Beef is expensive AF these days, so when I saw these on sale for $4.99/lb I scooped them up.
I’ve cooked an eye round roast or two, but never really messed with the steaks. What’s the best way to cook these?
I’m pretty cheffy and know my way around a kitchen and I’m very true to authenticity. so no cooking method or recipe suggestion is off limits.
by EstablishmentTop7409
45 Comments
I buy them and boil em for my dogs
I use them to make jerky. Nothing else.
Slice thin and turn into jerky
Aloo Ghosht!!
Best way is sous vide for 24 hours at 133 degrees and reverse sear. You’ll have a tender, medium rare steak with a nice crust if you do it right.
Thin sliced and velvet with cornstarch. Hot and fast in stir fry.
Jerky is the best answer, tough and flavorless compared to other cuts. If you insist on a different preparation method, I’d go hot and fast, no more than medium rare, and slice thin. Serve with chimichurri.
Also, they raped you a bit on the price.
Use heat from fire or a stove. I’ve done it with a lighter and matches, but that takes hella long.
I bought a untrimmed tri tip and a bottom round steak today at $3.99 lb. Felt it was a decent price and haven’t bought beef in a month.
Sliced thin and cook on stovetop. Dip in sesame oil, salt, black pepper mixture and eat with white rice.
Just had some tonight. Made Swiss Steak. Browned, then braised for 1 ½ hours at 325 ℉︎. Turned out delicious.
24 hours sounds a little too long to me… I have no reason to doubt you but when I cook sous vide a tough steak for 6 hours it always melts in my mouth…
Personally I slice in thin strips and use some baking powder to velvet these before I do a quick stir fry with plenty of broccoli, sliced onions, snap peas, etc… with the right sauce it is very nice on two day old rice.
Swiss steak – https://www.allrecipes.com/recipe/229988/swiss-steak/
Baked steak with cream of mushroom sauce https://www.food.com/recipe/easy-round-steak-with-mushroom-soup-gravy-103577 (this is a very primitive recipe that you could easily dress up with more veggies, herbs, and probably finishing sauce)
Thin slice, velvet with baking soda. And stir fry/Mongolian beef.
Chop it up and use it for stir fry. I wouldn’t bother with them as “steak.” Not marbled enough and rather dry & chewy if cooked quickly without moisture.
Or you could pound them out and make “Swiss Steak” or one of the many variations. Salisbury, bistec encebollado, Portuguese braised steak. Or get freaky and make chicken-fried steak.
Sous vide them and a quick search or braise them low and slow with some beef broth
Mom always used eye round for soup, but ours always had a bone. A bone that looked like a round eye. Which I think is where the name comes from. Am I missing something in this picture?
Cube them for stew meat or grind them for burgers. They are too tough for steak unless you got them sliced paper thin to make cheese steak.
Slow cooker and ranch powder
sous vide
Slow cooker with some water and then give it to my dog.
Sorry to break it to you, but those are gonna suck ass as steaks. Unless you use a ton of seasoning and A1 sauce.
Steak fingers…
Partially freeze. Slice thin against grain then make thin strips and soak overnight in buttermilk.
Straight from buttermilk to seasoned flour and deep fry or pan fry. Both work, I prefer deep fry.. so good
I use them in soups. Nice beefy flavor.
Bresaola is the best thing to do, but not an option here. Jerky. After that, I have no idea why people pay money for this cut. I would eat more or less anything else
The best way to cook eye of round steaks is to throw them in a stew. They do not shine as steaks. Fat is flavour, and they ain’t got none.
Dice up for stew. Slice thin for stir-fry. Pound flat with a meat tenderizer mallet and make some chicken fried steak, (cut away all fat). Thin sliced, velvet, then use in Beef and Broccoli stir fry. The cut needs quite a bit of flavoring help, but can be versatile if you have some imagination.
Vietnamese really make this dry cut shine in a bowl of pho. So on a similar idea, I say hot pot or sizzling plate.
Don’t buy them lol
Not a fan of the cut, used to use it all the time (but in roast format; I cut them into strips to cut into thin slices for marinating and stir frying).
When I see super cheap eye round steak these days, though, I use them for country/ chicken fried steak (pound on them with a tenderizing hammer, with the spiky end, than flour, egg wash, and bread crumb, then fry).
Pan fry hot and fast. Pass the A1
Get a quick sear and eat basically raw. And enjoy the healthy jawline!
Season heavy and sear it HOT and fast on cast iron, eat it rare. Very good cut I eat daily
Cube it and make stew, big stew, large stew, many stew.
It makes very great jerky. Slice it thin with the grain (counterintuitive I know) and marinade, I like soy, brown sugar, onion powder, garlic powder, chili flakes, and a pinch of msg. Let it sit in the fridge overnight or up to 24 hours. Set the oven to the lowest setting. Shoot for 160 to 170°f. Pat the meat dry and lay a single layer on a wire rack in a rimmed baking sheet. Bake for 4 to 10 hours, it ok to peek and steal a taste every once in a while, and pull it when you’re happy. If you have a vac sealer it will last you a very long time. ++ if you toss a silica pack in.
I think only one other commented velveting. IMO this is the best answer. Velvet it with baking soda and a good soy marinade and then stir fry. Boom tender succulent Chinese meal
Braise it, dust with flower light browning remove from pan (I use a cast iron skillet with a lid) add a cup red wine and a cup beef broth layer the bottom with sliced onion rounds place the meat on top with a rosemary sprig cover and bake 325 for 3 hrs. Yum
I’d probably make tacos out of them. Spices would help cover the fact that it’s a pretty undesirable cut.
Put one or all of them in a smoker untill desired internal temp and sear each side.
JERKY
Poke and pound the crap out of it and turn it into chicken fried steak. IMO this cut is too tough to eat as a regular steak.
Have the butcher cube them for you, then make country fried steak.
Don’t cook. Make biltong instead. Believe me when I say these aren’t worth cooking.
[Korean marinated beef side dish](http://Braised beef in soy sauce recipe by Maangchi https://share.google/ecRqHf693Z99jxOsZ) Jangjjorim, is a good use for it and pretty easy to make.
jerky
Braised with veggies in a covered casserole dish, basically like individual pot roast portions.