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How to Cook Eye of Round Steak

How to Cook Eye of Round Steak

Last Updated on 17th December 2021 by

What makes eye of round steak stand out is how lean it is. In fact, it is one of the leanest steak cuts you can find, meaning it is healthier for you than most others. There is no need to trim the fat when the cut is already this lean.

The low fat and low calorie content make this a winning choice for healthy eating, and it can be made into some wonderful dishes that you’ll want to have over and over again.

The downside to eye of round steak is that it can be kind of tough. How to cook eye of round steak tender? The secret is to braise the meat. What this means is to first sear the meat using a dry heat, and then let it simmer on a lower heat.

Over a period of time, the wet heat during simmering will trap in the juices and make the entire steak cut juicy and tender. You can make this happen by covering the steak with a lid to keep the moisture from escaping.

As the meat is braised, the tough connective tissue or collagen will start to break up. This makes the tough eye of round into something a whole lot tenderer. It also makes the steak juicier, trapping moisture inside and helping to avoid drying out.

The final product is succulent and flavourful, packed with all sorts of goodness and just begging to be eaten. Shouldn’t every piece of steak be like that?

How to Cook Eye of Round Steak in Oven

I want to share with you a couple of ways you can cook this steak, and that gives you some options depending on your preference, what kind of dish you want to make, and how you want the steak to turn out.

Now, cooking the steak in the oven does run the risk of drying it out, and that’s something to keep in mind, but there are ways to make the steak come out juicy and succulent even with oven cooking. If you just throw the steak on a pan and roast  it in the oven on high heat, of course it will dry out and become tough.

Start by preheating the oven to 375 degrees Fahrenheit. While the oven is heating, you will want to fry up the beef. This helps to make it juicy, flavourful, and tender, and you should tie it up with twine first. Tying with twine ensures it can cook in its own juices a bit and trap in the flavour and juiciness.

You only need a tablespoon of oil for the skillet for this frying method, making it not technically dry fry but close enough. You can cook the beef with some onions, and once they are caramelised you will know the beef has browned enough too.

How to cook beef eye of round steak so that it is just brown enough? Cook it for just a few minutes on a high heat, enough to sear it. Once it starts to brown, that is adequate.

By then, your oven should have heated up, and you can prep the steak for the oven. Add the steak, onion, and any leftover oil to a roasting tray, which is a try that has some depth to it to accommodate liquids.

How to cook thin cut eye of round steak in oven? Just roast it for 35-40 minutes and that should be enough. You can cook it longer for a well done steak or cook it less for a rarer steak.

To help the steak become more tender, you can make a sauce for it, using mushrooms, horseradish sauce, or even steak sauce. Let that soak on the steak for a few minutes before serving, and the liquid from your sauce will help to marinate the beef slightly and make it a bit tenderer.

How to Cook Eye of Round Steak on Stove

The best method for cooking this cut of steak is on the stove. You definitely get the steak to be tender more easily, and it is easier to control how juicy or dry it turns out. You have been overall control of the steak, so I recommend that for the ideal cooking method.

How to cook eye of round steak in a way to make it incredibly juicy and flavourful? I suggest a heathy marinade to start with. I know most people don’t think  of marinading steak, but I think it is important for tougher cuts like this if you want them to not lose their flavour as you cook them and you want the steak to be as tender as possible.

What can of marinade can you use? Here is a recipe you can try and then adjust as necessary for a more flavourful, tender, and juicy steak:

eye of round snake
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How to Cook Eye of Round Steak on Stove


  • 1 tbsp of sea salt
  • 3 tbsp of chopped parsley
  • 3 cloves of garlic, crushed
  • 6 tbsp of apple cider
  • 3 tbsp of olive oil
  • ½ cup of beef stock
  • 2 tbsp of chopped thyme
  • 2 tbsp of crush black peppercorns
  • 2 ½ tbsp of butter
  • 2 tbsp of vegetable oil

This is my secret for eye of round steak- how to cook it tender and juicy every time. I marinade the steak in a bag with these ingredients for a few hours or overnight. Then, I slice up my veggies I will be having with the steak, like onions and such.

That is another important part of how to cook eye of the round steak so that it is even more flavourful, using veggies like onions, carrots, and squash to inject it with some more flavour and give your dish added variety and texture.

So, from there, how to cook eye of round steak thin on stove? It doesn’t take  a long time to cook it. Braising it first is key if you want the maximum tenderness and juiciness. Then, boil the steak and veggies in the steak marinade.

If there is not enough left to boil the steak in, you can add some beef broth or make up more marinade.

How to cook eye of round steak thin with this method? Just keep on cooking it until the liquid comes to a boil. From there, simmer at the lowest possible heat for about two hours. This gives you simply succulent, tender steak that feels like it is melting in your mouth. That is a far cry from the tough and chewy steak it was before.

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I'm Pauline, a retired patisserie chef, mother of four and now a full time food blogger! When i'm not cooking i love long walks, reading thriller novels and spending time with my grandkids. Head to my about me page to learn more about the woman behind the food!  You can find my Facebook here

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Sunday 19th of December 2021

Have not yet tried but seems like a routine braising recipe. For those that may have not braised before, maybe include cooking instructions on the recipe 'print'.