Eye Of Round Steak: A Tender Oven Recipe

Welcome to a comprehensive guide on cooking the eye of round steak to perfection! In this article, we will explore everything you need to know about this cut of meat, including its culinary details, selection and cleaning tips, preparation techniques, variations, and doneness checks. We will also provide you with a mouthwatering oven recipe that will result in a tender and flavorful steak. So let’s dive in!

Understanding Eye of Round Steak

The eye of round steak comes from the hindquarters of a cow, specifically the round primal cut. It is a lean and economical cut that possesses a robust, beefy flavor. However, due to its low fat content and lack of marbling, it can be notoriously tough if not cooked correctly. We will discuss some food science behind the tenderness of this cut and share techniques to overcome its challenges.

Selecting and Cleaning Eye of Round Steak

When selecting your eye of round steak, look for cuts that are bright red with a fine texture. Avoid any steaks that appear brown or have a slimy texture, as this indicates spoilage. It is also crucial to check the thickness of the steak. Aim for steaks that are at least 1 inch thick to ensure even cooking.

Before preparing the steak, it is crucial to clean it properly. Rinse the steak under cold water to remove any surface impurities. Pat it dry with paper towels to remove excess moisture, allowing for better browning during cooking.

Preparing the Eye of Round Steak

eye of round steak tender

To ensure tenderness and enhance the flavor of your eye of round steak, there are a few preparation techniques to consider:

1. Marinating:

Marinating the steak is an excellent technique to tenderize and infuse flavors. You can create a simple marinade using ingredients like soy sauce, Worcestershire sauce, garlic, olive oil, and herbs of your choice. Place the steak and the marinade in a sealable plastic bag, ensuring it is completely coated. Let it marinate in the refrigerator for at least 4 hours or overnight for maximum flavor absorption.

2. Seasoning:

If you prefer not to marinate the steak, seasoning it generously is equally effective. Sprinkle kosher salt, freshly ground black pepper, and any other desired seasonings onto both sides of the steak. Allow the steak to sit at room temperature for about 30 minutes before cooking to ensure even cooking.

Tips for Cooking Eye of Round Steak

eye of round steak tender

Cooking eye of round steak correctly is crucial to achieving a tender and juicy final result. Here are some essential tips to keep in mind:

1. Searing the Steak:

Searing the steak over high heat before transferring it to the oven helps to lock in the juices and develop a delicious crust. Heat a skillet or pan over medium-high heat and add a small amount of oil to the pan. Once the oil is shimmering, carefully place the steak in the pan and sear each side for about 2 minutes until a golden brown crust forms.

2. Oven Roasting:

Using an oven is an excellent cooking method for eye of round steak, as it provides even heat distribution and gentle cooking. Preheat your oven to 375°F (190°C). Place the seared steak on a baking sheet or oven-safe skillet and transfer it to the preheated oven. Roast for about 15-20 minutes for medium-rare doneness, or until the desired internal temperature is reached.

3. Resting:

After removing the steak from the oven, let it rest on a cutting board for approximately 5-10 minutes. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.

4. Slicing Against the Grain:

When it comes time to slice the cooked steak, it is essential to cut against the grain. The grain refers to the direction of the muscle fibers. Slicing against the grain helps to break up those fibers and further enhance the tenderness of the meat.

Doneness Checks

oven baked eye of round steak tender

Determining the doneness of your eye of round steak is crucial to achieving the perfect level of tenderness. Here are some methods to check the doneness:

1. Meat Thermometer:

Using a meat thermometer is the most accurate way to check the internal temperature of the steak. For a medium-rare steak, aim for an internal temperature of 135°F (57°C). Keep in mind that the temperature will rise a few degrees after removing the steak from the oven, during the resting phase.

2. Finger Test:

If you prefer not to use a meat thermometer, you can also rely on the finger test. Gently press the center of the steak with your index finger. If it feels similar to the fleshy area of your thumb when making an "OK" sign, it is medium-rare. Keep in mind that this method requires practice to achieve accuracy.

Mouthwatering Oven Recipe: Eye of Round Steak

oven baked eye of round steak tender

Now that you are familiar with the culinary details, preparation, and cooking techniques, here’s a delicious oven recipe to tantalize your taste buds:


  • 1 eye of round steak (at least 1 inch thick)

  • 2 tablespoons soy sauce

  • 2 tablespoons Worcestershire sauce

  • 2 cloves of garlic, minced

  • 2 tablespoons olive oil

  • Salt and pepper to taste


  1. In a small bowl, combine the soy sauce, Worcestershire sauce, minced garlic, olive oil, salt, and pepper. Mix well.

  2. Place the eye of round steak in a sealable plastic bag and pour the marinade over it. Ensure the steak is thoroughly coated. Seal the bag and place it in the refrigerator to marinate for at least 4 hours or overnight.

  3. Preheat your oven to 375°F (190°C).

  4. Heat a skillet or pan over medium-high heat. Add a small amount of olive oil to the pan.

  5. Remove the steak from the marinade, allowing any excess marinade to drip off. Place the steak in the hot pan and sear for about 2 minutes on each side until a golden brown crust forms.

  6. Transfer the seared steak to a baking sheet or oven-safe skillet and place it in the preheated oven.

  7. Roast the steak for approximately 15-20 minutes for medium-rare, or until it reaches your desired level of doneness.

  8. Remove the steak from the oven and let it rest on a cutting board for 5-10 minutes.

  9. After resting, slice the steak against the grain and serve immediately.

Overcooking and Undercooking

Overcooking or undercooking eye of round steak can result in a less enjoyable dining experience. Here are some consequences of both:


Overcooking eye of round steak leads to a tough and dry texture due to the low fat content. The steak loses its natural juices and becomes challenging to chew. It is essential to monitor the internal temperature closely to prevent overcooking.


Undercooking eye of round steak can result in an overly chewy and slightly tough texture. While some prefer this level of doneness, it is recommended to cook the steak to at least medium-rare to achieve maximum tenderness and flavor.

Variations and Serving Suggestions

To add variety to your eye of round steak dish, consider incorporating the following variations:

1. Herb Crusted:

Create a herb crust by combining minced fresh herbs such as rosemary, thyme, and parsley with breadcrumbs. Press the herb mixture onto the steak before searing, then proceed with the oven roasting method.

2. Mushroom and Red Wine Sauce:

Serve your eye of round steak with a rich mushroom and red wine sauce. Sauté sliced mushrooms in butter, then deglaze the pan with red wine. Simmer until the sauce reduces slightly, then pour it over the sliced steak.

3. Asian-inspired:

For an Asian-inspired dish, marinate the steak in a mixture of soy sauce, ginger, garlic, and a touch of honey. Serve the cooked steak thinly sliced, accompanied by a side of steamed vegetables and rice.


Congratulations! You are now equipped with the knowledge and techniques required to prepare a tender and flavorful eye of round steak. Remember to select a quality cut, properly clean and season it, and cook it with care. Experiment with different variations and sauces to elevate your dish even further. Enjoy your delicious eye of round steak creation and savor every succulent bite!

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  • FAQS On Eye Of Round Steak Tender Oven Recipe

    What Is An Eye Of Round Steak?

    Eye of round steak is a thinly sliced cut of beef that is taken from the rear leg of a cow. It is a lean cut, which is low in fat and well-suited for oven cooking.

    How Do You Marinate An Eye Of Round Steak For Maximum Tenderness?

    To marinate an eye of round steak, combine your preferred marinade ingredients in a gallon-sized resealable plastic bag. Place the steak in the bag and move it around so that it is fully coated with the marinade. Allow the steak to marinate for at least two hours in the refrigerator to maximize tenderness, or overnight for an even more tender result.

    Can You Slow-cook An Eye Of Round Steak In The Oven?

    Absolutely! Slow-cooking in the oven is an excellent way to achieve a tender and flavorful eye of round steak. Preheat your oven to 300°F, place the seasoned steak in a Dutch oven, add liquid of your choice, cover it with a lid, and cook for approximately 3-4 hours, or until the steak reaches your desired level of tenderness.

    How Long Should You Let An Eye Of Round Steak Rest Before Slicing It?

    It’s essential to let the steak rest before slicing it, as it allows the juices to redistribute throughout the meat. Let the steak rest for approximately 10 minutes before slicing it into thin strips.

    Can You Freeze Cooked Eye Of Round Steak?

    Yes, cooked eye of round steak can be frozen for future use. Allow the cooked steak to cool first, then wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Label and date the container, then transfer it to the freezer. Cooked steak can be stored in the freezer for up to three months.