Balsamic Braised Eye of Round Steak
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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 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!
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.
- Season the steak with thyme, salt, and pepper. Then dust it lightly with flour.
- 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.
- 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.
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.
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
Eye of Round Steak Recipe
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).
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.
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I loved this recipe because this meat is so hard to get tender. Just be sure to measure the honey or it will be sweet. Even so it was so delicious, the flavors blended so well. I plan to make this forever now . Thankyou
Hi Tonie, Great to hear and thanks for your comment!
Can I use bone in pork chops for this recipe? Any feedback would be appreciated.
Hi Charlie, This is a beefsteak recipe, so pork chops would be cooked differently. Hope that helps!
Made this tonight. Cut 4 inch-thick steaks from an entire eye of round roast, about 6 oz each. Salted them 30 minutes before putting them in the pan, and added pepper and garlic powder before the flour.
I make homemade chicken stock in my InstantPot, so I use that with a little beef concentrate for the liquid in the recipe. To thicken, I made a beurre manie of about 20 g each of flour and butter, and added that to the sauce. It was scrumptious!
Hi Kevin, Wow that sounds fantastic – congrats! Thanks for your feedback and glad you enjoyed.
Delicious! I shy away from round steak because my previous attempts turned out tough. But this was tender with wonderful flavor. I will make it again. Thanks!
Hi Donna, Wonderful to hear that – thanks for taking the time to leave a comment!
I doubled the recipe and baked it in the oven for 2.5 hours after simmering the sauce components and browning the meat on the stovetop. Used tapioca flour in place of regular flour and it worked out great. The meat was very tender! The only thing I changed was the amount of onion. Only had one on hand. Baked it all in a dish with baby potatoes and carrots. Delicious! Thank you 🙂
Hi Jessica, Wow that sounds fabulous. Congrats on cooking a mouthwatering meal!
loved, loved, loved it.😋
Hi Charlie, Thanks for your comment and great to hear!
Utterly delicious. Perfection. Our family felt like we were eating at a wonderful restaurant. Rich gravy, meat falling apart. Scrumptious on garlicky mashed potatoes. You’ve got yourself a follower.
Hi Jackie, That’s so great to hear and it really is a fabulous and budget-friendly family dinner!
I made this recipe low FODMAP by using garlic infused oil and leaving out the onions, garlic, and onion powder. (I sure wish I could have used them!) My husband thought it was GREAT! I will be keep this recipe and definitely will use again. Please tell me how much cinnamon you used. I didn’t realize there was supposed to be cinnamon in it until I went back and read through the whole article after we finished dinner. (There is no mention of cinnamon in the recipe, only in the article.). Thank you!
Hi Christine, Thanks for your comment and the cinnamon has been corrected in the recipe. It should be 1/4 teaspoon, but you can go as high as 1/2 teaspoon if you love cinnamon!
Made this tonight. It was slap your momma delicious. Looking forward to making it again. Thank you for the recipe.
Hi Bernadette, Wow that’s a unique compliment that we appreciate. So glad you enjoyed!
Is the nutritional content shown for everything combined besides the steak? Thanks!
Hi Marissa, Thanks for your question. The answer is yes – the nutrition reflects all ingredients in the recipe. Hope that helps!
My family loved this recipe. Been trying to find something to make eye of round tender. At the end removed onions for those who couldn’t eat them but served in a bowl for others. Thank you.
Hi Linda, Thanks and congrats! Sounds like it was a winner!
I made this exactly as the instructions state. There is mention of cinnamon in the preface, but nothing in the recipe itself.
With that said, I did cook this in the crock pot. This recipe will provide you a savory meal. I did thicken the braising liquid and served with mashed potatoes.
Don’t think twice about making this!
Hi Brock, Thanks for your comment. It should be 1/4 teaspoon cinnamon, which is now reflected in the recipe.
The beginning paragraph mentions cinnamon powder in the sauce. However, cinnamon powder is not mentions in the ingredients for the sauce. What amount should be used?
Hi Penny, Thanks for your question. It should be 1/4 teaspoon cinnamon (although you can add a bit more if you like). Hope that helps!
Delicious. Makes amazing gravy. I thickened it with flour to which I had added thyme, salt and pepper. Will definitely make again.
Hi Judy, Thanks for your comment. The answer is no because boneless pork chops don’t shred easily. You’d want pork shoulder or pork butt instead. Here’s a recipe for that: https://tipbuzz.com/pulled-pork-sandwich/. Hope this helps!
I tried this today and WOW! My Mom went thru WWII with no $, big family,shoes with holes. Potatoes,leek,turnips,some meat (no filets).Potato soup,beans,pork,cheap cuts of beef. Stretching it and edible, way of life.It seems necessary now to put her teachings to use.i varied your eye round steaks with very thin eye round,inexpensive. 10 minute prep and 1.5 hours simmer. Delish. A little crisper than soft, but kudos. Thanks.
Hi Ingrid, Thanks so much for your comment and sharing your family’s story as it relates to this dish. I’m glad you enjoyed it and hope you’ll try other recipes on the site too!
I made it in my pressure cooker because the meat wasn’t completely thawed and it turned out delicious. As directed I sautéed the onions and garlic and then browned the beef in the cooker. I used quinoa flour instead for diet reasons. It was to serve only 2 so I cut the recipe in half and cooked on high pressure for 20 minutes and let it slow release for another 13 minutes. Served over hearts of palm noodles with a salad and some peas. Tasty and healthy. Yeah! Thank you.
Hi Michaela, Thanks for your comment. I love how you prepared it especially the heart of palm noodles. Yeah back!
We cooked this yesterday with great results TY It beats the recipe that I had for cooking bear meat ..marinate for 3 days in a red wine on a piece of cedar, after 3 days throw away the meat and cook the cedar.Thanks again
Hi Keith, Thanks for your comment. I hadn’t thought about a comparison to bear meat, but wow that’s great to hear it turned out so nicely.
This was a tender and delicious recipe!! Thank you.
Hi Pam, Many thanks for your feedback and glad you enjoyed!
Very good. Made it this past weekend. Steaks came out real tender. Had leftovers today as an open face steak sandwich
Excellent! So tender and flavorful.
Amazing made this for the first time and I’m in love with it.
Hi Vas, Thanks and great to hear that!
Great. I had mistakenly ordered eye of round (wanted Rib Eye). I had no beef broth, used beer instead. Turned out to be a recipe to be kept.
Hi Paul, Thanks for your comment. Yes they’re completely different cuts! Glad it all worked out in the end!
Cinnamon is mentioned in the text but not in the recipe ingredients. Is it used? And how much?
Hi Christopher, Thanks for your comment. It should be 1/4 teaspoon cinnamon (or up to 1/2 teaspoon if you really love cinnamon!).
This was the most delicious meat and gravy I have ever eaten. Everyone in my family loved it. So tender and the gravy it made was amazing. Trying the recipe on a boneless chuck pot roast, right now.
Hi Linda, Thanks so much for your review and that’s great to hear! Let me know how the chuck turns out too.
Hi! I’ve made this before with steaks and it was so delicious. I accidentally bought the wrong cut of beef and I’m so glad I did so I could discover this recipe. I’m wondering if I can make it with the eye of round roast? Or should I cut the roast into steaks?
Hi Annette, Thanks for your comment. The roast is the same meat as the steaks, just thicker. Best to cut the roast into 1 to 1 1/2 inch slabs if possible. Enjoy!
I love this recipe so much!! I’ve made it a few times and it’s always so tender and tasty. I serve it over mashed cauliflower. Thank you for this!!
Hi Caryn, Thanks so much and great to hear. It’s in my rotation too!
Fantastic recipe for this cut of beef! This is a meal that prep work can be done early (pre-work), begin cooking and finish after work!
Hi Rhonda, So glad to hear that and great point about the meal prep! Thanks