“A fine steak is cooked to no more than a medium-rare doneness,” according to an old saying passed down from generations of meat-eaters. Medium-rare steaks are considered by many to be the ideal steak. For numerous cuts of steak, grilling is perhaps the most common cooking method. However, it’s no secret that durations for grilling …
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 …
The beef gotten from the rear region of a cow is called the eye of round steak. The cuts of this region have very little fat because the muscles are prone to work. The eye of round steak is one of the leanest steak cuts anyone can find, and this feature is what makes the …
The eye of round steak is a lean, boneless cut of beef from the cow’s hind leg that offers excellent value. It’s a versatile cut best used for different cooking methods, including pot roasting, slow cooking, stewing, or braising to ensure soft, juicy, and flavorful beef. In this article, we’ll show you how to make …
For many of us, preparing steak can be an expensive ordeal. Most of the beef cuts suitable for the recipe are costly, so you’ll have to spare a hefty couple of bucks. Luckily, round steaks are cheaper and readily available. However, they do come with certain downsides. Round or eye of round steak is a …
