Never heard of edge of eye steak? You’re not alone—this isn’t the most common steak cut out there. But once you’ve tried it, you might just find yourself hooked. In this guide, we’ll explain more about this steak, along with tips on how it should be prepared.
Edge of Eye Steak
Edge of eye round steak is one of the cuts taken from the round, near the rear of the cow. These are lean cuts that overcook easily. As such, they’re not the best choice for grilling, but they’re excellent when seared quickly in a pan over medium-high heat.
About Eye Round Steak
Edge of eye steak is more commonly known as “edge of eye round steak.” Once you understand that, it should be easier for you to envision this cut—unless you’re unfamiliar with the eye round to begin with.
The eye round is cut from the rear of the steer, from the area just behind the sirloin. It’s a lean cut, which means it can be tough and dry if you make the mistake of overcooking it.
For best results, you should use dry heat methods such as pan-searing when preparing eye round steak. Use medium-high heat and sear the meat for just a couple of minutes per side, letting it rest for 5 minutes after cooking it to medium rare.
How To Prepare Edge of Eye Round
Although this is a lean cut of beef, you should begin by trimming away any excess fat or connective tissue that you find. When left in place, these components can make the steak unpleasantly chewy and tough once it’s cooked.
If you’d like to marinate the steaks, do so now. Don’t leave them in the mixture for longer than 24 hours, though, or the meat might turn mushy. Once you’ve removed the steaks from the marinade, pat them dry using paper towels.
Your next step is to coat the meat in a thin layer of oil to help the seasonings adhere. We like to use a neutral oil like canola or peanut, but olive oil is a fine substitute.
Season the steaks as desired, then let them come to room temperature for at least 30 minutes. When the steaks are allowed to warm up a bit, they’ll develop a crisp crust and cook more evenly.
While you can certainly use the grill to prepare eye round steak, pan-searing might be a better choice here. They cook through too quickly to get much benefit from the grill, and you’ll waste a lot of time and fuel waiting for the unit to heat up.
Is Eye Round Steak Expensive?
As steaks go, eye round is surprisingly affordable. On a per-pound basis, it can cost one-third as much as ribeye, one of its most popular cousins. In fact, it’s one of the cheapest steaks you can buy.
Health-conscious steak lovers enjoy eye round because it’s lower in cholesterol and saturated fat than most other cuts. Despite its lean texture, it has plenty of flavor, making it a real bargain.
About Cube Steak
Eye round steak doesn’t have the tenderness of a filet mignon or flat iron steak, or even a ribeye. Some butchers try to get around this by tenderizing the meat in advance. This results in cube steak.
A cube steak, sometimes called a “minute steak,” is a steak that’s been fed through a tenderizing device. It’s usually made from the round, as these portions are very lean and can be tough and dry as a result.
Cube steak is often breaded and deep-fried to make chicken fried steak. It’s also excellent when braised for long periods of time, similar to what you’d do when making beef stew.
Since cube steak is inexpensive, we like to buy several of them at a time and freeze them for later use. Take them out of the package they were sold in, as these aren’t airtight and can lead to freezer burn. Wrap them in plastic and foil, then label and date the packages and store in the freezer for up to 3 months.
Edge Of Eye Steak and Crispy Potatoes
Try this recipe as your initiation into the world of edge of eye steak. The steak is flavorful and juicy, and the potatoes are crisp on the outside and creamy on the inside—the perfect foil for the warm, tangy vinaigrette.
- 2 pounds small red potatoes (no more than 2 inches in diameter)
- Small bunch of scallions (4 to 5), thinly sliced
- 4 tablespoons red wine vinegar
- 1 tablespoon prepared horseradish
- 2 teaspoons Dijon mustard
- 4 edge of eye round steaks (about 1-1/2 pounds total), cut 3/4-inch thick
- 6 ounces fresh raw spinach
- Olive oil, kosher salt, and freshly ground black pepper, to taste
1. Preheat oven to 450 degrees Fahrenheit.
2. Add potatoes to a stock pot and fill the pot with enough cold water to cover the potatoes, plus about 1 inch. Sprinkle with salt.
3. Set the pot over a burner set to high and bring to a boil. Cook until the potatoes are tender, about 10-15 minutes.
4. Drain the potatoes and return them to the pot to dry slightly.
5. In a large bowl, whisk together scallions, horseradish, vinegar, and Dijon. Slowly whisk in 4 tablespoons of olive oil until well combined. Season with salt and pepper to taste.
6. Add a thin layer of olive oil to a rimmed baking sheet. Add the potatoes and about 1 teaspoon salt, then toss to coat the potatoes with oil.
7. Use the bottom of a heavy glass or mug to press down on each potato, flattening them to about 1/2-inch thick, then turn to ensure that they’re fully coated with oil.
8. Roast the potatoes until they’re crispy and golden brown, about 10 minutes.
9. While the potatoes are roasting, prepare the steak. Heat a large skillet over medium-high heat and coat the steaks with a thin layer of olive oil.
10. Season the steaks with salt and pepper to taste. When the pan is hot, sear the steaks for 2-3 minutes per side, then remove to a platter and tent with foil.
11. Remove the skillet from the heat. Add the prepared vinaigrette to the pan and stir, scraping to remove any browned bits from the bottom.
12. Divide the spinach evenly among 4 plates. Do the same with the potatoes and steaks, then top each plate with warm vinaigrette. Serve at once.
The Bottom Line
Though the round cuts don’t enjoy the same popularity as sirloin, tenderloin, and ribeye, they’re satisfying in their own right. Try one of these the next time you’re craving steak, but don’t have a lot of money to spare.
Best of luck, and happy grilling!