how to cook eye of round steak thin on stove

Daniel Parker

2 min read

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17-01-2025

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Eye of round steak, known for its leanness and affordability, can be a fantastic option for a quick weeknight meal. However, its lean nature means it can easily become tough if overcooked. This guide focuses on achieving a tender and flavorful thin eye of round steak on the stovetop.

Choosing and Preparing Your Steak

Selecting the Right Cut: Look for thin-cut eye of round steaks, usually about ½ inch thick. Thicker cuts will require a longer cooking time and may become tough.

Preparing the Steak: Before cooking, pat the steak dry with paper towels. This helps achieve a good sear. Season generously with salt and pepper. Consider adding other spices like garlic powder, onion powder, or paprika for extra flavor.

Cooking Methods for Thin Eye of Round Steak

There are two main methods to achieve a tender thin eye of round steak on the stovetop: quick searing, and a slower, gentler approach.

Method 1: Quick Searing for a Rare to Medium-Rare Finish

This method is perfect if you prefer your steak on the rarer side.

1. Heat a skillet: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat. Add a tablespoon of oil with a high smoke point, such as canola or avocado oil. Let the oil get shimmering hot.

2. Sear the steak: Carefully place the steak in the hot skillet. Sear for 1-2 minutes per side, until a deep brown crust forms. Don't overcrowd the pan; work in batches if necessary.

3. Reduce heat and finish cooking: Reduce the heat to medium-low. Continue cooking for another 2-3 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure accuracy; aim for 130-135°F (54-57°C) for medium-rare.

4. Rest: Remove the steak from the skillet and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.

Method 2: Slower Cooking for More Even Doneness

This method is great if you prefer a more well-done steak or have a slightly thicker cut.

1. Sear (Optional): You can start by searing the steak for 1 minute per side as in Method 1. This adds flavor, but is not strictly necessary.

2. Lower Heat: Reduce heat to medium-low. Add a small amount of butter to the pan.

3. Gentle Cooking: Cook the steak for 5-7 minutes per side, or until the internal temperature reaches your desired level. Again, a meat thermometer is crucial.

4. Basting (Optional): Occasionally baste the steak with the melted butter in the pan for added flavor and moisture.

5. Rest: Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Tips for the Perfect Thin Eye of Round Steak

• Don't overcook: Overcooked eye of round will be dry and tough. Use a meat thermometer to monitor the internal temperature.
• Rest is key: Allowing the steak to rest is crucial for tenderness.
• Marinate (optional): Marinating the steak for at least 30 minutes (or overnight) can add flavor and help tenderize the meat.
• Use a meat thermometer: This is the most reliable way to ensure your steak is cooked to your preferred doneness.
• Slice against the grain: This will make the steak more tender.

Serving Suggestions

Thin eye of round steak is versatile and pairs well with various sides. Consider serving it with:

• Roasted vegetables
• Mashed potatoes
• Salad
• Gravy

By following these simple steps and techniques, you can easily cook a delicious and tender thin eye of round steak on the stovetop. Enjoy!