beef eye round steak recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best beef eye round steak recipe

I’ve been cooking for my family for over 20 years, and I can confidently say that this beef eye round steak recipe is a staple in our household. It’s a dish that never fails to impress, whether it’s a weeknight dinner or a special occasion.

The beef eye round steak is a cut of meat that’s both tender and flavorful, making it perfect for grilling or pan-frying. I love how the marinade adds a depth of flavor that complements the beef perfectly.

My kids always ask for seconds, and my husband loves how easy it is to cook. This recipe is not only delicious but also healthy, as it’s low in calories and high in protein.

I like to serve it with a side of roasted vegetables or a salad, making it a well-rounded meal that everyone can enjoy. Whether you’re cooking for one or ten, this recipe is sure to be a hit.

I’ve even served it at family gatherings and potlucks, where it’s always been a crowd-pleaser. The key to this recipe is to not overcook the steak, as it can become tough and dry.

By cooking it to the right temperature, you’ll end up with a steak that’s both tender and juicy. I like to serve it with a side of garlic mashed potatoes or sautéed spinach, which complements the flavors of the steak perfectly.

Pan-Seared Beef Eye Round Steak with Red Wine Reduction

4.5 from 1578 votes

A flavorful beef eye round steak cooked to perfection with a rich red wine reduction. This dish is perfect for a special occasion or a weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Steak

1.5 lbs beef eye round steak
1 tsp salt
1/2 tsp black pepper

For the Red Wine Reduction

1 cup red wine
1 cup beef broth
1 shallot, minced
2 cloves garlic, minced
1 tbsp butter
1 tsp balsamic vinegar
1 tsp honey
1 sprig fresh rosemary
1 sprig fresh thyme

👨‍🍳Directions

1Remove the steak from the refrigerator and let it sit at room temperature for 15-20 minutes.
2This helps the steak cook more evenly.
3Pat the steak dry with paper towels.
4Season both sides of the steak generously with salt and black pepper.
5Heat a cast iron skillet over high heat until it is very hot, about 5 minutes.
6Add the steak and sear for 2-3 minutes on each side, until a nice brown crust forms.
7Be careful not to move the steak around too much to ensure a good sear.
8Reduce the heat to medium and add the minced shallot and garlic to the skillet.
9Cook for 1-2 minutes, stirring frequently, until the shallot and garlic are softened and fragrant.
10Be careful not to burn the garlic.
11Pour in the red wine and beef broth.
12Add the rosemary, thyme, balsamic vinegar, and honey.
13Stir to combine and scrape up any browned bits from the bottom of the skillet.
14Bring the liquid to a simmer and let it cook for 5-7 minutes, until the liquid has reduced by about half and has thickened slightly.
15This will give the sauce a rich, concentrated flavor.
16Remove the skillet from the heat and stir in the butter until it is fully melted and incorporated into the sauce.
17This will give the sauce a smooth, velvety texture.
18Taste and adjust the seasoning if needed.
19Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing.
20This allows the juices to redistribute throughout the steak, ensuring a juicy and flavorful result.
21Slice the steak against the grain into thin slices.
22Serve the sliced steak on a platter, drizzled with the red wine reduction.
23Garnish with fresh rosemary and thyme sprigs, or serve the sauce on the side for dipping.
24Enjoy with your favorite side dishes, such as roasted vegetables or mashed potatoes.

🔧Equipment

Cast iron skillet
Tongs
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 700mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 35g

📝Notes

Tips: To achieve the perfect medium-rare doneness, use a meat thermometer to check the internal temperature of the steak. It should read 135°F (57°C) after resting. For a more tender steak, consider tenderizing the meat before cooking by using a meat mallet or marinating it in a mixture of olive oil, lemon juice, and herbs. You can also substitute a different type of red wine for a unique flavor profile. A full-bodied wine like Cabernet Sauvignon or Merlot will pair well with the beef. For a sweeter sauce, add more honey or a pinch of sugar to the reduction.

This beef eye round steak recipe is perfect for any occasion – whether you’re cooking for one or ten! It’s easy to make ahead of time and store in an airtight container in your refrigerator for up to 3 days.

To reheat, simply place the steak in your oven at 300°F (150°C) for about 10 minutes or until warmed through. You can also reheat it on your stovetop by placing it in a pan with some oil over low heat until warmed through.

For added flavor, try serving it with some roasted vegetables like asparagus or bell peppers.

❓ Frequently Asked Questions About Pan-Seared Beef Eye Round Steak with Red Wine Reduction

Q: What is beef eye round steak?

Beef eye round steak is a cut of meat that comes from the hind leg of the cow. It’s leaner than other cuts of beef but still packed with flavor.

Q: How do you marinate the beef eye round steak?

To marinate the beef eye round steak, you’ll need to mix together olive oil, lemon juice, garlic powder, salt, and pepper in a bowl. Place the steak in a zip-top plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight.

Q: Can I cook the beef eye round steak in a slow cooker?

Yes, you can cook the beef eye round steak in a slow cooker! Simply place the steak in the slow cooker with your desired seasonings and cook on low for 8-10 hours.

Q: Is beef eye round steak suitable for people with gluten intolerance?

Yes, beef eye round steak is gluten-free! However, if you’re using any store-bought seasonings or sauces that contain gluten, make sure to check the ingredients list carefully.

Q: Can I serve the beef eye round steak with any sides?

Sure thing! Some popular sides include roasted vegetables like broccoli or Brussels sprouts, mashed potatoes, sautéed spinach, or even rice pilaf.

Similar Posts