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This Eye of Round Steak is cooked low and slow to reach fork-tender deliciousness! This simple beef eye of round recipe uses braising to tenderize this lean and tough cut, simmering with onions in a flavorful honey balsamic sauce.

Eye of Round Steak cooked low and slow until they reach fork-tender deliciousness! This simple Eye of Round Recipe is a classic where braising method that tenderizes lean and tough meat into mouth-watering pieces.

Eye of round steak is one of the leanest available cuts of beef. When cooked properly, it’s a delicious beef steak that’s low in fat and calories. Braised eye of round steak was said to be one of President Ford’s favorite dishes!

The steaks braise in a pot on the stove, creating tender pieces of meat that absorb the fragrant gravy. Along with other braised beef recipes like Crock Pot Cube Steak and Beef Stew, braised beef eye of round steak is a budget-friendly dinnertime hit. Just make sure to drizzle extra gravy all over!

Table of Contents
What is eye of round steak?
What is eye of round steak good for?
Why braising works best?
Honey balsamic sauce
How to cook eye of round steak on the stove
Tips for making eye of round steak tender and flavorful
How long does it take to cook eye of round steak on the stove?
How to cook eye of round steak on the grill
Can I make braised eye of round steak in the oven?
What to serve with eye of round steak?
FAQ
Is eye of round a tough steak?
How to cook a thin eye of round steak?
Can I cook eye of round steak in an air fryer?
Other Easy Round Recipes
Eye of Round Steak Recipe

What is eye of round steak?

Eye of round steak is a lean cut of beef that comes from the hindquarters (rump) of the cow in the round primal. The name scientific name is the semitendinosus, which is one of the hamstring muscles on the back of the thigh.

This economical cut is flavorful and well-suited to slow cooking methods. It’s more tender than the bottom round cut, but less tender than top round or sirloin tip.

What is eye of round steak good for?

While eye of round steak may look like a smaller tenderloin steak, it’s far less tender. Owing to its toughness and lack of marbling, it is best suited for slow-cooking methods like braising to tenderize the meat.

Marinating is often needed for high-temperature cooking such as grilling or pan-frying. However, I’ve found that even marinating cannot fully tenderize the meat, so slow cooking is still preferred. Note that you can make cube steak, chicken friend steak and beef jerky using eye of round.

Why braising works best?

  • What is braising? Braising is a technique designed for tougher cuts. First, you sear the meat briefly with dry heat. Then it simmers low and slow with wet heat, using a lid to trap the moisture.
  • Tenderizes the meat: The collagen in the connective tissue breaks down during braising, transforming tough eye of round steak into tender pieces.
  • Retains the moisture: Submerging the steak in liquid retains moisture to prevent drying out.
  • Builds flavor: The long simmering process adds depth of flavor and richness to the braising liquid, making the finished beef eye of round steak mouthwatering.

Honey balsamic sauce

It’s the sauce that elevates this recipe to INCREDIBLE! The mixture of balsamic, honey, beef broth, onion, paprika, cinnamon powder, and ginger powder forms a mouthwatering liquid right in the pot, simmering and intensifying as time goes by.

Balsamic vinegar tenderizes the steak as it cooks, while the honey balances out the vinegar’s acidity. The long cooking process allows the beef and onions to absorb the liquid, adding maximum tenderness and flavor to the steak!

How to cook eye of round steak on the stove

  • Sauté sliced onions in a skillet until soft and then set aside.
Sautee sliced onions in a pan
  • Season the steak with thyme, salt, and pepper. Then dust it lightly with flour.
Dust eye of round steaks with flour.
  • Sear the steak in oil until nicely browned.
Sear the steak in oil until nicely browned.
  • Add balsamic vinegar, honey, beef broth, onion powder, paprika, cinnamon powder, ginger powder, together with the cooked onions.
Add all ingredients to the pan.
  • Bring to boil for 2-3 minutes, and reduce the heat to low. Simmer for 2-2.5 hours or until the meat is tender.
Braised eye of round steaks in a pan.

Tips for making eye of round steak tender and flavorful

  • Brown the steak: dust the meat with flour and quickly sear it to produce a richer and more flavorful steak. Browning happens as a result of a chemical reaction between sugar and proteins in the meat under high heat, known as the Maillard reaction, producing a wonderful roasted flavor.
  • Cover with a lid: make sure the lid is on during the simmering process to retain moisture.
  • Replenish liquid: check to make sure the liquid level does not get too low. Add water to come halfway up the meat when needed.
  • Avoid overcooking: check the meat periodically, cooking longer if still tough. Remove it from the heat if a fork slides easily in and out, and it pulls apart without any resistance.

How long does it take to cook eye of round steak on the stove?

The cooking time for an eye of round steak on the stove depends on thickness and your desired doneness. However, a 1-inch round steak will take 5 to 6 minutes per side in a hot skillet for medium-rare to medium doneness.

How to cook eye of round steak on the grill

To cook eye of round on the grill, it’s best to start with a marinade for several hours to help tenderize the meat. Next, preheat your grill to 450°F. Scrape off excess marinade to avoid charring and place the steak on the grill.

Grill for about 5 minutes undisturbed with the lid closed (unless you want crosshatch grill marks, then rotate 90 degrees after several minutes). Using tongs, flip the steak and cook for 5 minutes more with the lid closed. Insert an instant-read thermometer to check doneness. Medium rare is 130°F and medium is 140°F.

Remove the steak from the grill and let it rest covered for 5 minutes to allow the juices to redistribute. Slice crosswise against the grain to serve.

Closeup of balsamic braised eye of round steak

Can I make braised eye of round steak in the oven?

Yes, to braise in the oven, follow the instructions above to sauté onions and brown the steak. Then add all ingredients to an oven-safe pot or Dutch oven, and bring to a boil. Finish cooking in the oven at 250°F (177°C) for about 2 to 3 hours or until the meat is tender.

What to serve with eye of round steak?

This steak is best served with mashed potatoes. To turn the braising liquid into a delicious gravy, remove the meat and add a cornstarch slurry (a cornstarch and water mixture). Bring the sauce to a boil, then lower the heat and simmer for a few minutes until thickened.

Other side dishes you can serve with round steak include: Steamed Broccoli, Roasted Parsnips, Boiled Corn and Roasted Brussel Sprouts.

FAQ

Is eye of round a tough steak?

Yes, the eye of round steak is considered one of the tougher beef cuts. It comes from a heavily worked muscle group in the hind leg of the cow, which means it’s flavorful but also tough. However, with preparation methods like marination or slow cooking, this cut can become mouthwateringly tender as the fibers in the meat break down.

How to cook a thin eye of round steak?

Cooking a thin eye of round steak can be challenging, as this cut of meat is very lean and dries out easily. It’s best to marinate it for several hours to overnight to help tenderize the meat. Then cook it quickly on the stovetop or grill to your desired doneness. It may only as little as a few minutes per side.

If marinating is not an option, you can resort to mechanically tenderizing the meat instead. Pat it dry with paper towels to remove excess moisture. Then pound with a meat hammer to flatten the steak. Rub with a high smoke-point oil like canola and season with salt and spices just before cooking.

Can I cook eye of round steak in an air fryer?

Yes, you can cook eye of round steak in an air fryer at 400°F. Prepare the steak for cooking as usual while the air fryer heats up. Then place it in the basket and cook, flipping halfway through. A 1-inch thick steak will take about 10 minutes in total (5 minutes per side).

Other Easy Round Recipes

These Eye of Round Steaks are cooked low and slow until they reach fork-tender deliciousness! This simple Eye of Round Recipe is a classic where braising method that tenderizes lean and tough meat into mouth-watering pieces.
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Eye of Round Steak Recipe

Braised Eye of Round Steaks are cooked low and slow until they reach fork-tender deliciousness! This simple Eye of Round Recipe is a classic where the braising method tenderizes the lean and tough meat into mouth-watering pieces.
Prep Time: 15 minutes
Braising Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 people

Ingredients 

  • 4 pieces eye of round steak, (about 1 1/2 to 2 pounds or 0.8 kg in total)
  • 2 large onions, thinly sliced
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced, (1 tablespoon)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ½ cup all-purpose flour

The Sauce

  • ¼ cup balsamic vinegar
  • 2 cups beef broth
  • 2 teaspoons honey
  • 1/4 teaspoon cinnamon powder, optional
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ teaspoon ginger powder

Instructions 

  • Place a large pan or Dutch oven over medium heat. Add 1 tablespoon of oil and the minced garlic. Cook for 1 minute or until fragrant.
  • Add sliced onions and sauté for about 5 minutes until soft and slightly browned. Transfer to a plate and set aside.
  • Pat dry the eye of round steaks with paper towels to remove excess moisture.
  • Season the steak with dried thyme, salt, and pepper. Then dust lightly with flour.
  • Turn your pan to medium-high, add another 1 tablespoon of oil. Once hot, add steaks and sear for 1-2 minutes PER SIDE until nicely browned.
  • Pour in balsamic vinegar and beef broth, together with the sautéed onion.
  • Add honey, cinnamon powder, onion powder, paprika and ginger powder.
  • Cook for 2-3 minutes or until it comes to a boil. Reduce the heat to low and cover with a tight-fitting lid.
  • Simmer for 2-2.5 hours or until the meat is fork-tender. Make sure to check periodically through and replenish the liquid. (To replenish: Add water to come halfway up the meat, turn up the heat and bring to boil. Then reduce to low and keep simmering)
  • Serve immediately and drizzle the sauce on top. (For a thicker gravy, remove the meat and vegetables with a slotted spoon. Mix 1/2 tablespoon of cornstarch and 1 tablespoon of water. Turn the heat to medium-high, add the mixture to the sauce and bring it to a boil. Lower the heat and simmer for a few minutes until thick).

Equipment

Skillet with Cover
Kitchen Tongs
Dutch oven

Notes

  • You can make this ahead of time, and reheat in a covered pot on the stove until the meat is warmed through, about 5 minutes. Add water if needed.
  • Make it in the oven:
    • Preheat oven to 350°F (177°C).
    • Following the instructions above up to the simmering stage.
    • After adding all ingredients to an oven-safe pan and bring to a boil, cover and transfer to the oven for about 2.5 hours or until the meat is tender.
  • Make it in a crock pot:
    • Season and dust the eye of round steak.
    • Sear the steak in a pan and add to the bottom of the crockpot.
    • Add uncooked onions and other ingredients to the crock pot.
    • Cover and cook 2-4 hours on a high setting or 4-6 hours on low setting, until the steak is fork tender.
Nutrition Facts
Eye of Round Steak Recipe
Amount per Serving
Calories
182
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
5
%
Cholesterol
 
1
mg
0
%
Sodium
 
810
mg
34
%
Potassium
 
375
mg
11
%
Carbohydrates
 
24
g
8
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Net Carbs
 
22
g
44
%
Protein
 
5
g
10
%
Vitamin A
 
246
IU
5
%
Vitamin C
 
5
mg
6
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: Cindy
Course: dinner, Main Course
Cuisine: American
Keyword: eye of round steak
Did you make this recipe? Leave a comment below!
These Eye of Round Steaks are cooked low and slow until they reach fork-tender deliciousness! This simple Eye of Round Recipe is a classic where the braising method tenderizes lean and tough meat into mouth-watering pieces.