For a delicious meal on any night of the week, try this simple recipe for oven-baked round steak. Slowly cooked and flavored until it is easily shredded with a fork This dish is pure comfort food when paired with your favorite potato and its own beef broth.
Round steak is a cheap cut of beef that is obtained from the cow’s rump and hind legs. Because the cow uses these muscles frequently, the lean meat is less tender. But for this cut of beef, tenderizing your steak is a simple task that is well worth it.
How to Cook Eye of Round Steak on Stove
The stove is the best appliance for preparing this cut of steak. It is definitely simpler to get the steak tender and to control how juicy or dry it will be. I advise using that method for the best cooking because you have had overall control over the steak.
The key to cooking eye of round steak so that it is incredibly juicy and flavorful is to start with a healthy marinade. Although most people don’t think of marinating steak before cooking it, I believe it is crucial for tougher cuts like this if you want the flavor to remain intact and the steak to be as tender as possible.
Here is a recipe for a more flavorful, tender, and juicy steak that you can try and then modify as necessary:
How to Cook Eye of Round Steak in Oven
This steak can be prepared in a few different ways, which gives you choices based on your preferences, the dish you want to make, and how you want the steak to turn out.
Although there is a chance that the steak will dry out while being cooked in the oven, there are ways to ensure that the steak still comes out juicy and succulent. Naturally, the steak will dry out and become tough if you simply place it on a pan and roast it at a high temperature in the oven.
Start by preheating the oven to 375 degrees Fahrenheit. The beef should be fried while the oven is heating. It will become more flavorful, tender, and juicy as a result, and you should tie it up with twine first. By tying with twine, you can allow it to slightly cook in its own juices, preserving some of the flavor and juiciness.
With only a tablespoon of oil required for the skillet, this frying technique is not quite a dry fry but comes close. When the onions are caramelized while the beef is cooking, you’ll know the beef has browned sufficiently.
Cook it for only a few minutes on a high heat, just long enough to sear it, to cook beef eye of round steak so that it is just brown enough. Once it starts to brown, that is adequate.
By that time, your oven ought to be ready, so prepare the steak for the oven. Place the steak, onion, and any lingering oil in a roasting pan, which has some depth to hold liquids.
You can roast thinly cut eye of round steak in the oven for 35 to 40 minutes, and that should be sufficient. If you prefer a rarer steak, cook it for a shorter period of time.
You can prepare a sauce for the steak using mushrooms, horseradish sauce, or even steak sauce to make it more tender. Before serving, let that sit on the steak for a few minutes to allow the liquid from your sauce to slightly tenderize and marinate the beef.
Braising
Braising is another easy way of cooking this steak cut. Typically, a Dutch oven is used for stovetop cooking. The steak must first be seared to add color on all sides before being cooked slowly in a Dutch oven.
Make sure to braise the steak to keep it moist. When you do, keep an eye on the internal temperature and take it out once it is done to your preferences.