If you’re looking for a budget-friendly and lean cut of beef, learning how to cook eye of round steak in oven is a fantastic skill. This guide will walk you through everything you need to know to turn this often-overlooked steak into a tender, flavorful meal.
Eye of round is a great option for a family dinner. It comes from the rear leg of the cow, which means it’s lean and can be tough if not cooked correctly. But don’t let that scare you. With the right techniques, your oven can produce a perfectly cooked steak that’s juicy and full of flavor. We’ll cover the best methods, from simple roasting to a low-and-slow approach.
How to Cook Eye of Round Steak in Oven
This is the primary method we recommend for a classic, straightforward result. It involves searing the steak first to lock in juices, then finishing it in the oven to your desired doneness. It’s a reliable technique that works every time.
What You’ll Need
- 1 eye of round steak (1.5 to 2 inches thick is ideal)
- 2 tablespoons high-smoke-point oil (like canola, avocado, or vegetable oil)
- Salt and freshly ground black pepper
- Optional: garlic powder, onion powder, rosemary, or thyme
- An oven-safe skillet (cast iron or stainless steel is perfect)
- Meat thermometer (this is essential for perfect results)
- Tongs
- Aluminum foil
Step-by-Step Instructions
1. Prepare the Steak and Oven
Take the steak out of the refrigerator about 30 minutes before cooking. Letting it come to room temperature helps it cook more evenly. While it rests, preheat your oven to 400°F (200°C). Pat the steak completely dry with paper towels. This is crucial for getting a good sear.
2. Season Generously
Drizzle a little oil over the steak and rub it all over. Season all sides heavily with salt and pepper. Don’t be shy with the seasoning. If you’re using any other dry herbs or spices, add them now.
3. Sear the Steak
Place your oven-safe skillet on the stovetop over medium-high heat. Add the remaining oil. Once the oil is shimmering hot, carefully add the steak. Sear it for 2-3 minutes per side, until a deep brown crust forms. Use your tongs to sear the edges for about 30 seconds each.
4. Transfer to the Oven
Immediately move the entire skillet to the preheated oven. For a 1.5-inch thick steak, roast for about 6-10 minutes. The time varies widely based on your desired doneness and your oven, so this is where your thermometer becomes vital.
5. Check the Temperature
Insert the meat thermometer into the thickest part of the steak. Here are the target temperatures for doneness (remember, the temperature will rise about 5 degrees after resting):
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
We do not recommend cooking eye of round past medium, as it can become very tough.
6. Rest the Meat
Once the steak hits your target temperature, remove the skillet from the oven. Transfer the steak to a cutting board and loosely tent it with aluminum foil. Let it rest for a full 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist.
7. Slice and Serve
After resting, slice the steak against the grain. This means cut perpendicular to the long muscle fibers you can see. Slicing this way makes the steak much more tender to eat. Serve immediately.
The Low and Slow Oven Method
If you have more time, a low-temperature roast can yield incredibly tender results. This method is great for cooking a whole eye of round roast, but works for a thick steak too.
- Preheat your oven to 250°F (120°C).
- Season your steak as described above.
- Place the steak on a wire rack set inside a baking sheet. This promotes air circulation.
- Roast until the internal temperature is about 10-15 degrees below your final target (e.g., 115°F for rare). This could take 45-60 minutes for a large steak.
- Heat a skillet with oil on the stovetop until very hot.
- Sear the steak for 60-90 seconds per side to develop a crust.
- Rest and slice as usual.
Marinating for Maximum Flavor and Tenderness
Because eye of round is lean, a marinade can really help. An acidic component like vinegar, wine, or citrus juice helps break down tough muscle fibers. Here’s a simple, effective marinade recipe:
- 1/2 cup soy sauce or olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
Combine all ingredients in a zip-top bag, add the steak, and seal. Marinate in the refrigerator for at least 4 hours, or up to 12 hours. Before cooking, remove the steak from the bag and pat it very dry—otherwise, it won’t sear properly.
Common Mistakes to Avoid
- Skipping the Sear: The sear creates flavor through the Maillard reaction. Don’t skip it.
- Not Using a Thermometer: Guessing will lead to overcooked, tough meat. A digital thermometer is a small investment for perfect results.
- Skipping the Rest: If you cut into the steak right away, the juices will run out onto the plate, leaving the meat dry.
- Slicing With the Grain: This makes the steak chewier. Always find the direction of the muscle fibers and cut across them.
- Overcooking: Eye of round has little fat marbling, so it becomes dry and tough past medium doneness. Aim for medium-rare.
Serving Suggestions
Your perfectly cooked oven eye of round steak deserves great sides. Here are some classic pairings:
- Mashed potatoes or roasted baby potatoes
- A simple green salad with a vinaigrette
- Steamed green beans, asparagus, or broccoli
- Sauteed mushrooms or onions
- Yorkshire puddings for a classic roast beef feel
Leftovers are fantastic too. Thinly sliced, they make excellent sandwiches, or can be added to salads, and stir-fries. Store leftovers in an airtight container in the fridge for up to 3 days.
Tips for the Best Results
Here are a few extra tips to ensure success everytime you cook this cut.
- Buy a thick steak if you can. Thinner steaks are much harder to cook without overdoing them.
- Let your skillet get truly hot before adding the steak. You should see a light wisp of smoke from the oil.
- Don’t move the steak around while searing. Let it develop that crust.
- If you don’t have a oven-safe skillet, you can sear in a regular pan and then transfer the steak to a preheated baking sheet for the oven step.
- For extra flavor, add a couple sprigs of fresh thyme or rosemary to the skillet when you transfer it to the oven. You can also add a tablespoon of butter on top of the steak for the last few minutes of cooking.
FAQ
How do you cook eye of round steak so it’s tender?
The keys to tenderness are: 1) Using a meat thermometer to avoid overcooking, 2) Slicing it thinly against the grain after a proper rest, and 3) Considering a marinade or the low-and-slow roasting method to gently break down the muscle fibers.
What is the best temperature to cook eye of round steak?
For the oven-roasting method, a high heat of 400°F (200°C) works well after searing. For the low-and-slow method, use 250°F (120°C). The final internal temperature for the steak itself should be 130-135°F for medium-rare, which is the recommended doneness for this cut.
Should you cover eye of round steak when baking it?
No, you typically do not cover it. Covering it would steam the meat and prevent the exterior from getting a nice, roasted texture. The exception is if you are braising it in liquid, but that’s a different cooking method altogether from standard oven roasting.
How long does it take to cook eye of round steak in the oven?
After searing, a 1.5-inch thick steak usually takes between 6 and 10 minutes in a 400°F oven to reach medium-rare. Always rely on the internal temperature, not the clock, as steak thickness and oven accuracy vary alot.
Can you cook a eye of round steak from frozen?
It’s not recommended. Cooking from frozen will result in an overcooked exterior and a cold interior. For the best results, always thaw the steak completely in the refrigerator and bring it to room temperature before cooking.
Eye of round steak is a wonderful, economical choice for a hearty meal. By following these steps—searing for flavor, using a thermometer for precision, resting for juiciness, and slicing against the grain for tenderness—you’ll consistently achieve a great result. It might take one or two tries to get it exactly to your liking, but the process is simple and rewarding. With this guide, you have all the information you need to make a delicious oven-cooked eye of round steak that your whole family will enjoy.