how to cook eye of round steak in oven

To cook a steak the traditional way, you sear your steak in a hot pan before finishing in the oven. All you need is a good crockpot. Cooking your steak in a Crock Pot or the oven can help turn this tough cut of meat into a juicy, tender dish. Do not open the door at all during the 2 hours. How to Cook Eye of Round Steak on a Grill. If it is cooked correctly, this cut of meat makes a succulent, juicy roast. Instructions. Use a meat mallet to pound it thin with flour, salt & pepper. Eye of Round Steak. The eye round roast is a circular, substantially lean roast from the bottom round. Place stalks of celery or carrots into the bottom of a roasting pan and add water up to the celery. The round steak is broken into three sections, top round, bottom round, and eye of round. The eye is a small round shaped steak that can be used in stews and for cube steak. Best Way To Cook Eye Of Round Roast Let the steak broil for 4 minutes (and resist the temptation to touch it) and then carefully flip it to the other side for an additional 4 minutes. You can make jerky, ground beef, roasts, steaks, deli meat, stir-fry, and so much more. Heat some oil and butter in a large skillet. Racks are used in broiling so that the food can heat evenly on all sides. Bottom round steak can be challenging to cook. Remember, the steak will keep cooking a bit even after it is out of the broiler. Leave the roast in the hot oven for 2 hours. This recipe can be executed in the oven, on the stove, or the grill. The bottom round roast is a cut of meat that from the round steak. Dissimilar to that of the bottom round that is commonly used in pot roast and/or corned beef, eye round roast is like some other roasts, which is best when sliced thinly and roasted –often utilized in ramen and pho. Eye of round is not a steak cut, so you don't want to cook it as you would a steak, no matter what label they slapped on it. Pull the steak out of the oven. Preheat oven to 350°F. Roast an eye of round at 400 degrees Fahrenheit for 30 minutes, and then reduce the heat to 350 degrees and continue cooking for 1 1/2 hours or until a meat thermometer reads 125 to 130 degrees Fahrenheit for medium rare. If you don't have a broiler pan with a rack, you can achieve almost the same effect by flipping the steak halfway through cooking. (The closer it is, the faster the steak will cook and the more caramelized it will get. Once your steak is seared on both sides you will want to quickly pop your over-safe skillet into the oven to broil. Remove the roast from the oven, with the meat thermometer check for the temperature to be 145 degrees F. Carve immediately and serve. Preheat oven to 275˚F. (Pound before and after dredging, then dredge again. UPC - 1481. Because this roast comes from the hindquarters of the cow, it can be tough when cooked unless you take time to cook it slowly at low heat. ... Food52’s Classic Swiss Steak. Step 4: Take the tray out of the oven and check the doneness of the Eye of Round by using a cooking thermometer.The internal temperature should read around 145°F. The top round is sometimes called London broil, round steak, or top round steaks, these cuts tend to be tougher and require marinating, or tenderized. Place roast in the preheated oven. Bottom round steak can be challenging to cook. In 5 quart Dutch oven over medium high heat, ... set aside. You can check the steak with a sharp knife. Broil the steak for about 3 minutes per side. Brown the meat on both sides. Some juice may leak out, which is okay. Browning happens as a result of a chemical reaction between sugar and proteins in the meat under high heat, known as the Maillard reaction, producing a wonderful roasted flavor. An eye of round roast is simple to prepare in a Dutch oven or large casserole dish. Crecipe.com deliver fine selection of quality Tender round steak in dutch oven recipes equipped with ratings, reviews and mixing tips. Remove the roast, and let it rest for 15-20 minutes before slicing. If you prefer rare, the target temperature is 120 degrees F; for medium, cook to 140 degrees F; for medium-well, cook to 150 degrees F; and for well-done, cook to 160 degrees F. Cooking time varies by oven, thickness of the steak, color and material of the tray or pan, and other factors. For medium-rare (145 F), broil a 1 1/2-inch top round steak for about 26 to 28 minutes. Although eye of round roast is similar to a tenderloin, it is tougher than tenderloin and has mediocre flavor. Improper preparation of this meat has given bottom roast a bad reputation for being nearly inedible. BEFORE you fire up the broiler, place the rack 4-6” from the broiler/top of the oven. If not prepared right, it will become tough and dry. You can also opt to pan roast your eye of round, as in this Eye of Round Roast with Pan Juices recipe, by cooking your beef in a large skillet over medium-high heat until browned, before adding it to a 425 degree oven for 50-55 minutes and serving with a delicious sauce made from its pan drippings. Step 3: Place the baking sheet in the oven and roast at 450°F for 7 minutes per pound.Then turn off the oven and let the meat sit for 2 ½ hours. If you want a steak, you have to slice the beef. Despite being slightly on the tougher side, round steak is still quite versatile. I’ve found that we like it better closer to the broiler because it gives it more flavor, as well as cooks faster. Wholesale Price Update . Place a wire rack in a rimmed baking sheet and set aside. Moist cooking includes slow cooking and braising. For medium (160 F), broil for about 28 to 30 minutes. Makes 6 servings. Pan frying beef round eye steak is a fast, simple technique that results in a lean, tasty and protein-rich meal. In a large skillet, heat olive oil just to smoking point. Ordering Tips:?Steak derived from the Round Eye individual muscle, Semitendinosus; In the Round primal, the Eye is located underneath the Top Round and parallel with the Bottom Round; Keep Exploring: beef faq's. (You want the pan to be the temperature of the oven for an even cooking time and temperature.) Tips for making eye of round steak tender and flavorful. Cut slits into the beef and insert the garlic slices. Remove the eye round from the oven once it reaches 135 degrees for medium-rare, … Note: Don’t open the oven during this time. The secret to getting the steak nice and tender is the low-n-slow cook in the acidic tomato sauce. Cut steak about 1 inch thick chunks. Preparing the Eye of Round Roast. Heat the oil in a large skillet over medium-high heat. 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