EYE OF ROUND STEAK RECIPE - RECIPES.NET
This juicy eye of round steak recipe is perfect for a candlelight dinner for two. Quick and easy, this recipe lets you have a romantic dinner on a budget!
Provided by Andrea
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 10
Steps:
- In a heated skillet, drop in a tablespoon of butter. Making sure not to burn the butter.
- Season with salt and pepper and sear the eye of round steaks in your skillet. Moving the steaks unnecessarily will make it tough and rubbery.
- Sear the edges of your steak until a crisp, golden brown outer layer forms. Or you can do the finger test to check if it is medium-rare.
- Now, drop in another tablespoon of butter to your skillet.
- Throw in a few sprigs of fresh rosemary and 2 cloves of crushed garlic. The rosemary-garlic infused butter will add a great depth of flavor to your steak. Remove the steak from the skillet and set aside.
- Make a simple gravy from pan drippings with this simple recipe. In the same skillet add your beef broth, onion powder, and paprika.
- Add a few tablespoons of balsamic vinegar, cook for 2 to 3 minutes or until it comes to a boil.
- Turn the heat to medium-high and mix the cornstarch (or flour) to your gravy and bring to a boil.
- Drizzle over your seared medium-rare eye of round steak and dig in! This decadent slice of heaven is sure to leave you craving for more.
Nutrition Facts : Calories 660.00kcal, CarbohydrateContent 3.00g, CholesterolContent 256.00mg, FatContent 36.00g, FiberContent 1.00g, ProteinContent 73.00g, SaturatedFatContent 18.00g, ServingSize 2.00 , SodiumContent 437.00mg, SugarContent 1.00g
TENDER EYE OF ROUND ROAST | ALLRECIPES
Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Total Time 2 hours 30 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 30 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
- On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
- Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
- When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
- Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.
Nutrition Facts : Calories 685.2 calories, CarbohydrateContent 2.2 g, CholesterolContent 198.9 mg, FatContent 25.6 g, FiberContent 0.3 g, ProteinContent 99.7 g, SaturatedFatContent 10 g, SodiumContent 1230.8 mg, SugarContent 0.2 g
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