Ah, the eye of round steak—a cut of beef that often gets overlooked in favor of its more famous cousins. But don’t let its humble reputation fool you! With the right recipe, it transforms into a culinary masterpiece.
Last summer, I stumbled upon a recipe that brought this cut to life, and I couldn’t stop thinking about it. So, if you’re ready to explore its potential, let’s dive into these 11 game-changing recipes.
Steps
- Place the round steak between two pieces of parchment paper and use a meat mallet to pound it until tenderized. Season both sides of the steak with salt and pepper.
- Heat olive oil in a medium cast iron skillet over medium-high heat. Add the steak and cook for about 5 minutes, forming a golden crust on both sides.
- Lower the heat and introduce butter, minced garlic, and rosemary to the pan. Baste the steak with the melted butter mixture, occasionally turning the steak.
- Continue cooking until the steak’s internal temperature reaches 130°F. Transfer the steak to a cutting board and allow it to rest for 5 minutes before slicing and serving.
Ingredients
- 1 1/2 pounds round steak, 1-inch thick
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
FAQ
- What is round steak and where does it come from?
- Round steak is a cut of beef from the hind legs of the cow. It is typically divided into subcuts such as the eye of round, bottom round, and top round steak. Although it is a tougher cut compared to beef tenderloin, it can become tender and flavorful when cooked with the right ingredients.
- How should I prepare round steak before cooking?
- To prepare round steak, place it between two pieces of parchment paper and tenderize it using a meat mallet. Season both sides with salt and pepper before cooking.
- What are some alternative methods for cooking round steak?
- While pan-searing on a stovetop is a popular method, round steak can also be cooked using an air fryer, grill, or oven. Each method requires different cooking times and techniques to achieve the best results.
- What is the best way to store leftover cooked round steak?
- Allow the steak to cool to room temperature before storing it in an airtight container in the refrigerator for 3 to 4 days. For longer storage, wrap the cooled steak tightly in plastic or aluminum foil, place it in an airtight container or resealable bag, and freeze it for 2 to 3 months.
- Is round steak more flavorful than sirloin?
- While sirloin is generally more tender and versatile, round steak offers a richer beefy flavor, especially when cooked with butter and herbs over high heat.
Tips
- Tenderize the Steak: Before cooking, place the round steak between two pieces of parchment paper and use a meat mallet to tenderize it. This helps to break down the tougher fibers, making the steak more tender.
- Rest the Meat: After cooking, let the steak rest for about 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak.
- Preheat the Skillet: Ensure your skillet is properly preheated before adding the steak. You should hear a sizzle when the steak hits the pan, which indicates that it’s hot enough to create a nice crust on the meat.
- Use a Meat Thermometer: To achieve the perfect medium-rare doneness, use a meat thermometer. The ideal internal temperature for medium-rare is between 130°F and 135°F.
Equipment
- Cast Iron Skillet – Essential for achieving a golden crust on the steak during searing.
- Meat Mallet – Used to tenderize the steak by pounding it between parchment paper.
- Meat Thermometer – Useful for ensuring the steak reaches the desired internal temperature for medium rare.
- Parchment Paper – Used as a barrier when tenderizing the steak with a meat mallet.
