This is another steak that garnishes and nourishes your meals, just like so many others. The eye of round steak, also known as eyelet or eye-round roast, is a beef cut taken from the cow’s round primal, or large hindquarters. Because it comes from a huge working muscle, it is a lean, soft cut of beef that can be rough if not cooked properly.
Although eye round steak is sometimes regarded as a “lesser” cut of meat, it has numerous advantages that make it worthwhile to purchase. It’s no wonder, then, that you’re not the only one eyeing a bag of an eye of round steak in the supermarket. You’ll have a better idea of how to prepare this wonderful pork product as you scroll below.
Steak Nutrition Facts
Why Eye of Round Steak?
Let’s have a look at some of the other advantages of this meat product and how they affect our meals and overall health. Apart from the ones already mentioned, some of the many advantages it brings to light are as follows.
It has a good amount of phosphorus- Phosphorus is a mineral that helps the body break down macronutrients for energy by collaborating with B vitamins. It’s also involved in cell and tissue repair, as well as heart rhythm. About 256 milligrams are found in five ounces of an eye of round, which is 26% of the daily requirement.
It contains a significant amount of active Selenium- Selenium is an essential nutrient that functions as an antioxidant and aids in immune function. This component is abundant in the round eye. Just over 42 micrograms are found in five ounces, which is 60 percent of the necessary daily dose. Because spinach includes vitamin E, it would be a nice accompaniment to a dinner made with an eye of round.
It’s also high in iron- Iron aids in the formation of myoglobin and hemoglobin, which carry oxygen to the muscles and the rest of the body. This mineral is found in moderate amounts in the eye of round steak. A 5-ounce portion has roughly 3.3 milligrams of sodium, which is 19% of the daily intake. Serving your round steak with a spinach salad will boost the quantity of iron in your meal.
Eyes of Round Steak is high in Cholesterol- Cholesterol is high in animal meats, and the eye of round is no exception. Five ounces carry 108 milligrams. A total of 300 milligrams is advised for the entire day. Consuming a lot of cholesterol, like saturated fat, raises your risk of heart disease. When you add butter to melt, it raises cholesterol and saturated fat content. So eat in moderation for the best nourishment.
Tips for Cooking Eye of Round Steak Thin
Finger testing your eye for round steak- Raw meat should have a bouncy, silky feel about it. The area between your thumb and middle finger will feel slightly tighter when you slide your thumb to the middle finger. This is the sensation of eating a medium-rare steak. When you press your thumb on your ring finger, the area becomes springy, similar to how a medium steak feels. If the area is stiff to touch if the thumb and pinky finger are connected, that’s how a well-done steak will feel.
Tenderizing eye of round steak- If you’re still hesitant to use this tough cut, we recommend using a mallet to tenderize the meat. Of course, that would not be available to everyone. You can pound the steak to break the connective fibers with any kitchen equipment you have on hand. This also ensures that everything cooks evenly.
Cooking Eye of Round Steak Thin
You may proceed on to the cooking instructions now that you’re satisfied you don’t need to be a skilled chef to make this steak product.
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In an Oven
Combine vodka, smashed garlic, chopped parsley, and thyme, as well as sea salt, olive oil, and crushed peppercorn, in a zip lock bag. Place the eye of the round steak in the zip lock bag and shake vigorously to evenly coat the meat in the marinade. Place the bag in the freezer overnight to marinate. This allows the marinade to tenderize the meat while also enhancing the flavor.
Preheat the oven to 375 degrees Fahrenheit. Place the marinated steak on a roasting tray after removing it from the bag. You can save the marinade for the gravy. Roast your beef for 30-35 minutes, or until it has been done through on the inner but still tender. Remove the steak from the oven, wrap it in aluminum foil, and set it aside for 10-12 minutes to rest.
Afterward, strain the sauce and add the beef broth to the strained marinade. Reduce the marinade to half in a big saucepan. Check for seasoning and season with more salt and pepper if necessary. Whisk in butter cubes to thicken the sauce. Remove the sauce from the heat and pour it into a gravy boat when it has reached the desired consistency. Slice the steak into thin slices and place on a serving plate. Dish the beef cuts with a sprinkle of the sauce on top.Print
- Using a tablespoon of butter, melt in a hot skillet. Keep an eye on the butter to prevent it from burning. Sear the eye of round steaks in your skillet, seasoning with salt and pepper. The steaks will get tough and rubbery if they are moved about too much.
- Sear the edges of your steak until the outside layer is crisp and golden brown. You can also use the finger test to determine whether the meat is medium-rare. To your skillet, add another tablespoon of butter.
- With two smashed garlic cloves and a few fresh rosemary sprigs Your steak will benefit from the rosemary-garlic flavored butter. Remove the steak and lay it aside in the skillet.
- With the aforementioned considerations in mind, it has been illustrated how simple it is to thinly slice the eye of a round steak at home using basic household items and equipment. It’s critical to achieve the appropriate temperature for heat and to know what kind of steak to use to make a great dinner. By watching this video, you can understand more about this operation.