This cut comes from the round or rump section. It’s a muscle group that gets plenty of use when the animal moves, so all meat from this area is relatively tough. The eye of round is among the toughest steak cuts you can buy.
You'll have the best luck with an eye of round steak if you marinate, cook it fast, and slice it thin. You can also slice thin before marinating, if you plan to cook in a skillet.
We recommend marinating for 12 to 24 hours to add tenderness, then cooking for 3 to 5 minutes per side over high heat.
No, it's not a very good cut (rather dry and chewy). That's why it's best to slice it thin before serving.
Eye of round can cost anywhere from $5 to $15 per pound, and we would only purchase it at the low end of that range. If you do plan to grill the steak, we would recommend spending a little bit more for a more tender cut like sirloin.
Eye of round steak is done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
This tough steak is best for preparations like stir-fry and tacos, where the meat will be sliced thin before serving.
Yes, you can cook an eye of round steak from frozen.
Food scientists who investigated the tenderness of beef cuts found eye of round was 26th in tenderness out of the 40 cuts tested.
They ranked the eye of round as "tough" -- and below its sibling cuts: the top round and bottom round.
The National Cattlemen's Beef Association identifies the eye of round steak with UPC number 1481. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a 6-ounce portion of grilled eye of round steak contains 170 calories, 50.4 grams of protein, and 7.6 grams of fat.
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