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Feb 23, 2013 04:46 AM

Eye round steaks

Saw a package of 3 fairly thick eye round steaks at the store for $10 so I couldn't pass them up. Not sure how to go about grilling them though. Fast/high heat, slower and lower, a combination of the two? Also wondering if a wet marinade or dry rub of seasonings would be better to use.

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  1. Cut them into fairy large pieces. Rub some balsamic vinegar on them and some salt. No pepper. Brown them in butter and oil combo. Not too hot. Slow cooker. A few large sweet onions cut in half. A couple of big peeled potatoes cut in half. A few big old carrots. Some whole garlics. No celery. But some small cubes of celeriac are excellent in this dish. Whatever dried /fresh herbs you like. Line the bottom of the slow cooker/heavy pot with the veg. Set the browned meat on the veg. Add enough of any king of stock/water/beer/red wine you want to just come half way up the meat. Braise for a few hours at 200 F until the meat is falling apart. The flavors from the veg will go into the meat and visa versa. Don't expect much flavor from the meat on it's own. I'd remove the meat at this point and stick blend the hot veg then add it to some previously made refrigerated cold roux. Then I'd strain the sauce and salt/pepper to taste and then a nice dollop of cold clarified butter stirred in just before serving over hot creamy mashed garlic potatoes and the meat pieces. If you can't be bothered making a roux ahead of time just gently reduce the stock/sauce until you have the consistency you like. If the stock/sauce is already too thick add some hot liquid to thin it. I'd for sure stir in some cold butter pats.
    I use the technique all the time to braise cuts of moose etc that have basically no connective tissue (marbled fat). It all you can do really.

    4 Replies
    1. re: Puffin3

      So you can't prepare them as steaks? Why would they sell them as steaks if it can't be done? Frustrating.

      1. re: Njchicaa

        I agree with puffin, braise them. That cut is often used to make beef jerky.

        1. re: Njchicaa

          What do you think would bring in more profit? Selling an inferior cut of meat as a 'steak' or selling the same cut of meat cut into chunks and calling it' stew meat'? (It's not even decent stew meat.)
          When in doubt ask someone in the meat dept what is the best use for the meat. If they don't have at least someone in a 'meat department' I recommend you buy your meat somewhere else.

          1. re: Puffin3

            In my experience, asking "someone in the meat dept." yields about the same result as asking the plumber or the postman. If you want advice on cutting up a dead carcass, ask a butcher. If you want advice on cooking, ask a cook.

            As proof, take note that it was the meat dept who cut the eye of round into steaks.

      2. Sorry but that's a pot roast or stew cut.

        You could possibly marinate and prepare as a London broil. Grill over pretty high heat to medium rare and slice very thinly against the grain.

        You'll likely be disappointed if you treat them as though they are strip or rib eyes.

        1. I do these two ways pretty often. Very hot salted skillet, quick sear, lots of black pepper, deglaze with brandy, remove steaks before brandy has all evaporated, add a splash of cream, pour brandy, pepper, cream, meat juice sauce on rare steaks. Variation is to do the same start (seared heavily peppered meat) and add a big squeeze of lemon and a pinch of salt.

          1. I marinated the 2 inch thick eye round steaks in a homemade marinade (garlic, olive oil, cilantro, cumin, paprika, soy sauce, lime juice, tequila, kosher salt, and black pepper) for 8 hours and then grilled them on a very hot grill to get good cross hatches and then finished in a low oven to medium-rare in the center and medium on the ends.

            I sliced very thin against the grain as I would with a london broil or flank steak. It was very tasty and my husband actually said that he hoped I made those steaks again.

            I managed to make the best of a bad situation on this one. I still have one more but it will get tossed in with a piece of chuck roast the next time I decide to make pot roast.

            I'll never buy these steaks again, though.

            3 Replies
            1. re: Njchicaa

              I am not fond of eye of round either. It is lean but not tender. I would never braise it. If you cook the roast, it is good for one meal, and then afterwards the leftovers don't have a good taste. I cooked it once in the slow cooker, and I didn't like it all. For steaks, I'd cook it hot and fast. It will still be chewy. The marinade you used was a good idea.

              1. re: sueatmo

                Agree it will be chewy. Leftovers get minced for pasta sauce.

                1. re: tim irvine

                  Good idea. However, I doubt I'll ever buy another one.