How to Cook Rare Eye Round Steak for Tender and Flavorful Results

The Eye of Round Steak is a cut that comes from the round or rump section of the cow, known for being one of the tougher cuts due to the muscle usage in this area. Despite its toughness, it can be prepared in various ways to enhance its flavor and tenderness.

Primal Cut

• Round Primal

Cooking Methods and Tips

• Typical Cooking Methods: Grilling, broiling, stir-fry.
• General Recommendations: Marinate for added tenderness, cook quickly, and slice thinly before serving. For skillet cooking, slice thin before marinating.

How to Cook on a Traeger

• Marinate: 12 to 24 hours.
• Cooking Time: 3 to 5 minutes per side over high heat.

Internal Temperatures

• Rare: 120-130°F
• Medium-Rare: 130-135°F
• Medium: 135-145°F
• Medium-Well: 145-155°F
• Well-Done: 155-165°F

FAQs

• Quality: Not considered a good cut (dry and chewy); best sliced thin.
• Cost: $5 to $15 per pound, advisable to buy at the lower end of the range.
• Best Uses: Stir-fry, tacos (where meat is sliced thin).
• Cooking from Frozen: Yes, it can be cooked from frozen.

Interesting Facts

• Tenderness Ranking: 26th out of 40 tested cuts.
• UPC Number: Identified by UPC number 1481.

Nutritional Facts (per 6-ounce portion)

• Calories: 170
• Protein: 50.4 grams
• Fat: 7.6 grams

Eye of Round Steak

Despite being one of the tougher cuts of beef, the Eye of Round Steak offers a versatile and budget-friendly option for creative home cooks. This cut, derived from the well-exercised round or rump section, demands thoughtful preparation to unlock its potential.

Mastering the Toughness

Given its inherent toughness, the Eye of Round Steak requires marinating for an extended period (12 to 24 hours) to break down the muscle fibers, resulting in a more tender bite. Whether you choose to grill, broil, or stir-fry, cooking quickly over high heat is key to preserving the steak's juiciness. Slicing the steak thinly before serving can further enhance its palatability, making it an excellent choice for dishes like stir-fry and tacos.

Cooking to Perfection

Achieving the perfect internal temperature is crucial for this cut. For those who prefer a rare steak, aim for an internal temperature between 120-130°F. For a more common medium-rare, target 130-135°F. Those who enjoy their steak more well-done should cook it to 155-165°F. These precise temperatures ensure that the steak remains juicy while achieving the desired level of doneness.

Cost and Nutritional Benefits

Costing between $5 to $15 per pound, the Eye of Round Steak is an economical choice, particularly when compared to more tender cuts. Nutritionally, a 6-ounce serving provides 170 calories, 50.4 grams of protein, and 7.6 grams of fat, making it a lean and protein-rich option for health-conscious eaters.

Versatility in the Kitchen

While not typically heralded for its tenderness, the Eye of Round Steak excels in recipes where thin slicing is essential. Stir-fry dishes and tacos benefit from its robust flavor and texture, allowing home cooks to experiment with a range of seasonings and marinades. Additionally, cooking from frozen is a viable option, offering convenience without compromising taste.

Final Thoughts

The Eye of Round Steak, with its firm texture and rich flavor, challenges home cooks to refine their culinary techniques. Through proper marinating, precise cooking, and creative slicing, this underrated cut can transform into a delightful dish that satisfies both the palate and the wallet. Embrace the challenge and elevate your cooking repertoire with the versatile Eye of Round Steak.