Grilling Eye of Round Steak: A Mouthwatering Story, 5 Tips for Perfect Results, and Stats You Need to Know [Ultimate Guide]

What is Eye of Round Steak on the Grill?

Eye of round steak is a lean and affordable cut taken from the rear leg muscle of a cow. It can be challenging to grill since it’s not as tender as other cuts, but when cooked correctly, it can be juicy and flavorful. Grilling eye of round steak requires high heat for a short period to avoid overcooking and drying out the meat.

Step-by-Step Guide to Perfectly Grilled Eye of Round Steak

There’s nothing quite like the taste of a perfectly grilled steak, and for those looking to up their grilling game, you simply can’t go wrong with an eye of round cut. This lean and tender meat is easy to prepare and cook, making it a great choice for both beginner and seasoned grill masters alike. If you’re ready to take the plunge and achieve mouth-watering results every time, follow this step-by-step guide to perfectly grilled eye of round steak.

Step 1: Selecting Your Cut

When choosing your meat, look for an eye of round cut that is evenly sized and free from any noticeable blemishes or discoloration. You want your steak to be roughly ½ inch thick in order to ensure even cooking on the grill.

Step 2: Preparing Your Steak

Before placing your steak on the grill, take some time to properly season it. A simple salt-and-pepper rub works wonders but feel free to get creative with other spices such as garlic powder or paprika. For optimal flavor infusion, let your seasoning sit on the meat at room temperature for around fifteen minutes.

Step 3: Searing Your Steak

Place your grate over hot coals (if using charcoal) or set burners on high heat (gas). Place your steak directly onto the grate surface; make sure not crowd steaks as they need space so that they brown instead ‘stew’. Let sear two minute per side while turning once halfway through cooking

Step 4: Cooking Time

Reduce heat slightly after achieving nice external coloration by moving steaks off direct-heat zone either upper rack/grate/side opposite fire source . Then continue by closing lid partially leaving enough ventilation open until internal temperature reaches about between medium rare/medium-well done – which should be no more than five -six minutes depending upon thicknesses Remember this isn’t london broil traditionally cooks well when served rare.

Step 5: Resting Your Steak

Once your steak has been cooked to perfection, don’t make the mistake of immediately diving in with a knife and fork! Instead, let it rest for around five minutes on a warm plate covered with aluminum foil. This allows the meat to relax and absorb any juices that were lost during cooking.

Step 6: Enjoy!

Finally, after all your hard work, it’s time to dig in and enjoy your perfectly grilled eye of round steak. Cut against grain thin slices ensuring tender bites every bite seasoned by charred edges complemented wonderfully by hints smoke flavor !

In conclusion, follow these quick six steps towards insanely good grilling! With proper seasoning technique prepping coupled unbelievable taste gained from patient skilled cooking methods mentioned above – this old favorite is truly elevated to new heights or maybe even beyond; grilled glory both ends are impressive feats showcasing infamous Eyeball Roast magic!

Frequently Asked Questions about Eye of Round Steak on the Grill

When it comes to grilling, one of the best and most budget-friendly cuts is the Eye of Round Steak. This lean cut of beef is taken from the rear leg area of a cow, making it less marbled than other beef cuts but still bursting with flavor when grilled properly. However, despite its affordability and delicious taste, there are quite a few frequently asked questions about grilling Eye of Round steak that we’ll be answering in this clever explanation.

What’s an Eye of Round Steak?

The Eye of Round Steak is a lean cut from the backside or hindquarter of a cow. It’s often called “grill steak” because it cooks quickly on high heat without much fat.

Is Eye Of Round Tender Enough To Grill?

It can be difficult to achieve perfect tenderness when grilling an eye round steak owing to its low-fat content. Here’s how: first, get your steaks at room temperature then season them appropriately before throwing them on the grill pan over medium-high heat while turning them frequently till they’re browned (you should aim for each item being browned for around 1 minute) then transfer them onto indirect heat side. Cook until achieving an internal temperature between 130°F-140°F maximum using instant-read thermometer & allow resting time afterwards strips across serving board after resting five additional minutes as final preparation measure.

How Long Should An Eye Of Round Be Grilled For And On What Temperature?

Grilling time mostly depends on thickness; however roughly speaking grill your eye-round steak 12-15 minutes maximum per pound by using moderately high surface which means somewhere between 375° F–450 °F works ideally.

Should I Use A Marinade Before Grilling The Eye Of Round Steak Or Just Dry Rubs?

Personally though both work great depending upon personal preference; marinade will even out flavors all over meat whereas dry rub place more focus & accentuate flavors closer along perimeter-of-eye-in eye of round steaks. Marinating for a few hours (not exceeding 5) mostly makes it tender & keep moist during grilling while dry rub gives steak an excellent crust; best combination could be to have them both but remember lesser is better when adding extra flavors so make sure not to overdo with amount or time either!

How To Get The Perfect Char With An Eye Of Round Steak On The Grill?

Grill marks are key! Therefore, season your eye round steak liberally prior to cooking because salt promotes nice colour on meat surfaces then put it right onto high heat for about one minute each side at beginning before moving into medium-to-low temperature section because getting good char requires short period of intense heating followed by controlled low-to-medium steady temperature which can help prevent unwanted charring inside parts as well! Plus don’t forget continuous flipping throughout entire process.

What Are Some Ways To Add Versatility To Grilled Eye Of Round Steak?

There’s really no limit in the ways you can add versatility while enjoying perfectly grilled eye-round steaks: consider serving these thinly sliced & marinated slices on toast bread as delicious handheld beef sandwiches or cut big chunks & serve together fancy dinner sides like roasted vegetables/chimichurri sauce alongside crispy potatoes fries. One classic approach involves seasoning cooked meat strips additionally with some healthy fat-based sauces like garlicy aioli, balsamic reduction instead of regular ketchup barbecue sauce.

In conclusion, there are many things to appreciate about the mighty Eye of Round Steak: from its affordable price point and ease-of-grilling to versatile flavor profiles once mastered- just take care honing those skills and rest assured this sumptuous cut will become favorite household staple leaving guests eager for more everytime!

Top 5 Must-Know Tips for Grilling Eye of Round Steak

Summer is in full swing, and what better way to celebrate than by firing up the grill? Of course, there’s more to grilling than just throwing some meat on the grate. If you want to make sure your steaks turn out perfectly every time, here are five essential tips for grilling eye of round steak.

1. Choose the Right Cut

Eye of round steak can be a lean cut of beef, meaning it doesn’t have as much marbling or fat as other cuts like ribeye or sirloin. But don’t let that deter you! It can still be delicious if prepared correctly. Look for a steak with an even thickness and avoid those with large pieces of silver skin (tough connective tissue) running through them.

2. Tenderize Your Steak

Since eye of round is leaner than most other steaks, it tends to be tougher too. You can help break down some of those tough muscle fibers and soften up your meat by using a meat mallet to pound it gently before cooking. Alternatively, you could marinate your steak overnight – something acidic like red wine vinegar will do wonders for tenderizing.

3. Use High Heat

When grilling eye of round steak, you’ll want to cook on high heat for a shorter amount of time rather than low heat over a longer period. Start by preheating your grill until it’s nice and hot (around 450-500 degrees Fahrenheit). Then put your seasoned and/or marinated steak straight onto the grill grate – it should sizzle immediately!

4. Don’t Overcook

Overcooking an already lean cut like eye-of-round will result in chewy bites instead of juicy ones! A general rule when determining whether or not your cooked-to-perfection ey eofround is medium-rare: use tongs instead fork which allows juices releasing from inside hence leaving dry textures– about 5 minutes per side depending on the thickness of your steak. Check with a meat thermometer to ensure it has reached about 135°F internally if you can test at home.

5. Let It Rest

Before serving, always let your cooked eye-of-round rest under foil for about five minutes. This will redistribute its juices within gradually cooking, resulting in a juicier more delicious dish on your plate instead of a dry texture prepared by mistake due to rushing or impatience!

In conclusion, grilling an eye-of-round steak is achievable and much easier than we might have thought otherwise superior to other ways; reducing heat temps allow us as users-customers consuming faster our meals post-grill “relaxation time”. Use these tips while enjoying this delightful meal now that summertime inspire us all!

The Best Marinades and Rubs for Eye of Round Steak on the Grill

As summer rolls around, we all love to fire up our grills and cook a delicious steak. Eye of Round is not as popular as other cuts like Ribeye or Filet Mignon, but it’s definitely not one to overlook. To make sure your Eye of Round Steak on the grill reaches its maximum flavor potential, you need to marinate or rub it properly.

Marinades can tenderize tougher cuts of meat like Eye of Round while adding extra layers of flavor. Rubs are dry mixtures that sit on top of the meat’s surface and create an outer layer packed with seasoning for added taste.

Here are some fantastic marinade and rub recipes that’ll help elevate your Eye of Round Steak game:

1) Soy-Ginger Marinade

This marinade is simple yet packs a punch in terms of flavor. Mix ¼ cup soy sauce, 2 tablespoons vegetable oil, 1 tablespoon fresh grated ginger root, two minced garlic cloves and black pepper. Marinate the meat for at least two hours before cooking them.

2) Balsamic-Herb Marinade

Balsamic vinegar adds sweetness and tanginess to your steaks making this marinade perfect for any occasion. Combine equal parts balsamic vinegar with olive oil (about ½ cup each), add three garlic cloves finely chopped along with dried oregano, thyme leaves & rosemary sprigs – let everything mingle together for a few hours before tossing onto the grill!

3) Coffee Dry Rub

Coffee has always been known as a fantastic ingredient in desserts due to its rich bitter notes; however coffee also works great – especially when combined into traditional barbecue spices – creating depth in flavor without overwhelming the beefy flavors from Eye-round steak!

Mix dark roast brewed coffee grind with equal parts chili powder , smoked paprika , sugar , kosher salt & ground cumin until well combine thoroughly . Move hand over surface rubbed generously then place directly onto the grill.

4) Chimichurri Rub

Chimichurri rub originated in Argentina and is known to be a perfect complement for beef. It’s very easy to prepare – just mix 1/3 cup of chopped parsley, 2 tablespoons red wine vinegar or lemon juice, minced garlic cloves & salt together. After mixing all ingredients use as a seasoning directly on Eye-of Round steaks!

5) Cajun Dry Rub

Bring some creole taste Even though this dry rub creates a bit more heat than other recipes due to the inclusion of paprika and chili flakes. Combine smoked paprika with granulated garlic powder, onion powder ,black pepper , dried oregano ,kosher salt and dried thyme leaves until well flavors are combined . Apply liberal amount onto surface then Grill (or broil if you want an even crispier outside!)

The options are endless when it comes to marinades and rubs but these five will work perfectly with your Eye of Round Steak. So next time when you’re craving steak don’t forget to experiment with different iterations of seasonings till found your personal favorite blend.!

The Science Behind Achieving Tender and Juicy Eye of Round Steak on the Grill

When it comes to grilling a steak, one of the greatest challenges can be achieving the perfect balance between tenderness and juiciness. Enter the Eye of Round Steak – a notoriously difficult cut that has stumped many backyard grillers in their quest for culinary perfection.

But fear not, fellow grill masters! With a little bit of understanding about the science behind meat and heat, you too can bring out the best in this oft-maligned cut.

First things first: what is an Eye of Round Steak? This particular cut comes from the rear leg of a cow and is known for being lean and tough due to its low fat content and lack of marbling. When prepared improperly (i.e. overcooked or grilled at too high a temperature), it becomes rubbery, chewy, and quite frankly – unappetizing.

So how do we turn this mediocre cut into something truly delectable?

The key lies in understanding two critical factors: temperature control and collagen breakdown.

Temperature Control:
One of the most common mistakes when preparing any type of meat on the grill is failing to keep track of your cooking temperatures. For those unfamiliar with grilling lingo – “hot spots” refer to areas on your grill top that are hotter than others; often found above individual burners or closer to flames.

For our purposes then, we want to avoid hot spots as much as possible. Instead, aim for even heat distribution by preheating your grill yet keeping only half or one third lit so you’ll have room for indirect grilling aka using cooler zones without burning anything.

Collagen Breakdown:

Aside from maintaining proper temperature control throughout cooking process itself – The reverse-sear method works beautifully here – another important factor involves breaking down collagen within muscle tissues through slow heating which should follow after initial searing.This protein gives meat its structure but will also break down under low-temperature conditions; if done properly then it will come out more tender and juicy than what most can expect from this lean steak.

So, how do we achieve all this on the grill?

Prerequisites: A trusty meat thermometer to ensure you don’t overcook or undercook your steak especially with a challenging cut like Eye of Round Steak. Also , good quality lump charcoal which helps establish proper temperature without producing off flavoured smoke.

Here are some steps to follow:

Step 1: Remove your Eye of Round Steak from the fridge thirty minutes before cooking time so it won’t be shock-cooked by direct application to heat source

Step 2: Preheat your grill then throw in some wood chips (recommend cherry) for added flavour (optional).

Step 3 : Sear both sides quickly over direct heat until well-browned (use vegetable oil while grilling), then move it onto cooler side, probe with a digital meat thermometer and close the lid till target temp is reached >135 degrees Fahrenheit.

The beauty of utilizing indirect heating methods is that you’ll enjoy evenly cooked Meat at every inch since there is minimum flipping or turning involved when grilling larger cuts – This means no hot-spotting!

If cooked properly and allowed to rest for five minutes after removing from the grill – Voila! You should end up with an amazingly succulent, flavorful Eye of Round that will have guests singing its praises long into the night.

In conclusion:

Achieving tenderness and juiciness boils down understanding key science behind successful preparation.All in all though, what’s important isn’t just getting dinner right but enjoying yourself whilst working towards creating something fabulous. Whether taking up cooking as hobby/ seeking serious culinary expertise––practicing patience coupled with precision could lead anyone making their own mouthwatering perfect meal! Cheers everyone 🙂

Beyond the Basics: Creative Ways to Serve Grilled Eye of Round Steak

Grilled Eye of Round Steak is a popular cut that is lean, tender and flavorful. However, sometimes it can be challenging to come up with creative ways to serve this classic dish beyond just throwing it on the grill and serving it alongside some potatoes or vegetables.

If you’re looking for more ways to elevate your Grilled Eye of Round Steak game, we’ve got some ideas that are sure to impress:

1) Marinate It: The beauty of marinating your steak is that you can add any flavors you like! Try out different marinade combinations such as soy sauce, garlic, honey and lime zest for an Asian-inspired taste.

2) Go Southwestern: Spice things up by adding cumin, chili powder and red pepper flakes during grilling time. Serve sliced steak along with black beans, corn and diced Tomatoes seasoned with fresh cilantro for the perfect summer Southwest fare!

3) Top It Off: Dressing up your steak with toppings like sauteed mushrooms or crispy onions will not only make it look beautiful but add subtle flavor touches too

4) Cut into Strips Tacos: Transform your grilled eye round steak into taco meat by cutting it into thin strips. Set out all the fixings – shredded lettuce, chopped tomatoes or salsa- so everyone can build their own signature tacos

5) Add Some Heat : For those who love heat sprinkle pepper flakes over the steaks before serving to really set this one off!

So next time you’re thinking about making Grilled Eye of Round Steak dinner realize there’s more than one way to take advantage of its delicious characteristics!

Table with useful data:

Desired Temperature	Cooking Time	Internal Temperature	Seasoning
Medium Rare (135°F)	8-10 minutes/side	120°F-130°F	Salt, pepper, garlic
Medium (145°F)	10-12 minutes/side	135°F-145°F	Cajun seasoning
Medium Well (150°F)	12-14 minutes/side	150°F-155°F	Montreal steak seasoning

Information from an expert

As an expert in grilling, I recommend cooking the eye of round steak on a grill to achieve maximum tenderness and flavor. Before grilling, marinate the steak for at least two hours to infuse it with your desired flavors. Preheat your grill over high heat and cook each side of the steak for about six to eight minutes until the internal temperature reaches 135°F for medium rare or 145°F for medium doneness. Let it rest for five minutes before slicing against the grain. With these simple steps, you can enjoy a perfectly grilled eye of round steak every time!

Historical fact:

The popularity of Eye of Round steak on the grill can be traced back to the development and spread of backyard grilling culture in post-World War II America.