Marinaded Eye of Round Steak with White Wine Gravy
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If you are looking for a recipe using a lean and flavorful cut of beef, this thinly sliced marinaded eye of round steak is perfect for you.
While it can be a bit tough if not prepared properly, there are several methods you can use to tenderize and cook it to perfection.
I recently discovered this amazing thin-sliced eye of round steak recipe, which I am really excited to share with you all! After years of making delicious eye of round roasts, I am excited to share this eye of round steak recipe with you.
This recipe incorporates a delicious marinade that perfectly tenderizes the meat and enhances its flavor.
When you pull the steak off the skillet, it is juicy and flavorful, with a savory caramelized crust.
Table of Contents
Choosing The Perfect Eye Of Round Steak
When selecting an eye of round steak, look for one that has a bright red color and a firm texture. Avoid any steaks that have a grayish-brown color or a soft, mushy texture, as these may be old or spoiled.
The meat should also be well-marbled with thin streaks of fat running throughout, which will help keep it moist during cooking. Steaks that have minimal connective tissue will make them more tender and easier to chew.
Similar to bottom round steak and top round steak, an eye of round steak are cuts of beef taken from the round primal part of a cow.
Due to their toughness, these types of steaks are often best marinaded before cooking in order to help break down the toughness which helps to enhance their flavor and tenderness.
Why You Will Love Eye Of Round Steak
The secret lies in the marination process, which infuses the steak with a perfect blend of juices and seasoning, helping this tough meat become juicy and tender to enhance its natural flavor.
This recipe is perfect for family gatherings because it not only provides delicious food but also creates a memorable experience that will be cherished for years to come.
I must say, this recipe is incredibly easy to follow. The steps are straightforward and do not require any complex techniques. Even if you are a beginner in the kitchen, you will have no trouble following this recipe.
Trust me, this recipe is a real winner! You will not be disappointed after making this cast iron marinaded eye of round steak.
Creating The Perfect Tender Eye Of Round Steak
When it comes to cooking a thin eye of round steak, one of the biggest challenges is tenderizing the meat. This cut is quite lean, which means it can be tough if it is not cooked correctly.
However, there are several techniques you can use to make it more tender, such as marinating, pounding, or using a meat tenderizer. I hope you enjoy this recipe as much as my family and friends do!
Ingredients
- 4 thin sliced eye of round steaks
- Salt and pepper to taste
- 1 tablespoon of butter
Marinade
- 1/2 cup of dry white wine
- 1/4 cup of lemon juice
- 1/4 cup of olive oil, plus some for cooking
- 1 teaspoon of Worcestershire sauce
- 1 clove of fresh minced garlic
Gravy
- White wine (approx 1 tablespoon)
- 1/4 cup of flour
- 2 cups of beef broth
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
How To Cook Skillet Eye Of Round Steak
Start by combining the marinade ingredients in a large bowl. Place the steaks into the marinade, cover, and refrigerate for at least one hour.
Heat a cast iron skillet on medium-high heat and while you wait for it to become hot, pat the steaks dry and season with salt and pepper.
When the skillet is hot, add the butter to the skillet and sear the steaks for about forty-five seconds per side. Depending on the thickness of the steaks, they may take longer. Use an instant thermometer to check the internal temperature before removing from the heat. Remove the steaks to rest.
To make the gravy, reduce the heat to medium-low and add a few splashes of white wine to the hot skillet and scrape any bits loose. Add the flour and then broth and whisk well until it thickens. Season with salt and pepper.
Helpful Tips
- Poking small holes over the surface of the steak will help to tenderize the meat.
- Always slice against the grain.
- Be sure to let the skillet heat up to help sear the steak and lock in its juices.
- Substitute the eye of round for any steaks you have on hand. I love this recipe with my flat iron steaks, personally!
Eye of round steak is a delicious and versatile cut of beef that can be paired with a wide range of vegetables and sides.
To complete your meal, try this boiled asparagus side dish recipe, and for a tasty dessert, cast iron peach cobbler is the perfect pair.
Final Thoughts
Overall, making a thinly sliced eye of round steak with white wine gravy may seem intimidating, but with the right techniques and ingredients, it is actually quite simple and easy.
So go ahead and impress your guests with this delicious and elegant dish.
If you enjoyed this eye of round steak, check out some of my other steak recipes!
- Quick Marinaded Flat Iron Steak
- Tender Picanha Steak
- How to Cook the Perfect Cast Iron Flank Steak
- Simple Marinated Moose Steak
Eye of Round Steak With White Wine Gravy
Ingredients
- 4 thin sliced eye of round steaks
- Salt and pepper to taste
- 1 tablespoon of butter
Marinade
- 1/2 cup of white wine
- 1/4 cup of lemon juice
- 1/4 cup of olive oil plus some for cooking
- 1 teaspoon of Worcestershire sauce
- 1 clove of fresh minced garlic
Gravy
- White wine approx 1 tablespoon
- 1/4 cup of flour
- 2 cups of beef broth
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
Instructions
- Combine marinade ingredients in a large bowl.
- Place the steaks into the marinade, cover, and refrigerate for at least one hour.
- Heat a cast iron skillet on medium-high heat.
- Pat the steaks dry and season with salt and pepper.
- Once hot, add the butter to the skillet and sear the steaks for about forty-five seconds per side. Depending on the thickness of the steaks, they may take longer. Use an instant thermometer to check the internal temperature before removing from the heat.
- Remove the steaks to rest.
- To make the gravy, reduce heat to medium-low, and add a few splashes of white wine to the hot skillet and scrape any bits loose.
- Add the flour and then broth and whisk well until it thickens.
- Season with salt and pepper.
