with the sauce on elevation.

You can as well play around with this video recipe.