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Seared beef sliced to show pink medium-rare centers, similar to this pan-seared eye of round steak
Chef Emma

Pan-Seared Eye of Round Steak

Lean eye of round steaks marinated in olive oil, soy sauce, vinegar and garlic, seared in a hot cast iron skillet with a butter baste, rested and sliced thin against the grain so they stay tender.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinate (4 to 12 hours) 4 hours
Total Time 4 hours 30 minutes
Servings: 4 steaks
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 4 eye of round steaks about 1 1/2 lb (680 g) total, 1 inch thick
  • 1 tbsp neutral oil avocado, canola or vegetable, for searing
  • 1 tbsp unsalted butter for basting, optional
  • 2 cloves garlic smashed, for basting
  • 2 sprigs fresh thyme or rosemary for basting
  • flaky salt and black pepper to finish
Marinade
  • 1/4 cup olive oil 60 ml
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp balsamic or red wine vinegar or lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • 3 cloves garlic minced
  • 1 tsp dried thyme or rosemary
  • 1/2 tsp black pepper

Equipment

  • Cast iron or carbon steel skillet, 12-inch
  • Instant-read thermometer
  • Zip-top bag or shallow dish
  • Sharp carving knife and cutting board

Method
 

  1. Whisk the olive oil, soy sauce, vinegar, Worcestershire, Dijon, brown sugar, garlic, thyme and pepper. Put the steaks in a zip-top bag or shallow dish, add the marinade and turn to coat. Refrigerate 4 to 12 hours (no more than 24), turning once.
  2. Take the steaks out 20 to 30 minutes before cooking. Lift them from the marinade, discard it, and pat the steaks very dry with paper towels.
  3. Heat a cast iron skillet over medium-high to high heat for 4 to 5 minutes. Add the oil and heat until it shimmers and just starts to smoke.
  4. Add the steaks with space between them and sear without moving for 3 minutes, until deeply browned. Flip and cook 2 to 3 minutes more for medium-rare, or 3 to 4 minutes for medium. Lower the heat slightly if the crust darkens too fast.
  5. In the last minute, add the butter, smashed garlic and herbs and spoon the foaming butter over the steaks.
  6. Pull the steaks at 125 to 130°F (52 to 54°C) for medium-rare, or at 140°F (60°C) for medium. FoodSafety.gov lists 145°F (63°C) plus a 3-minute rest as the safe minimum for whole cuts of beef.
  7. Rest the steaks 5 minutes, then slice 1/4 inch (6 mm) thin across the grain. Finish with flaky salt, pepper and the pan butter.

Notes

Thickness: cook 3/4-inch steaks 2 to 2 1/2 minutes per side for medium-rare; sear 1 1/2-inch steaks 3 minutes per side, then finish in a 400°F oven for 3 to 5 minutes. Broiler: 3 to 4 inches from the heat, 4 to 5 minutes, flip, 3 to 4 minutes. Grill: high direct heat, 3 to 4 minutes per side. Sous vide: 131°F for 2 to 4 hours, then sear 45 to 60 seconds per side. If you use a Jaccard tenderizer, cook to 145°F. Marinating time is not included in the total time. Refrigerate leftovers within 2 hours for 3 to 4 days; eat cold or reheat to 165°F. Calories are an estimate per steak, without sides, from USDA FoodData Central values for raw lean eye of round plus estimated absorbed oil and basting butter.