Eye of Round Steak (2 per pkg, avg 1 lb.)
When cooked, the eye of round steak is typically best suited for methods like braising, slow cooking, or roasting. It's important not to overcook it to prevent it from becoming tough. This cut is commonly used in dishes like pot roast, stews, and beef stir-fries
Marinating:
Marinate with olive oil, soy sauce, garlic, herbs, and acids for flavor and tenderness.
Braising:
Cook slowly in liquid (broth, wine) to tenderize. Oven or stovetop methods work.
Slow Cooking:
Use a slow cooker with flavorful liquids and aromatics for tenderness.
Roasting:
Roast at a lower temperature in the oven. Check doneness with a meat thermometer.
Stir-Frying:
Slice thin for quick stir-frying with vegetables and sauce.
Tenderizing:
Use a meat mallet or knife to tenderize before cooking.
Remember to rest cooked steak before slicing. Aim for an internal temperature of 145°F (63°C) for medium-rare. Adjust to your preferred doneness.
When cooked, the eye of round steak is typically best suited for methods like braising, slow cooking, or roasting. It's important not to overcook it to prevent it from becoming tough. This cut is commonly used in dishes like pot roast, stews, and beef stir-fries
Marinating:
Marinate with olive oil, soy sauce, garlic, herbs, and acids for flavor and tenderness.
Braising:
Cook slowly in liquid (broth, wine) to tenderize. Oven or stovetop methods work.
Slow Cooking:
Use a slow cooker with flavorful liquids and aromatics for tenderness.
Roasting:
Roast at a lower temperature in the oven. Check doneness with a meat thermometer.
Stir-Frying:
Slice thin for quick stir-frying with vegetables and sauce.
Tenderizing:
Use a meat mallet or knife to tenderize before cooking.
Remember to rest cooked steak before slicing. Aim for an internal temperature of 145°F (63°C) for medium-rare. Adjust to your preferred doneness.
When cooked, the eye of round steak is typically best suited for methods like braising, slow cooking, or roasting. It's important not to overcook it to prevent it from becoming tough. This cut is commonly used in dishes like pot roast, stews, and beef stir-fries
Marinating:
Marinate with olive oil, soy sauce, garlic, herbs, and acids for flavor and tenderness.
Braising:
Cook slowly in liquid (broth, wine) to tenderize. Oven or stovetop methods work.
Slow Cooking:
Use a slow cooker with flavorful liquids and aromatics for tenderness.
Roasting:
Roast at a lower temperature in the oven. Check doneness with a meat thermometer.
Stir-Frying:
Slice thin for quick stir-frying with vegetables and sauce.
Tenderizing:
Use a meat mallet or knife to tenderize before cooking.
Remember to rest cooked steak before slicing. Aim for an internal temperature of 145°F (63°C) for medium-rare. Adjust to your preferred doneness.