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Old 07-21-2015, 04:28 PM   #1
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Help! Eye of round?

My parents are in a care center. Sometimes we bring them a home cooked meal. Mom wants a steak dinner. Medium and not tough, also corn on the cob, and a baked potato.
My sister bought the food and I'm cooking it. The package says "Beef round eye of round". They are not quite 1/2 a pound each. How do I prepare and cook them so they wont be tough and dry? Or is that possible with this cut of meat?
Any ideas would be greatly appreciated. Thank you.

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Old 07-21-2015, 04:35 PM   #2
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it is a very very lean cut of meat - so, sear the outside, cook it at 275'F in the oven until the center reaches 140'F-ish

slice thin, make a gravy, you'll need it.

for a good steak dinner, go with rib-eye
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Old 07-21-2015, 04:56 PM   #3
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Oh dear. DCSaute is correct, lots of gravy. I usually use eye of round for jerky, it tends to be pretty tough.
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Old 07-21-2015, 04:57 PM   #4
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I would sear it in a screaming hot CI grill pan. Once the pan is hot, add a bit of canola oil, let the oil heat for 15 seconds, then add the room temp steak that is salted with kosher salt and freshly ground pepper, then into the oven. I would take out at 135 ish; tent with foil foe 5 or 10 mins. and cut against the grain.
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Old 07-21-2015, 04:59 PM   #5
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Oh sear 2 mins each side until golden.
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Old 07-21-2015, 07:20 PM   #6
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Everyone else has nailed it.

Season well
Cook on high heat until 130-35
Rest
Slice very thin against the grain

Otherwise it can be inedible cooked as a steak and not a pot roast
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Old 07-21-2015, 07:56 PM   #7
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So they're already sliced into steaks. Cook them no more than medium, less if possible.

This is not a tender cut of meat and overcooking it will only make it tougher.
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Old 07-21-2015, 10:21 PM   #8
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I'm gonna guess that if it is cut into steaks, those will have been cut across the grain, making it difficult to slice against the grain. If that is the case, I would suggest cutting very thin slices on a slant.
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Old 07-21-2015, 11:04 PM   #9
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Anyone know how they cook the eye of round roasts you see at your supermarket meat counter? They are able to have the entire roast cook up to a deep red color inside with no brown-ness showing. The outside has this rather heavy black crust around the roast too. Not sure how they achieve that. It's pretty favorable actually (I asked for a sample piece).

If the original poster is unsure, he/she might want to see if they have cooked roasts at the local supermarket (Albertsons which is now Haggens sells them). No Haggens in Iowa tho, I see.
They are pretty fresh too, they don't let them sit too long in the butcher case.

I just wonder how they get that black crust coating and also manage to cook them up all evenly red inside, but not overly rare.
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Old 07-21-2015, 11:33 PM   #10
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Option 1-

Sous vide.
Then sear.
Most importantly, slice thin.

Option 2-

Cook very low and slow.
Then sear.
Slice thin.
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