How to Cook Thin Beef Eye of Round Steak for Maximum Tenderness

Beef eye of round steak can be a lean and affordable cut of beef but it often gets a bad reputation for being tough and chewy. While it’s true that eye of round doesn’t have as much marbling as pricier cuts like ribeye or tenderloin with the right techniques, you can turn this budget-friendly steak into a tender and mouthwatering meal. The secret is knowing how to cook thin eye of round steaks properly.

In this guide, you’ll learn tips and tricks for guaranteeing a tender piece of eye of round steak every time.

Choosing the Right Thickness

Eye of round steaks come in a range of thicknesses, from 1/4 inch thin cuts to 1 inch or thicker steaks. For the most tender results, you’ll want to select thinner steaks, ideally around 1/4 to 1/2 inch thick. Thinner cuts allow the meat to cook more quickly and evenly, preventing it from becoming tough and chewy. Thick cuts take longer to cook through and can easily dry out or toughen up.

When purchasing eye of round steak, look for cuts that are bright red in color with some marbling throughout. Avoid steaks with large areas of visible gristle or fat, which can make them chewier. The thinner the steak the better for fast, even cooking.

Tenderizing the Meat

Once you have your thin eye of round steaks, there are a few tricks you can use to help tenderize the meat before cooking:

• Use a meat mallet or tenderizer: Gently pounding the steaks with a meat mallet, tenderizer, or even the bottom of a heavy pan helps to break down some of the tough muscle fibers. Take care not to overdo it or you’ll end up with mushy meat.

• Marinate the steak: Marinating thin eye of round steak for 30 minutes up to overnight in an acidic ingredient like wine, vinegar, yogurt, or citrus juice can help tenderize the meat.

• Salt the steak: Sprinkling salt over both sides of the steaks and allowing them to rest for at least 40 minutes draws out excess moisture, allowing the salt to break down muscle fibers. Rinse off the salt before cooking.

• Use a meat tenderizer: Commercial powdered meat tenderizers that contain enzymes like papain or bromelain can further help break down tough proteins when rubbed onto the steaks before cooking.

Quick, High-Heat Cooking

The key to cooking thin eye of round steak is using high heat to quickly sear the outside while keeping the inside juicy and tender. Here are two great options:

Pan-sear: Heat 1 tbsp oil in a cast iron or nonstick pan over high heat. Add the steaks and cook for just 1-2 minutes per side. The high heat helps develop a flavorful crust while the short cook time prevents overcooking.

Broil: Preheat the broiler and place a wire rack over a sheet pan. Arrange the steaks on the rack and broil 3-4 inches from heat for 2-3 minutes per side until browned. The hot, dry heat from broiling helps caramelize the exterior.

Regardless of the technique, use a digital meat thermometer to monitor the internal temperature. Pull the steaks off the heat when they reach 135°F for medium-rare doneness. The residual heat will carry over and continue cooking the steak to 145°F.

Let the Steak Rest

After cooking the steaks, resist cutting into them right away. Let them rest for 5-10 minutes to allow the juices that were forced out during cooking to reabsorb back into the meat. This resting period results in a more tender and juicy finished steak.

Slice Against the Grain

To ensure tender, easy-to-chew pieces of eye of round steak, always slice the cooked steaks against the grain of the meat fibers. Cutting against the grain shortens those tough muscle fibers so they are more tender when chewed.

Complementary Ingredients

Even when cooked perfectly, eye of round steaks will be less naturally tender than premium cuts. Serving them with moisture-adding ingredients can make up for this:

• Compound butter – Top each steak with a pat of herb or garlic butter.
• Chimichurri sauce – The acidity in chimichurri helps tenderize.
• Caramelized onions – Sweet onions complement the beefy flavor.
• Blue cheese crumbles – Salty, tangy cheese pairs wonderfully.

With the right prep, quick cooking, resting, slicing, and saucing, you can enjoy budget-friendly yet supremely tender thin eye of round steak. Master these simple tricks for consistently delectable results. What recipes will you be trying with your thinly sliced steaks? Let us know in the comments!