Beef eye round steak can be an affordable and tasty option for dinner. But because it comes from the cow’s legs, it can be quite tough. With the right techniques, you can turn this lean cut into a juicy, tender dish. In this guide, I’ll share my tips for perfectly cooking beef eye round steak.
What is Eye Round Steak?
The eye round steak comes from the rear leg or “round” primal of a cow It sits next to the top round steak Since the rear legs get a lot of exercise, eye round steak contains lean muscle with long fibers. This makes the meat tougher but gives it a bold, beefy flavor. Eye round steak is also called round eye steak, eye steak, or minute steak.
Benefits of Cooking Eye Round
Here are some benefits of using eye round steak in your cooking
- Budget-friendly – It’s one of the most affordable cuts of beef.
- Lean and protein-packed – Great if you’re trying to eat healthy.
- Versatile – Works well in a variety of dishes.
- Bold beefy flavor – Provides a rich taste when cooked right.
Preparing Eye Round Steak
Proper preparation helps ensure your eye round steak turns out tender:
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Choose steaks 1⁄2 to 1 inch thick. Thinner cuts will cook faster.
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Let steaks sit at room temperature for 10-20 minutes before cooking. This removes the chill.
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Use a meat mallet or tenderizer to gently pound the steaks. This helps break down the tough muscle fibers.
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Season the steaks well on both sides with salt, pepper, garlic powder, etc.
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Consider sprinkling with a meat tenderizer powder that contains enzymes.
Cooking Methods for Eye Round Steak
There are several cooking methods that work great with eye round steak:
Pan Searing
Pan searing is easy and gives delicious results. Use a heavy skillet over medium-high heat. Add a thin layer of oil and let it get very hot. Place steaks in the skillet and cook for 2 minutes per side for medium-rare doneness. Remove to a plate to rest for 5 minutes before serving.
Grilling
The high dry heat of grilling brings out eye round steak’s hearty flavor. Preheat grill to high heat. Oil the grates right before adding steak. Grill for about 3 minutes per side. Move to a cooler part of grill if cooking too fast. Allow to rest 5 minutes after cooking.
Broiling
Broiling uses direct high heat to quickly cook the steaks. Place them on a broiler pan under the oven broiler about 6 inches from heat. Broil for approximately 4 minutes per side. Monitor closely to prevent burning.
Braising
For ultra-tender eye round steak, braise it slowly in liquid. Cut into 1-inch cubes, dust with flour and brown. Place in slow cooker with broth, vegetables and seasonings. Cook 8-10 hours on low until fall-apart tender.
Smoking
For deep, smoky flavor, cook eye round steak as normal on the stovetop. Then add butter, rosemary sprigs and a handful of wood chips to the pan. Cover and smoke for 5 minutes off heat. The smoke permeates the meat.
Doneness Guide
Use an instant-read thermometer to check eye round steak’s doneness:
- Rare: 125°F
- Medium-rare: 130-135°F (recommended)
- Medium: 140°F
- Medium-well: 150°F
- Well-done: 160°F+ (not recommended for eye round)
Let steak rest 5 minutes after cooking for juices to redistribute. Slice against the grain for tenderness.
Serving Suggestions
There are endless tasty ways to serve your perfectly cooked eye round steak:
- Steak salad – Sliced steak over greens, veggies and blue cheese.
- Fajitas – Slice steak and sauté with peppers and onions.
- Steak sandwiches – Pile high on toasted bread with cheese.
- Steak and potatoes – Pair with garlic mashed potatoes.
- Steak stir-fry – Cook sliced steak in a veggie stir-fry.
I was pleasantly surprised…
…to realize I’m definitely not the only one who struggles with using up those random packages of beef that are left in the freezer after the burger and steaks are gone.
The first installment in the Cooking Through the Cow series, where we talked ’bout the finer points of beef shank was extremely well-received, which makes me even more excited to continue with the rest of the cuts.
Did I ever think my path in life would lead me to be publishing articles about beef cuts? Well, no. But here we are, and I can’t complain.
The Cooking Through the Cow Series.
The goal of this blog series is to help you (and yes, me too) figure out how to best utilize the cuts of beef that might not be as popular in our modern American diets; the cuts with all sorts of wonderful attributes that tend to stay buried at the bottom of the freezer due to hesitation on what the heck to do with them.
But they won’t be lingering at the bottom of the deep freeze anymore. Because we’re gonna turn them into something delicious.
The Other Posts (so far) in the Cooking Through the Cow Series:
And today we’re talking all things Round Steak.
UPDATE: I finally finished my Cooking Through The Cow Series! Learn more about my 120+ page resource on cooking beef (plus over 40 recipes!) here.
Why I love this recipe
- Budget-friendly beef. I love steak, but that doesn’t mean I want to break the bank eating it every week. This particular steak allows me and my family to indulge in our favorite protein without having to go over budget.
- Soaks up flavor like a sponge. Round steak is a pro at absorbing the savory flavors from the garlic, rosemary, and butter, making every bite outstanding!
- Quick and easy. The steak only takes about 5 minutes to sear on each side, giving you a gorgeous steak dinner in no time.
- Multiple cooking methods. I like using the stovetop, but I’ve also included my tested air fryer, oven, and grill methods too!
★★★★★ REVIEW
“This was FANTASTIC! I have never cooked round steak like this, but it will now be the new way. The steak was so tender, and the juices just flowed. The resting period for the steak gave me time to finish up my sides.” – Erica
- Round steak. Look for a steak with a 1-inch thickness, a deep red color, and minimal visible fat marbling. I prefer getting my steak at a butcher VS grocery stores so I can pick exactly what I want.
- Salt and pepper. I like to season the steak with kosher salt or sea salt and coarsely ground black pepper before searing.
- Olive oil. To prevent the steak from sticking to the skillet.
- Butter. I like basting the steak with butter towards the end of cooking. This way, it soaks in the aromas of the garlic and rosemary while permeating the meat with an extra layer of richness you can’t get from olive oil alone.
- Garlic cloves. For a gentle boost of aromatic, savory flavor. I used 2 garlic cloves, but you can always add more for extra garlicky goodness.
- Fresh rosemary. One of my favorite herbs to give a steak dinner more depth and complexity. Thyme and oregano also work here. And remember to remove the fresh herb sprigs before serving!
How To Cook Pan Seared Eye Of Round Steak
FAQ
What is the best cooking method for eye round steak?
Eye of round steak is best cooked using dry-heat methods such as broiling, grilling, roasting, or pan-frying. To pan-fry, heat a skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the steak and cook for about 3 minutes per side.
How to cook round steak so it’s tender?
The best way to cook Round Steak is with moisture, which makes this cut of meat much more tender. Moist cooking includes slow cooking and braising.
How do you cook eye of the round beef?
Preheat your oven to 175°C (350°F). Season the beef generously with salt, pepper, and your favourite herbs. Roast in the oven until it reaches your desired doneness; approximately 20 minutes per pound for medium-rare. Rest the meat for at least 10 minutes before slicing to retain its juices.
How do you cook eye of the round so it is not tough?
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Crumb Bloghttps://www.crumbblog.comA Meating of the Minds: Never-Fail Eye of Round Roast – Crumb BlogDec 23, 2016 — Description. Eye of round can be tough and lean, which doesn’t make it the ideal candidate for roast beef, but a short sear in super-hot heat follow…
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Allrecipeshttps://www.allrecipes.comHigh Temperature Eye-of-Round Roast Recipe – AllrecipesMar 4, 2025 — Eye of round roast is roasted at 500 degrees F until juicy and delicious. … Season roast with salt and pepper. … Place roast in the preheated ove…
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Quorahttps://www.quora.comHow to cook an eye of round roast so that it does not dry out – QuoraSep 26, 2023 — Sear the roast on all sides, then put it in a 500-degree oven for five minutes per pound. … Also, letting your eye of round roast rest for several…
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Reddit · r/Cookinghttps://www.reddit.comI want to make a super slow roasted eye of round roast since it’s cheap …Apr 12, 2024 — Eye of round is a VERY lean and untender cut of beef. No amount of slow roasting will make it more tender. If you cook it rare-medium rare and thin …